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Messages - jimmykx250

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1
All Things Food / Re: Score
« on: June 17, 2018, 12:54:59 PM »
You’re gonna love it. I do everything from really low drying jerky to high heat 20 lb turkeys on mine. I recommend this for some great info: http://virtualweberbullet.com/


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Thanks!


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2
All Things Food / Score
« on: June 17, 2018, 12:25:11 PM »
Scored a Weber Smokey mountain 18” for 50 bucks this morning. Can’t wait to use this thing. Until now always smoked with great results using the snake method on my 26 Weber charcoal grill.


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3
The Pub / Re: Cutting the cord options
« on: May 24, 2018, 05:15:52 PM »
I have not watched commercials in about 8 months, except for what was in the breakfast room tv at a hotel I stayed at recently. It just seemed bizarre to me. Can't comprehend that I used to pay $100 a month MORE than I do now, to watch commercials.

It's been 18 months since I've watched any "news". Caught a few minutes of it at the hotel and it nearly sucked my soul out the top of my head. Unless walter cronkite is resurrected, I'm done with news for this lifetime

I couldn't agree more!!

4
Kegging and Bottling / Re: Beer Gun
« on: May 09, 2018, 05:38:48 PM »
I just bought the Blichman gun and I filled a bunch of growlers as suggested above I chilled everything down. Im finding that the carb levels are not holding up at the one month mark. Am i doing something wrong?

5
All Grain Brewing / Re: Double Mash
« on: May 08, 2018, 09:13:24 AM »
Jim-
Im in. I will buy the grain for this on my next grain bill buy. I will be in touch when brew day is closer. Ive never done a split mash like this. Look forward to this.

6
All Grain Brewing / Re: Double Mash
« on: May 07, 2018, 05:26:31 PM »
Yep on brewers friend. I will look at it.

7
All Grain Brewing / Re: Double Mash
« on: May 07, 2018, 09:00:19 AM »
I had kegged the latest iteration of my Imperial Stout and the American Barleywine I made. Then got busy and never had the time to bottle. I was going to do that today but out of laziness I decided to clean and sanitize my kegerator and just throw them on tap.

The 2nd iteration of the Imperial Stout is great. Just the right amount of everything and silkie smooth.

The Barleywine is a mind blow. At 11% it drinks like an 8%. Veeeeery dangerous. I suppose some might say it needs more bitterness but I really like it just the way it is.

I would love it if some courageous soul, with temp control and oxygen, would volunteer to brew these, exactly as I did. I'd like to see that it's repeatable and not just some fluke that I'm experiencing.

After 3 of these with consistent results, I'm ready to declare that you don't need sugar or long boils to go big and not finish cloyingly sweet. I'm also ready to declare that, if you have oxygen and accurate temp control, you don't need a bucket of yeast to properly ferment high gravity beers. A 1L active starter will handle any ale up to 1.110 OG.

Any serious takers who would like to try this out, I'd be glad to share the full details. Di/RO build so there's very little variation.
Jim
Im a bag brewer. I do build up from distilled. As far as temp control not a fridge but a large plastic bucket that my 6 gal fits into with room and i then alternate frozen water bottles (3) morning and evening. I do have a probe that  keep in the beer to monitor temp of the beer it self. Let me know!

8
All Grain Brewing / Re: Brewer's Friend, my new best friend
« on: April 05, 2018, 09:40:42 AM »
Ive been there for just over a year now. A lot of nice features.

9
Yeast and Fermentation / Re: Using harvested yeast
« on: March 15, 2018, 09:25:51 AM »
What I really like is options.  So I can say, what I usually do works, but isn't necessary, and on any given day, circumstances might favor one of a number of approaches.  Whatever gets the result.  As of tonight, I have a new quick and dirty default -- don't rinse, just pitch the slurry -- and this  vitality method, still simpler than either rinsing or a make-ahead starter. Great thing is I don't have to try either just to prove it to myself. I know you and Denny have done that.  I'll see what looks like the best option next brew (10 days.)  If there's a lot of trub in the slurry, like you said, that won't grow in a vitality starter!  But I doubt I'll keep doing the same old.

I've learned something today, my goal every day.
Sweet! For me, seeing others get "success" from an SNS or oxygenated or vitality starter is kind of validation that I'm not an outlier. But if it only worked for me, I'd keep doing it.

I have several mason jars of slurry in the fridge. If they are older then a month then i do a vitality just to make sure.

10
Ingredients / Re: Forbidden fruit made in nov 2013
« on: February 26, 2018, 11:26:00 PM »
Sadly I do t think I have any survivors.


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11
Yeast and Fermentation / Re: re-use Safale 05
« on: February 26, 2018, 11:25:04 PM »
I have a slurry that’s got to be 15 plus batches old. Grab a sanitized mason jar right after racking and scoop it up. This and wyeast American ale are my “house strains”


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12
Ingredients / Re: Forbidden fruit made in nov 2013
« on: February 25, 2018, 02:10:34 PM »
im gonna try it. Nothing to loose.

13
Ingredients / Forbidden fruit made in nov 2013
« on: February 25, 2018, 12:05:48 PM »
Found and old sealed pack of wyeast in the fridge. Decided I would make a starter to see if it’s still ok. Smacked the nutrient pack and it swelled. Pitched it into a small starter just in case it was bad. Pitched it to the starter but it smelled funny. It’s been on the stir plate overnight no sign of anything yet although it’s only been 12 hrs. Think I should ditch it?


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14
Events / Re: Nantional BJCP santioned competition
« on: February 08, 2018, 07:56:05 PM »
Not sure why you posted this if the competition is already closed. Bummer...

15
The copy on beyondpod sounds like the guest is under water. Can only understand a few words hit n miss. Just FYI.

Thank you I thought it was just me. Picked up every other word. Long distance call.

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