Search results

If I brew my normal Dunkel with this method, will it be too intense or should I cut some of the Munich II with Pils, Pale, Vienna or Munich I? Normal Dunkel is 98% Weyermann Munich II and 2% Carafa Special II.

Maybe try using maple sugar next time...flavor comes through better than the syrup.

I think there's confusion between pitching a Helles at 5-6ºC according to the paper and pitching a Hefeweizen that Indevrede brewed that he probably pitched at 15ºC+. 10-18 million/mL (.75-1.5 million/mL/ºP) would be more like it for a Hefe depending on the phenol level you prefer...1L...

I brewed with TF Oat Malt this past weekend also. Check that you have the correct potential extract for your calculations. The dry basis fine grind extract is much lower than most if not all other malts. Recent lots are in the low 60% range and if also taking into consideration the moisture...

Thank you for your work on this method. I don't have Kunze's book so I appreciate you sharing the oxidation reaction rate at mashing temp. Did he publish a rate at cellar temps? Can I oxygenate after pitching yeast as normal (3 Lpm pure O2 for a 12 gallon batch) without risking losing "fresh...

There was only 1 lb of brisket flat left that I sliced thin-ish for lunchmeat and is frozen now. We also cooked some 2 week maple-brine-cured pork spare ribs that were pretty great...smoked bacon on a stick. No pictures though.

How about some brisket? 16 lb packer trimmed to 14 lbs. 1% w/w kosher salt on the surface for 24 hours. 19 hours of 6 month seasoned red oak (a lot of it) until probe tender. 6 hour rest in a faux cambro. And double smoked Kielbasa and Bratwurst? Cold smoked...

If you're using pellets, check out this guy's process... https://www.youtube.com/watch?v=0WZb5YRObnk

I want to eat that

Converted my offset to do some cold smoking with an "external" smoke generator. The idea was to have any bad smoke (creosote) accumulate in the fire box and ducting and not on the food. It was 40F Saturday morning so I rigged a heater to bring the smoker up to the 50's. Had some pork belly...