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56 years old, average weight, constantly fighting higher triglycerides (blood sugar), get full bloodwork done annually. 2-3 beers a day, extra 1-2 on weekends, take Mondays off just to prove I can. Cut out soda, sweets & many other high sugar foods/drinks so I don’t have to adjust my beer...

Built one (fan finally died) and bought one. Almost always use white labs liquid yeast and use a stir plate with every brew I do. Don’t think I’ve ever made a beer under 1.060 so wouldn’t even consider not using a stir plate with liquid.

I go somewhere between 36-48 hours.

If you ever get a chance, smoke a beef top blade roast! This 3.25 lb’er cooked @ 275°F for 5.5 hrs (internal temp of 210°F). Rest for 30 min then shred with 2 forks. It was incredible that way but then I sautéd a yellow pepper, mushrooms & onions and mixed it with the pulled beef. Really good...

👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽 Have had zero hop burn since I started dry hopping at 55°F. Best change I’ve made to improving my Hazys.

I only bottle for competitions. I bottle cold beer into room temp bottles with room temp beer gun, works great and little to no foam. Keg set to 5 psi, beer gun set to 10 psi.

For the most part, this stopped happening many years ago (2017-2019). Then Hazys took over (little or no bitterness). It is starting to creep back a little toward clear & bitter again…but Hazys are here to stay, too much love and too much demand.

I've only been keeping track of that since I switched to cooking everything "high & fast". That's the only reason I know 9lbs @ 300º take about 5.5 hours.

Yeah, I used to do low & slow and do 'em overnight was I was a little younger and drank more! Now I'm old and just want to get it done, therefore, the 300º and finish in an afternoon! Yup, no right or wrong, whatever works for you...

If you wrap and put it in a cooler for an hour or more, the internal temp will raise well over 200ºF while resting. Yup, I always pull/shred mine. Did 40 lbs over the weekend, pulled them at 195º, wrapped in foil for 1.5 hours. They fell apart easily. The higher temp you go, the mushier they...

1.) monitor the internal temp of the meat and pull off between 190º-195ºF. 2.) wrap with foil or butcher paper and rest for an hour or so. I cook em at 300ºF and a 9.3lb'er will take about 5.5 hours at that temp. Enjoy!

1.) ferment temp control by a mile 2.) closed transfer to keg vs bottling made a huge difference. 3.) water (RO + salts, monitoring pH)

I've got simplest down to a science. I do baby backs "high & fast". 325ºF (160ºC) indirect heat for about 3 hours. Beautiful every time!

40 lbs of pork shoulder for friend’s son’s graduation! Fun stuff!

Great info, thanks!

Yeah, I always use my stir plate. I have a 3L flask as well but figured a 1L starter in a 2L flask was plenty of space, guess not! It’s clear now it depends on the yeast. Is too much head space ever an issue (1L starter in a 3L flask) or doesn’t it make any difference? Cheers!

Another thought if you don’t have fermcap-S…….would a simple piece or string going underneath the flask and then up over the top of the foil work? In other words, the string would hold the foil on but let anything on the rise forced out on either side?

I’ve never used fermcap-S. Will do that next time.

Cool. Haven’t done any dry age myself. Looks great.

I made a 1L starter with Cosmic Punch yeast and a Propper starter. Put it in a 2L flask and thought that would be plenty of head space with loose foil on top. Overnight it blew the foil off with dried starter all over the place. Maybe it wasn't as bad as it looked as it still looks like I have...