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Messages - thebigbaker

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General Homebrew Discussion / Nitro Issues
« on: September 12, 2012, 11:04:20 PM »
So this is my first attempt at pouring my coconut milk stout on my new (used) nitro set up.  My pours have too much head and it takes a lot longer for the cascade effect to finish.  I think I may have over carbed the beer before I put it on nitro.  Please take a look at my method and suggest how I should change my method and fix the issue I have now.

1.  Racked beer to keg and set keg on 12psi @ 40 degrees for 3 1/2 days. 
2.  Connected keg to nitro (75/25 beer gas) @ 32 psi.

I tried a couple of different settings on nitro, 25 and 30 psi, but it still comes out w/ too much head and cascades too slow.


General Homebrew Discussion / Re: Youtube Videos
« on: September 09, 2012, 08:17:26 PM »
Yeah, I've seen a lot of the videos on NB and youtube, but just wondering if anyone on this board had videos that they may want to share.  Whether they already had some videos or wanted to make some and post them here.

General Homebrew Discussion / Youtube Videos
« on: September 08, 2012, 03:43:47 AM »
I didn't see a thread about this on the forum, but does anyone have a youtube video showing their brewing process?  I've read so many threads about how to brew, cool, ferment, etc... and just thought it would be cool for people to post their youtube vids up here so we can see.  So if you got a video, please share your link for all to see :)

All Things Food / Re: Advice for getting a smoker
« on: September 07, 2012, 02:43:57 PM »
It really depends what you want to do and how much of it you plan on doing.  If you are just getting into smoking, I would definitely try a cheap bullet smoker (Brinkmann), which will make great food and give you some experience working with the fire and controlling temp.  If you enjoy this process and plan on doing larger amounts of meat, then I would move to a good offset smoker.  I've seen many people jump right in with a nice expensive offset smoker only to realize that they didn't enjoy it as much as they thought they would.  Also, check Craigslist for some good deals, you could probably find a good bullet smoker for $30 - $20.

All Things Food / Re: Advice for getting a smoker
« on: September 07, 2012, 01:42:09 PM »
I would recommend the Weber Smokey Mountain or similar "bullet" style smoker.  My first smoker was the Brinkmann bullet style smoker, which is about 1/3 of the price of the Weber one.  These style of smokers produce great results and can really teach beginners how to handle the fire.  Just make sure the one you get has an actual temp. gauge on the lid.  My Brinkmann had one that just read "Low - Ideal - Hot" before I replaced it. 

The Pub / Re: Football Season!!!
« on: September 06, 2012, 12:52:11 PM »
I had fun watching Alabama pound Michigan last Saturday. Can't believe the Giant's lost to the Cowboys last night.

Roll Tide!  I was at the game in Dallas and had a blast.  Cowboys stadium is an amazing place.

All Things Food / Re: BBQ Style
« on: September 04, 2012, 10:07:55 PM »
I may try doing a brine w/ my next shoulder, just to see if there is a difference.  I've done several competitions and have family in Alabama that are on some very successful competition BBQ teams and I've yet to meet any BBQers that do.  I remember attending a talk w/ Myron Mixon and Chris Lily and they each said that they thought doing a brine w/ a pork shoulder is a waste of time.  Then again, they are cooking under time constraints so doing a long brine just may not be in the cards for them.  I'll brine the shoulder and then move on w/ my normal routine of injecting w/ apple juice solution and putting on the rub and do another shoulder at the same time that is w/ out the brine.  I've got lots of volunteers to do a blind taste test to see what they think!

All Things Food / Re: BBQ Style
« on: August 30, 2012, 04:46:50 PM »
Curious about the molasses to!  Looking forward to the results.

All Things Food / Re: BBQ Style
« on: August 30, 2012, 03:35:41 PM »
I've been thinking about brining my pork shoulder for the next go-round.  It just doesn't pull as easily as I would like, but I'm getting closer.

