Recent content by hopvol

Ham turned out well.  

Chicken is done and glaze is on. 

Gottem on!

ReplyQuote0 I'll be firing up the smoker in the morning. Smoking a ham for Easter lunch tomorrow using an apricot glaze and throwing on a spatchcocked chicken for supper one night next week.

Yeah, its one of their original brews but they say sales aren't as good on that one any more so it will be retired. 

Stone announced this week they are retiring their Smoked Porter so if you want any more, better grab it. 

Anyone in Tennessee be sure to check out SUE, a smoked porter by Yazoo.  http://www.beeradvocate.com/beer/profile/9020/51483/ Brewer description: The south is famous for smoking everything. Why not beer? Sue is a big, rich, smoky malt bomb of a beer, with mellow smokiness coming from barley...

Everything turned out good. The plan with the new smoker (Im still trying to learn it) was try to stay at or just below 200 until internal temp of 145. I did about an hour to an hour and a half about 175. Then I started trying to raise the temp a little, got it up to 200 and left it there...

I guess it is a wet brine. Maybe I'm not doing it right? I used 1 qt of water, 1/2 cup salt to 2 cups of brown sugar. 

I just got 10 gallons of my Irish Red Ale in the fermenter. Tomorrow I'll be smoking salmon for the first time. Throwing on a couple lbs of cod for fish tacos. I just got 4 lbs of salmon in a 1:4 salt brown sugar brine. I'll pull it out in the morning and put on rack for pellicle to form. I...

I hope you enjoy it. SlySmoke brought up a good point about talking to the people at your local home brew store. I know at least one store here in Nashville that does home brew classes for beginners. I'll also add, check out your local home brew club. The club I'm in does Big Brew Days a couple...

I’ve never used a Mr Beer kit but I've heard of them. When I first started I used extract kits that consisted of crushed grain, dry malt extract, liquid malt extract, hops, and yeast. With those you did your boil or brew. You can make a pretty decent beer with extract but nothing like all grain...

Been brewing for over 20 years. If anyone has any questions about brewing I'll be happy to answer. 

Very nice. Here's a few pictures of mine. 

I've been brewing beer for over 20 years. I'm a bit of a seasonal beer drinker. I like porters and stouts in the winter, blonde and pale ales in the summer. My overall favorites are IPAs. I drink them year round and more than any other style.