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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Beerswimmer

Member Since 06 May 2009
Offline Last Active Yesterday, 11:47 AM

Posts I've Made

In Topic: Back at it

16 May 2018 - 12:49 PM

Thanks! I have some chocolates coming in the mail too, hopefully they will be in the ground by Memorial Day.


In Topic: Ozzy's Sour Program

04 September 2017 - 12:34 PM

2 of the Mango flavored shots, or about a cup of juice from the quart carton. 


In Topic: Ozzy's Sour Program

03 September 2017 - 10:29 PM

I have been making kettle sours for the past few years using Goodbelly as my lacto source. It's Lacto plantarum, after 96hrs @ room temp it's nearly 3.0!  


In Topic: Old Rusty put out some pulled pork again!

03 May 2015 - 09:11 PM

Thanks guys, it was actually  50% hickory 50% pecan wood. Hickory for the first 5 or so hours, then pecan. It's always with just wood. I only use wood, no charcoal when I smoke. I haven't used charcoal when smoking for several years now. I haven't seen a reason other than ease(screw that) to use charcoal. I've never had any smoke "bitterness", and vary between wet and dry wood to keep the temps and smoke levels where I want.  


In Topic: Will These Plants Produce Before Season's End?

02 May 2015 - 04:17 PM

Hah, my peppers this year so far are only about 1-2 inches tall. I still expect to get a harvest though ;)