I don't see why you couldn't apply the rub after the brine if you wanted to.  IMO, the bark is the best part, maybe because there's a limited amount of it.

I don't think you need to "brine" the pork shoulder as there should be enough fat in the meat to keep it moist.  When you brine, you are trying to help keep the meat moist through the cooking process.  You could wet marinade for a day or so and/or inject the pork, but doing a brine, in my opinion, isn't necessary.

Getting a good rub, which helps create bark, not only adds flavor but helps keep the meat moist.  Similar to when you quickly sear meat before roasting it, basically to create an outer crust to help keep moisture in.  I like to take my rub and mix w/ a little apple juice and inject into the meat for a little extra flavor.

To get a good pull on you meat, make sure you first get the right cut, shoulder/ Boston butt are great and I prefer the bone in.  I like to smoke between 225-250 until the internal temp is 190.  You do this, it will fall apart as you take it off the smoker!  Another tip, place a pan of apple juice under the meat as it cooks.  This will help keep the meat moist and catch some of the "goodness" dropping from the meat.  Once the meat is done and you've pulled the meat, mix in some of the apple juice "drippings" to help moisten the pulled meat.  (I will also put my pan of baked beans under the meat in the smoker to add a little extra flavor to the beans).

Kegging and Bottling / Re: 4 or 5 keg fridge
« on: August 29, 2012, 11:45:06 PM »
I have a regular upright side by side fridge and I can get 4 corny kegs in the fridge side (after building a platform for them to sit on).  To do this, I had set my CO2 and nitro tanks outside the fridge.  I drilled two holes on the side of the fridge to run the gas lines.

I would recommend finding a cheap large chest freezer on CL and turning it into a keezer, which you can find several plans and videos online.  I was going to go this route, but we had a good extra fridge so I just used that.

General Homebrew Discussion / Re: Best AHA Conference Seminars
« on: August 29, 2012, 06:50:43 PM »
Just listened to Neva's "Fermentation Myth Busters" yesterday and really enjoyed it and got quite a bit out of it.  Not ashamed to admit that I answered a few of those myths wrong and really taken aside at how "little" extra cell count a  1L yeast starter produces compared to what I thought and was told it did. 

General Homebrew Discussion / Re: star san and pbw question
« on: August 28, 2012, 08:37:56 PM »
I like to add about 1 gallon of starsan into the carboy and then just lay the carboy on its side.  I will turn the carboy every so often to make sure that the entire inside of the carboy gets contact time w/ the starsan.  Then when I need to use the carboy, I turn the carboy upside down to empty the starsan.  This way the carboy is sanitized and there's very little foam.  Before doing this, I would shake up the carboy causing a ton of foam.

Beer Recipes / Re: Holiday Ale Critique
« on: August 27, 2012, 08:17:26 PM »
+1 on getting rid of late hops additions if you want the spice to come through.  As Hoser suggested, I would just go w/ a 60 min addition.

The Pub / Re: Kia Sorento
« on: August 27, 2012, 04:51:41 PM »
My wife has had her Kia Sorento since 2005 and she loves it.  Does great through the city, on long trips, and in heavy snow.  She hasn't had a single problem w/ it besides needing a new battery last year, changing a couple of tail lights/ head lights and getting new tires (all the basic stuff that comes w/ age).  We are going to keep this one as long as we can, and when the time comes to get her a new car, there's a 99% chance that we go w/ another Sorento.

Beer Travel / Re: Colorado and Utah Trip?
« on: August 27, 2012, 04:10:22 PM »
If the brewer at Prost was at Dry Dock, I think Prost needs a visit. Probably won't get to Dry Dock.

Bill Eye, who is the brewmaster and managing partner of Prost was w/ Dry Dock and helped them produce some great beers.  His Hefe and Altbier at Dry Dock won multiple gold and silver at past GABFs.  So I'm expecting great things from Prost.

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