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Forum: Cider Forum 05-09-2013, 12:33 AM
Replies: 1
Views: 150
Posted By Butcher
Campden tablets, back sweetening and kegging?

I have a batch of 5 gallons of cider that I want to add brown sugar to and keg. Do I add the crushed campden tabs (5 of them), brown sugar and dump it all in the keg and drink once carbonated. Or...
Forum: General Beer Discussion 11-02-2012, 01:41 PM
Replies: 8
Views: 397
Posted By Butcher
What happens if it is left in there too long?

What happens if it is left in there too long?
Forum: General Beer Discussion 11-02-2012, 12:49 AM
Replies: 8
Views: 397
Posted By Butcher
Dry hopping in the keg/preserving the yeast cake

Two questions in one, any issues with dry hopping in the keg? I think I have heard of people doing it and as long as it is in a good mesh container the hops shouldn't clog the beer line. Basically I...
Forum: General Beer Discussion 11-01-2012, 01:39 AM
Replies: 3
Views: 172
Posted By Butcher
It should be 1.123, 14 pounds of dry extract.

It should be 1.123, 14 pounds of dry extract.
Forum: General Beer Discussion 10-31-2012, 06:47 PM
Replies: 3
Views: 172
Posted By Butcher
One more try.

One more try.
Forum: General Beer Discussion 10-28-2012, 02:21 PM
Replies: 3
Views: 172
Posted By Butcher
Akron/Ashland Ohio brewers

I live near Ashland and go to school in Akron. I have a mega barley wine recipe with 14 pounds of extract and am wanting to use oxygen for this. Does anyone have an O2 setup I could borrow for this?
Forum: Cooking & Pairing 09-10-2012, 04:13 PM
Replies: 8
Views: 326
Posted By Butcher
Electric coffee grinder reccomondations

I got some excellent advice in the past on this forum so now my question is what do you reccommend for an electric coffee grinder? I used a manual one time which instantly cured me of my desire for a...
Forum: Cheese Making Forum 08-13-2012, 09:44 PM
Replies: 20
Views: 4,440
Posted By Butcher
I've smoked cheese in my gas grill in the winter,...

I've smoked cheese in my gas grill in the winter, one or two charcoal briquets thrown in wood chips and put in one side of the gas grill and the cheese in the other. I leave the cover on the grill...
Forum: Cooking & Pairing 07-18-2012, 11:26 PM
Replies: 49
Views: 3,040
Posted By Butcher
Cast Iron Pans, good brands?

Im looking for cast iron pans and want to know what some good brands are. I checked out walmart and they had lodge logic pans and didn't like the interior surface, it seemed pretty rough.
Forum: Cider Forum 07-18-2012, 01:33 PM
Replies: 4
Views: 439
Posted By Butcher
About to backsweeten and keg cider

I picked up some camden tabs to kill off the yeast so the brown sugar I add will not fermentate. Doing some reading it sounds like camden tabs only prevent yeast from multiplying, rather than killing...
Forum: Label Display & Discussion 07-09-2012, 03:09 PM
Replies: 2
Views: 721
Posted By Butcher
GIMP, smoothing out edges?

I have an image in GIMP that has a black on white edge and it is very obviosly pixalated. How do I throw in shades of grey to smooth it out so it doesn't look pixalated?
Forum: Gluten Free Brewing 07-02-2012, 11:17 PM
Replies: 9
Views: 514
Posted By Butcher
I haven't noticed anthing to do with sun exposure...

I haven't noticed anthing to do with sun exposure and my symptoms but it is something I will pay attention to.
Forum: General Chit Chat 07-01-2012, 07:14 PM
Replies: 25
Views: 1,372
Posted By Butcher
I grew up drinking it, from age 3 to about 15....

I grew up drinking it, from age 3 to about 15. Every once in a while the cows would eat some leeks (wild onions) and the milk would taste like it so we would drink store bought milk. We couldn't wait...
Forum: Gluten Free Brewing 07-01-2012, 05:04 PM
Replies: 9
Views: 514
Posted By Butcher
Anyone with psoriasis?

