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Sad to see that a major European city still allows smoking inside buildings.
Thats the way it is & its their country so....
+1 to above. As the yeast floc you'll lose yeast byte and some iso-alpha-acid'll drop out too. However, that recipe is pretty ambiguous - did you add the amount specified of each hop listed or did you divide the total addition weight by the number of varieties listed (e.g. For your 60min addition did you use 1.4oz. each centennial/warrior or 0.7oz each totaling a 1.4oz addition)? That would make a huge difference, and it is possible to misinterpret a recipe that strange.
Smoke the Turkey at 350F for 2.5 hrs to acieve an internal temp of 169F.
So you smoke hot and fast to leave in the moisture? Cuz that's why you're brining in the first place?
It renders a fantastic smoked turkey. Hot and fast...the only way to smoke a turkey. Try it sometime.
I use this for grinding.
Makes me a little more confident as a brewer.
Start shipping your bottles across the ocean, then shipped in refrigerated, or perhaps just as often unrefrigerated trucks, and the let them sit on the store shelves for several months and see if you are still as confident.
Guys, my only advice is that someday you should try something called Laphroaig
If I'm not drinking beer or bourbon I drink this straight. Kinda pricey, but good for special occasions.
I don't think there's a bad Isla whisky, just some are better than others. Laphroaig is up with the best. Has anyone had their Triple Wood? I've heard really good things about it but haven't had the chance to try it yet. Am also curious about the new Kilchomen releases, haven't been able to try them either.
Phil, there's a way to adjust the grind further if it isn't going as fine as you want (espresso) if it's anything like the MrCoffee burr grinder.