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Any of you guys smoked the boneless skinless turkey breasts? Most I've seen are "enhanced" so I guess that's why they don't dry out during the smoke with up to 15% salt water added? I'm buying a lot of local deli sliced turkey; trying to save money smoking my own but want to keep things as...

Wanting to put one keg on with carbed water for sodas; gonna scoop crystal light into glass and fill from tap. Are you boiling your water before kegging or buying water to keep any nasty stuff out? How long of 3/16 ID do you recommend, and what pressure for serving? Thanks! -Denver

Two part question: 1)I've just kegged one beer; was prepping another keg and noticed my posts are different on the second keg. My keg is stamped cornelius just wondering if someone had put firestone 12&6 side posts on here (pic1) 2)Can I change posts to the 6/6side post like my other kegs or...

There are a ton of wood and stainless mash paddles out there; I know all about the Alum/SS brewpot talk...what's the word on aluminum mash paddles? Fire away HBT! :rockin:

I'm about to buy my SS shanks, gonna use 1x10 for collar and line insides with blue foamboard for insulation (not sure what size yet, need to make a lowes run). Anyone used 4 1/8" shanks in this or should I go with 3"? Not sure how much the 4" will get in the way so checking to see what you...

Getting Holiday 7 soon but "need to paint it black to match our kitchen appliances if it's going into that room" ;] (SWMBO idea naturally) I've read past threads just want to get current replies; and not sure if regular paint prep is any different than say chalk paint prep would be, in short...

I'm looking at picking up a GE or Holiday 7.0 to begin a keezer build...4 taps. After looking at the threads, seems I'll have to go 2x8 or 2x10 to get one on them on the hump, 2x10 more than likely. Question on cooling, I've seen where some put mini pc fans in there to move the air around a...

I'm debating which way to go for a new kegerator, right now I have a old 1-tap Haier kegerator that's about on it's last leg. I'm currently fermenting in a 9cf freezer that I can put two batches in at a time so looking for something to have room for 3-4 kegs. I was thinking about picking up...

http://helenchamber.com/Oktoberfest.html I'll be there Sept 17th-19th. Any other HBT'ers going this year (Octoberfest runs mid Sept-end of October)

I was looking at some of the local Frigidare/Kenmore freezers and noticed the four corners have this raised part unlike the GE's and Holidays I've seen. Any of you have problems with air leaks or whatever from these raised corners when adding collar? Pic: Thanks as always HBT!

I'm new to kegging, about to keg my first batch after a week cold crash. Just planning for the road ahead and looking at chest freezers for conditioning/serving. I've got a one tap kegerator now: With towers being $100+ I'm thinking about just not upgrading that and putting that money into...

Yes, another temp controller post. ;] It's hot and I live in GA so sell me your digital temp controller. haha Thanks, -Denver

Looks different from any other batch I've done, first time using starter with White Labs Cream Ale Blend - WLP080. Is this normal/infected or what? I'm paranoid ;\: Thanks!

I've got a portable folding table: A sheet or two of wood and some cement blocks. Any reason why making a temp 3-tier out of this won't do? I'm thinking about putting the wood sheet on the table, cement blocks ontop of that to have my burner + HLT sit on. Mash in cooler on opposite side...

I've been looking to buy the Bayou Classic sq14, but found these at my local Academy Sports $29.99: Anyone used this burner before, or think it'll work good for the keggle? Thanks, -Denver

I've got this pot: http://www.amazon.com/Bayou-Classic-1044-44-Quart-Stainless-Steel/dp/B000VXHKMC/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1277579743&sr=8-7 Is it possible or recommended against adding a valve to this pot so I don't have to lift so much hot water on brew days? Thanks!

Coffee is going into a stout at bottling, just wondering about how much. I'm seeing most saying 6-8oz crushed/ground but I don't have a scale to measure. Would I be safe to just say a cup or less or crushed bean per 5gal?