Search results

I saw your videos on youtube before I saw this thread. I am really interested in that canner. I would love to switch to cans. Its on my short list of things to invest in.

Wow. Very nice work! I'd love to design atleast a semi automated brewery someday.

I have a couple presses. A Lee single stage, a lee Pro 1000, and a Hornady LnL. The pro 1000 was the first press I bought. worked just fine. My single stage does my rifle rounds, .223 and .270 The Hornady LnL gets my 45 and 9mm done. I also cast my own 45 bullets. Sure makes shooting much...

It happens! Total wine has a nice search feature. France 44 does too. My local liquor store tweets out new beers when they get them, so thats a bonus.

I picked up some in the Minneapolis area. My local liquor store had it. And even Total Wine and Haskells had it. My sister grabbed me 4 in Cloquet. It was all over. Just regular BCBS is what I got. I think Total Wine had barleywine too

Use more vials per batch! Your spending the money one way or another.... :tank:

I have a SR500. I'm not expert, the wife and I got it a month or so ago. We have about 10-12 batches through it. It works just fine for us. We are both roasting noobs, so what we dont know we dont know. We are still finding our sweet spot with it, to get the doneness we both like. But we have...

+1 on Cassanova's I dont know of a good bottle shop in Stillwater, You will probably have to travel into the cities to find one. Its not sexy, but there is a Total Wine in Woodbury. They will have pretty much anything thats available in MN.

Damn. Thats a lot of milk! Ok, so $33 isnt so bad.. haha

Thanks for that. Yes, I was wondering about growing the PC on a slice of existing blue cheese. Seems like a better way than buying $33 worth of it. How many cheeses do you get from a $33 1/2 oz package? I have no idea how much 1/2 oz makes. I'm definitely going to have to grab that book.

Can you explain what you did to the Stilton cheese to get the mold to grow, and how you used it? Was it just as easy as leaving it out and picking off the mold?

I need to give this a try! Thanks for the how to!

Nice plan! I did one I called Fat Elvis A Peanut Butter Chocolate Porter with Hefe yeast. I dont remember the exact amount of powdered peanut butter (PB2) I used, nor the amount of cocoa nibs, but I'd up both of them next time I brew it. I added PB2 and nibs to the boil at 5 mins, and then...

I have the 10 tip version of those burners, but I'm on Natural Gas. They have no problem getting 10 gallons of water to a hard rolling boil. If you use propane, I think you will get more BTU's than I do. Alot of people have had problems with the 23 tip burners, and end up converting them to 10...

Oh, I know ive had anchovies cooked in things, or in things likle Caeser dressing. That doesnt bother me. What I was talking about was just grabbing a fish from the can and pop that in your mouth.

Anchovies. There is another one that I havent had but am curious about. Ive never seen anchovy kimchi. Maybe I need to head to Pizzeria Lola and have the Kimchi pizza.

Kimchi. I dont like saurkraut, so im leery of kimchi...

Nice haul! All the non Surly come from Darkness Day too?

I just finished up a batch. I used Trinidad Scorpions from the garden, serranos and garlic. 2% salt and some whey from greek yougurt. It smells amazing. Even the smell burns. It tastes really good, right before it burns off your taste buds. Its insanely hot.

Pictures are worth 1000 words Mines on the right, Todd the Axeman on the left, in the Todd the Axeman glass. Side by side they are similar tasting and smelling. Real Todd has more bittering hops, but mine seems to have more juicy hops. Mine also seems too malty, as seen by the darker...