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I brewed this a couple months back and we tapped it for the 4th of July. Just wanted to say this recipe is *amazing*.

I'll bite. I have two "worst commercial beers ever". 1) This one might not be a surprise but Miller Lite. Tastes like rotten bread every time I've tried it.. Basically any other "cheap" or "BMC beer" I can choke down, but this one literally gags me. 2) This one is going to blow some...

Ingredients to brew this should be on my doorstep this afternoon. Modifications are to recipe are: 1) Notty yeast starter 2) Dropped to 10oz of roasted barley because what I could find is 550, and I want to get it closer to a ruby color.

My favorite brisket rub is currently roughly equal parts Bad Byron's Butt Rub, Superfinely ground coffee, and brown sugar. However, if that sounds like too much of a PITA, I'd say go with very simple salt, pepper, garlic powder, and onion powder and really learn the meat/process of a brisket...

Going to have to +1 the "I actually drink less" category.

TYVM for the info. Pretty sure I'm going to brew this one on my birthday (Feb 25th) to crack for our 4th of July party, so having the cleaner yeast will probably be a much better choice due to it being consumed in very hot weather.

No it doesn't. Unless you're changing the pressure, as has been stated earlier in the thread. The *only* difference you have (again unless using a pressure vessel) is that you can pour on so many BTUs that you don't really have to worry about bounce back when adding stuff to the pot.

Thanks for the responses so far. They've been helpful. Grizzly I PMed you. Keep the ideas rolling.

Bingo.

A friend and I are developing a website that will be a user friendly brew log. We're initially developing it to include the features that we specifically use and track in our paper brew-log. However, we'd like to expand this to include other, relevant functionality that people want to see (and...

One more "Do you think this'll work?" S-04 as the primary yeast rather than just as the bottling yeast.

Terrapin Rye Pale Ale

My meatloaf is virtually always 1lb each ground lamb, pork, and beef. I think that may have been mentioned earlier in this thread.

I've actually already looked at/seen both of those. The first, like you said, is a closed head drum. The second website you linked doesn't actually have a partner in AL based on anything I could find on their website earlier today. The one in Jacksonville is closer than anything I've found so...

Doh, didn't realize I didn't put that in my post. Huntsville, AL

Per our brief exchange in the briskett thread, I need to try and track down a drum and I'm not having much luck finding one within a 3+hour drive radius.

Right, what I'm thinking is one split should equal out to about 3-4 fist sized chunks, only be alot more convenient and in my case alot cheaper. I'll be able to buy a package of splits oak or hickory or pecan splits (or one of each) and they'll last me probably years of smoking.

Yeah, I just found an easy and cheap supply of actual splits of hickory, oak, and pecan. If I build a UDS, I see no reason why a single split wouldn't be enough wood for an entire smoke when combined with the lump I already use, should be able to cut down fuel costs to a fraction of what they...

My offset is the same way Soper. Sometimes it seems I can either maintain a steady constant temp and have wildly varying smoke from white to blue to none, or I can maintain sweet blue and my temp starts going all over the place (usually too low). I know it's probably mostly in my head and not...

Yeah, only roughly 1/3 of the rub ends up being bad byrons. We don't use exactly equal proportions, a hair more byrons and a hair less brown sugar than 1/3, but it doesn't taste too salty at all, if anything it may be a hair UNDER salty, but the little bit of salt in the mustard compensates...