Recent content by GatorNutz

Been a while, but I thought I'd come back to report that I use DME in ALL of my brines now with pork shoulder!! Well, I actually try to use un-hopped LME because it's easier to handle. I also created a BBQ sauce using LME...great as well!

I did, and it turned out very well. I could definitely catch a hint of malt flavor in the outer surface areas of the smoked shoulder, which was my goal (I prefer Malt over all other things :D). I would recommend using a darker malt extract (DME if necessary). The Pale worked well, but I think...

I just moved my Tripel to secondary (after over three weeks in primary). The fermentation was intense at first then chugged along slowly for three weeks. OG = 1.075 Took a gravity reading during transfer and it was 1.010. Is that too low? I'm worried it will be too thin/dry. If so...

Great idea flux. I just happed to have decommissioned some 3/8" tubing this weekend after a nasty blow-off from my Tripel. I tried the steel balls, worked great, but I had to fish them out of the spent grist after mashing...nasty. Tube seems like a much better solution. Welcome, and...

That is the longest sentence I have ever read. Impressive. :rockin:

Thanks! I studied many recipes including several Clones and followed the preachings of Randy Mosher ("Radical Brewing") and Stan Hieronymus ("Brew Like a Monk"). I also got a lot of help from my buddy Brian (a Belgian expert). I found it at an Asian Supermarket called "Super H Mart" in...

I just brewed a Belgian Tripel this weekend (my own attempt at a recipe), and used 100% Palm Sugar for the first time (recipe below). One thing, there were some very strange particles in the boil. Almost like the poached egg drippings in Chinese egg-drop-soup. Sort of a gelatinous goo. It...

My buddy and I did our first all-grain batch last weekend using a 10G Rubbermaid cooler with a 12" stainless false bottom as our tun. Well, the drain spigot became clogged with grain during the sparge. We ended up having to dump the mash into the boil pot, unclog the tubbing and spigot, then...

Hello, first time poster. I'm new to brewing, but am a seasoned griller/smoker (pardon the pun). Anyway, I smoke a lot of pork shoulders (Boston Butt) and typically brine them with Molasses and Pickling Salt. Well, I finished my 2nd homebrew yesterday (A New Belgium Fat Tire clone...one...