Search results

Appreciate the quote.. and damned if it doesnt make some sense.. Comet is dank. It's literally weed and grapefruit juice in a 50 states legal form. Comet though.. is interesting, as it's not always available for homebrewers, as last year was a terrible year for comet, but it's back this year...

Brewed this recently.. I must say... after some time, and some time away from having the real Oddsides.. this is so close.. Something I crave in the spring here in the south.

Update to my beer.. Brewed in Oct of 2014.. so young. Tasted it in mid Jan of 2015.. Still in primary, subtle pellicle, but nothing wild. Used Yeast Bay Melange, and ECY Flemish ale. No starters, straight pitch. Added one bottle of Wicked Weed Black Angel dreg, which is the beer I'm...

Large thread, and I've read quite a bit of it... So here's a couple questions I have before I seriously type in my CC number for a 10 gallon gas system. Background- I have brew all grain for a while now, I batch sparge with igloo coolers, and a single kettle. Pump involved, and hopback, with a...

I hope Doug opens up something closer to his house maybe, which would be closer for me. Haven't ventured, or brewed much lately for that matter, out to Just Brew It in a while now. Probably 4-5 months. Their facebook looks like they just do cheese making now, so there's that for ya.

Mine might wait until next weekend as well. I'm already 4 brews in this weekend, and getting tired!

I'm probably going to do a simple pils/wheat combo, with some old saaz for a couple IBU's. Been sitting in my yeast fridge begging to get used. Planning to mash around 157 or so, keep it under 1.045-1.050 OG.

When you sour mashed, I take it you did a boil afterwards correct? Some people do a no boil berliner, in which case, I'd say you could possibly have some live lacto still, and that would also cause a pellicle. If you don't want to replace your siphon ( I would make it a sour only set up and...

I'm brewing up a ToD this weekend as well. Going to use ECY02 Flemish, and a vial of Yeast Bay Melange to ferment/funk/sour. Once it's close, I'll toss it in a 4th or 5th use 5 gallon bourbon barrel I have at the house and let it pick up some goodness. Plan to split the batch, age half with...

Disconnect your lines, and drain the rest through it via gravity if you are worried about too much loss. Add up what you figure you are leaving behind, and adjust your recipes/boil for that additional loss. Consider it kettle loss for the sake of ease and move on with it.

Try doing a reverse sear on it. I cook mine like that every year on my BGE and it's anything but a dry and uneven cook. Granted, I don't get a HUGE roast, but it's a decent size. Perfectly rare all the way through.

I need to make it into a Costco... Whole packers around here are damn near impossible to find! Flats I can get.. and even then they are choice and just the flat, and it's $7.99 a pound. At that price, I may as well get the whole brisket, and pay a little more per pound and get a Snake River...

Yeah, they used a batch of zhukov.. Zhukov is the base to Hunaphu...

Conan is known to leave that creamy oily finish to a beer. Dry, yet still full. It's not any oats.

http://www.fearlesskitchen.com/2008/05/recipe-smoked-l.html

I'm about to rebrew this actually. I have the bourbon barrel aged version in my fridge from a recent trade too.

Id start around a pound and see what you think. I would probably say to use a slightly more attenuative yeast to help. The lactose will give you a higher finishing gravity, so you'll have a fair bit of residual sweetness. I haven't done it, I'm not a huge fan of lactose as it stands, but it...

You probably have a wild lactic infection in the beer. Similar to what people do for a sour mash/sour wort method. You've blended it, and the hops will make the lactic infection slow, but won't stop it. Colder temps will help keep it in check. My advice is to drink it fast. It'll get more and...

If he's using it to prime, he's correct that the corn sugar, or table(beet) sugar is all the same for the purpose. No need to buy any other alternative.

If you are a brisket purist, thats' simply a steamed brisket.. Anyone can make a tender brisket if you foil it up. What makes it good, is having some bark.