Beautiful work. I can't compete with that, but I like to fish, watch sports, and cook. I make damn good wood smoked BBQ and am an all-around excellent cook.
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.
Frank, you hit the key....pay it forward!+10. I learn tons of great info here, and try to help a little along the way.
Good stuff, Jon. I always just tossed my hops in at flame out and waited about 15-20 minutes until I started chilling. I never thought about chilling a bit first to get away from boiling temps. Makes sense. I'll try this with my next IPA which will probably be my Zythos Pounder in a few weeks.I've done that too Frank. If you read up on hopstands, there are different temp ranges that people use. If you go cooler for longer time, you supposedly retain more aroma compounds, which are driven off at higher temps. But in American styles where I dry hop (and I'm not shy with dry hops), I more than have that covered. It works well for me.
+1. And I think, for an AIPA, it's pretty underwhelming and malt forward. Love most of Sierra's other beers though.Doesn't Sierra Nevada use Magnum and Citra in their beer to make Torpedo.
Yes, they do. Another reason I don't drink Torpedo.
Give him a challenge. Give him a box with some random ingredients and a gift certificate to the LHBS or Northern Brewer and tell him to make a brew with what's in the box. Offer to be his assistant brewer for the day, too.Kind of like the TV show "Chopped". I like it ! That's a great idea. More memorable than another gadget.
I had to use my air compressor to blow the dust off the coils on my fridge.+1. A compressor gets them nice and clean.
I also rigged up a airlock and a hose on the end of the shop vac to get way under and into the coils.
I am up against a buddy that has Manning this week in fantasy football. Looks like I'm starting the season with a loss!Yep. That was a fantasy football dream performance. Your buddy earned a ton o' points there.