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Northern Brewer has the Hop Shot http://www.northernbrewer.com/shop/hopshot.html I had a homebrew that was made with this and was pretty impressed.

Gonna get my aha order in. The other ones have been great books.

In

I'm in

I'm in :tank:

In

In

I do, see post #917 Sent from my SCH-I535 using Home Brew mobile app

I have 550 12 ounce bottles, and about 50 22 oz and champagne bottles. All have been rinsed clean. Columbus, Ohio Edit: all gone

According to their website everyone who pre-registered is getting in. I haven't received my email yet but I'm excited to go. Will be my first! Sent from my SCH-I535 using Home Brew mobile app

Count me in Sent from my SCH-I535 using Home Brew mobile app

Wow not available until September. That's an early pre order. If you are an aha member I think they've usually done a discount pre order on these books when they come out. Sent from my SCH-I535 using Home Brew mobile app

Thanks. I have to go about 88 feet through multiple walls etc. The et-73 makes it less than half way Sent from my SCH-I535 using Home Brew mobile app

I vac seal my hops and put my grain in a 55 gallon air tight container. I separate my specialty grains in Ziploc bags Sent from my SCH-I535 using Home Brew mobile app

Hey All, I need a recommendation. What temperature probe is everyone using? I've had a Maverick ET-73 for about a year and it crapped out today. It's range was far to limited for my needs (100 ft.) and I hate having to open the battery case to turn it on. What is everyone else using...

Smoking Meat (BBQ) :rockin:

That's about how often I brew too. I'd say you got an excellent base there. Whenever I buy specialty grains for a batch I always by an extra pound or two as well to keep my grain selection interesting too.

Just put two Butts on the WSM this morning, been on about 4 hours as of now.

I have the 18 for about a year now and I've done all you described. I have two butts on right now and am only using the top grate. A full packer brisket can be very tricky but its been done. A rib rack is a nice addition that makes ribs easier. I do three racks on my top grate all the time...

I go to the local club in Columbus Ohio (SODZ). They typically do a technical talk, sometimes a style profile/tasting, and then general club business like upcoming activities, membership, president's talk, etc. After that it is some hanging out and tasting :tank: