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Got to use my Meater Thermometer again yesterday. Smoked package of pork country ribs. Brined them for about 6 hours, applied rub and smoked them wrapped in Bacon at 275. Two hours to get to165 - removed bacon to save for eggs and bacon this morning. (Reallygood). Cut up pork for street tacos...

Down to 1.002 on Friday. I think it should be ready to rack again, degass and clarify

SG dropped to 1.020 yesterday afternoon. Racked into a carboy and it really took off. Had to put one of my blow off plugs and tubes for about 4 hours. Put airlock back on but it’s constantly bubbling. Ended up with 5 gal carboy and 3/4 gal (also under airlock) for top off later. I did loose...

Ok. Started Friday 5/28 in morning SG at 1.110, heater set to 71 degrees. 7.5G BM4x4 and 7.5G gofers. By Friday eve already good fermentation. By Sunday major fermenting, no coming or froth just tremendous amount of bubbles, in fact temp had raised to 73.4 with no heat. Checked SG and it had...

I’m thinking mouth feel. What’s interesting I decided to add 8 oz Zante currants and 12 oz crushed frozen and thawed sweet cherries. While I was preparing the BM4x4 and Go-ferm the SG raised from 1.000 to 1.100 looks to about 14+. At 1/3 sugar consumption I’ll add the Ferm-k. It is really...

Ok. Got smoking this morning. The Meater worked way above expectation. It was great. That’s Meater app on counter.

Thanks. BM4x4 came today, currants coming Wednesday. Start Thursday or Friday. Prob Friday. Smoking 2 large pork butts Thursday.will keep informed

Hijack away. I’m enjoying the input. Want this to come out great in 3 years. I’ve got enough wine to hold me till then.

I also would like to add either zante currants or thawed frozen cherries (no preservatives) or both. What is your suggestion.

Just finished my last bottle of this from 5/16/2018 and wish I had more so I ordered another same kit. In the 2018 kit I used Wyeast 4424 everything else according to instructions. This 2021 kit I plan on using BM 4x4 yeast Any other suggestions. Raisins extra nutrients etc. Thanks

This one does generate graph afterward for entire cooking cycle both meat and inside smoker ambient air. Does it all with one probe. Up to 165’ range

My son in law loves it. That’s why he got me one. I will keep you all posted

Son in law just sent me this Bluetooth / WiFi thermometer called Meater. It has its own app that tells you ambient temperature inside smoker as well as meat temp. Graphs whole cooking process at end of cooking. Has complete list of meats and temps and so much more google it meater.com. I’m...

Meijers had Corned Beef, flat,point cut packages - 3 - 4 lb. around $7.00. Used Katz Delli, NYC copycat recipe with some changes. It was great. Had to go pick up another.

I have a couple more bottles I thought it was pretty good

What do you do if your not going to make corned beef and cabbage? You turn it in to PASTRAMI just like Katz Deli does in NY City. Fall apart tender

Makes it easy to pull off the peel (sp?). And pull off the stone when the pizza is done.

Occasionally my loaves would stick - not all the time - so I started using parchment paper. Wouldn’t be without it. Use it under my pizza’s on top of stone. Always have a spare box on hand.

I do sparkling lemon mead and used beer bottles. No problem

We’re in the upper peninsula of Michigan right next to Lake Superior. Been keeping bees for8 years now were up to 6 hives year ago last fall but they all never made it through the real tough winter. Got another package last spring and they did great. Went into winter very strong so we’re hopeful...