Last Activity:05-17-2016 9:24 AM
8 Likes on 4 Posts
Posted in thread: Spike Brewing Kettle Giveaway on 07-29-2016 at 09:57 AM
Sure, why not.
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
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
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
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