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Messages - duboman

Pages: [1] 2 3 ... 106
1
All Things Food / Re: Low n Slow Pork Butt
« on: September 04, 2016, 06:54:35 PM »
Looks delicious, nice Bark and smoke ring, enjoy!

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2
All Things Food / Re: Low n Slow Pork Butt
« on: September 03, 2016, 09:47:01 AM »
Thanks! Not a pro but I'd imagine it might add a little time to the smoke, really depends on the efficiency of your smoker is my guess

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3
The Pub / Re: Felt the earth move
« on: September 03, 2016, 09:43:46 AM »
Yup, friend of mine posted pics on FB, knocked a bunch of pictures frames off her shelves around the house, crazy stuff! She's in Lawrence, KS

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4
I use this method a lot for steaks and leftovers but when i tried it with my hops it just didnt work, theres just too much air in the hops, vacuum  seal is the best!

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5
Ingredients / Re: Goldenrod -Solidago velutina
« on: August 25, 2016, 05:38:43 PM »
Havent personally used it but have heard that many make a tea out of it and then add it to the beer either at flame out or post fermentation to taste/flavor.  No idea on amounts.....

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6
Kegging and Bottling / Re: How are my odds looking?
« on: August 25, 2016, 05:32:38 PM »
Swap the tank, regulators at that mark could mean another week or another 12 hours, IME theyre not very precise

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7
Beer Recipes / Re: New Orleans Stout - Where did I go wrong
« on: August 24, 2016, 04:28:59 AM »
Was this a BJCP event? If so I would get in touch with the organizers and let them know, comments like that are totally uncalled for and not productive in the least bit. Goes against all judging policies set forth in judging guidelines.

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8
Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 24, 2016, 04:01:21 AM »
Try simply bottling off the already carbonated keg and see how the beer turns out. I was never a fan of the carb drops. If that doesn't solve the issue then evaluate your bottle cleaning and sanitizing process.

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9
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 18, 2016, 03:27:12 PM »
Mine is owned by a friend, GrowMasters@gmail.com, about 25 minutes from my house, super knowledgeable staff, great supply of all ingredients and hardware from kits to advanced brewing, homebrew on tap to sample and they also do gardening and hydroponic systems. Great ace to hang out and great place to shop. They also have a reward/loyalty program for great discounts on everything.

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10
General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 13, 2016, 06:14:22 PM »
Reminds me of the stories of those that fermented in their closets and wound up with a whole lot of laundry to do:)

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11
Beer Recipes / Re: Hibiscus Gose
« on: August 06, 2016, 12:17:58 PM »
Looking to follow your second iteration recipe for my first ever attempt at a Gose. Did you do a full 60 min boil after the souring? Also once you pitched the 1007 did you treat it like a lager and ferment around 50-55 then diacytl rest followed by a full lagering phase?

I'm still new to gose so trying to get your practices for this. Thanks and great looking brew!
Sorry, just saw this, yes, traditional boil and fermented like a lager for a nice crisp Gose

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12
I just brewed a gose and I kettle soured the batch. I brought the temp just up to 190 to kill off most critters, held it there for an hour and then lowered the temp to 80. Pitched a lactobacillus culture and waited till the pH hit 3.8 and then boiled, added hops and salt and corriander. It's not completely done fermenting yet but it's close and it tastes pretty awesome.
This is exactly my process and it works exceptionally well, highly recommend it!

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13
Equipment and Software / Re: Brewing with a pump
« on: July 10, 2016, 08:18:44 AM »
I love it, no more heavy dangerous lifting for me and
my creaky old back. It idiot take a bit to tweak my process but has made my brew day much easier

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14
Hop Growing / Re: my Galena hops are flowering but no cones
« on: July 10, 2016, 07:29:51 AM »
Yup, be patient, different varieties of plants will behave in different ways.

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15
All Things Food / Re: Low n Slow Pork Butt
« on: July 09, 2016, 12:43:23 PM »
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

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The bark looks great. Love that stuff!
Best part of smoked meat!

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