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A recently-departed cream ale:

Currently there are 3 books on my nightstand (which also get read during the day): "Basic Health Physics" by Dr. Joseph Bevelacqua "Introduction to Health Physics" by Dr. Herman Cember "Radiation Detection and Measurement" by Dr. Glenn Knoll I'm studying for the Certified Health Physicist exam...

Got my wife the book for her birthday last month; she's been tearing through it and says its a terrific read. I've not read the book (yet), but based on last night's premiere, this looks to be a solid series. Anyone else reading/watching/both?

Either IPA or saison.

My latest batch of wings, this time on the grill: Had some pecan wood mixed in with the lump charcoal. Wings cooked indirectly for ~40 minutes total (flipped halfway through), then seared, and lastly brushed with sauce on both sides. Lid back on for 5 minutes to let the sauce set up; this...

For a sauce that hot, seems to me like that could work well as an add-in for a sauce like Frank's, where you'd get extra heat, while still being able to actually eat the wings in question. :D

Yes, in my fridge, the wings are uncovered. That said, my fridge also has a meat drawer that is large enough to acommodate a half-sheet-sized baking sheet. This allows for leaving the wings uncovered while drying out, and after each batch of wings, I give this drawer a thorough cleaning...

Bumping this thread with a shot of my latest batch. This batch employed a full 24-hr rest in the fridge to really dry out the skins before baking. If i didn't know before I ate them, I would've sworn they were fried instead of baked. If I were served these in a bar/restaurant, I'd pay good...

Wings look good. What kind of dipping sauce do you have there for the cucumber/wings?

Thanks. I used to demolish wings with a side of celery sticks, but in recent years, I've discovered that celery doesn't like me as much as I like it, so I had to make a change. Been using sliced cucumber as a wing side for quite a while now, and it seems to provide the right bit of cooling for...

My latest batch of wings:

What yeast strains are involved in these off-flavor batches?

Are you doing anything to treat your water? Water salts, acid additions, campden tablets, etc?

Don, I used to mash in a 10-gal Rubbermaid cooler, and to minimize heat loss, I used to cover the cooler lid during the mash with 2-3 old beach towels. The inside of those lids are usually hollow, so that's one avenue of heat loss. Another thing I did was apply a layer of adhesive weatherstrip...

Any effect on the resulting beer is minimal at most. IMO, nothing to worry about. Most of the starch conversion happens in the first 20-ish minutes of the mash; after that, not a big deal.

When I bake wings in the oven, they bake on a stainless cooling rack set in a rimmed baking sheet. This makes a noticeable difference in the resulting crispiness of the wings, as on a rack, they're not cooking in their own fat, but instead the fat drips away and the skin crisps up better. And...

True dat. :yes: I use the same air-drying treatment on drumsticks, which also turn out nicely crispy, whether they go in the oven or onto the grill. I always get the family pack of wings/legs, (usually 4.5-5lbs, and fresh, in a styrofoam tray in the meat case, not frozen), as I've heard bad...

I've found that the baking powder method can work, but it has to be aluminum-free baking powder, else the wings end up tasting strange. And even then, I prefer to use a good spice rub (I'm a fan of Penzey's, personally), rather than futz around using baking powder. I've had good success with...

American amber ale:

Something I've been working on for several months is, to try to make chicken wings in the oven, that taste like they've been fried. My goal was to develop another method to make fried-like wings in the oven on days when either it's not feasible to grill (raining, too cold, etc.), or deploying a...