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On the cooker

Slathered and peppered

Slathered and peppered

Dry brine

Slathered and peppered

from the store

I like that recipe pitched with 1 Million cells/mL/°P at 58F and then raised to 60F after 48 hours.

If you take the time to do cell counts, pitch properly, taste your beer objectively and take notes, you will notice a difference. This year I pitched all my German beers 1.3-1.5X more and did not like the results. Especially the Kolsch which requires those esters that weren't produced. I...

I fermented this years homegrown hop IPA (5 lbs wet hops in whirlpool for 12 gal batch) with 2nd gen GigaYeast Conan and it was surprisingly clear at one month. No dry hopping though, but no kettle/cellar finings either.

Cooked a 23 lb Beef Shoulder Clod starting Friday night at 5:30 to serve for dinner on Saturday. Took 23 hours to cook, probably could have pulled it off an hour or so earlier. I know you can cook these to medium rare and serve like prime rib but I wanted to pull the small end for sandwiches...

pulled the small end and sliced the rest

pardon the coleslaw

wrapped

fire tending

15 hours in

Red Oak stock

fresh on

23 lb beef shoulder clod

Did some Beef Back Ribs yesterday. Won't do them again, there was almost no meat left after just a 4 hour cook at 225F. I'll stick with chuck and plate beef ribs from now on unless I splurge on some known meaty ones like creekstone.