Shred
Former Microbrewery Founder & Pro Brewer
Wild Turkey Rare Breed.
Fuzzymittenbrewing said:Maybe it is the trimming that makes the difference. Cause I can tell you the Sox pitcher right now looks like he was hitting the meth pipe about ten minutes ago lol
Ridire said:When I've had venison steak, it has been very gamey. I'm guessing you're right, though, probably sat on some asshat's hood for 72 hours while he drank himself silly in the woods.
I wound probably love hunting. I just don't care for cold weather. In the summer through the early fall, I'm all about camping, fishing and hiking. With three young kids, the wife has mandated the RV instead the old tent (and I'll admit I'm spoiled by it) but we "camp" a good 10 times a year.
Channel66 said:I grow a beard every winter, I don't trim it, let that shiz go wild. Do it once and you'll never look back.
It was really an animated gif. I was hoping it would it move and skip along..."merrily"...as you say. I love Homer.
I grow a beard every winter, I don't trim it, let that shiz go wild. Do it once and you'll never look back.
WesleyS said:My wife never liked it, but I slowly converted her. Now she eats it up. I mostly grill it like a steak.
Her problem was she had some deer a long time ago and she said it tasted really gamey. So it most likely wasn't handled properly. We have a great setup where I hunt so I'm quartering the deer and putting it on ice within 15 minutes of it hitting the ground. After that it spends 5-7 days packed in ice in an ice chest and frequently drained before I do the final breakdown and packaging.
Yes that's right. Tenderloin is the one that only hangs there and stays tender. Backstrap is the loin that is on top of the ribs next to the spine.
Chicken fried is good, I will eat it like that from time to time, but I usually just use some of the hindquarter for that application. I breakdown my hindquarters in individual muscles and freeze them whole. That way I can decide how I'm going to prepare them when I thaw it out.
Fuzzymittenbrewing said:I cant it just bothers me. I have a long goatee but thats as far as I go.
There is definitely a phase where it drives you nuts. But if you tough it out past that, it's not bad. My wife hates mine when I grow it, so I rarely get beyond about 60-90 days.
allenH said:The processor we use prefers you to bring the deer/hog in gutted and rinsed. He hangs them in the walk-in for 7-10 days before he skins and processes them. We used to break down the deer ourselves, but for $50, it's well worth it to have a trained butcher do it.
Drinking a Terrapin Oaked Hoppy Monster.
Channel66 said:Mine hates it too, but it's like a big reveal when I finally do shave it. Plus when you shave it you can try out all the different beard styles and figure out what you like
WesleyS said:I am a professional butcher now.
And I like being the only one who handles my meat...
TNGabe said:I swear I'm going to bottle beer tonight. For cereal.
Apparently my wife got her bottles, my bottles, and this:
Life is tough.
allenH said:I am an expert at handling my own meat, but I enjoy it more when someone else handles it...
One of these days I'll have to find out what this Oerbier is all about.
TNGabe said:It's really good. I doubt you'd like it. There is batch and bottle variance. This is an 09 or 10, he didn't date bottles for a while. Tastes like a chocolate covered pie cherry BDSA.
It isn't you.Am I getting old or are those Galaxy watch phones stupid ?
Ridire said:Am I getting old or are those Galaxy watch phones stupid ?
Leadgolem said:It isn't you.
I'm going to go make myself a key lime + moonshine mojito.
Christmas beer already?
boil your tap water the day before you brew.IPA thoughts. My HB IPA's have a harsh bitter after taste. I am just now moving away from my chlorinated tap water for brewing. Is my tap water causing this or is it something else I need to fix ? It's not overwhelming and the beer is decent but I want to smooth this out. Ideas?
EDIT: I know you don't know the recipe or hop schedule. I'm just looking for basic ideas. This is not a heavily hopped IPA. I am basically following the hop schedule from Dead Ringer.
I've startling building my water from RO , using Bru'nwater. Will getting the chlorine out resolve this?Billy-Klubb said:boil your tap water the day before you brew.
Remmy said:Roll damn Tide
I've startling building my water from RO , using Bru'nwater. Will getting the chlorine out resolve this?
Quantities. I know nothing about my tap water other than that I could smell the chlorine today while bottling.Billy-Klubb said:it might. are you matching IBU's or just hop quantities? how hard is your tap water?
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