Recent content by dog_gone

Dang, that arrived quickly here on the West Coast; thanks! Looks good, too. Can't wait to try it out on my next beer.

Ordered. Thanks! I did forget to include FREE SHIP and my kettle size in the original order. DOH! I followed up with a note via your website. Let me know if you have any questions.

Okay, it's a horrible pic, but it's what I got. Thanks, Mystic!

Just kegged this while I'm brewing a Chinook IPA. Ended up @ 1.008. Tastes great! Since I didn't have enough Caraaroma, so it's not as red as it should be, but it is mighty fine tastin' brew straight out of the fermenter. I'll try to post a pic after I finish brewing the IPA.

12 gallons in the fermenter and already fermenting. Ended up @ 1.057. Can't wait!

Brewing 10 gallons of this today. BIAB. Had to change the recipe a bit because the LHBS didn't have Caraaroma; doubled the Melanoiden and added some Carared. Fortunately, I finally found a local brewery (gotta love Eugene!), that gave me the caraaroma that I needed. I also chose to...

Keg. I have a homemade beer gun and a few boxes of bottles just in case, but I rarely use them.

I use two-ounce bottles of McCormick's Rootbeer concentrate for 5-gallon kegs. With vanilla, it tastes similar to A&W Rootbeer (IMO). The entire neighborhood loves it. I buy the extract from Winco, Walmart and Safeway. You can also purchase it on Amazon. Here are some recipes from...

After a couple batches of caramel apple cider, I did a straight-up cinnamon variation. Instead of making a caramel syrup, I made a simple syrup and then added four pieces of cinnamon bark. I let it simmer for about 5 minutes and then let it steep until cool. Once cool, place the mixture in...

I do not remove the husks, but, similar to you, I will roll the dried grains a bit. I've also used wet grains (frozen and thawed rather than dried) a few times and have found that the husks don't seem to be quite so offensive.

I use primarily Nottingham and like the quick turnaround. I reuse the yeast cake for three batches. I generally start with a gravity of 1.065 and ferment down to 1.005 or .010. Once fermented, I usually back-sweeten with ACJ or some variant of ACJ and fruit or peppers. I don't do a great...

Yeah, so I'm a Picnic Tap Moron. Since I restarted my brewing, I've done nothing but keg and force carb. It's always worked perfectly for me. Well, almost always... So, my kegerator only fits two cornies and I'm too lazy to build a keezer. But, I adopted an old refrigerator from a friend...

Okay, they've started filling cornies. It sounded as if they hadn't done many fills as of last week, as their process seemed somewhat, um... flexible. I think the bartender said it would be $64 per fill, but I could be wrong. I'm not sure whether you can get cornies of everything on their...

Made ABTs twice in the last week. Grilled, not smoked, sadly, but they were fantastic! I bought the biggest jalapenos I could find and used hickory-smoked thick-cut bacon. The filling consisted of cream cheese, pepper jack cheese, sun-dried tomatoes, garlic powder, smoked paprika, pepper...

Sadly, I don't make paninnis myself; that being said, I'd be very interested in the various breads (and recipes) used, as well as which presses (or processes) work best.