Search results

I just read that article online a few minutes ago.....already looking forward to a trip to the Blue Monk when I visit the folks at Christmas. Looks like a great new place.

Wish you guys the best of luck! Whenever I visit my old hometown of Buff...I'll be looking for your beer!

Loves me some Rory.....one of my favorite bluesmen for sure!

I have a Pale Ale happily going along in a 60° basement right now. I used Nottingham as well....no starter, but I did re-hydrate. The fermometer was reading about 6-8° higher than ambient during the peak of activity, but it's reading about 64° right now.

Ouch....not doing to well this year either. Try being a Bills fan up here in NE.

Nice job. I just brewed this yesterday, and had 77% efficiency. Hit my OG and it's fermenting nicely at 64 degrees. I'm hoping to get my own mill after the holidays.

Heating the strike water now for Ed Worts's Haus Ale. I'll be putting the turkey in the smoker in a few hours. The rest is out of my hands...except the gravy. Happy Thanksgiving!

That's the plan I'm going to try out on Thursday morning.

Any members of Brew Free or Die here? Are there any other clubs in NH?

Just bought the 1/2" auto siphon...worked like a champ when I racked to the bottling bucket on Sunday. Will be using it to transfer wort from kettle to primary on Thursday.

The first time I did that, BS got me within 1 degree too, but my garage was pretty cold, and I lost about 6-7 degrees over the hour long mash. Pre-heating a bit saves me a few degrees. Not sure how big a deal it is to loose 5 or so degrees over the hour?

Got it...thanks....I had the box checked

Yes...strike water. Beersmith had estimated a temp of 174 degrees for strike water, but I found that I should be pre-heating my cooler a bit more, so I was going to use hotter water...around 185 and let it warm the cooler up for about 10 minutes or so...then open the lid and let the water cool...

If I am going to put 185 degree water in to pre-heat my 48qt cooler, at what temp do I add my grain? 168? Grain will be at room temp...around 65 degrees. Thanks

Some pork and beef ribs that I smoked on the UDS: Some Canadian Bacon:

I'll agree on that as well for pulled pork! As far as ribs go....I usually pull the membrane and rub the ribs the night before I smoke 'em if I have the time. Back into the fridge, and they get smoked the next day. If I don't have the time, I'll rub 'em right before they get smoked.

Greetings from just a bit north of you. I just got back in to brewing myself.

I just did the recipe in BS too. I adjusted the alpha to 5.9%. It looks like I could up the bittering addition to 1.4oz and end up with the same total IBU's that Ed has listed in his recipe(39IBU)

Thanks for the help...I wasn't sure if it was going to be big deal or not. Ed's recipe calls for a total of 2oz of Cascade. The pre-assembled "kit" from Brewmasters Wharehouse has 3oz of Cascade hops in it. I'll just stick to Ed's recipe and call it fair. Hoping to get this brewed up on...

I think it's worth the trip from Albion. I plan on making a stop there when I visit my folks at Christmas.