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  1. stevenp

    What do you have ready to drink, and what's on deck for upcoming brew days?

    Nice... barley wine! Never brewed one myself. Never done a mead either, but I'm thinking about trying it this winter.
  2. stevenp

    What do you have ready to drink, and what's on deck for upcoming brew days?

    Let's talk beer! What are you guys and girls stocking away for the winter season? On tap, I have IPA, Brown Mild and American Pale. Hurricane Porter is fermenting away (brewed it last Saturday during the hurricane that came up the east coast, hence the name). Two more kegs of American Pale...
  3. stevenp

    Help with salmon...

    I think I do my salmon a little differently than most in that I use very little salt. I make a brine of about 1/2 gallon water, 3/4 cup brown sugar, 2-3 table spoons of Brazilian sea salt and table spoon of minced garlic. I soak it overnight at about 50* F, rinse it off in the morning, and smoke...
  4. stevenp

    Beer Sediment...?

    While it's worth a try to culture that yeast, it's rumored that many of the yeasts you find settled at the bottom of the bottle are not the primary strain the beer was fermented with (if I recall correctly, Bell's Oberon is a perfect example). Since that sediment is mostly yeast, choosing...
  5. stevenp

    Hello from Worcester

    I was just kidding about the puppies and stuff. But I do like to burn things
  6. stevenp

    Hello from Worcester

    Thanks guys! I took the above advice on subscribing to the eCourse. I currently have some jerky smoking away at 150F for my smoker's maiden voyage.
  7. stevenp

    Hello from Worcester

    My name is Steve and I'm from Worcester, MA. I enjoy long walks on the beach, quiet candle-light dinners and puppies. Heh, actually I'm an avid hobbyist and have a passion for saltwater reef tanks and homebrewing. Smoking and homebrewing seemed like they would go together so I bought my first...
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