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Made some wings today. Prepped, tossed in a heavy load of Penzey's BBQ 3000 rub, and contemplating life while the oven preheats (they sat in the fridge, and not on the countertop, while the oven heated up): Loaded onto a stainless cooling rack set in a rimmed baking sheet, and ready for an...

My latest Oktoberfest:

Nothing you all haven't seen before (wings): (made these last week, when the weather cooperated to fire up the grill) After an hour of indirect cooking, sauced, and ready to plate: A close-up:

I talked to one of the lead chemists at 5Star a few years ago, and I was informed that if distilled water was used, the resulting StarSan solution would last nearly indefinitely.

No need to add 2-row unless you wanted to. From what I saw in the OP, i'd leave a winning recipe alone. There's no problem using a grain bill that's heavy on Munich, and if you're concerned about conversion, let the mash rest for a full 60-90 minutes. Most Munich malts have enough enzymes to...

That grater could also be used for hard spices like cinnamon sticks, nutmeg, etc.

A brewer's lunch:

It was a nice pairing. My success w/ homemade lo mein has been hit or miss (more miss than hit) but this iteration was definitely a keeper.

Trying out another new side dish for wings: homemade lo mein. Verdict: Tasty, AF. Showing my work:

Buffalo-style wings with a side of rice with cilantro and lime:

Whirlfloc has no effect on how fast or slow a fermentation takes off; that's a function of the amount of yeast pitched, its viability at pitching, how well the wort is aerated, etc. That you may not have aerated the wort enough is a likely reason the fermentation was sluggish to start. Leave...

If you're smelling sulfur now, during the primary ferment, you won't smell (or taste) sulfur in the finished beer.

Today's lunch: a chicken-bacon club sandwich on toasted whole-wheat bread, with seasoned fries, ketchup, and dill pickle slices on the side. A few days ago, I seasoned up a BSCB, roasted it in the oven @ 350° for an hour, chilled it overnight in the fridge, and then sliced it nearly paper-thin...

Nope, no difference that you'll be able to taste. The beer will be fine.

Got a double-batch of overnight slow-cooker chicken stock working about an hour ago. Saved the carcasses from our last 2 roasted chicken dinners, (stowed in the freezer), which are now mingling in the slow-cooker with some chopped carrot, onion, garlic, salt, and a few bay leaves, topped with...

You might want to either go a tad heavy on the spices pre-steam (as I suspect the steam could result in a good bit of the rub falling off during steaming), or add some more rub post-steaming before grilling and saucing. Try it as you posted above to see how you like it and adjust as needed for...

I use press-n-seal to cover all of the wings loosely. I find there's enough air under the press-n-seal that the wings dry out well enough (especially if grilling) to get crispy skins. It also helps minimize the chance of cross-contamination, since I stow the wings in my kitchen fridge's meat...

Similar to bleme, I dry the wings out 24 hours before cooking, on a stainless cooling rack set in a rimmed baking sheet, and stowed away in the fridge. Been doing this for a couple of years now to good success. I do wait on seasoning the wings, so instead of seasoning them the night before...

I used bottle Frank's wing sauce from the store. Brush the wings on one side, flip, repeat, and drop the lid for 5-7 minutes to let the sauce warm up and set into the wings (otherwise, if you sauce and then plate immediately, I find you'd get more sauce on your fingers than would stay on the...

My latest batch of wings: (first batch I've made in a while) Wings prepped in my usual manner, seasoned, and ready for a date with the grill: Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic) Thirty minutes in, and flipped: Sixy minutes in, sauced...