Recent content by Warped04

Irish Dry Stout! - All Grain Thanks!! <3

Welcome to the forums! Those guys at that morebeer are very nice. I love driving up there when I can. :mug: Wally

Woot! Welcome to the forums! :mug:

There are a couple of things to do. Mostly swirl the carboy and try to get the yeast in suspension, you can repitch, do a search for "stuck fermentation" and you can gather experience and insight from there. But more than likely you will be fine. -Wally

Welcome to the forums! :mug:

Dude, I don't think that's going to be that hot. Alton Brown style, you could do it pretty cold in a cardboard box under the BBQ with a small pipe into it (where the rotisserie slot is or under the bbq if it's gas). That basic cure is straight Ruhlman? It's nice, I've used it a couple of...

Welcome to the forums! Enjoy yourself here! :mug:

Interesting. Does your chef practice Charcuterie? I've used the smoking gun to get smoke in salmon and what not, and we have used our smoker with 200 pans of ice to get the smoke cold, and I have not smoked low to bring a temp up to 165, so I'm curious to see how this works out.

So awesome! I love seeing people do this. You are curing it first for a couple of days before smoking right? Also, are you able to do cold smoking? Are you looking to go "outside the box" with flavors? I've done a couple of pieces with fennel and ground up crushed red pepper and thyme...

The only thing I don't know about is the grains. As far as I know they are not grains that you steep (but I haven't done extract in years). I don't think it will hurt, but it might not help. Other than that, it looks good. Maybe consider a mini mash in a pot on the stove? -Wally

Hi, Welcome to the forums. :mug: The best place to ask these questions is the beginner's forum. In regards to your questions. It's probably a little to early to tell, what's happening, but after a little while, take a gravity reading and see where you are at. Go back to your recipe and...

Use beer bottles, and that's it. If you can get the oxygen absorbing caps, it's even better. Other than that you don't have to do anything special. I always save a couple of bottles. I have a couple of bottles that are 5 years old. We drank one the other day that was outstanding! But I...

If you freeze, you can kill some of the nasties that you maybe worried about. If you do decide to freeze, I would thaw them out before adding. I also would not worry about crushing the fruit unless it's a problem to get into your secondary. The choice is really yours, you aren't going to hurt...

Welcome to the forums! :mug:

Woot Woot! :mug: