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Search: Posts Made By: Myrdhyn
Forum: Scottish and Irish Ale 07-13-2011, 03:58 PM
Replies: 221
Views: 118,326
Posted By Myrdhyn
I brewed this a couple months back and we tapped...

I brewed this a couple months back and we tapped it for the 4th of July. Just wanted to say this recipe is *amazing*.
Forum: General Beer Discussion 05-13-2011, 08:16 PM
Replies: 1,978
Views: 147,646
Posted By Myrdhyn
I'll bite. I have two "worst commercial beers...

I'll bite. I have two "worst commercial beers ever".

1) This one might not be a surprise but Miller Lite. Tastes like rotten bread every time I've tried it.. Basically any other "cheap" or...
Forum: Scottish and Irish Ale 04-20-2011, 01:49 PM
Replies: 221
Views: 118,326
Posted By Myrdhyn
Ingredients to brew this should be on my doorstep...

Ingredients to brew this should be on my doorstep this afternoon.

Modifications are to recipe are:

1) Notty yeast starter
2) Dropped to 10oz of roasted barley because what I could find is 550,...
Forum: Meat Smoking, Curing and Sausage Making 02-24-2011, 08:17 PM
Replies: 3
Views: 951
Posted By Myrdhyn
My favorite brisket rub is currently roughly...

My favorite brisket rub is currently roughly equal parts Bad Byron's Butt Rub, Superfinely ground coffee, and brown sugar. However, if that sounds like too much of a PITA, I'd say go with very...
Forum: Bottling/Kegging 02-17-2011, 03:24 PM
Replies: 46
Views: 3,805
Posted By Myrdhyn
Going to have to +1 the "I actually drink less"...

Going to have to +1 the "I actually drink less" category.
Forum: Scottish and Irish Ale 02-03-2011, 07:31 PM
Replies: 221
Views: 118,326
Posted By Myrdhyn
TYVM for the info. Pretty sure I'm going to brew...

TYVM for the info. Pretty sure I'm going to brew this one on my birthday (Feb 25th) to crack for our 4th of July party, so having the cleaner yeast will probably be a much better choice due to it...
Forum: Cooking & Pairing 01-31-2011, 12:56 PM
Replies: 27
Views: 2,613
Posted By Myrdhyn
No it doesn't. Unless you're changing the...

No it doesn't. Unless you're changing the pressure, as has been stated earlier in the thread. The *only* difference you have (again unless using a pressure vessel) is that you can pour on so many...
Forum: HomeBrewTalk Announcements & Feedback 01-26-2011, 03:33 AM
Replies: 378
Views: 9,947
Posted By Myrdhyn
Bit late to the party, but yeah the QR worked...

Bit late to the party, but yeah the QR worked perfectly on my MyTouch4G running CM6.2
Forum: Brewing Software 01-23-2011, 04:31 PM
Replies: 4
Views: 433
Posted By Myrdhyn
Thanks for the responses so far. They've been...

Thanks for the responses so far. They've been helpful. Grizzly I PMed you. Keep the ideas rolling.
Forum: Meat Smoking, Curing and Sausage Making 01-21-2011, 06:23 PM
Replies: 12
Views: 1,711
Posted By Myrdhyn
Bingo.

Bingo.
Forum: Brewing Software 01-15-2011, 07:55 PM
Replies: 4
Views: 433
Posted By Myrdhyn
What do you want to see in YOUR brew log?

A friend and I are developing a website that will be a user friendly brew log. We're initially developing it to include the features that we specifically use and track in our paper brew-log. ...
Forum: Scottish and Irish Ale 01-12-2011, 05:07 PM
Replies: 221
Views: 118,326
Posted By Myrdhyn
One more "Do you think this'll work?" S-04 as...

