Recent content by brew_man_dan

finally had it! i'm not going to mention names or my reasons, but i think i'm done posting on homebrewtalk for a very long time! :mad: that's it, done with my rant, take it how you want it.

staritng in on some boulavard bob's '47 oktoberfest. :mug:

leinenkugels fireside nut brown

sunday mornings is when i brew or bottle. i've gotten into the habit of brewing on the first sunday of the month and then bottle on a sunday 2 or 3 weeks later. and i usually try to start by 8:00-9:00. of course it sometimes varies depending on whether or not i'm out of town or have company in...

i have a subscription to byo and enjoy it. i don't have a subscription to zymurgy but i occasionally buy an issue when i'm at the brew shop.

as with smoking all meats, you cook to the temp. :rolleyes: thanks to kcbrewer and jeep for the tips of an "estimated" time frame, as i haven't smoked a chicken before. ;)

i'll be smoking a whole chicken for the first time this weekend. which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?

drinking a moose drool brown ale from big sky brewing co. mmm tasty.

same as here, only slightly modified. brewmandan (without the spaces/underscores) on untappd.

1. pale ale/pilsner 2. wheat 3. bock/amber 4. stout/porter 5. ipa 6. rotating seasonals

Pulled a couple racks of spare ribs out of the freezer to thaw out this morning. I'll be putting a dry rub on 'em and put them on the smoker tomarrow.

+5 gallons irish stout =31,208

True that. But I, myself, always stir just to make sure that it's mixed well.

Hey everybody! If ya cann't already tell, my name is Dan. Been brewing for about 8-10 years now. Looking forward to chatting with some fellow homebrewers and finding some new ideas/recipes for my homebrewery.

Homebrewed oktoberfest.