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I have a 4.75 brisket flat marinading for tomorrow. From your experience, how long will it take to reach 190 degrees F in the smoker at 225 - 250?

The crankandstein website doesn't have a users manual. What do you guys do to keep your mill in tip-top shape?

I used my 3D for the first time yesterday with my power-drill, using the default settings. Maris Otter Pale took ALOT more effort and sometimes seized up the rollers. Has anyone else experienced this or is there something wrong with my mill or the MOPA?

I'll pay a reasonable price + shipping. PM if you have any you want to unload!

I'm studying for my masters degree in Biotechnology. I came across this while browsing: http://www.sciencedaily.com/releases/2010/09/100929105642.htm Maybe I found a new career choice after the Navy! :mug:

I have a recipe for a RIS that I really enjoy. I am converting to an all-grain system and have done extensive web searches regarding converting an extract recipe to all-grain. All the resources seem to only refer to the conversion of light extract to a base malt:mad:. What grains and amounts...

I'm making a Chimay Blue clone from Beer Captured. When ever I've added new yeast before bottling I've always added it to the bottling bucket just prior to packaging. However, this recipe calls for adding a second dose of yeast 3 days prior to bottling. Does anyone know the science or...