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Thank you! I like the way you roll.... it's ready when it's ready. :)

I made this last night.... my first mead ever! How long has anyone let this age? I'm seeing anywhere from 6 months+ and I'm wondering what everyone has done with this recipe..... Thanks!

Count me in!

count me in!

count me in!

I have a Masterbuilt Electric Smoker and a Big Green Egg. I LOVE my Egg. It is much more "Set it and forget it" once you learn the temp control (very easy). Also, you can use it as a grill or oven! I'd recommend taking a look at an Egg.:mug:

Thanks for all the help, folks. I actually have access to all the parts that I need for a Mash Tun and HLT at wholesale prices. I will be able to build both (2 gallon) for about $50 bucks total so that is the way I went. thanks for everyone's input! :D

If I'm doing 1 gallon batches in a 5 gallon mash tun, will I have a deep enough grain bed to be effective?

Thank you, everyone for the quick replies and great advise. I have looked into BIAB but I really want to get used to mashing, sparging, etc before I move to 5 gallon batches. I think I will stick with the 2 gallon cooler for my 1 gallon batches then. Thanks a lot! :) :rockin:

Hey, folks! I need a little help from the experienced all grain brewers here. I've been brewing small batch extract kits for a couple months now and I'm loving it! Now I want to move to all grain because I want to experiment and also pay less! I'm planning on building my own Mash Tun and...

If you can brew a good beer, you can surely knock out a killer pork butt! Don't forget to post pictures and let us know how it went!

I don't want to go off topic/detract from the OP's question but I have found with my smoker that if I wait until it has heated up after putting the meat on (5-10 minutes) before putting on a small handful of wood I don't have any fires. That way there isn't a large amount of oxygen left in the...

Nothing wrong with that cooker! I say the cook has as much effect on the final outcome as the cooker does. If I was you, I would fill the water pan and leave it be. Not only will it leave a little moisture in the air, it will act as a heat sink and absorb temperature swings. Since your heat...

What kind of smoker do you have? That will be helpful as far as water bowl/wood quantity.

Jay - always keep your smoke clean and light! I usually smoke my butts about 225-250 and figure one hour to 1.5 per pound. Cook to temperature, not time! It will be done when it wants to be. If you want to speed up the cooking process you can wrap the butt in foil when it hits 165 internal...

@jekeane - thanks for the advice and visual aide! I've just started with 1 gal batches and am moving up to 5 gallon soon, so I'm going to build this to fit a 5 gal. kettle. I appreciate the help!

d3track - I'm hoping to build/use this in the next few weeks. My primary's are full for another couple weeks but when I brew another beer I will post my results!

Thanks, ShineOn! I'm planning on wrapping it around a paint can straight off the roll now!

I can't help you with the quantities of fruit to use but I'm subscribing to this thread as I also am interested in the best qty of the fruit:wort ratio. I have never brewed with fruit (yet) but I have seen it done by heating the fruit in a half gallon of water or so and smashing the fruit until...

I have done some soldering in the past..... When I get ready to put it together this weekend I will grab a couple of elbows in case the bending doesn't work!