What are you drinking now?

[NIZZLE]

My wife saw me packing up the trades and said "you're just sending that one two bottles of beer? Does he have a wife? Send her a bottle of my wine" so I guess if you drink the wine you're in the dog house.

Hehe thanks I'm going to grab you a Michigan only bomber at lunch.

 

[finsfan]

broke in my germany brewery glass yesterday with a not so great beer, had a pretty bad after taste IMO. I followed it up with a much better beer, REMMY's American IPA while i whooped some ass in the HBT fantasy draft, scooped up AP and Russel Wilson!

 

[coldcrash]

Yeah, really the longest part is waiting for it to clear (if you use sparklloid) I've been wanting to try a different clearing agent I forget what its called but only takes 24 hrs.

I used Super Kleer KC (because that's what LHBS had available). It was a two stage addition. Clear in 24 hours.

 

[MrNickVT]

I just housed a rockstar zero carb

 

[Channel66]

Day drinking with my little sister before moving my appliances into the new house.

It's not as good as my whiskey stout, but it's not bad.

 

[Fuzzymittenbrewing]

I used Super Kleer KC (because that's what LHBS had available). It was a two stage addition. Clear in 24 hours.

That's the stuff I was talking about. I should've bought a pack. Just depends if your in a rush for it to clear or not. $2 a pop for Super Kleer and $1.75 for Sparklloid that a bottle lasts forever.

 

[WesleyS]

St Louis style ribs: check
Dry rub: check
My homebrewed RYEding the Storm Out: Check!




Just put these bad boys on for some low and slow.

 

[finsfan]

St Louis style ribs: check
Dry rub: check
My homebrewed RYEding the Storm Out: Check!


View attachment 138186

Just put these bad boys on for some low and slow.

very nice, i smoked a rack last night while drafting tasted like a victory for me!

 

[WesleyS]

very nice, i smoked a rack last night while drafting tasted like a victory for me!

Hehe. Well atleast someone is confident. This is my first time with fantasy football so I didn't really know what to expect. That draft went really quick and I kinda wish I would've made a couple different choices. But, we'll see what happens.

 

[Channel66]

Baxter brewing summer swelter.

Challenging my little sister to keep up. For a 21 year old who only started drinking beer recently she has developed pretty good taste.

 

[Remmy]

St Louis style ribs: check
Dry rub: check
My homebrewed RYEding the Storm Out: Check!


View attachment 138186

Just put these bad boys on for some low and slow.

I hope you are able to get some smoke on those bad boys before you foil them...aka the Texas Crutch.

 

[finsfan]

Hehe. Well atleast someone is confident. This is my first time with fantasy football so I didn't really know what to expect. That draft went really quick and I kinda wish I would've made a couple different choices. But, we'll see what happens.

it never turns out the way you think so you never know who will win. The best thing about fantasy football is each year is so much different from the last, my guys could all get hurt and id be dead in the water

 

[Remmy]

Time to eat.

Channel66 knows the deal!

About to crack-open an Ivan the Terrible.

 

[finsfan]

damn everyone is doing ribs

 

[Channel66]

Time to eat.

Channel66 knows the deal!

About to crack-open an Ivan the Terrible.

Nice shot! Gotta get a new grate for the pit though!

 

[WesleyS]

I hope you are able to get some smoke on those bad boys before you foil them...aka the Texas Crutch.

I'm not a fan of alot of smoke on meat. Beer is a different story.
So I always foil. Too much smoke and it makes me ill for a day afterward.

 

[Channel66]

I'm not a fan of alot of smoke on meat. Beer is a different story.
So I always foil. Too much smoke and it makes me ill for a day afterward.

You're using the wrong wood. Try Apple, peach, or cherry. The fruit trees provide a lot of sugars mellowing the smoke flavor but increasing the overall bbq flavor.

 

[Remmy]

Ivan the Terrible. Thanks, LoloMT7.

 

[Remmy]

You're using the wrong wood. Try Apple, peach, or cherry. The fruit trees provide a lot of sugars mellowing the smoke flavor but increasing the overall bbq flavor.

Or he is using green wood. Don't let that stuff smolder and get on your food because that'll get you sick.

Beef can handle any amount of smoke you throw at it. Chicken and pork on the other hand...fruit wood only.

 

[finsfan]

i love smoke, i only use hickory or mesquite for pork

 

[jerryteague]

Coffee. I'm headed to get some commercial beers later so I can do a little research later (I'm thinking a few Saisons and maybe an IPA, or three).

 

[Channel66]

Another Baxter. Switching gears soon.

 

[WesleyS]

You're using the wrong wood. Try Apple, peach, or cherry. The fruit trees provide a lot of sugars mellowing the smoke flavor but increasing the overall bbq flavor.

I've been meaning to try some fruit tree wood. Just haven't.

 

[WesleyS]

Or he is using green wood. Don't let that stuff smolder and get on your food because that'll get you sick.

Beef can handle any amount of smoke you throw at it. Chicken and pork on the other hand...fruit wood only.

Nope, never used green wood. I know better than that.
But no matter what wood or who cooks it, restaurants included, if they break a certain level of smoke, my stomach doesn't like it. It's not a taste bud problem, it's a physical illness afterward problem. I love the flavor, but the flavor isn't worth being sick. So if it tastes too smoky, I don't eat it.

 

[WesleyS]

Potato salad done and having more RYEding the Storm Out.

 

[Remmy]

Nope, never used green wood. I know better than that.
But no matter what wood or who cooks it, restaurants included, if they break a certain level of smoke, my stomach doesn't like it. It's not a taste bud problem, it's a physical illness afterward problem. I love the flavor, but the flavor isn't worth being sick. So if it tastes too smoky, I don't eat it.

Sell the smoker and cook indirect on the grill?

Lot of $ for beer instead.

 

[finsfan]

Nope, never used green wood. I know better than that.
But no matter what wood or who cooks it, restaurants included, if they break a certain level of smoke, my stomach doesn't like it. It's not a taste bud problem, it's a physical illness afterward problem. I love the flavor, but the flavor isn't worth being sick. So if it tastes too smoky, I don't eat it.

well thats too bad, I would hate that. I need some of that RYEding the storm brew. We got back to KS friday night and it was been raining sense then!

 

[WesleyS]

well thats too bad, I would hate that. I need some of that RYEding the storm brew. We got back to KS friday night and it was been raining sense then!

It turned out pretty good. It's a dark rye IPA I formulated that I used a bunch of Amarillo and Citra at flameout, hop stand and dry hop. It's tasting like I need to recharge the hops in the keg now.

 

[Remmy]

Fixed my oil return line. Time for another drink.

 

[Fuzzymittenbrewing]

My 3726 Saison. I love this beer!!! :rockin: