Recent content by jheywood76

http://www.mrmalty.com is a good reference for yeast pitching rates. For an ale 1 packet of dry yeast should be good for a 5 gallon batch with a starting gravity up to 1.060.

Assuming your sanitation process is pretty solid you should be ok to cool normally and pitch as soon as possible tomorrow. If you've got any buddies that brew maybe you can borrow a package of yeast tonight and replace it tomorrow?

I wish this was my local home brew shop! I've ordered many times online and have been happy with each order. :mug:

My entire keezer setup and all but 2 kegs came from kegconnection.com. They have provided excellent gear and customer service with each of the orders I made over the past year. If I need any additional parts or kegs I wouldn't hesitate to order from them again.

3 cases of 12oz bottles in 12-pack boxes + another 12 bottles or so un-boxed. Most if not all have labels removed. Free for pickup in Cary, NC. Contact me via PM if interested.

I'm just over in Cary. Planning to brew this Saturday and again probably on the 18th. I'm fairly new to all grain myself and hoping to finish dialing in my setup over the next couple brews. If you are free either of those days and want to drop by send me a PM.

With a bit of patience I was able to get through and place an order. :)

I also used keg connection and was really happy with the kit.

The NB Sierra Madre kit was the second kit I ever brewed. It was fantastic and on my list to repeat at some point.

I probably average 1-2 brews a month. Rain or shine I'll be brewing later today. Congrats. What area are you guys looking at for the brewery?

Hi I'm also in Cary, NC with about 2 months of experience. Nice to see someone else from the area on here. :)

Made a batch last month. 20,543.5 + 3 = 20,546.5

@FromZwolle Thanks! I've been reading in the home brewing section mostly and just spotted this area last week. I'm a newbie home brewer but I've been back yard smoking for about 6 years now. @Sawdustguy I don't use any salt or sugar in the rub. Even with a 12 hour brine the chicken is nicely...

Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish. Planning to carve slices for sandwiches today. Smoked chicken on homemade bread...