Recent content by Super64

First off, it's been a long time between brewing, and a long time since I've been on the site. I was here regularly during my lunchtime at work, but the LAN guys put in a new firewall the blocks sites that come up as Beer/Alcohol. I've always thought the best way to "store" a keg was to clean...

In my experience you want to transfer to secondary if you're trying to free up a fermenter, are adding something like fruit, oak..., or will be aging long-term. Interesting, I thought I should get it off the trub, if keeping it in the primary for 2 weeks or so isn't an issue, then I'll keep...

Thanks Grog, I was going to bag them, thanks for the tip about a weight - didn't think of that. It will be in a carboy. My recipe, just trying to get a little grapefruity flavor - not a big hop bomb.

So this last weekend I brewed an IPA, which is in the primary and fermenting away. My hope was to move it to the secondary once done and dry hop with 1/2 ounce of Cascade hops I grew last season. They're in a vacuum sealed bag in the freezer right now. Is there anything I need to do to...

Ctufano, I hear you. I clean my grates and drip pan also. I can manage to make the window usable by scrubbing it with the green steel wool pads, but absolutely forget the whole inside. I clean the probe, it's wire and the wood chip pan and that's it. :)

Well, what I have been told, and what I've read is that wet (really just damp) creates more smoke for longer. Whether that's true or not, I haven't measured. (Check out Myron Mixon, Steven Raichlen and Ray Lampe - those were my sources) But my approach has been long smoke - so a...

How do you keep the smoke going? When I run my electric smoker I have to add chips maybe every 90 minutes at 200? Are you up as often as needed to add new chips to your smoker? Hi Ctufano, I add a small handfull of chips to my Masterbuilt electric smoker about every 40 to 50 minutes at...

Glad I could help. :)

There's a place in NH that I buy all my stuff from. The Sausage Store: http://www.sausagesource.com/ Nice people, the prices seem reasonable. I've purchased casings of all types (packed in salt) and my meat grinder. I have yet to try bacon, but a butcher shop opened up in the next town over...

Hi dstar26, No I haven't, my assumption was that it wouldn't hurt, but I read your post about 48 hours and I'm interested in trying. I find the brine pulls in the moisture which I think helps most during the final crisping at 400 degrees. My MES does give me the nice bark that your...

Details, Details! Care to share your Brine/Rub recipes? Any sauce afterwards? 15 wings, tip removed and cut at the joint between the drumette and the flapper so 30 parts in total. Marinate/Brine: 1 cup of Water 2T salt 1T honey 1T Hot Sauce or a spicey vinegar based sauce Ground...

Well, does 120 chicken wing pieces over the last 2 weekends count? Brined for 3 hours, sweet rubbed, smoked for 2 hours at 220 degrees in a Masterbuilt Electric Smoker 20-30 minutes in a hot (400 degree) oven to crisp. None of them lasted thru the second quarter of the games.

1.9oz Cascade dried = 1202.62 (not bad, 75.16 pounds so far)

The Follow Up. I spoke to my coworker the other day when he inquired about how I liked his beer. I said the color was good, we both agreed that he was a little early with conditioning the 22oz and so the carb level was low, but improving. I had heard that he gave samples to a couple of...

That the beer sample they just gave you was bad? A coworker of mine is new to home brewing and has about 6-8 brew kit batches under his belt. We chat a lot about how he does his thing, and how I do mine, and occasionally trade samples to taste. One sample I got from him was a Belgian...