Recent content by simplemoe

I haven't smoked the boneless skinless ones, so far I have been sticking to the skin on, bone in breasts. If you can find them without the added brine, get those and do your own injections. I often add a mixture of jalapeno juice (from a jar of pickled jalapenos), mustard, and a bit of whatever...

I threw in a vial of wlp530 into the bucket before bottling. I'll find out in a month or so when I open the first bottle to sample how well it went.

If you don't feel like forking over between $130 to $150 for the Ferrari corker, perhaps see if any of your local winemaker / home brew stores have them for rent. I'm renting one for the weekend, and SWMBO will be happy because after this weekend it no longer will take up room in the garage!

What type of casings are you using? I might have to try this myself. Mettwurst is one of the things I miss the most from south Australia since moving to Dallas - I haven't found anything yet that is quite the same.

I just tasted this as my first all grain, but only a 1 gallon trial, which was split into two half gallon secondaries, one of them over peaches, and the other as is. Both were awesome, and will definitely brew this again, next time being the full 5 gallons.

Just brewed the new world for my first 5 gallin all grain - with a couple changes. I only had dark Candi rocks I made a few days before, so after plugging it into beersmith, I threw them in. Now, its bubbling away nicely, and has risen so far to 72.

Hi Y'all, Just introducing myself. 3 months ago, I was gifted with a Mr Beer kit, and a couple batches later I am considering delving into the depths of all grain brewing! :mug: I'm planning to start in the next few weeks with my first all grain - brewing up a 1 gallon batch using a 2L cooler...