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Don't use Columbus... it will be too grassy/rough for a cider, IME.

Won't let me edit my original post, but here are updated links to google drive: 1026 (scored 27 and 38): https://drive.google.com/file/d/0B_vHhnNWiu9VMmE4MTFmYTgtYWQ1Yy00Yjg3LWJkNTktZTNiNjA4Mjc2ZTY1/view?usp=sharing&authkey=COvHuVo 1318 (scored 38 & 43)...

Congarats again, Whut! And here I thought I got married early doing so 3 months after graduating college...

Weaksauce. I wake up to a herd of ******** erryday... they're called children. ;)

SNARFLE! I went to bed in a shady hotel in rural Quebec and woke up, in the same room, 2 hours later, sounding like I was sleeping on the floor of a ******* rave. Went down to find the bartender blaring music at obscene levels and refusing to turn it down due to "house orders"... ... in...

ha! We've done fried Mac n Cheese balls, but sausage stuffed stuffing? How do you keep it together? Don't forget to make your Scotch Eggs while you've got the fryer going. As for the spatchcocking, you do get better smoke penetration because you've increased the surface area. You do...

Keep on pretending... it's ok... you have the same smile on your face when you're carving your overcooked 1950's turkey as the guy in your avatar. :D

Yup, and when smoked or wood roasted, it allows much greater smoke/flavor penetration. Plus, you get to say Spatchcock all night.. Only reason not to do it is because you love soggy-ass disgusting inside-the-bird stuffing. So yeah... more even cooking and greater flavor development in 1/3rd...

Spatchcock and wood roast your turkey or GTFO. End of story.

Anyone have any experience with any of these 3 products and can recommend or tell me to stay away? Looking to upgrade a little bit this summer from my Maverick and manual vent manipulation on the ole WSM... The Stoker: https://www.rocksbarbque.com/Guide.html BBQ Guru...

THIS! I wish I could remember HALF of what I tasted. I need a GoPro camera or something for next year... no, check that... a GoPro camera on Soper would be WAY more entertaining! Super excited for Jeremy! That whole conference was just a crapton of fun and capping it off like that was...

Some of my favorites

In it to win it.

I don't know what's up there... they all still work for me and the Google drive sharing is set to "anyone with the link"...

What are you trying to accomplish? Stopping the yeast from finishing to leave some specific character (common technique for a few styles) or just clarity and compact sedimentation? I cold crash just about every beer I make except fresh yeasty styles like wit or hefe... for me it's...

Pro tip: Never eat anything that touched the bottom of a brewer's sink. That is all. Good day.

And thick skin wasn't your standard wardrobe. We noticed.

I know more than a couple and I think that's a generalization as easily refuted as saying Notre Dame grads can't be heathens. :D

Non-foodies? Says they guy not making a proper roux and using powdered garlic and onions? Do you use powdered carrots, giblets, and bouillon cubes too, Mr Foodie? Might as well stir in some giblets with a package of powdered gravy if that's what you call being "foodie" :p

Looks to me like Smurfs are still fair game, per the OP. :D