Its official, the Brewhemoth is headed to Philly. Please stop by our booth, see our product, hopefully chilling and pressure demos will be going on. Hope to see you there!
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this is a link to two of my 3 favorite knives. i have the salami knife which i use for nearly everything, and the bread knife which i actually use to slice my tomatoes.
my third favorite knife is a cutco cheese knife.
i vary rarely need anything else. prior to marriage i used my fishing knife for almost everything
I normally add a quart to the mash and another quart at 60 minutes. Get great flavor that way!Volume measurements are more consistent than weight measurements for spruce tips because the moisture content of the tips can vary widely. Use a quart or so (you can use less if you want) in the boil for 60 minutes - sitka spruce tips will give you a delicious citrusy flavor, douglas fir tips are similar. Not sure about other trees.
Tom, are speaking form experience with a 60 minute addition? If so, which brewery's product would you compare it to? Have you or anyone you know, experimented with other addition techniques? I.E. First Wort Sprucing, late, whirlpool & Dry Sprucing. I plan on doing my first Spruce ale next summer when the tips are fresh in NE Wisconsin. Until sound advice convinces me otherwise; I plan on doing spruce the same way I do all my hoppy ales; FWH and then torpedo.
I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.Made an Old Ale this past weekend with this yeast. Haven't measured gravity yet, but it seemed to do well.
I live on 7 acres of mountain land that is surrounded by thousands of acres of wilderness which encompasses a hunting club. Damn hunters rumbling their pick up trucks and running their damned four wheelers all over my mountain and throwing their bud light beer cans all over the mountain and ruining perfectly good hiking weather. I f'ing HATE hunting season.Seems you are a bit bitter.....if it truly is wilderness then any vehicular traffic would be outlawed. Maybe if you joined in you would enjoy it more.
I do let my neighbor tag me a doe for my freezer every year. But it's not worth the three months of hunting season by any stretch of the imagination.
Personally, I think we should make hunting season July and August and let the damn hunters deal with ticks and chiggers and mosquitos and rattlesnakes rather than giving them the best time of the year to go out in the woods just to sit in a damned tree stand.
I don't hunt but Mrs. Weaze does. In fact, I just bought her a new Savage 270. She didn't actually shoot anything this year, but did manage to tag a nice roadkill. So, we have some nice steaks, roasts, 30# of sausage, and 30# of jerky.That's a nice gun, I use a Savage 110 in 308. Its dropped every deer I've shot at.