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Kegged our batches today and both finished at 1.018. Very surprised the yeast chewed them down so far (guessing my basement hovers around 70 degrees or so), but both mine and my buddy's beers tasted great. Mine ended up around 10.25%, where his was around 9.45%, neither tasting all that hot for...

Just put a small boneless leg of lamb on the rotisserie.

That's about how I feel about it. I initially liked the show and thought it gave a good spotlight on the process. After watching a number of episodes, I kind of lost interest. They are going a little over the top for me, to the point where it's gotten irritating. As long as it continues to...

I can't speak to the exact specs of the unit, and I've only canned wort and BBQ sauce with mine. I wanna say the instruction manual that came with it was a little more specific to its canning process and abilities, although I don't know if they covered altitudes. I've had no issues with what...

It's been a while since I've been back home, but I do miss a proper Cuban sandwich, from the Tampa area. Maybe not as authentic as you'd find in the city, but there were a couple of my favorite spots north of Tampa. There a couple Larry's Deli locations, one in the Land O' Lakes area, and...

It really depends on your intentions for use. Like I said, I use mine for making slants, and I can 300mL jars of wort, to keep on hand for reviving the slants before stepping them up. Sure, you're not going to be canning 2L jars of wort with a smaller unit, but you just need to be realistic in...

When I smoke pork butts, I usually make more of a glaze type sauce, loosely based on TGI Friday's Jack Daniel's Glaze. My wife is a fan of their glaze and found a copycat recipe online. We tweaked it a bit, adding this or that to our tastes, but finally settled on something we liked...

I purchased one of these probably a year ago http://www.bestbuy.com/site/elite-platinum-8-quart-pressure-cooker-blue/1857603.p?id=1219066201973&skuId=1857603&st=elite%20pressure%20cooker&cp=1&lp=4 Having had no previous experience with a pressure cooker, I wanted something I wouldn't blow...

Made some minor tweeks to the recipe, but my buddy and I just finished up, each doing a 5 gallon brew of the same. 17 lb 2-row, 2lb 20L, and 1 lb of Victory. Our mash temps differed a bit, mine being around 151, where he was at around 155. Our gravities finished a little off from each other...

I just come across this thread. WOW! I love the idea, absolutely hilarious. I look forward to following the adventures.

I think that'd be more in the direction I'd go with it. Check your calculations without the 45 and 30 minute additions, you may not even need to add more at the end of the boil.

I haven't had any issues on grain quality from online orders. I've used a couple of the major vendors and usually receive prompt delivery. One thing that could alleviate some of your concerns, would be to purchase your own mill, and order your grain un-milled. Obviously there is considerable...

I usually don't chime in too often on recipes, I figure to each his own. That and I doubt everybody has a professionally trained palate to distinguish slight differences in a grain bill, I know I don't. As far as the midnight wheat, I think you can put some faith in the numbers. If you input...

I think maybe I'll keep a cup of ice water on hand for the panhandlers standing on the local off ramps. Do I have some change to give you? No, but I'll make it better by dumping this cup of ice water over my head, before I speed off. :mug:

Good luck with the business and thanks for the heads up. I hadn't yet heard of Jailbreak Brewing Company, and they're only about a mile away from my office. I'll definitely be checking them out soon. Frisco's and Columbia Ale House are great spots for some food and drink, as well.

Following a SMaSH recipe really has no impact on the carbonation. I think you may be experiencing some other issue. Your priming sugar ratio sounds right, though. If you're kegging, I'd check for a leak. If you're bottling, which I'm assuming you are, how long are you letting the bottles...

Yeah, I think this is my least favorite. I still hear comments like this from friends who drink craft beer, and have at least a little knowledge on beers. They come over and ask what I have on tap, then follow that with, "Is it dark?" I've contemplated making something light and fruity...

Good to know about the storage methods, thanks! Although they were in the fridge for the last few months, they were sealed up in the manufacturer packaging. They were still moist and not dried up at all. I halfway suspected the spots could be some kind of crystalization from the bean, but...

I have some vanilla bean questions myself. I have a few vanilla beans left over from I don't know how many months ago. I've kept them in my fridge in the sealable Brewer's Best pack they came in. I wanted to throw a few in a mason jar of vodka, but I notice they have small white specks all over...

So I'm calculating a 5 gal recipe by halfing the initial recipe posted. I'll use 17lb of pale malt (just planning on buying 1 sack at the LHBS) and 2lbs of crystal 20. I would like to kick it up a notch in flavor and am thinking of adding some Victory, as well. Any thoughts on whether 2 lbs of...