Search results

I'm not suggesting anyone does what I do, but when I built the controller for my electric BIAB, I designed it with two 1600W elements, driven by two SSRs, that are powered individually by a pair of 110V power cords which I plug in to two standard outlets on separate circuits. Gives me 3200W of...

So practical, in fact, that one might suggest he was practically impractical at all.

"You can do anything at zombocom"

NGL, zombo.com describes exactly how I felt when I joined HBT. Users here were so open and friendly and helpful. The atmosphere was positive and nurturing, and inspired confidence in me to grow as a crafter of drink. Bracc was one of the first to reach out as a friend, he serves as an anchor for...

He was a good one. Weird as all get out with his relentles pursuit of ever cheaper hooch, but I really respected his contributions. An astute brewer and maltster for certain, and just a really brilliant guy. I brewed an oatmeal stout with a bag of oats he'd malted himself, imho it was a chewy...

I was just about over @ismellweird's disappearance and now this?! HBT is becoming Heart Break Tavern. I'm still hoping this is some sort of Kaufman-esque gag he's pulling on us.

The things he did with oats must have had Wilford Brimley rolling in his grave. I think I still have a pound or so he sent me a while back. Happy trails, dear friend.

No.

"Elvis didn't die, he just went home." -MIB

I'm not great at taxonomy, but I don't think that's actually true.

I've had consistently good results with the 8 or so short kits of this recipe I've ordered from Ritebrew. YMMV.

Hey thanks, I just assumed they sell by the oz for exactly that purpose. My contribution was ordering only the specialty grains to save on shipping, and use base malt I already have on hand. Also makes it easy to order several "short kits" at a time, leaving out all the bulk.

I have a 7% stout recipe called Rhinestone Carboy, in both AG and extract versions. It started out as a riff on Mustache Envy and evolved over many batches to where it is today. I'm biased, but IMHO it's the best beer I've ever brewed. Use the search function.

I dunno, haven't tapped the keg yet. It's been conditioning, maybe it's time.

Beef birria, recipe adapted from Mi Cocina by Rick Martínez. If the consommé turns out really good I'll use it as a basis for a chili next weekend. I love cooking with dried chiles. I used chuck roast plus a shank to enrich the stock. Sous vide 18 hours @145F, then onto the grill at 275 on a...

This will stay with me always.

Just speaking for myself, but I'm an irredeemable terrific human being. Only "change" I might manage will come in the form of fresh undergarments, and even that is a very long shot.

Or WoW, depending on your point of view.

I feel a Neil Young song coming on.