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.

Messages - onthekeg

Pages: 1 2 3 [4] 5 6 ... 9
Equipment and Software / Re: CO2 regulator gauge...Can it be fixed?
« on: February 07, 2011, 12:54:41 PM »
Personally I wouldn't worry about it. But if you are so inclined, any welding supply or homebrew shop would have new gauges.  You are correct that you can replace them, just be sure the supply tank is off and wrap the new threads with teflon tape. 

General Homebrew Discussion / Re: Effects of Gelatin in the Boil
« on: February 06, 2011, 09:22:00 PM »

Most of the goodness from the hops is in the lupulin which I would think is in the beer you dry hopped. I can't imagine there would be enough left to add anything to the new beer.

All Things Food / Re: anyone else bbq'ing for superbowl? whatcha cookin?
« on: February 06, 2011, 08:58:37 PM »

I smoked a rack of ribs and ANOTHER slab of pork belly.

Equipment and Software / Re: Fermenting Warm in Cold Temps - My Setup
« on: February 03, 2011, 05:48:17 PM »
Nice!  The Fermwrap is just a heater so cycling it multiple times won't hurt it at all.

All Grain Brewing / Re: PID with SSR
« on: February 03, 2011, 02:30:16 PM »
That should do it.  You will just need a box to put the PID in as well as various bits of wire.  There is a download here that shows how to wire it.  It is pretty straight forward.

All Things Food / Re: Made my own Bacon
« on: January 31, 2011, 08:27:12 PM »
Sounds great though!  Did you flip it at all when it was in your keezer?
Yes every time I took it out to drain the juice out of the bottom I would rearrange them.  I rubbed more salt on it the first time I took them out as well.

Equipment and Software / Re: New brew kettles
« on: January 31, 2011, 04:04:28 PM »
I had a brain fart, maybe something to try?  What if you had 2 or 3 of them on just switches so they are always on, and then use the PID and SSR's for the rest of them to maintain temp?  I would think that may not affect the current needed as much since some of them can be running 100% to maintain the boil.
Something to consider maybe?

All Things Food / Re: Made my own Bacon
« on: January 31, 2011, 02:38:57 PM »
6 hours at you think it might be fully cooked?  If you took a temp and you hit 160 by the end of it you could try a little shaving of it au naturale!

I did eat some raw when I sliced it last night and didn't get sick.  I should have probed it, but I just let the smoker run out of fire overnight and it was cold and partially frozen in the morning when I woke up.   :-\  I was lazy, LOL.

All Things Food / Re: Made my own Bacon
« on: January 31, 2011, 02:14:57 PM »
I'm not a gambler - I lack the patience and get bored too easily.  I was a favorite with guys I worked with who liked to start off their keg parties with Texas Holdem - after a few hands I'd go all in just so I could go do something else.  It was only a $5 buy in anyway :)  If I'm gambling I expect to lose, and I do lose, so I don't do it.

I still want to get a pork belly and make bacon though, so back to my original question . . . is it really as easy as rubbing it with a mix for a few days, then smoking it?  That's it?  No aging or anything?  I'll go do some reading, just wondering how the OP, onthekeg, did it.

Sorry for the delay in answering your question Tom
I rubbed the bacon two weeks ago with Sea Salt and a nitrate mix.  For the 3 slabs I had, I ended up using 1oz of Prague Powder mixed in with 1lb of salt as well as a couple oz of maple sugar.  I then poured some maple syrup over the slabs and rubbed that in as well.  Put them into a rubbermaid tub which was then put into my keezer.  I had to take a couple kegs out for the two weeks it was curing.   :o  (Its a 23 cu ft unit so there was still cold beer.)

Every couple of days I would drain off the juice in the bottom of the tub and put it back in the keezer.  I don't have the ability to cold smoke properly so these were smoked for 6 hours at 180, as cold as I can go.  I sliced these all up yesterday at my parents as he has a meat slicer.  Turned out pretty good!

The Pub / Re: I have joined the very exclusive group of brewers.
« on: January 30, 2011, 06:20:49 PM »
Just wash it off.   ::)

General Homebrew Discussion / Re: using bottled water
« on: January 30, 2011, 05:44:28 PM »
Here's a link:
Is a 100 micron filter small enough to filter chlorine and/or chloramines?

You will need an activated carbon filter to remove chlorine and you will have to flow very slowly to remove chloramine.  I personally would use campden tablets.

Wood/Casks / Re: Whiskey Barrel Beer
« on: January 30, 2011, 05:10:18 PM »
I wouldn't age too long in those small barrels, there is alot of surface area and it could overpower the beer quickly.  Keep tasting it so you don't go off the deep end.

General Homebrew Discussion / Re: Walgreens Big Flats 1901
« on: January 30, 2011, 05:07:34 PM »
Wow, Walgreens has beer?  Probably not in MN though.  Grrr.

All Things Food / Made my own Bacon
« on: January 30, 2011, 04:58:04 PM »
My Dad and a friend butchered 5 pigs a couple weeks ago, and I mentioned to cut out the bellies and I will cure and smoke them.

I rubbed them with sea salt and maple sugar a couple weeks ago.  Smoked them yesterday.  Turned out quite tasty!  The belly pictured is 8lb.
Here are some pictures for proof

All Things Food / Re: Anyone make their own Tofu?
« on: January 30, 2011, 04:55:06 PM »
Tofu.....good recipe.......there's a string of words that don't belong in a sentence together. You do still like girls, right?  ;D

Yep I am still into women!  I do like some tofu in my stir fry and hot and sour soup!

Pages: 1 2 3 [4] 5 6 ... 9