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I just saw that rub part.. I've never heard of that, before.

Salt and water is your brine. You can only estimate the timing on these things. Use your thermometer and take them out at 190F. Foil them for a while before pulling. Your rub should have salt, pepper, sugar, cumin, paprika, cayenne and garlic powder measured for your taste.

Season two of The Walking Dead was a chore to watch... ...until the last episode, which was awesome (even though I knew it was coming). I doubt I'll tune in for the next season. My wife has just discovered Breaking Bad, which means I'll be watching that. The season of Dexter with John Lithgow...

It looks to be a very pleasant brewing experience. Cheers!

this.

This.

It fits in, nicely. Cider chugging away in there.

I think you'll want to chew them up and spit the juice into the FV.

Should we try planning a MontCo meet and greet?

..I would prefer to not paint it.

We're right off Keswick and Mt. Carmel Avenues. My son goes to Growing Tree learning center on Paper Mill and my in-laws are right off of East Mill.

Done and done.

Up

I have been scouring the intertoobz for a welder to help with finishing a few keggles. So far, no one is (understandably) interested in this little job. I live in Glenside, PA and if there's anyone within earshot who can help me: 1. open up the top of my kegs (they're already opened, but...

There is a serving line pressure/length calculator here. Enjoy!

Additional benefit: in-sight disconnecting means.

Bustleton Pike in Feasterville. Wine, Barley & Hops Homebrew Supply

Five gallons each of: Pub Bitter, Celebration Ale, Saison. Fifteen total with a New Year's resolution to break the 100 gallon mark.

I have seen this breaker, too. Is it a viable option?