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Messages - jimmykx250

Pages: [1] 2 3 ... 21
1
Other Fermentables / Re: Choice of honey for mead
« on: November 14, 2017, 12:55:26 PM »
Ive had good luck with these guys and shipping is reasonable. Good quality and good maple syrup too.
https://www.dutchgoldhoney.com/

2
All Things Food / Re: Bread
« on: November 13, 2017, 04:55:18 AM »
Beet sourdough

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[/quote

Looks really nice! I have problems with my dough sticking to my banneton's every time. I dust them with flour and corn meal sometimes and still they stick. Any tricks?

3
Love the podcast. Great show always learn something new. Entertaining as well.


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4
General Homebrew Discussion / Beerland
« on: November 10, 2017, 08:51:44 PM »
Seems like the show was more popular than some think on this forum. I still say if you can learn just one thing and be somewhat entertained it’s worth it. It may not be the best produced show out there but hey it promotes Homebrewig.



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5
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 05, 2017, 10:43:34 AM »
Ive brewed in the attached garage for 2 years now no problems. Door stays open garage door about a foot but all the way when the full boil happens too much team to get rid of. By the way dont store you propane tanks in the garage either.

6
All Things Food / Re: Why buy a 22" WSM
« on: October 23, 2017, 01:51:35 AM »
In reality, It’s supposed to be a seven day cure but I was unable to get to it at day seven so I went ten. Here ya go: http://virtualweberbullet.com/making-bacon-using-pork-belly.html

Finished:



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Thamks. Looks good I will try it!



7
All Things Food / Re: Why buy a 22" WSM
« on: October 22, 2017, 02:55:47 PM »
Just put some bacon 🥓 on the smoker that’s been curing for ten daze




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What is is your recipe for the 10 day cure? How long do u smoke the bacon?


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8
All Things Food / Re: Why buy a 22" WSM
« on: October 20, 2017, 09:18:08 AM »
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
I can cook a ton of food on the 18.5. I have a family of four, and never cook just a single meal on it.  I pack my lunch, so extra birds go into the smoker, the meats gets pulled and we avoid buying lunch meat. 

http://virtualweberbullet.com/wsmcapacity.html

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

same thing I do. I vac seal and freeze everything left over. Just heat and serve meals are awesome on the weekdays when you are just spent and don't want to have to cook. My favorite is the smoked pork shoulder. I usually do a two pack from costco its a full day of smoking but so worth it especially with the snake method on a 26" weber kettle.


9
Pimp My System / Re: Eraseable Beer Crates
« on: October 15, 2017, 08:55:40 AM »
I have only been brewing for a couple of years now and have had enough with storing my bottles in the flimsy  boxes they came in. I decided to build wooden crates. To improve the crates a bit more, I took an idea from my wife's DIY crafting projects and painted each end with chalkboard paint. This allows me to write all the pertinent information on what is currently in the crate, and then erase it when the crate is re-used for another brew.
I have made two sizes, one holds twelve 22 oz. bottles, the other holds twenty-four 12 oz. bottles.

Some photos of the 22 oz. crates:







IS that 3/4"ply one the ends and 1/4 or 3/8 on the sides? Are the bottles packed tight with no seperators? This is a real nice idea and I will definately use this as a template. Nice work

10
General Homebrew Discussion / Re: It's Official
« on: October 15, 2017, 06:51:45 AM »
Look at it from the other side as well. There are quite a few people that were active on this forum that have gone pro-lodo and prefer to discuss that stuff somewhere else.

What you say is true, Frank, but I think the point is how people should act, not where they should flee to, to find others who agree with them. I think this  sort of behavior is endemic today, not just on this forum: folks embrace opinions (valid or not), promulgate those opinions "publicly", and then rail against those who don't agree immediately. "You must accept my opinion as high, absolute truth - I can quote sources who agree with me", or "you must accept my opinion; it worked for me", and eventually "Your way is wrong because it's not my way".

The medium itself makes this kind of behavior easy. It provides a soapbox, but it's also basically anonymous, so one can act badly without fear of embarrassment, and then just go away when the temperature gets too high. Unfortunately, well behaved folks tend to leave the scene too.

My advice? question everything (including your own opinions), but expect to be questioned back. "Don't be a dick." Remember that opinions are like a$$holes; everybody has one, but no one really wants to hear all about yours. And sometimes, when someone is being a dick, the best course may be to just ignore them ("Never wrestle with a pig; you just get muddy and the pig enjoys it")

-end of rant-
I agree! This is a forum to learn and exchange ideas not get hot over someones opinion oh how they do their thing. Come shrare and keep it positive!

11
All Things Food / Re: Why buy a 22" WSM
« on: September 17, 2017, 04:02:02 PM »
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.

If you ever get the opportunity (if you haven't already), try wrapping your favorite meatloaf recipe in bacon and smoke it on a cedar plank. This is the only way we do meatloaf any more.





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Holy crap does that look good! Nice work!!!!!!!!!!!




12
All Things Food / Re: Why buy a 22" WSM
« on: September 14, 2017, 06:41:42 AM »
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.

13
I haven't pulled the trigger on anything, but someone recommended going to this website:

http://www.buckeyehydro.com/premium-ro-systems/

https://www.homebrewersassociation.org/forum/index.php?topic=30123.msg395273#msg395273

I'm thinking about grabbing one with an inline TDS meter, but at $175 I'd break even after about 25 batches. That'd probably take about 1.5 years of brewing, may not be worth it. Let me know if you find something else you like!

Happy that you ran the numbers.  Also consider the install fee if you are not handy, waste water costs, and replacement filters later on.  I want one, don't get me wrong, but the numbers just don't jive.  Now, if getting RO water (I use distilled) was truly difficult/far away that could change things. 

Zman, unfortunately an RO system isn't that easy to just throw on the end of hose and go.  It's slow.  Even the nice systems with tanks will require filling containers and storing.  Personally, I'd just get into the habit of picking up a few gallons each trip to the store and next thing you know you have nice stash ready to go.

I Agree- I have thought about this as well. But a 5 gal bottle dropped at my door costs 7.50. Seems like a steal to me.

14
General Homebrew Discussion / AB sending water to help flood victems
« on: August 29, 2017, 10:20:39 AM »
Nice to see this!

Anheuser-Busch brewery in Georgia stopped canning beer and began sending 500,000 cans of drinking water to help victims of Hurricane Harvey.

15
Yeast and Fermentation / Re: Stalled Fermentation
« on: August 25, 2017, 01:51:40 AM »
For a beer that big I would have done a starter for sure. Did you? Why did you transfer to secondary if the primary fermentation wasn't complete? Dose it with a pack of us05-that will finish it off.

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