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Join Date:

12-07-2010

Last Activity:

02-29-2016 10:13 AM

8 Likes on 4 Posts 

    ABOUT ME

  • SMaSH Vienna & Centennial
  • Male
  • Married
  • Pepperell
  • MA

LATEST ACTIVITY

  • Posted in thread: Preparing To Dry Hop on 02-22-2016 at 06:01 PM
    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 o...

  • Posted in thread: Preparing To Dry Hop on 02-22-2016 at 03:22 PM
    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.

  • Posted in thread: Preparing To Dry Hop on 02-22-2016 at 01:48 PM
    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...

  • Posted in thread: Who's smoking meat this weekend? on 02-13-2016 at 05:04 PM
    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 prob...

  • Posted in thread: Who's smoking meat this weekend? on 02-10-2016 at 10:26 PM
    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...

  • Posted in thread: Who's smoking meat this weekend? on 02-10-2016 at 10:29 AM
    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 smal...

  • Posted in thread: Any Bacon Makers Here? on 01-31-2016 at 03:37 PM
    Glad I could help. :)

  • Posted in thread: Any Bacon Makers Here? on 01-30-2016 at 01:43 PM
    There's a place in NH that I buy all my stuff from.The Sausage Store: people, the prices seem
    reasonable.I've purchased casings of all types (packed in salt) and my meat grinder.I have yet
    to try ba...

  • Posted in thread: Who's smoking meat this weekend? on 01-29-2016 at 07:04 PM
    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 durin...

  • Posted in thread: Who's smoking meat this weekend? on 01-29-2016 at 06:14 PM
    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 ...

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