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They show beer commercials on every major network at all hours of the day. Those age-checks have zero bearing on whether or not the child's parents monitor their internet habits.

I'd probably like that on baby backs. It seems I like a different style of sauce (or no sauce at all) on each type of BBQ. I like sweet on baby backs but mustard-based on sliced pork, no sauce on chicken, vinegar-based on pulled pork, etc. I don't think I have a sauce for brisket since I...

Not Yooper but; I usually hit my FG within a point or two, and it's almost always right at the FG of the FFT. But I mash so differently every time I brew I don't really have a 'base' mash temp. I'll Hockhurz one brew, decoct the next, ramp another, and single-infuse another. If I'm doing a...

My beers/system are the same way Yooper, higher attenuation for a given recipe/process than most recipes expect. I have a theory on this: most start with extract or PM and often struggle to get enough attenuation. So we fudge things (perhaps adding a bit of sugar) to get higher attenuation...

I was considering doing another soon with peaches. I'm trying to use fruits that are somewhat local. I got about 18# of raw OB honey that I need to use up and my Trad Mead should be ready to come out of that carboy (I only have two 3 gal carboys).

Makes you wonder how sanitary that bursted vial is too doesn't it?

+1 on the FFT. I do an FFT for every batch I brew and it gives me a much quicker answer to the question of where a beer will finish given the recipe/mash/yeast. I think that gives a better mental association of the process/recipe to the actual result. The numbers they give you on yeast...

Shenanigans I say!:D Those always come out concave!

I just wish that, in the three months between making the post above and actually making my Strawberry mead, someone could have posted what you did below flyweed. I understood that it should take it to dryness but the conspicuous lack of any mention of stopping it, combined with no answer for...

Two weeks will be fine. I just made a Roggenbier with Wyeast 3333 that had a 1 week old starter and it took off in ~4 hours.

Ah, yes that would suck. When grilling steaks or burgers I never close the lid.

RE: grill jockey. Burger Lab (I'm starting to sound like a broken record) did experiments on flipping only once (something I was always taught in restaurants) vs. flipping a bunch of times. Conclusion: flipping many times actually helps the patty cook more evenly and with absolutely NO loss of...

Thanks, I'll keep it in mind. I still think/hope it will carb up but it just might take a while. Yeast like to wake up right after you post that they're not waking up so I had to perform the ritual in order to light a fire under their ass.;)

They always do that right after you post that they're not doing anything. I have a keg that's not carbing so I just posted about it...just to get it going.;)

I just added sugar and it's sitting at ~76* F. I could put it in the garage but it gets 90*-ish F during the day.

Interesting about salting the meat pre-grind, per Burger Lab that's one of the big, big no-nos (as opposed to sausage where you need it for textural reasons). The pictures in that article would scare anybody from doing it. Look up 'Salting ground beef' on the Burger Lab if interested. But if...

I always force-carb but I decided to try and simulate the bottle-conditioning and prime the keg with cane sugar. I use a spunding assembly with a gage to see the pressure increase. Pressure hasn't budged in about 10 days, still at ~2 psi. C'mon 3787, wake up! I kegged it at ~3 weeks in...

This is a for-profit venue. FWIW, I visit the AHA forum fairly regularly and I rarely see Kaiser post there either, I didn't even know he was a mod there. Between Braukaiser.com, his blog, his career, his family, and any brewing-related lectures/appearances/etc I can imagine he doesn't have a...

The Burger Lab also did an 'ideal mixture for grinding your own' and their mix was a 1:1:2 ratio of sirloin/brisket/oxtail. They also said, if you're not going to grind your own, use ground chuck. I think the quality of supermarket ground beef/chuck can vary widely, just because it comes...

I have ordered liquid yeast during summer several times and it's always worked. I just consider the package older than the date on the package when trying to determine viability/pitching rates/starter sizes. As for them starting slow, next time you make a starter try chilling the starter...