Two words.....Ham Hocks.
Three words Smoked Ham Hocks
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Two words.....Ham Hocks.
I participated in the very first Earth Day when I was in high school. I wanted the admin to let people out of class to pick up trash on the school grounds. The admin said there wasn't any trash, so I went from classroom to classroom "liberating" students and telling them to go out and pick up trash. Then we all marched on the principal's office and dumped all the trash in front of his door. I got in a bit of trouble for that one...
i don't think you're going to have a problem. as long as your beer stays cold, reactions are pretty slow. as has been said here, skunkyness is a product of uv degradation. the worst you might get is some minor oxidation, but even that, if you leave the keg closed, there will be a nice pillow of co2 on top of your beer which should protect it for a while until you can get a new tank. recarbonating your beer is not a process that will produce off flavors.
fwiw, whenever i put a new keg in the fridge, i pressurize it, usually to about 30psi as i find this helps to set the seals. then spray down the top with starsan. i look for bubbles that might indicate a co2 leak, as well as listening for faint hissing sounds coming from the keg. once that is done, you can vent the pressure and bring it back down to your carbonation temp.
lastly, keg lube works wonders. i've got a couple kegs that refuse to seal properly without keg lube. and i mean, they don't seal at all. turn on the gas and its so bad your hair starts blowing around if you're anywhere near the top of the keg. 30psi and keg lube will fix that right quick.
Is there coconut milk in that there shrimp curry? Salivary glands working overtime. Post the recipe please?
10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.
I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something
You might get a little acetaldehyde as in fresh cut pumpkin. That should age out.
English pub fare tonight.
Used some of that lard.
Steak and Kidney pie.....
A thing of beauty. LOVE steak and kidney pie...I hate it when places dumb it down to be "steak and mushroom" pie.
I learned growing up that offal is not awful.
You basically did what a lot of brewers refer to as a "whirlpool" addition. Those generally go in about 180ish and reputedly give increased aroma over flameout additions.