Search results

You soiled yourself? That recipe will just make a pretty basic Amber Ale, I bet it will turn out quite nicely.

Unfortunately no pics, but on Sunday I made a few meatloaves and smoked them on apple wood. Holy crap that is tasty.

FWIW, Northern has been privately held for over a year now, or about that. They are my LHBS so I got the dirt when ABI divested.

Hardness = calcium and magnesium = good Alkalinity is what you are most concerned with.

Jucy Lucy patty melts in the cast iron. Very filling.

Big, greasy breakfast with all of the items, a few ibuprofen, a sports drink of some sort, a source of caffeine, lots of water. Done.

@Leukass Those are 425s

Although I was more like 20

Welcome to the wonderful world of sausage! After about 50 lbs made, I ditched the stuffing function of the Kitchen Aid attachment and purchased a 5lb LEM brand dedicated stuffer. The grinder on the Kitchen Aid works great, but man that stuffer is a pain in the neck. If you plan to keep with this...

FINALLY got my hands on some baking yeast. Will likely be making pizza this week. Been months without yeast.

NB has it.

Got 56 lbs of pork butt to smoke for a work bbq on Friday. I hope it all fits in the smoker.

https://www.usaequipmentdirect.com/Update-International-SPS-60-60Qt-Induction-Ready-Steel-Stock-Pot.html

Blue Ribbon malt has not been made for quite some time, so just substitute golden light LME. That little extract with 20 lbs of sugar will yield a very unflavorful product. It will be very thin, likely have an overwhelming yeast aroma and flavor and will barely taste of beer. But I understand...

Welcome from a Grafton, WI native!