Recent content by Tdawg

I didn't have time to do the 3-2-1 method like I said I would try. So I tried something I saw on Food Network...but with my twist. I have a Weber 22" classic charcoal grill. I took some fresh Spare ribs and trimmed them into St Louis cut. Got the grill hot.... I then put a little season...

Yes, you are right, The ribs won't have the bark that you traditionally get but that's just it....with using straight hickory logs and braising them in the smoker it gives them a unique taste that is awesome! Maybe that's what is so good. You just can't find ribs like these. I also didn't say...

I have read all about the 3-2-1 method for ribs. I bet that would work good. I would like to share my way of smoiking BBQ. First I am not putting down any style, this is just my style. I have been smoking ribs/butts for 10 or so years and have used this same method. If you like fall off the bone...

Thanks. Let me run this by ya'll. I made a 2ltr starter today. I will put it in the fridge tomorrow. On brew day...I will then cool my wort as cool as I can with the chiller and put it in the fridge with my decanted yeast. When the wort reaches 55 deg I will pitch the slurry. Sound ok?

I have searched and read many threads on lagers. I haven't found a solid answer on cooling the wort....I am going to do a Marzen Lager. I have decided to pitch my starter at the cooler fermenting temps. I have an immersion chiller and it is hot here in TN. I can probably get my wort down to...

Thanks! I took off the airlock and it blew! It went all over the place including me. Hard to believe how much presure had built up!

I am brewing a Kolsch with the Wyeast Kolsch yeast. The fermentation really took off and the krausen is starting to come through my 3 piece airlock. I wont be able to get the stuff to make a blow-off tube for a couple of days. Will the beer be safe with just letting it do its messy thing? The...

So I take it I can brew it now! What about the kegging and C02 storage?:ban:

I am already getting excited about Octoberfest! I think I am gonna order Northen Brewer's Octoberfest Extract Lager kit. My questions are how early can I brew this? Can I do it now or should I wait til summer. I do have a keg that I can seal it up in and space in my fridge. Thanks...

If you want to brew it... what I would do is open the LME and smell it. If it smells and taste yummy than go for it. If it smells old and tastes funky...toss it. Just my two cents.

NO!!! You will be waisting your time and probably a few bucks. I have been given 2 Muntons extract kits on 2 seperate times. I brewed both and they tasted old and funky. Its does not cost much to get a fresh kit and brew it. You will be much happier and wont be taking up your equipment.

I payed $20 to swap out a 20lb tank. This was in Nashville,TN.

I have a Scottish wee heavy, a Milk stout, and a Blonde Ale! All on tap.

I got another keg, 3 now, a metal spoon, a 3 way gas splitter with shut off valves, a couple of Rebel Brewer 5oz sample glasses and a Blonde Ale extract!:ban:

I don't know haow many, but I would guess 10 or so with no infections! I even get lazy and use a spray bottle w/Star-san to sanitize some of my equipment!