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Ha nice! This is a very cheap and super effective way to keep temps down. Plus if you are doing small batches, one could hold probably half a dozen 1 gallon jugs

For siphoning, just get yourself one of those small gallon sized auto siphons. There is no thinking about it. 2 pumps and BOOM. Siphon created.

Yeah you got it right. Don't over think it. Just kind of jump in and get it started. My first batch i way over complicated it. Just do it, and you will make beer.   GREAT beer on the other hand will come with practice and experience

The PH 5.2 was actually what Weebz had recommended... well maybe not recommneded, but said he used, several pages back. I took that as a recommnendation!   I've since strayed away from the stuff for different reasons. With extract and all that I really don't think you are going to need to worry...

Toss all things patience related out the window with the first batch... but patience and beer is defintely your friend, and you will be rewarded in the end.   Now you guys got me wanting to make soda which I have never done.

    Lemme at that hash!

I've only used it on chicken so far. Must try other meats as well

No, its probably all the corn syurp from the highly processed bottled marinade I used.   Sic recommened this stuff, and it is damn good. I use it all the time now    

More smoked chicken thighs. Killer color I say. I have been doing thighs this way a lot lately.

Nice man. Good luck on the first brew

I've never contributd to this thread. I needa get to pizza pimpin!

And after cooking corned beef, the next most logical thing I could possibly do is make a reuben sandwich. It's worked out to be the 3rd annual left over corned beef reuben.

Thanks ya'll. The next, typical and most logical step will be coming up in the leftover thread. No intentional sear. I think the ends got inadvertently seared touching the Dutch oven walls though perhaps. Though, that would be a good idea

Yesterday consisted of drinking alllllllllllllllllllllllllllllllll day. Getting my St Pattys day celebration done a little early, as I suspect some others are too due to falling on a tuesday. I brewed an Irish Stout for the occasion, so I had about 6 of these by 1:00pm when I started to cook...

Similar to what I used minus any oats. I'll have to make it again using oats. Anything you can tell me about the mash schedule? Protien rest, sacc rest temp etc? With all the flaked grains I'm sure it would benefit from a rest. And I'm guessing saccharification will be done on the lower end?

I too have an Irish stout I brewed! Tapping it tomorrow. And I gotta say it's damn good. I didn't mill the roasted barley, instead I used a coffee grinder and pulverized it into powder. It seems to add a slightly different roast character than jus roasted barley straight up.

I hear that!   So you been homebrewing again er what?

Yeah man. Stull doing 5gal batches. I like it and I dont. After about 5 gallons worth I tend to be over that beer, so 2 kegs worth would take up precious space and I'd be over drinking the same beer. However when I have an exceptional beer, 5 gallons just ain't enough and goes super quick. It...

Yeah GM, Sounds like you almost already have everything you would need. The reason an outdoor propane tank is needed is usually for doing full boil volumes. It's quite difficult to get 6-7 gallons of liquid to come to a boil on the stove. Since you'll be starting out with extract you only need...

Yeah I definitely agree. It's fine if you're gonna brew here and there. I know people say extract beer, if made with fresh ingredients and proper fermentation temps can be just as good as an all grain beer. I personally have yet to try one that didn't taste like an extract beer. The jump from...