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Let's see-my brisket recipe call for "first pour 6oz Jack Daniels into chef". I just put them on the smoker and keep the heat below 225. It's funny-but suddenly a miracle occurs and it becomes tender. You can ballpark it-but I'm generally talking 12 to 14 to maybe 20 hrs of watching that...

Bier-tried this recipe w plain ol' 2 row (cuz place was slap out of Maris) and I found it to be nowhere near as good. Have you heard any similar tales or was I having an off (too honked to time hops additions/etc.) day? Also-2 weeks at 68 degrees-no rest-cold crash and keg huh? I think I will...

You are going to like it!!! And to be honest my 1st draws off keg had some amount of trub, trash, etc. Got way better after about 3-4 pints-smoothed out and lost a lot of bitterness.

OK well let me add this to my thoughts of using secondary-I have 3 refrigerators so space is NOT a problem. In fact one can hold three 6.5 gallon carboys--so I'm not jammed up for space-oh yes I'm a single man too and I can do things like dry out lines by hanging off ceiling fan, or have a...

Wow no fish products either? Guess I won't prod you for jerky recipes!!!:D Rock on chick! And more power to ya!!!

See Yooper my beer is so clear I can translate Miami newspapers to English thru my Sam Adams Turbo glass!!! :D I don't always use gelatin-always use Irish moss or Whirfloc in boil and Isinglass when I go to secondary. I like to use gelatin to "sink out" hops when I dry hop in secondary...

The Black Crowes

Man I just like really clear beer-so I always go to secondary and then add gelatin at cold crash-then keg. Stuff that looks as clear as commercial brew just seems that much better to me.

Brod-2 row came out OK-good but not AS GOOD-methinks more than the grain was the fact I used 1oz Centennial (.5 at 60, .5 at 30) vs. the only half oz. for bittering in Biermuncher's recipe. Gives it a bit of sourness-winds up a bit metallic on the aftertaste. I'm not 100% gassed up but...

I just find it a bit disingenuous that the big corporations "hide" their affiliation with these alleged microbrews. Doesn't make it a bad product. Man-- I wish like hell I could find regular Coors in the bottle around here in Florida anymore. I don't care where the company is based-if I like...

Personally-if you have all new O-rings and seals--it's pretty much the difference between a used anvil and a new anvil. Plus-just like chicks dig scars, dings and horseshoes in stainless steel equate to character. And nobody every went wrong buying something at 50% off either!

It's just that simple and your product will be exponentially better!!!!!

Man I have to respect the civil and highbrow (well-mostly!!!) banter on this very galvanizing question. Seems to me most homebrew devotees I have met are a bit brighter and a whole lot more thoughtful and introspective than about any other board I've been on. Well except those ---nah just...

Yeah man meant .10 down to .08 Creamy-if I simply said "I don't need Big Brother any more involved in my life" does that work for ya? Cuz ultimately-that's the heart of it to me.

I'm sorry but this is a cross between grandstanding politicians trying to drum up support (much like the calling most hunting rifles "assault weapons") for spineless do-gooders and the Nanny-State libs telling us we can't order a 32oz pepsi in NYC. I myself am responsible for what I...

Haven't bottled anything but stout (I just drink a stout once in a while as a change-up or a treat) but the ease and cleanliness of kegs vs. washing and all those damned drippy bottles--and the possible shaking up of the yeast----maybe somebody made root beer of something was left drying out in...

Set it at dispensing pressure and be patient (10-12 psi). It will be drinkable in maybe 4 days-it will be better in about 7-and after 2 weeks it will be in kick-ass-and-writing-down-names shape. I currently have 4 Cornys under gas in my kegerator and I consistently learn-longer time in...

Interesting. These things pop up everywhere in FLA and I have tried making a pie with them but it was NOT good. There are a handful of cultivars and the deep red/purple seems to be the most palatable to me (and the birds)-they volunteer everywhere. I don't think I have seen the cultivar you have...

Trying again with 2 row instead of Maris-will let you know-blew this one out in damn near record time--this is a winner!

oh man up to speed as far as Co2 and this is the shizz-nit man!! Can't keep my scarred up hands off that silver Perlick tap and it's right next to my Challenger Ale which is a hot weather (it's been running near 90 here) favorite of mine. I'm going to blow-out this son-***** by the weekend...