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I am a bit of an adventurous eater. Just ask my belt! I love this thread. As mentioned, they are pretty much usually prepared like chicken fingers. I would classify them as an indistinct chewy beef part. I was staying in a little one horse town during a power plant shutdown the company I was...

This is a pretty serious but funny thread. I had bought a few rhizomes with the intention of planting this year, but read all about how dangerous hops are to dogs. They get hyperthermia from it, evidently. Given that our dachshund has a higher (figurative) position in the family than I do, I...

instigator!

No, what I mean is that I would not add mint directly to the beer or wort or anything, but rather, steep it in the alcohol first, then after a couple days, remove the vegetal matter, then pitch it in.

Hi Saied. I actually have a few Persian friends I haven't seen in a long time, ( one named Saied ). They were all dentistry students. We would get together just about every weekend and eat kabob, korescht- bodumjoon, koo koo, dance and have a great time. I love seeing discussion like this...

place in a water bath, put a wet t-shirt over it so it's dipping in the water, direct a fan towards it.

I just brewed a chocolate milk stout that I secondary'ed cacao nibs with. Your method of adding that stuff appears sound to me. If I were you, in regards to the mint, I would add towards the end of the steeping, and remove it before pitching everything into the secondary. Green organic stuff...

I had to use American farmhouse Yeast. It has brett in it as well. I ended up killing the original yeast I had, so I went with the back up. To update, the yeast is still working away at the airlock. I wonder if after 5 days I am not seeing the end of the sacc and the beginning of the brett. I am...

I just "smoked" a brisket for the first time a couple weeks ago. For those that don't have a smoker, listen up. First, I just rubbed it with some webber's mesquite rub right out of the package. Then, I got my weber bbq going, let about a chimney worth of coal burn down past the point of where...

Place me as interested. I wouldn't go as far to say that I have anything too exciting. I have American Farmhouse?:o

I disagree. The amount of hops in the original recipe is low to begin with, but balanced considering the low malt bill. I am not saying that another ounce will make everything wrong, but SA is a pretty robust hop, I can't see someone who is a Centennial Blonde veteran not noticing the change...

Sturdy, childbearing hips, of course!

Farmhouse Brett Saison 22588.5

I think the problem here is that you should never allow the barrel to stay dry for any appreciable period of time.

I ask because I make graff, and I really felt like an ounce was the upper limit of what I would consider palatable. The most important thing is that you like it. Carry on!

Glad to hear about the nibs. I don't think there is an upper limit on how much my family likes chocolate, so I think it will be safe!! Oh, I see, he's just giving you some grief. I really thought the dude was whacked. All though, takes one to know one...:rockin:

I had a friend on facebook request that I take some pictures while I brew. I initially thought it wasn't a good idea, as one can become distracted or off tempo and make a mistake... Boy was I right!! I forgot to add the cool water and chill my starter wort to reach the right temperature to do my...

You will find tons of threads about this topic. See below! I like aluminum because it is a much better conductor of heat, therefore heats more evenly, therefore no (or less) boil overs/scorching. Also, it is light and cheaper than comparable SS options. I eat in restaurants on occasion...

Within reason, the longer you leave your beer on the cake, the clearer it will get. Your yeast will not really die, the majority will just go dormant. Keep in mind, plenty of yeast will be in suspension. Like billions of cells per batch. I generally pull off crystal clear beer, and I pour...

How to Brew by John Palmer. It's free online. The book version is more in depth, but not necessary for what you are asking