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I'm in...:ban:

Good luck to you...some really good lookin' entries in this one.

Thanks guys, will do.

Supermarket, Smith's.

Don't have much experience growing hops. Planted some Willamette last year and they didn't do much, but grew some (no cones). Trimmed em back in the fall. Well, they are starting to go crazy right now. I think it's too soon, but what do I know. Should I let them go or is there something I should do?

Did some Beef Short Ribs. Found some nice meaty bones. Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours. Then into the Mini WSM...about 250º. After about 4 hours. Into a foil pan, covered and braised for about two hours in Irish Ale. Some...

Can't wait til April 6...got the horn mug ready.

Smokin' a hunk of Brisket...Perfect day...MMMM!

Don't like any beer "warm". 45º to 50º is perfect for most of my big beers.

Is there still priming sugar in it?...make sure it ferments out before you prime again...don't want bottle bombs. Cheers...:mug:

You tell em Bugs...

$7.95 for a 5 pounder here.

I bet you drink it all before it has a chance to oxidize...I would...:D Cheers...:mug:

OK...I'm in, maybe this time I'll win something...:)

Not sure about max time but I bulk aged a RIS for six months in PET and it came out GREAT!!

Need a "both" option. I do both. I have two taps and lots of bottled beer too. Cheers...:mug:

IMO, taking tri-tip past 125º IT is just wrong. I do mine on a hot grill and watch the IT carefully. This one was pulled at 130º. A little too done for me but was delicious.

Prickly Pear mead after first racking: I made a two gallon batch and had about three quarts left. Freeze concentrated it and ended up with a liter plus a pint.

Prickly Pear fruit is called a tuna.

We have glass recycling drop off bins in a couple of places around here and I just drop by once and awhile and scrounge for interesting ones.