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Did A Turkey Today ...
Wow, that's inspirational... how long did it take? Any other play-by-play info for us? Thanks for sharing! -
Weekend Bottling
Still, that's not bad and really doesn't hint at under attenuation... the priming sugar isn't meant to add any sweetness, simply to add another bit of fermentation to create the carbonation... Sounds like you're on track...- jocosa
- Post #6
- Forum: Beer & Ale
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Weekend Bottling
How did your OG/FG line up with the predicted gravities in the instructions? That will help figure out if you are, indeed, under attenuated - and we can give a few tips to help out.- jocosa
- Post #4
- Forum: Beer & Ale
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Competition Questions
Lots of good info in these posts... thanks to bwsmith_2000 for the question... :)- jocosa
- Post #11
- Forum: General Discussion
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First Canadian Bacon
Makes sense on the drying time... I haven't tried to see how low I can go and maintain a temp, haven't had the need yet... but we'll see in a couple of weeks.- jocosa
- Post #33
- Forum: Hot Smoked Bacon
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First Canadian Bacon
Wow, that looks awesome... nice slicing job! Can't wait for my himtn cure to arrive. Will have to try the TQ cure too... As for the hour at 150 w/no smoke, any reason why one couldn't do that inside, in the oven and then move it to the smoker?- jocosa
- Post #26
- Forum: Hot Smoked Bacon
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5 or 6 BEST sausages to smoke
For folks in the Atlanta area, check out Patak Sausage Chalet in Austell... They make all their goods in-house and the fresh brats are just awesome - and hard to beat at $2.25 a lb... good 1/4 lb links... http://patakmeats.com/ -
Clusterf@*! of a smoke
Squeezy - thanks for that link, I'm always willing to give folks in my home state the biz... just ordered some wood from these people - should arrive in time for the weekend smoke. Bookmarked them for future burner reference, too.- jocosa
- Post #12
- Forum: For New Members
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What's brewing at your place?
jrbruin - thanks for the pumpkin ale recipe... I did one once, and helped some friends make one once, but a dark base instead of an amber base sounds like it might be worth trying again. I use dry wine yeasts for meads - and occasionally a neutral dry yeast for brew... HB&BBQ - some of my...- jocosa
- Post #33
- Forum: Beer & Ale
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What's brewing at your place?
I'm looking forward to using the CFC - will keep my immersion chiller, it may end up being a pre-chiller for the CFC when brewing on Georgia summer days... Or is that over-engineering?- jocosa
- Post #23
- Forum: Beer & Ale
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Thoughts on a fatty
And you could always look for the mild version of sausage when you're shopping... I think mild sausage or even extra mild leaves much more room for your own touches as far as spices/rubs go.... -
What's brewing at your place?
Payson - that makes sense, and I'd do the same - in fact, someone asked me a week ago when I would be doing a barleywine - might just be time. Efficiency, I think I tried calculating that 3 years ago when I went AG, but haven't worried with it since... too much math! I batch sparge anyway, and...- jocosa
- Post #21
- Forum: Beer & Ale
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What's brewing at your place?
And there are plenty of us here who can answer any quick questions that you may have... :)- jocosa
- Post #17
- Forum: Beer & Ale
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What's brewing at your place?
Ted... what yeast do you usually use for hard cider? I've tried Nottingham, and WL English Ale... and both did ok, and while friends lapped it up as fast as I could open it - it just wasn't emotionally satisfying to me... it keeps seeming more like a dry apple wine than a cider to me. I'm...- jocosa
- Post #6
- Forum: Beer & Ale
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What's brewing at your place?
Wow scotty - Nice looking bottles and labels! I made a concord pyment once, we still have one bottle of that test batch - got any tips on making anything using concord? Of course I used the juice from the store, that may have been my mistake, or I may have not used enough. Very nice color on...- jocosa
- Post #3
- Forum: Beer & Ale
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Prices?
Like Fatback Joe said - try one - it may stir your creative juices and no telling what kind of cool Q-rigs you may come up with... Show us pics when you get the first made... it may end up encouraging us in the end!- jocosa
- Post #13
- Forum: Wood Smokers
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apple juice or cider
Hey Ted! Got a recipe for the hard cherry cider? Sounds like it would be the bomb on ribs... -
The Calling
Best of luck to you... it's not impossible! My family owned and ran a small country cafe for about 17 years in NW Alabama, and it supported our family of four for that time - and we were open 16 of those years only for breakfast and lunch. Dad wanted to turn it into a BBQ place at one time...- jocosa
- Post #6
- Forum: General Discussion
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What's brewing at your place?
With the changing color of the leaves, and outdoor temps dropping, many brewers start thinking more about brewing beer or getting a holiday batch wrapped up - what's brewing at your place? I just bottled 5 gallons of stout and 5 gallons of porter, will be brewing an Irish Red soon and making a...- jocosa
- Thread
- Replies: 33
- Forum: Beer & Ale
