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I had some friends over Sunday so I figured up the smoker :tank: :mug: lots of pork and a brisket tossed in for good measure :D

Those look great ChefRex, but... I can't see the chicken with all the rabbit food on top ;)

Aside from the technical aspect of higher mash temp to limit fermentability I'd suggest you focus on the flavors you prefer. My go-to session is a hopped up Rye. Several of my friends can't believe it's under 4.5% because the flavor is so complex they assume it's a full strength brew.

Mmmmm duck fat.... I had leftover rare Ribeye and roasted Brussels Sprouts. I just started seeing a personal trainer and she said I had to increase my protein content even further so it's a good thing grilling season is here again :ban: (Granted, she also said I had to give up homemade...

Was too busy to snap more pictures, but my home made bacon was done maturing so sliced and packed 16 pounds of pure pork love. Some Black Pepper/garlic, some Brown Sugar, and the piece de resistance BriCan Maple. I may put on 10 pounds and have a heart attack in the next month but I'll die a...

Hi, my name's Chris and I'm a lupulinaholic :-D I know that when I had to go to Germany for work for a month and the region I was in was mostly Pilsners that when I returned I was much more sensitive to hop bitterness. You can reset your sensitivity, you just might have to forego the hop...

Bingo. As Kombat suspected. When you cold crashed you sucked all your Starsan back into the fermenter as the air inside cooled. You've now got a blend of finished beer and starsan. I know they say a little bit turns into yeast nutrient, but it looks like you've got quite a bit. Whether...

In my session IPA I've taken to adding rye to give it some extra character so it's not just hoppy water. (not that there's anything wrong with hoppy water ;-)

I finally got around to cooking the 2 venison hams that I'd stitch cured a month back. The back one was dry rubbed and smoked for 4 hours. The front one was simmered in water with onion and garlic and then dusted with paprika and spices and tossed on the smoker just long enough to dry the...

The best way is to use multiple regulators. You could possibly also get close by putting differential pressure valves inline. There were what I had considered before but never got around to installing...

Like Jaybird said you need to have the outlet below the lowest point of the pickup tube. You also need to make sure everything is liquid tight, if air can leak in before the water level gets to the opening at the false bottom you'll lose your siphon.

Smoked a bunch of cured venison into pastrami. I left the forequarters bone in and cured up the backstrap too so I can slice that for sandwiches. Talk about incredible. About 3 hours of light smoke then steamed in the oven tented with yellow fizzy water for moisture. Anyone who simply...

The one I get the worst withdrawals for is a nice Doner kebab in Germany. Nothing like some good mystery meat. Some fresh cabbage and onion, a splash of a few different spicy sauces and a whole big pile of meat off the cone... :rockin: For those of you who haven't had the pleasure, the...

I had to burn some vacation before the end of the year so yesterday was spent grinding, stuffing, and smoking 20lb of Kabanosy sausage. Some will be given away as Christmas gifts. The rest will be hoarded like gold bullion.

Just like brewing, whatever you buy to start you will always decide you want to upgrade to something bigger/cooler/neater/shinier/fancier soon :-D I had a #8 grinder/stuffer that I got as a present a few years back. Now I have a #12 grinder and a water powered stuffer that I built. :-D It...

Only issue I could see is if it's so hot that you have issues with the molded rubber foot on the bottom. Otherwise the stainless would be an ideal container. As Drunkle mentioned, it won't be as easy to see into, but I keep my oil for 2 years typically so if you're only keeping it 12 months...

I'm coming up on my annual time to shine. Every year for the UM-OSU game I have a huge party and supply everything, beer included. In the beginning I bought kegs. But people have accepted the fact that they're going to get home brew at the party. This year it's Oktoberfest and Hard Cider...

I used to always say it as 3 sih-LAH-bles. Then that darn Guinness commercial came along and I find myself being annoying and imitating them every time I say it :-p

If you're using an S-type airlock you're fine as it will simply bubble the other direction. If it's a 3 piece airlock then you'll suck back.

As long as you realize where the mistake occurred. I just didn't want you to get done and be disappointed and give up on it as a waste of time. :-) Plus like he said, if you simply added water and didn't stir it well you had pure higher gravity wort on bottom and the diluted lower gravity wort...