Show Posts
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Yep, 2nd brew on Saturday. A Pale Ale, lightly hopped with orange and coriander. I'm not going to be able to drink them this fast! I'm also scheduled to do a 10 gallon IPA batch with a friend the following Friday. Need more fermenter room...
Steve
i go two weeks in at room temp. one bottle is usually a 20 oz plastic pepsi bottle. (they are in the dark), i can then tell if there is yeast formation in the bottom (usually check at one week as well) and also if the bottle is hard to indicate pressure build up.
I've been using a Weber 22" kettle for about a year. Weber makes baskets that fit perfectly in their kettles to hold the coals in a controlled space (you've probably seen them) that work very well. I usually use one - not both.
To keep the initial temp down I use lump charcoal and put a 1" or so layer of unlit lump in the bottom of the basket. Then I light a very small amount of charcoal so it is completely ash covered. When I say a small amount I mean somewhere around 1.5 to 2 hand fulls, tops. Once everything is warmed up and the meat is on the grill, add the soaked wood chips on to the coal. The combination of lit/unlit coal and the wood chips burning (sooner or later) keeps the temp about right. I might have to add some additional coal after 3.5 to 4 hours.
You can get a really good smoke in a Weber Kettle but you won't be doing huge amounts of meat at a time. It's a fairly cheap way to try your hand at smoking and not end up with something you can't really use for other tasks if you don't enjoy the process.
Paul
I agree and do everything that was said here. Weber makes the swiss army knife of outdoor cooking equipment.
Nothing to say about the kegerator, but I've had good experience with Beverage Factory. I wouldn't hesitate to buy from them.