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Messages - jimmykx250

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Going Pro / Re: Best way to find Brewmaster for startup brewpub
« on: January 29, 2018, 09:51:11 AM »
Renting a kitchen is an interesting idea but how do you divide who is responsible for what? Who employs servers? You or the kitchen? Could you share on your arraignment?

A place by us has just done this as they wanted to focus on the beer end and the food was just too much. Visited once since the change and the menu is off the chart. I must say he did the right thing. I asked one of the managers and they feel they did the right thing. How do the numbers work out never asked but i would think its a win/win if the place is hopping.

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Pimp My System / Re: Blatzhaus Electric Brauerei
« on: January 17, 2018, 04:16:32 PM »
Holy crap thats a nice set up.

All Grain Brewing / Re: False bottom for BIAB
« on: January 16, 2018, 05:46:27 PM »
Do you guys really find the need to hit the burner before the end of your mash? I have a 15 gal alum pot I got from amazon that seems to hold temps pretty well. Normally dropping anywhere from 4 to 10 degrees in an hours time.

All Grain Brewing / Re: BIAB
« on: January 02, 2018, 09:36:16 PM »
I BIAB (no sparge), used to do the whole 3 vessel/cooler mash tun thing. Less equipment to setup, clean, and store, and more consistent for me. I think of it as kind of a low risk all grain option-the only specialized equipment you need is a bag (cheap voile from Joanne Fabrics is less than $15), and you can use everything else if you decide to go a different route.

I agree 100% and if time is a factor I dont think you can beat BIAB. 3 to 4 hours to do a brew start to finish. I think 3 vessel is around 5 to 6. I still want to try 3 vessel but am very happy with the quality of my beer right now. When I get more time to dedicate to the hobby I will buy a mash tun and try my hand at it. 

All Things Food / Re: Why buy a 22" WSM
« on: December 31, 2017, 10:22:58 PM »
New toy. Couple of advantages.
Weber manual thermometer was reading 205° on the lid while this was reading 255° on the lower rack.  This made me think one of the two was way off, because the lid should be hotter.  Stuck my thermapen through the top vent and got 275°!
Probably would have never checked if I didn't buy this.  Now I've got one probe monitoring the pit temp while the other is in my pork shoulder.  Later in the day I'll add a rack of ribs and some wings.  Ribs and pork shoulder have my rub, the wings will just get smoked before going in the fryer and then dosed with Jon's Korean sauce recipe. 

I just realized my 2 weber charcoal grill thermometers were off the same amount! I cant believe they are that far off. Im going to try cleaning the probe on the inside of the kettle but cant imagine thats it. I have to check the gas one now too!!!!

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

All Grain Brewing / 100 % vienna malt
« on: December 28, 2017, 09:47:06 PM »
I did a simple ipa recpie today but realized I had just ordered 100 LBS of GWM vienna in lieu of 2 row. Eating them raw/dry side by side wasn't that significant of a difference. Any input on what i should expect the finished product to be like compared to 2 row?
recipe below
using american ale yeast by wyeast
Amount   Fermentable   PPG   °L   Bill %
15 lb   American - Pale 2-Row   37   1.8   87%
18 oz   American - Caramel / Crystal 20L   35   20   6.5%
18 oz   American - Caramel / Crystal 60L   34   60   6.5%
17.25 lb   Total           
Amount   Variety   Type   AA   Use   Time   IBU
0.6 oz   Cascade   Pellet   7.1   Boil   60 min   13.07
1.2 oz   Cascade   Pellet   7.1   Boil   30 min   20.09
1.5 oz   Citra   Pellet   13.2   Boil   1 min   2.62
3 oz   Citra   Pellet   13.2   Dry Hop   5 days   

All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 22, 2017, 12:14:09 AM »
So any suggestion for a butterflied leg of lam on the weber charcoal? I think the rib roast will be on the gas grill.

All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 20, 2017, 06:27:16 PM »
I'm doing mine for NYE.  Goose and ham on Christmas Day and the MIL cooks on Christmas Eve so it will be something Italian.

Rib roasts are on sale around here and I'm resisting buying several as I have no room to freeze them.

Picked up a 20 LB rib (choice grade)  rib roast and a 12 LB leg of lamb going to do both on christmas day. Not sure how I will cook them. I have a 22 and 26" weber and a 3 burner gensis with rotisserie gas grill. Time to pull both from the freezer today! Im going to debone the leg of lamb not sure what to do with the rib roast I do know I will cut it in half thats all I have so far. 

Oh and by the way how can you resist 5 bucks a pound for rib roasts! Tis the season to stock up! I would make room any way possible at these prices.

Other Fermentables / Re: Choice of honey for mead
« on: November 14, 2017, 07:55:26 PM »
Ive had good luck with these guys and shipping is reasonable. Good quality and good maple syrup too.

All Things Food / Re: Bread
« on: November 13, 2017, 11:55:18 AM »
Beet sourdough

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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?

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

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General Homebrew Discussion / Beerland
« on: November 11, 2017, 03:51:44 AM »
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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General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 05, 2017, 05:43:34 PM »
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.

All Things Food / Re: Why buy a 22" WSM
« on: October 23, 2017, 08:51:35 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:


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Thamks. Looks good I will try it!

All Things Food / Re: Why buy a 22" WSM
« on: October 22, 2017, 09:55:47 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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