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Miscellaneous / Re: I started a brewing blog
« Last post by feldmann on Today at 01:01:04 PM »
New post, brewing kettle sours with Goodbelly. Two different iterations, one with pineapple and toasted coconut, the other watermelon and Huell Melon hops.

https://lostcompassbrewing.wordpress.com/2017/08/22/brewing-kettle-sours-with-goodbelly/

Awesome post as usual. I was always under the impression that actual watermelon never left a lot of flavour because its mostly water. Would there be a way to concentrate it?
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Miscellaneous / Re: I started a brewing blog
« Last post by mikegraham on August 21, 2017, 10:41:26 PM »
Quote from: robcoombs link=topic=3950.msg41602#msg41602 d6ate=1503360541
New post, brewing kettle sours with Goodbelly. Two different iterations, one with pineapple and toasted coconut, the other watermelon and Huell Melon hops.
https://lostcompassbrewing.wordpress.com/2017/08/22/brewing-kettle-sours-with-goodbelly/

Makes me want to do a kettle sour again
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Miscellaneous / Re: I started a brewing blog
« Last post by robcoombs on August 21, 2017, 09:09:01 PM »
New post, brewing kettle sours with Goodbelly. Two different iterations, one with pineapple and toasted coconut, the other watermelon and Huell Melon hops.

https://lostcompassbrewing.wordpress.com/2017/08/22/brewing-kettle-sours-with-goodbelly/
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General / Re: Pamphlets
« Last post by mikegraham on August 19, 2017, 09:48:33 PM »
around the time of the homebrew challenge at Trailway
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General / Pamphlets
« Last post by feldmann on August 19, 2017, 06:13:39 PM »
When did we get pamphlets? These are pretty cool.




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Hops / Re: Anyone have hops up yet?
« Last post by shazapple on August 14, 2017, 06:22:23 PM »
Mine are doing fairly well considering the lack of attention I have been giving them. Cones are small this year, not sure if they will size up or need more water.

The last picture is the hersbrucker I got from Roger. Thanks for trying hersbrucker, maybe next year.
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Hops / Re: Anyone have hops up yet?
« Last post by ECH on August 13, 2017, 09:08:20 PM »
Mine didn't do much. The 2 centennial grew maybe 6ft and stopped. The Golding maybe 4ft and stopped and the Fuggles maybe 3ft.

First centennial has about 8-10 cones on it, the 2nd one just has a few starting.

Don't know if it is the location or the soil, or what. Going to walk the manure to them this fall and hope for the best next year!
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Hops / Re: Anyone have hops up yet?
« Last post by Two Wheeler on August 13, 2017, 07:59:59 PM »
First cones are appearing!


 


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Food / Re: Roast Pig
« Last post by feldmann on August 06, 2017, 03:08:19 PM »
Thought I would share our experiences with roasting a whole pig yesterday.

We built a pit out of concrete blocks. We used an old shelf as the grills, a piece of plywood covered in tinfoil as the lid and leftover blocks and a plywood sheet as a damperener to control temperature.

We got our pig from a farm in Sussex that delivered it to Tony where we picked it up. We had a pig that was around 60-70lbs and it fed around 20ish people and allowed most people to have a take home plate. Because Tony goes to the farmers market on weekends we had to pick the pig up Friday afternoon and keep it in a bathtub with ice until we started cooking.

We lit the pit around 8 am and it took a long time to get the temperature right. We learned that no matter what the temperature we had to feed the fire every 30-40 minutes and then adjust the dampeners too keep it consistent. We used a mix of charcoal and hardwood that we had in a nearby fire pit ready to throw in. I injected the shoulder and hams with a marinade that morning and covered the inside cavity with a rub. It took us around 5-6 hours for the entire pig.

We only had one hiccup and that was when I threw in what I thought was a shovel full of lit charcoal and embers into the pit. It turns out that it had a pretty decent sized chunk of wood that caught fire and lit the pigs head on fire. Most of the meat was already off the grill, we were just finishing the shoulders and it only burned the head and some skin. We extinguished it with the hose, put the lid back on and it was back up to cooking temps in 10 minutes.

All in all it was an awesome experience. Everyone was pleased with the result. This was something I've wanted to do for a long time and it was awesome to finally say I've grilled in the big leagues. For anyone thinking of doing it, jump in and go for it! I was intimidated at first but it was easier than I thought. It was a ton of work to prepare and cook but the result was definetly worth it.


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