Recent content by shawbrook14

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  1. shawbrook14

    What are you drinking?

    The Chocolate Cherry Milk Stout came out well considering... I chose to use Danstar's Nottingham yeast. Never again. That's the fourth time I've tried it and it never finishes. Temperature was a constant 71*F throughout fermentation but I ended up with a 62% attenuation. I would choose another...
  2. WP_20160102_12_30_02_Pro.jpg

    WP_20160102_12_30_02_Pro.jpg

    • shawbrook14
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    • Album: Sausage making
  3. WP_20160103_16_18_53_Pro.jpg

    WP_20160103_16_18_53_Pro.jpg

    • shawbrook14
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    • Album: Sausage making
  4. WP_20151231_08_59_24_Pro.jpg

    WP_20151231_08_59_24_Pro.jpg

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    • Album: Smoking
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    WP_20151215_14_09_12_Pro.jpg

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    • Album: Smoking
  6. Andouille sausage question

    Andouille sausage question

  7. WP_20160103_16_18_53_Pro.jpg

    WP_20160103_16_18_53_Pro.jpg

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    • Album: Andouille sausage question
  8. shawbrook14

    Andouille sausage question

    I got the Andouille done today. Not too bad for my first attempt. Not the prettiest coil. Smoked 3 hrs with hickory and cherry and then finished in the oven to 155 F. The hog casings I had were too big for my liking (38 - 42mm) so I tried to keep my diameter smaller so the casings were a little...
  9. shawbrook14

    What are you drinking?

    Hey Carney, Yes the Pliny is one my favorites too. Very complicated beer to brew with endless hop additions and tons of dry hopping. We even used hop extract in this one. It came out amazing though and was worth the time and money to brew it. I will let you know how the Chocolate Cherry Milk...
  10. shawbrook14

    Kegerator/Keezer build

    Nice build! The thermal imaging is cool. I built a kegerator a couple years ago that is serving us well. The pictures are under my brewing folder on my profile. Dale Shawbrook14
  11. shawbrook14

    What are you drinking?

    Morning all, We've got 4 beers on tap right now. Acadia Coast Pale Ale, Equinox (It's a pumpkin ale made with Long Island cheese pumpkins), An old fashion hard root beer and a Pliny the Younger clone that tops the list at 10% ABV and 200 IBUs. Tomorrow we are brewing a recipe I designed for...
  12. shawbrook14

    Andouille sausage question

    Thanks Crazy Moon, We are making the andouille today and put in the frig over night, then I'll smoke it tomorrow. I will cut back on the smoke time. Thanks for the advice. Dale Shawbrook14
  13. shawbrook14

    Andouille sausage question

    Hey all, Mixing up some andouille sausage with cure #1. My question is in the smoking. I can only keep my smoker about 105F - 110F. I plan on smoking 3 - 6 hours then I will finish in my oven to an internal temp of 150F. Is this method acceptable?
  14. shawbrook14

    Yes, Another cold smoking question!

    Thanks! Now to get the sausage made!
  15. shawbrook14

    Yes, Another cold smoking question!

    Thanks Dave! If I can't reach 110F to smoke is that still OK? Our outside temps are getting chilly. I may only get to 90F
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