Search results

half gallon of diluted star san right? Its less acidic than Coke... You probably just added a little sour funk and cloudiness to it. So it may not do much depending on what beer you racked it with. I'd agree with @Jag75

Still making my food list for Memorial Day weekend but I am at least doing a brisket and jalapeno stuffed sausages. Anyone else have something delicious in the works?

Chuck is an awesome smoker meat. I do mine very differently but it turns out great. I do either a 2 hour dry brine or a rub/worcestershire marinade overnight. I like a cherry and hickory blend, mesquite would be good with a bit of moderation. Cook at 225 F until I hit internal temp of 190F --...

very much so! read back a few pages and several of us have smoked chuck and told of our experiences.

Its one of my go-tos. But I have never used it on pork, I rarely eat pork other than bacon because the wife wont eat it. I have also never mixed it with anything else, but it is one of my favorites!

how was the pecan smoke on a pork chop?

So if this ends up being too sour would adding some malto be reasonable at all? I am considering brewing a non-sour batch and blending them too, that's just more work and I already have some other beers planned. IF this is the best course of action, would another or larger raspberry addition...

those darn acetobacters taking our booze

I have not checked the packaging yet but I'm sure that this can be done in my current brew. I will be using Vintner's Harvest Raspberry.

I was planning on bringing down to final gravity, mixing well, then checking gravity again to get a +delta gravity and adding the new drop down to FG. I see the issue with trying to mix to solution so I'll probably go with a volumetric calculation method as you suggested. Is there any reason a...

Another question with this beer but outside of my original question: how about calculating ABV after a secondary addition like this raspberry puree? My first though was the delta SG in primary is used to calculate ABV of course (X), then the increase in SG after sugars added starts a secondary...

ha, I definitely was not thinking when I wrote in the title. --- fixed--- Ok follow up question, is it safe to assume it will ultimately be more sour after the fruit addition as well? Of course its added sugar but that should be consumed leaving behind the tartness of the raspberries.

I'm currently making my first kettle sour beer that will have a raspberry fruit addition after primary fermentation. I've been tasting samples periodically while its been souring but I'm wondering how this will compare after the yeast remove the sweetness and turn it into wonderful alcohol. I...

Cold smoked some cheddar with pecan last Saturday. I probably left it in too long but the bitterness mellowed after a day in the fridge. Good stuff. I haven't been using pecan lately and I'm craving it. Hmmm what should I do with it next?

This one turned out pretty great. Shiner Bock, in my book, is one of those beers that I can drink anytime and works for most people who visit my house. With MJ54 I can make this all year with very little effort, warm ferm, and as you can see from the SG curve, a quick turnaround.

These taste like session beers. So that's often how they are consumed... At least by me.

Cool on both accounts. I'm not a native to TN but I like it, living in the Farragut area. I'm a regular in that thread as well. I kegged a shiner bock clone brewed with mj54 recently, I should be finishing up my saison on tap to make room for this one in the kegerator this weekend... maybe even...

I think I always finish really dry with US-05. I know a lot of people seem to like using California ale or hybrid yeasts for cream ales. Like WLP 001 and Wyeast 2112. Which makes me wonder how Mangrove Jacks 54 would go? I have always considered it to be the cheaper, faster, pre-dried version...

cut it with bud light ;)

same here