Recent content by Otis1031

I'm in

I'm in.

I smoke my ribs at 225 degrees for a total of 5 hours. The first two hours I add the wood, then I wrap the ribs in tin foil for the next two hours. The last last hour I remove the foil and place back directly on the rack. This way has given me very moist ribs with just enough smoke flavor to...

Just brewed my Hefeweizen with the Nordic Yeast Blend WLP 611. Already have nice activity within 8 hours. I did make a starter from it two days ago.

I finally have my fermenter built. Do you guys usually wait for the blow off to finish before putting in the fermenter and would you suggest a piece of rigid foam on the bottom or a couple of 2X4 to help airflow on bottom of the 6gal Glass carboy i'm using. Attached is a pic of the chest freezer...

I'm in

Mine arrived Today. Nice in cool with cold Pack.

Awesome sale, Im in.

Just bought my Bday present. Ordered the New Nordic Yeast, am going to ferment at 78deg F for a German hefeweizen. :rockin:

The following kit would work better. The tower wouldn't work for what you want to do. http://www.kegerator.com/smeg-through-the-door-kegerator-conversion-kit/KEGORKIT-1XL.html

Interested in Johnson Controller:D

I'm in

Belgian Tripel please

15 gallon for sure, less chance of boil over.

I have the Johnson Controls A419 thermostat. It works great on my keezer. You may also want to install a fan if it permits.