One more "Do you think this'll work?" S-04 as the primary yeast rather than just as the bottling yeast.
Forum: General Beer Discussion 01-12-2011, 04:36 PM
Replies: 192
Views: 8,044
Posted By Myrdhyn
Terrapin Rye Pale Ale

Terrapin Rye Pale Ale
Forum: Meat Smoking, Curing and Sausage Making 01-06-2011, 02:20 PM
Replies: 36
Views: 1,820
Posted By Myrdhyn
My meatloaf is virtually always 1lb each ground...

My meatloaf is virtually always 1lb each ground lamb, pork, and beef. I think that may have been mentioned earlier in this thread.
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 08:57 PM
Replies: 115
Views: 4,594
Posted By Myrdhyn
I've actually already looked at/seen both of...

I've actually already looked at/seen both of those. The first, like you said, is a closed head drum. The second website you linked doesn't actually have a partner in AL based on anything I could...
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 08:23 PM
Replies: 115
Views: 4,594
Posted By Myrdhyn
Doh, didn't realize I didn't put that in my post....

Doh, didn't realize I didn't put that in my post. Huntsville, AL
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 08:19 PM
Replies: 115
Views: 4,594
Posted By Myrdhyn
Per our brief exchange in the briskett thread, I...

Per our brief exchange in the briskett thread, I need to try and track down a drum and I'm not having much luck finding one within a 3+hour drive radius.
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 07:23 PM
Replies: 50
Views: 3,639
Posted By Myrdhyn
Right, what I'm thinking is one split should...

Right, what I'm thinking is one split should equal out to about 3-4 fist sized chunks, only be alot more convenient and in my case alot cheaper. I'll be able to buy a package of splits oak or...
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 06:50 PM
Replies: 50
Views: 3,639
Posted By Myrdhyn
Yeah, I just found an easy and cheap supply of...

Yeah, I just found an easy and cheap supply of actual splits of hickory, oak, and pecan. If I build a UDS, I see no reason why a single split wouldn't be enough wood for an entire smoke when...
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 04:42 PM
Replies: 50
Views: 3,639
Posted By Myrdhyn
My offset is the same way Soper. Sometimes it...

My offset is the same way Soper. Sometimes it seems I can either maintain a steady constant temp and have wildly varying smoke from white to blue to none, or I can maintain sweet blue and my temp...
Forum: Meat Smoking, Curing and Sausage Making 01-05-2011, 02:41 PM
Replies: 50
Views: 3,639
Posted By Myrdhyn
Yeah, only roughly 1/3 of the rub ends up being...

Yeah, only roughly 1/3 of the rub ends up being bad byrons. We don't use exactly equal proportions, a hair more byrons and a hair less brown sugar than 1/3, but it doesn't taste too salty at all,...
Forum: Meat Smoking, Curing and Sausage Making 01-04-2011, 04:45 PM
Replies: 50
Views: 3,639
Posted By Myrdhyn
I don't have much to add to this thread technique...

I don't have much to add to this thread technique wise; however, my father and I have been smoking brisket for years/decades (grew up in texas), it's one of the most requested meals by our friends at...
Forum: Meat Smoking, Curing and Sausage Making 01-04-2011, 04:30 PM
Replies: 25
Views: 1,933
Posted By Myrdhyn
I inherited a cast-iron offset smoker from my Dad...

I inherited a cast-iron offset smoker from my Dad b/c Mom didn't want two grills on their nice new deck, and he didn't have other space for it. So I went with a very nice gas grill. My choice for...
Forum: General Beer Discussion 12-30-2010, 02:33 PM
Replies: 63
Views: 2,460
Posted By Myrdhyn
The wife and I will each be drinking one of these...

The wife and I will each be drinking one of these that I cellared last year around Christmas:

http://www.northcoastbrewing.com/beer-OldStockAle.htm

Then we'll probably have another one but from...
Forum: General Beer Discussion 12-27-2010, 03:28 AM
Replies: 13
Views: 748
Posted By Myrdhyn
wort chiller and an autosiphon

wort chiller and an autosiphon
Showing results 1 to 25 of 298

 
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