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Hey guys. I know its been awhile (1.5 years) since both the show got canceled and anyone posted on this thread. But there's a new cartoon on Netflix called BoJack Horseman about a horse man who is a has-been actor from a sitcom that was popular in the 90's. The society is made up of people and...

Everything was explained in the first post

One thing I've done several times now for parties is a Chuck roast cooked at 125F for 36-48 hours. Dry it off, season and brown both sides with a hot cast iron. Then slice it really thin. Break the slices into rectangles about 1in by 2 inches and layer in a circle around the edge of a large...

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Ok, worked that out. Here's some pics from my friends 5th annual second thanksgiving. Turkey porchetta (recipe thanks to Kenji from serious eats), turkey confit, and Brussels sprouts were done in the sous vide cooker. Sprouts were cooked with sauteed onion garlic an bacon at 180 for 45 min and...

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Edit; I'd love to dazzle you with pictures but I can't seem to work it out with the version of the app I'm currently using

Unfortunately I made the post too long ago so it won't let me edit it

Welcome to the forum, being a member really makes a difference. I lurked for almost a year before I joined, it was amazing how much more I learned after just a couple weeks of participating

You should be fine as long as the apples are sterilized. Since the fermentation is going to be restarted when you rack on the apples I don't think you need to take two readings. Stable gravity is necessary for bottling but its not as important prior to the secondary fermentation. The more you...

Sometimes during fermentation CO2 stays dissolved in the solution instead of bubbling out as its produced. I have taken gravity readings before that were slightly carbonated as a result. So basically, your fermentation could be complete but you are getting bubbles because the beer is still...

You'll have much better luck posting over here http://discussions.probrewer.com/forumdisplay.php?26-ProBrewer-com-Classifieds

It has evolved a lot over time. Beans are pretty standard nowadays but chili as we know it began as a meat/chili pepper stew that was served with a side of tortillas and beans by latina street vendors in Texas. Other chili like dishes were cooked before then but it was the chili queens version...

You should be fine with the honey malt, if you're really worried about the body you can just mash a couple degrees higher

Unfortunately out of the five batches the chocolate coconut picked up an infection along way. It did have a slightly earthy cocoa aroma, but the taste was too bad to get an accurate description. The lemon drop reminded me of cascade with a hint of menthol, which did not impress me the least...

Without a gravity reading you have no way of knowing that its not already finished. Krausen won't always drop out the moment its done. If you really want it to be gone you can rack off underneath it, or you could cold crash the primary to force it to drop. But you should take a gravity reading...

That is really high for a beer at 12 days Here's what you should do. First, calibrate your hydrometer to make sure its not off. You can use tap water as long as its 60 degrees. This most likely won't solve your problem but its something that needs to be done. Now unless your hydrometer...

You could do this, use corn sugar (or syrup), honey, or even agave syrup. Table sugar is known to give off cidery flavors after fermented but I don't find it noticeable in small amounts, so even though the other sugars are optimal you would be fine to stay the course

You got too much crystal in there, I would use 1-1.5 lbs for an APA. If you really want the color just use a slightly darker type but you'll prob be fine sticking with the 40l. The hops look fine, never used glacier myself but it sounds like it'd go well with the simcoe an cascade. The only...

I would be interested in hearing your results