Recent content by SaltyHog

Smoking and brewing at the same time! Too stressful!

All full up with meat!

Ole Hickory Pit CTO

I got 'em at a restaurant supply store. $80 each. They work well but they could be a bit closer to the pot bottom.

I think if you bring the keg to room temperature it will knock the co2 out of the beer and into the head space. Then you could bleed it off and try it again. I'm no expert on kegging or co2 though so I can't be sure.

Same thing just happened to me. I put my first keg of stout directly on beer gas and got no foam so I hooked it up to co2 at 30psi and shook it, put it back on beer gas and got too much foam. I figured I must of over carbed it so I just let my pints settle a while longer before drinking and...

I ended up buying a grillpro propane smoker. I now have four smokers and Its definitely my current favorite. I did some ribs on them and they were outstanding!

This beer is delicious! I'm trying not to burn through it too quickly but its so easy drinking!

This works great! Second batch is bubbling away nicely. Thanks for the great tip!

Fermentation temperature control for a 15 gallon plastic conical. Not sure what yet though.

First all grain homebrew, kegged and chomping at the bit to drink it! 8 gallons(was shooting for 10, oops!) 3745+8=3753

Nevermind, the tank just fits. I assumed it wouldn't but I'm a moron! Just gonna give up one keg to squeeze the tank in. Cheers!

Thanks Mark, the actual tank won't fit even if the fridge was empty. The fridge has got a gas hose going out to a tank of nitro so I guess I could swap it out for the straight co2 for now. Maybe I'll hit two kegs with 30psi and then set and forget one at 12 psi until I figure out exactly how to...

Hi, I've got 3 kegs worth of beer/cider ready to rack into kegs but I can only gas one keg at a time and my co2 tank wont fit in the fridge. Can I hit the kegs with gas individually a couple times a day for a couple weeks at 12-15psi then disconnect the gas and put them back in the fridge until...

Hey, I'm looking to buy a new propane smoker for my restaurant. It's gotta hold 3 whole pork bellies and maintain temperatures well. Anyone have a recommendation?