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Brewing an Ale today ...
Thanks guys, It is along the same lines, as a wine. Primary fermentation takes about a week, generally. Then it gets siphoned into the secondary, where it will stay until it clarifies. Periodic checking of the specific gravity will give a good indication when the fermentation has completed...- bombo80
- Post #4
- Forum: Beer & Ale
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Brewing an Ale today ...
Well, I'm not smoking anything today, but I have decided to brew a batch of beer. I have been brewing beer for almost 20 years now. I have graduated to doing all grain batches, and usually kegging them. With my vast collection of brewing books, I use them mostly for guides as to what I can...- bombo80
- Thread
- Replies: 8
- Forum: Beer & Ale
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More Advise
You state that you have a ribeye roast. Is it bone-in or boneless ?? If it is a boneless loin roast, It would be fine to marinate is overnight. If you are concerned about it going too long, put it in the marinade just before you turn in for the night. Then in the morning it'll be ready to... -
Another new member checking in
Welcome It is really nice to have a dual, remote thermometer. The Maverick ET-7 is what I have, and is one that a lot of the people here like. The Grill Right and the Oregon Scientific are good too, from what I have heard. Only thing is, they are just single probe units. It is nice having... -
Smokin Rookie
Welcome, and go digital, like the others have suggested. I found a nice single probe unit on sale at Target, only $17. I also have an ET-7, but having probe issues, that's why I got the new single probe one. Like cman said, you can never have too many thermometers. Later, Bombo -
New guy check'n in
Welcome Ten32, I have done goose breasts in the past. I have two kinds of wood (sawdust), one is straight hickory, the other is a blend of several hardwoods. I usually use the blended one for my birds. I have even taken the boneless breasts, pumped them with a curing brine, and smoked them... -
Smoked Deer Roast
I did pretty much the same thing, a week ago. The only thing I did a little different was I just laid the bacon strips across the bottom of an aluminum pan, then placed the roast (mustard coated and rib rubbed), and just wrapped the bacon over the top of the roast. No toothpicks needed. That... -
Huntsville, AL
Welcome , and what took yuo so long to join ???? LOL Just kidding. Heck, I have been smokeing meats for 25 years, and just found this site a couple months ago. Again, welcome, and don't be afraid to ask questions. -
smokin' in wisconsin
Welcome timjs !!!!! This is the place to be. All your smoking questions will be answered, or at least suggestions an what you can do. BTW ..... we really like lots of pics around here. -
Just in from MN...
Glad to have another Minnesotan in the mix. Welcome, and happy smoking -
Smokin in the snow
Welcome huskerfarmer, It's always nice to have another Big Red fan in the mix. The Bradley's look good, but I don't know of anyone that has one. I built my own smoker. It works similarly to the Bradley. Main box for holding the meats with it's own heat source, regulated by a themostat. A... -
new to smoking
The first one seems to always be a challenge, in one area or another. My first brisket went to 192*, and I got about half sliced and half pulled. It was still excellent, but now after having done one, I know what I will change the next time. Welcome, and happy smoking -
New Years Eve sausage question
Richtee you got me on that one. ROTFLMAO I totally agree with you. Coming from the pro ranks, I have seen what goes into commercial sausage, and I have seen what the people buy. Therefore, I would NEVER buy a commercial sausage and try to re-smoke it. I will, on occassion, buy a yard... -
Just getting around to post..
as Mossy says, Welcome to SMF You can always find an answer, even if you ar a veteran smoker. -
Snack Stix First time (Help)
I think bill hit it right on the head. The combination of too much smoke and too high of temp did in your sticks. Looking at my schedule (back when I did it professionally) 125* for the first 30 - 60 minutes, along with a shot of smoke. Then turn it up to 150*, with the damper closed, until... -
Sausage
Johnnie, Did you stuff these in hog casings ?? Also what seasoning did you use ?? Was there a pink cure packet with it ?? Need a bit more info on what you are making. BUT, brentmann covered it for you. Normally I smoke my sausages to an IT of 148 - 152, whenever I have pork in that item... -
Smoked Elk Roast
I decided to try and do a couple small Elk roasts, and do them like you would do brisket. I started with a mustard rub, followed by my rib rub, and wrapped them in bacon, to keep them from drying out too bad. To help retain the juices, I put them each in their own pan. In the house at 180*... -
Ideas for Goose???
Yup, the marinated cubes, wrapped in bacon, and grilled, are always a hit. Be careful of flareups though. Jerky is great from goose breasts. If they are large enough, I have pumped them, and soaked them in a maple sugar cure brine, for a day or so, and then smoked them. Once they were cool... -
Venison Polish style in the smoker
Nice looking Polish sausages. Did you get enough garlic put in them ?? LOL Give 'em a couple days to "bloom", and let us know how they taste.
