Recent content by PhilsPhan84

I'll have to disagree. While having raw milk will make a better cheese, this statement makes it sound like its impossible to make good cheese with store brought milk(which is all homogenized). I've made several batches with store brought Whole & 2% milk and all have been REALLY good, if not...

Tastes awesome IMO. I've loved fresh mozz since I was a little kid and my mom would buy it @ this little Italian market that sol it fresh in little chunks in oil & herbs. I'll post the recipe when I get home today. Here's a pic of it from this morning after cutting some off..

Hey y'all, So I've been cruising this section for a few weeks now an finally took the time to take a stab @ making some. After reviewing several recipes & videos, I settled on a "30 minute mozzarella" recipe my mom swears by. I forgot to take pics during the process, but here is the one...

Light y'all, got my first smoker for Christmas yesterday. I know I need to season it and have read to cost with veggie oil and burn for around 3 hrs around 300*.. Should I just use regular charcoal for this?

Hmm, maybe after my next brew day I can get my girl to whip it around for me.. I gotta say, I came outta the comedy club last night after lmao watching Patrice Oneal, started reading some of these replies and couldn't stop laughing

Thank man. That's what I've been doing buy just wanted to check and see if there was anything different y'all did.. Adam-

Alright guys, just a quick question for all of you pros. How does everybody dry their hoses after cleaning? Do you get water spots once dry? What's the secret? Also, suggestions on dryin the inside of auto siphons and bottle fillers? Thanks for the brains ahead of time! ~Adam~

Thats one fancy Keezer man! Great work. Love the use of trim :rockin: -adam-