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Beersmith predicted a FG of 1.013. I've done several stouts over the years, recipes similar to what I did with this one, and none of them have ever finished this heavy. I guess I'll let it age out for a time and then keg it and see what comes out.

The short version, since I need to get to bed, is that I have a stout that's been in the primary for almost 4 weeks and I wanted to get it off the yeast cake to let it age. Nothing high gravity, OG was 1.055ish. After transfering it tonight I took a gravity reading and found that it had...

She was just following the recipe which she found on the internet so who knows. Growing up we always canned tomatoes, and green beans, and in neither case did we have to add any sort of acid so I'm not sure why the recipe author felt it was necessary. chefmike, I'm going to give your...

11lb. Briess 2-row 2.5lb. Crystal 90L 0.5lb Chocolate 1.5oz. Williamette 4.3% AA, 60 minutes 2oz. Williamette 4.3% AA, 30 minutes 2 tsp. Irish Moss, 15 minutes 2 packages Nottingham Let me start by thanking Orfy, this recipe is based off of his Mild Mannered Brown Ale using ingredients...

My neighbor was making salsa today and she showed me the recipe, it's very similar to this. According to what her recipe said the vinegar was added to increase acidity so that the salsa could be canned. Is that the same case here?

I'm reviving this thread because I want to make a certain kind of salsa and I don't think any of the recipes here are it. Not a knock mind you, I'm sure these are all fantastic; I'm just looking for something else. I'm hoping that since there have been so many contributions some of you will...

Well, I normally mash at less than 1.25 when I do 5G batches. I don't go as low as 1:1 but without Beersmith in front of me I can't say exactly what it is. Checking out various numbers in that calculator it looks like 14lbs. at a 1:1 ratio would be 4.62G which would be tight but I think I can...

This is only the second time in the last 11 months I've had a chance to brew. Oddly enough, my son is 11 months old...hmmmm. :D I would like to try and do a 10G batch but my MLT is a 5 gallon round cooler with a SS braid. I've heard of other people pulling this off making session beers so...

I made a pot roast this weekend, a chuck arm roast to be precise, and it was awesome. I start by cutting the roast into 3-4 parts to make it easier to move. Then I throw copious amounts of kosher salt and freshly cracked black pepper on both sides of each piece and with a little olive oil in...

There are a few things that I'm a purist on and burgers would be one of them. Quality beef, salt, pepper, done. As far as condiments are concerned, go crazy, the burger itself is just those three items. But that's just me. One loophole I would provide is that if the beef's not the best...

I don't know if the kebab's we had in Athens where lamb, beef or a mix but they were good. The biggest difference I saw between them and a gyro is that the meat is seasoned differently, the bread is pita-ish but thinner and grilled so it's crispy and the sauce served on it is different. If you...

I was figuring I'd have to let it dry out before I tried making charcoal but I may try some green just as a test. Some of the oak that fell has been dead up there for a while, one branch fell and landed on another and then sat there for several months before both came down. Assuming I get a...

The processor has it wrapped tightly in plastic and then butcher paper and they actually freeze it before I even get it. The have one of those super-cold, super-fast freezers. The guy told me one time how quickly they can freeze 100lbs. of fresh meat and while I don't recall the numbers I...

I'm definitely trying this out this weekend. We had two huge branches come down out of the oak in our front yard and I was planning on just burning them this fall in a bonfire. Now I've got a use for all of them. Thanks for the info!

In order to not derail SpanishCasteAle's burger thread I took his suggestion and fired up a new thread on bulk beef buys. For me it works like this. My brother works for a grain elevator and consequently has numerous farmer friends. One in particular raises beef cattle and whenever he's...

When you buy half a steer at a time fresh isn't really an option...unless you're REALLY hungry that day.:rockin:

Dude, you gotta provide the details on how you do that. I'm assuming you can still use the grill for normal grilling, right? I have a 22" Weber that's our every day grill and would like to try this with it. I've read up on making your own charcoal but everything I've found talks about digging...

No kidding...I'm sitting here trying to figure out how I could possibly quick thaw some beef and grill up a burger...all within my 1 hour lunch break. :D

Mmmm.... That reminds me of Achim's K-bob in Athens, GA. Couldn't stand the weather down there but the downtown kicked ass and Achim's was one of the reasons. He was open till 3 or 4 in the morning for all the after bar crowd. I spent many a late night in there enjoying a kebab, Belgian...

I wouldn't call it a patty melt exactly. I've had them and I do enjoy them but to be a patty melt it's got to have cheese and caramelized onions....and mushrooms but that's just me.