Recent content by ddow229

Boulevard is one of my favorite breweries with Tank 7 being on top of my list. KC Bier does some incredible German styles as well and has a festhalle themed pub as well.

Yes! Gritty McDuff's. They still have it. I haven't had one since I went back like 5 years ago but they are a nice stout.

I run in phase. Last year in the first nine months I drank nothing homebrew. The. The end of the year and into February I didn’t brew a drop. I start distilling last year and I haven’t bought a whiskey in a year. I did get gifted a nice bottle Four Roses though. I really like the big brews. I...

I brewed a Boulevard Tank 7 clone last month and it pretty awesome. I also entered into a wort challenge through a local brewery and bought ten gallons of wort. 5 gallons I hopped with about 10 ounces of old hops I have had for a couple of years. I just bottled it and it didn't tastes not bad...

First off, I love it. It is easier to manage the fire with more space. A couple weeks ago I cooked a pork butt and a land roast together. It likes about 280 degrees. Anything below or above and I struggle to maintain temp. As far as changing something, I think my stack placement could be...

I li I like your three tier. I have one I am sketching right now that is similar. I haven't been as active brewing lately as I got an air still for Christmas. Way into that science now.

We have used probably 10 of the 25 or so we water glassed last year over the last month or so. Our birds slowed down production in the week of 100 degree heat. I eat three eggs every morning for breakfast and to be honest, I didn't realize my wife had substituted them. It has been such a success...

Welcome from the Ozarks!

We have three and when the chickens started doing their morning bickering all three start howling and baying. Also if there are ever any sirens they do the same. And for some reason, if a UPS or FEDEX truck even drives by they bark at it.

This is getting added to the rotation

Very nice!

That is the coolest thing!

I just made another 6 pound batch with Swiss cheese. We are processing chickens in the morning and will add one to the 3 pounds of pork I have left over. I had bought two Boston Butts last week and they both weighed about 8 pounds.

Last week I opened the grinder and stuffer I bought a month or so ago. I am incredibly happy with results. I went with a 70-30 pork to lamb mix and a very basic seasoning of salt, pepper, garlic powder, onion powder, paprika, mustard, cumin, and red Chile powder. I basically used Bradley from...

Welcome from the Ozarks!