Hopefully this isn't considered off topic. I have psoriasis around my mouth, nose, cheeks and top of my head. I haven't been to the doctor about it because until about a year ago it wasn't a big...
Forum: General Beer Discussion 06-21-2012, 01:23 PM
Replies: 15
Views: 496
Posted By Butcher
Just a composition notebook with recipes, gravity...

Just a composition notebook with recipes, gravity measurments, dates and tasting notes of this is really good or this sucks. I really can't laugh at the guys with complex setups, you should see my...
Forum: Meat Smoking, Curing and Sausage Making 06-09-2012, 04:32 PM
Replies: 10
Views: 1,454
Posted By Butcher
How much charcoal do yoou use?

I always thought I used a lot of charcoal. When I used a verticle smoker it seemed like I would go through 10-12 pounds of charcoal for 6-8 hours. Now I have an offset smoker and it seems like I am...
Forum: Meat Smoking, Curing and Sausage Making 05-19-2012, 04:37 PM
Replies: 1
Views: 703
Posted By Butcher
Potential new grill, how to season and take care of it

My current grill is about to die and I am looking at the chargriller duo. I understand it should be seasoned well. What is the best way to go about doing it and what else should I do to ensure it...
Forum: General Beer Discussion 04-24-2012, 11:38 PM
Replies: 5
Views: 301
Posted By Butcher
Cool. My sister sent me a second bottle of this a...

Cool. My sister sent me a second bottle of this a few months back. Apparently absense makes the heart founder cause the second bottle didn't taste as good as I remember the first one. I had emailed...
Forum: Commerical Brew Discussion 04-19-2012, 04:51 PM
Replies: 5
Views: 812
Posted By Butcher
I had a bottle of the double bastard that I...

I had a bottle of the double bastard that I didn't like at all. So i bought another bottle and set it away for a year, it was awesome after a year.
Forum: Cooking & Pairing 03-23-2012, 04:14 PM
Replies: 30
Views: 1,917
Posted By Butcher
Here is mine, 1 pound of tomatoes 6 oz...

Here is mine,

1 pound of tomatoes
6 oz tomato paste
3 Tbsp Worshire sause
1/3 C honey
4 chopped smoked jalepeno halves
1.5 Tbsp chili powder
3 Tbsp apple cider vinegar
Forum: Cooking & Pairing 03-15-2012, 11:36 PM
Replies: 10
Views: 695
Posted By Butcher
Here is the recipe. 1 pound of tomatoes 6...

Here is the recipe.

1 pound of tomatoes
6 oz tomato paste
3 Tbsp Worshire sause
1/3 C honey
4 chopped smoked jalepeno halves
1.5 Tbsp chili powder
3 Tbsp apple cider vinegar
Forum: Cooking & Pairing 03-15-2012, 05:47 PM
Replies: 10
Views: 695
Posted By Butcher
Homemade BBQ sause and stickeyness

I have made my own BBQ sause a few times and my one complaint is that it isn't sticky in the way commercial sauses are. I can dip a fork full of meet in it and it just drips right off. I pretty much...
Forum: General Chit Chat 02-24-2012, 12:20 PM
Replies: 28
Views: 1,821
Posted By Butcher
While I don't understand these laws indepth,...

While I don't understand these laws indepth, failure to defend a trademark sets you up to potentially lose it or allow others to use it. I had to do a write up on a trademark lawsuit once where a...
Forum: Meat Smoking, Curing and Sausage Making 02-22-2012, 07:14 PM
Replies: 7
Views: 408
Posted By Butcher
This turkey was around 13 pounds. I brined it for...

This turkey was around 13 pounds. I brined it for 4 hours and got it on at 2 in the morning. It was around 20-30 degrees throughout the whole smoking time. I think it was about 2 pm when I saw it hit...
Forum: General Beer Discussion 02-18-2012, 01:33 AM
Replies: 23
Views: 970
Posted By Butcher
In case anyone around central Ohio has the same...

In case anyone around central Ohio has the same problem, I have bunch of bottles I would rather take to the recycling center than delable. Shoot me a message and they are yours free.
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