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No thread jackin bothers this guy   That ET-735 has blu tooth feature right?   I need one of those!

I heard an interview with Wayne, their head brewe, and I believe they are pretty confident the infection on that batch was brett. So it isn't anything that will physically harm you. Who knows, it might be incredible.

Damn that brisket looks killer. Wicked nice smoke ring.

Me too, and I can not understand why I have over looked making them this whole time.   The ones in the 2nd pic down, behind the beef kabobs are mahi kabobs with pineapple, and an orange ginger marinade btw. Also was freakin awesome!

Woo, I see my name there!

Well this isn't really barbecue related, but I need to put it somehwere. Oh wait. I have the power to change. BOOM now this shall include my grilling escapades Anyway, grilled kabobs for dinner last night. A first for me. Top serloin cubed up And Dale's seasoning for marinade. Also a...

Don't those laser thermometers only read the surface of whatever you point it at? There's no way that can be reading deep in the grain bed what the temp is...

I've tried doing the stir the hell out of it to whirlpool deal, and I've never been able to successfully get a cone of trub, or anything even close. I want to rig up a whirlpool arm with pumps. Which doing a whirlpool at the end of the boil should also help cool it quicker, exposing more...

Wheebz, when you were homebrewing did you whirlpool and if so how did you do so? Just stir like mad, or did you have a set up to whirlpool by other means?

Haha again??

That thing is fake! It's just a prop. You've not fooled me!

Depends on the beer. Assuming all sanitization practices were spot on, you can pour from the keg here and there over a course of months and months as long as it's on CO2

Can you set the temp swing on that controller or is it predetermined?

Nice GM. Looks like it's finally started fermenting. You only need to sanitize the things that are going to come in contact with the beer, or inside the beer vessel itself. If you are not returning the sample to the jug, no need to sanitize the hydrometer. The action of fermentation can be...

With out rehydrating it will take them even a little longer to get going while they hydrate themselves in the liquid, and then start reproducing. Get it up to temp and give it another day and you'll probably see it take off. Probably later tonight or by tomorrow morning I bet.

The yeast are probably sleepin a bit due to the low temp. Let it rise some, and gently rouse the jug to help get the yeast back in suspension. All that sediment and what not will fall out given time anyways.   Did you rehydrate the yeast, or just pitch it straight from the package?

Ain't no one ever been hurt from a little lye     So wait, have you started yet, or is it happening later on?

you got this! Brew on!

Double decker tacos are my fav. Throw some cheese, or refried bean between the two and even better!

Yes, it is super salty. Too much so. but I also have a bottle of the reduced sodium version