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Messages - boulderbrewer

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The Pub / Re: Hey, did you guys know.....
« on: January 06, 2012, 11:25:05 PM »
Ya know if you buy meat birds or turkeys our uncle wants to know what you are doing, good thing they are all dead and I'm not farming them.

We are all about F the man! Exercise that right and brew your own!

Be mindful of the law, ignorance is not excuse.

The Pub / Re: Brew closet shelving
« on: January 06, 2012, 11:19:55 PM »
Nice clean up,not going to show the wife.  8)

All Things Food / Re: BBQ Style
« on: January 06, 2012, 10:35:29 PM »
Very Nice, drooling. Sweet pickle and ham sandwiches, aaaaahhhhhh!

Ingredients / Re: Bohemian Pilsner Water question
« on: January 06, 2012, 10:00:54 PM »
Jeff, I'd be interested in how the hop flavor comes through, I would guess your Bopils will taste flabby . Personally I would get to 40 ppm Ca with the SO4 being twice the Cl2, Don't forget your anions!

Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 09:53:36 PM »
Lower fermentation temps may help with the garlic/onion taste. Info from a probrewer who all summit IIPA was wonderful. never checked it out yet.

I love it, it's tangerine comes out even at as 60 minute hop. It's a bittering hop for Tangerine Dream IPA, which is a house favorite.

The Pub / Re: It's been a great 19 year run....
« on: January 06, 2012, 09:07:09 PM »
Sorry to hear about this, birds go so fast. Tilting a pint in honor.

The Pub / Re: un-bifurcated garments
« on: January 06, 2012, 07:54:53 PM »
8), Dude, you should totally get a mohawk to wear with that thing.  Awesome.

No just a hair pick! tease that hair out!

All Things Food / Re: BBQ Style
« on: January 06, 2012, 07:50:51 PM »
Nitates don't fly in my book but that makes sense.

All Things Food / Re: shelf stable eggs
« on: January 06, 2012, 07:44:57 PM »
The problem I see is going from pressure cooker to wax, I think pickling is the way to go.

The Pub / Re:
« on: January 02, 2012, 10:20:25 PM »
This dumb a$$ is there.
Stop bye and ridicule me.

Sweet set ups and very nice Q's, but where did you get the cooking sheet and rack? Full sheet or half sheet?

Punatic, you described me when you described yourself "... and I am a water treatment systems designer/builder/operator (and a homebrewer). "  LOL!

No stone under your eggs does show you have stones!

All Things Food / Re: BBQ Style
« on: January 02, 2012, 09:40:31 PM »

1. how much wood per pound?
2. when you say flip daily, do you open the bag and flip, or just flip the bag?

1. I don't know how much wood, I keep adding it to last 8 hours
2. flip the whole bag


Any idea what the temp of the cold smoke was...?

Bet is was 200F ;)

The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:36:41 PM »
Needed more apple smoke and 8# took 5 hr at 240f  couldn't get it lower than that. The rub was to much for the wife but it was very moist.

The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:04:01 PM »
Beersk I want to party with you!

The Pub / Re: Happy New Years Y'all
« on: January 02, 2012, 09:02:45 PM »
Had the eve's with my family, belated christmas, so moola!. The first, I smoked my first turkey breast, sans papers! but used the applewood and had some brews with the wife so it was pretty good.

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