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Trying to post pic....

i'm in.

Thanks for the help guys. Sent from my iPad using Home Brew

in

I made a 5g keg of dry Irish stout 6 months ago, and it’s been quietly waiting in my aging cooler for me not to be a cheap ass and buy a Nitrogen setup…which I’ve now done. My question is this: the keg of stout that was forced carbed with CO2. What do I need to do (if I can) to convert this keg...

I'm in

I also use it as often for sous-vide cooking accuracy. If I do beef short ribs, I cook at 132 degrees for 48 hours. The water temp will not vary 2 full degrees the whole time.

I’ve spent my whole life in food service, and I’ve been brewing since the 1980’s. I acquired the coffee maker many many years ago as it was getting tossed. I knew I could turn it into a mashtun. My first attempts in the early 1990’s failed and I put it away for 12 years...

In

all in!

Hardywood Park Craft Brewery. It is great!

Question for everyone. There’s a brewery in Richmond Va that uses poplar wood to age their IPA and it’s great. Has anyone here, ever used poplar?

So there's no standard on this?

Do the Regulators used for beer gas (25% C02 and 75% nitro) have a female or male fitting on them? The nitro bottles all look to have female treads, and the regs male....is that correct? Thx

University food service director/chef

Fresh Coriander is Cilantro...don't think that would be good.

For the spices- Whole toasted or freshly ground?

worked for me, thanks!

depouillier - culinary 101. It's french for "skim the scum". every chef, everywhere who knews what they're doing does it when they make stocks. I do it for my boils. I think it make a difference. It you start the boil gently, it's easier to get more of it.

Free stuff is good!