Search results

.

Temperature control during fermentation. THE. BEST. IMPROVEMENT. Seriously.

I hate to tell you, it is sanitizer, it is SUPPOSED to be toxic. The whole point is to kill things. After diluting, it should only kill microorganisms. If you drink the undiluted stuff, well it will probably kill you too. Bleach, StarSan, boiling water will all sanitize and all are toxic...

Here is my 5th pizza cooked in my Pizzeria Pronto. I found if I take the stones out, my chef's pan fits right above the burner allowing me to sear stuff really well without smoking up the house or making it smell like fish. Seared wild Sockeye Salmon with asparagus and saffron rice. The...

Search Amazon for vittles vault. Look at the dimensions and see if one will fit on your hump. Use a step bit or hole saw to drill a hole in the lid to fit a stopper for the air lock and boom, you are good to go... Chef Jay

Ok, I turned on the HLT at 8 AM this morning. The temp of the water in there was 65. At 10:30 it was at 170, it may have been there for about 15 minutes or so. My mash temp was 152, and I fly sparge with 170 water. Once the coil in the boiler is covered, I turned on the BK. When done fly...

I have not timed it exactly, but I will try to get better numbers tomorrow when I brew. General numbers if I turn on the HLT at 8 am I can usually start transferring my strike water (165-170) around 10 30, starting point is probably 65-68. I turn the boil element on as soon as it is covered...

I've got the 55 gallon G2 kettles with one element in each for brewing 1bbl batches. Other than having an initial problem with the cords which was due to a manufacturing issue and Blichmann swapped the full coils and cords out without an issue, they have worked great. I am still thinking I am...

I echo the comments about the first craft beer being Sam Adams Boston Lager. I first had one over 20 years ago, and that started me on my home brewing career. Yes I really care who makes my beer. I still buy Sam Adams for my restaurant, but I will not buy Goose Island because they are...

Am I reading the label right, is it a 13 cu ft? Interested, might be able to come get it Sunday if it is still available. Chef Jay

The KitchenAid grinders are ok, but for the best improvement in home sausage making, a stand alone stuffer really makes the difference. Even a 5 lb stuffer from Northern Tool for under 100 will make a HUGE difference in the quality and time spent making sausage. Running sausage back through a...

Yup, I make bacon, cured meat, sausages, beer, smoked meat and sarcasim :) Chef Jay

Wait, so you are concerned about something going wonky after a year and a half? You really think that 20 dollar STC1000 will do that? Power fluctuations, cosmic events, teenagers pulling the plug to plug in their iPad? Seriously, if they just need a regular steady temperature, get a...

@day_trippr It was! It was driving me crazy. It worked for 3 one gallon batches in the dorm fridge, and then all of a sudden, it was not working any more. Trust me on that I checked the color codes before I even got to the counter at Radio Shack! To think that close to 35 years ago, I used...

Not sure if I posted here a month ago or so when I was having issues transferring my BrewPi to my new chest freezer, but in case I did no, I will recap. I moved my BrewPi to a new chamber, and in the process, lengthened the probe cables. This led to all kinds of issues. Sensors not being...

Shoesforcrews is a good source, but what I have found works wonders for me is the Walmart/Dollar General work shoes in the yellow and black box. Treadsafe is the brand. The slip on clog type is under 20 dollars. No holes like the consumer Crocs, but there are vent holes above the modest heel...

Sconsi, which Kreg jig do you have? I see many on Amazon, and want to make sure I get the right one. The tables and benches look great, and I love the backyard layout from your other thread! Thanks, Chef Jay

Hmm okay, my bad, I replied to the bacon thing on a previous page thinking it was the current one... no more Rodeo Clown and HBT! Chef Jay

I have probably made close to 20K lbs of bacon in my career, and I think it tastes better if cured and smoked skin on, but I think that meat cooked with skin on or bone in always tastes better. That being said, skinning a raw pork belly REQUIRES an EXTREMELY sharp knife, but I prefer a 12...

Ok, I think I figured out my issue... RTFM! The profile I made did not have anything set for day 0, so the Brew Pi was off in lala land. Once it hit day 1, which was before I left for work, solid graphs and everything is golden. Thanks again guys, now to get a freezer and another Uno and...