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Kentucky Ale clone

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Just put a chuck roast on the weber kettle. Forgot to take pics of beginning. Defrosted in a marinade of fresh onion and garlic, Stub's bbq and worcestershire for 24 hours. Started grill with 3/4 chimney of charcoal. Added two chunks of hickory and apple cherry chips soaked in water. 225 till...

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Yeah. My concern was the flame height even on the 10 tip. If you've already done one working set up, did you find a good guide to work off or are you a plumber that knows what you're doing

I bought the 10 tip. Got everything converted but bought the wrong sized pipe for the burner to valve portion. I'll be putting it together this week. I've only ever brewed 5 gal batches but never had any issues with 55,000 BTU. I can't imagine you'd need more than 80,000. Did you ever order...

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I'm in!

A mistake recipe. Went to the lhbs and forgot the written recipe i developed for an Irish red pale hybrid i developed so i tried to remember but failed. Turned out good but bought 2lbs too much grain lol. A little strong, might be drunk tonight lol. Poor pic doesn't catch the red x malt color.

Drinking my own recipe. Makers 46 stave aged light ale. Nice sour wood aged flavor that i didn't intend. Also intended a bourbon flavor that didn't come through. I like it like crazy though. I'll have to try to replicate this one.

That's what i was wondering. So much easier than yeast washing. And cleaner

So i made a yeast starter for my S-04 Dry english ale yeast right form the package and reserved a few hundred ml in the fridge to avoid washing yeast. I will make a starter for this small portion of yeast before my next batch and i have pure clean yeast without the hassle. My question for...

Two Brothers Imperial Stout. Had three last night and they made me a little rowdy. They are stiff, fairly easy to drink, but far from excellent in my opinion. They need more malt flavor

Im in

Well I have 6 gallons of an amber style ale that i threw together and its been aging for about 7 weeks now. So I think Im going to package half of it, brew the ale i normally barrel age(with staves, not in a barrel) and ferment it at least through primary. Then, add it to the rest of that amber...

So i read the HBT article on solera sours and thought to my self "why does it have to be a sour? " So my question is can i brew a nice ale, let it ferment, age it with some nice bourbon staves, package half of it, then add another fermenting ale batch to it and let it age the same way? I love...

Im glad you were curious because its a cut of meat that i was incredibly surprised by. It turned out incredible the day of as a "family style pick pieces off and eat it" dish. But where it shines is the day after. I took it to work to show my boss, threw it in the oven till it was hot and it...

Yeah i like that. Sign me up

So heres my plan for the halved hogs head: -Salt/Spice Brine for 24 hours(currently Brining) -Dry rub and mop let sit till sunday when i have all day to cook -Smoke (mopping occasionally) at low 200's till int. temp reaches high 100's maybe 200F? Mop sauce: 1 qt Milk Stout Wort 1...

Theres not much of a food culture in northern illinois so unless its steaks or skinless boneless chicken breasts people around here won't try it. They're all pretty boring so we'd have no chance selling a hogs head so my boss gave it to me