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I think the queues and reminders actually made it more fun. Instead of me worrying about forgetting something or if I have my timer set, I just set up the recipe ahead of time.

First brew completed and I gotta say it was still a really fun way to brew. I hit target gravity exactly and was able to do clean up in stages while I was brewing, leaving only the core of the GF and chiller at the end.

So I'm planning on getting my first brew with this tomorrow and I checked the temp probe after reading what someone had said in a previous post. Dang, it feels easy to pop out. Makes me a little nervous. Edit: Upon further review it's sealed from the inside anyway.

Honestly, it's probably more of a CYA addition than anything else.

Good info, I can see why one would remove the check valve but I can also see why they put it in. I certainly wouldn't want to be sued by someone who got burned because they forgot to turn off the pump and/or ball valve before disconnecting the flow out pipe.

I never felt much of a need for a man cave until I started homebrewing. I don't have one at the point so I have to be able to store my equipment efficiently/ hide things/ make everything look very polished. Luckily we have a very large walk-in pantry so I have a place to store equipment and my...

I have done chocolate chip cookies with pretzels. I smoked the pretzels first for idk, maybe 30 min. Then used my smoker as the oven for the cookies themselves. I believe I used apple wood. Next time I'll go with pecan and smoke pretzels lower and longer. My mac and cheese got a bit thick and...

I do lots of sides and appetizers. My favorites are refried or baked beans, stuffed peppers, and hummus. I haven't set up any cold smoking for salmon or cheese yet but it's on my list. But, more importantly, how was the bear?

Sorry for another post but I was reading through this thread and it seems like the filter being the most common issue. I saw David Heath talking about a RB false bottom that will work perfectly as an upgrade part for the GF. Anyone try this?

Your leg of lamb comment has me thinking... Anyone here have much experience with smoking non-standard meats? By this I mean not beef, chicken, turkey, or pork.

That is kind of what I am worried about. Although I did read that if you kept it at a neutral temperature range it may have little yeast character.

Same. I never temp chicken but have developed a feel for them. My wife likes to cut into the center to check color because she doesn't feel it.

Just the Grainfather in this picture. But it feels like Christmas.

Friday- grainfather

MMmmm Patersbier

So plans change and I ended up with a smack pack of 3711. My next two beers to brew are a Shiner Bock clone and a Lemon Shandy. I'm thinking that the shandy may not be too much of a stretch and the yeast I have on hand for it is just US05 so I can store that much longer than the 3711. I don't...

+1 to that

Yep, best of both worlds and medium rare (or however you like them). Smoke to about 5 below your desired finishing temp.

Yeah, that's what got me to pull the trigger. Just got it. I also just got my grains last night. I don't yet have a mill so I asked for them crushed. The grain looks barely cracked, like most are intact but they might have a crack inside. Should I even use this in my Grainfather or try to get...

Thanks for the info! I just ran across a video where a guy put a screw clamp on the rubber filter cap, so I might do that. I also got a hop spider after hearing about hops filling/pulling through the filter. How about grain crush?