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Registered on:9/27/2010
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re: The price of a pint - Canuck Tiger
One of the coolest brewers local to me has a brewpub and fills growlers from there and also makes beers that are on tap at 2-3 different restaurants. Those beers are designed for the restaurant based on their menus, and only available there. I talked to him about it and he had the attitude that as l...
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re: The price of a pint - Canuck Tiger
I clarified because by law pints are 20 oz here. Periodically there's a scandal where some bar gets busted using US glassware and short changing people. ...
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re: The price of a pint - Canuck Tiger
$6-7 for a 20 oz pint; growler fills aren't too much more most places ($12-20 usually). Most breweries do 4-5oz samplers at ~9 for 4. //edit half pours are generally only $1-2 less and are 14 oz not 20; I'd much prefer 8/16 oz pours and slightly lower price point. ...
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re: Homebrewing Thread: Volume II - Canuck Tiger
Yea the first beer is always a 4-5% sessionable beer that can ferment out with just a smack pack. That's my starter for a second bigger beer. In a conical you can dump trub out the bottom so I get a good bit of the dead yeast out with the trub in the first day of the new beer settling. In the bucket...
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re: Homebrewing Thread: Volume II - Canuck Tiger
Not really I think a true passivation is 1oz/gallon for 30 mins or so and should be done any time you scratch the ss or every yearish. However, I figure a nice strong soak for a day or two can't hurt anything and it's a good time to disassemble the ball valves, swap o rings where they are found, and...
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re: Homebrewing Thread: Volume II - Canuck Tiger
I usually redirect hot water from my immersion chiller into either pbw or star San and then use it over the course of a week to clean everything thoroughly. I usually fill a keg maybe 1/4 full and shake the shite out of it. Carboys same thing but swirl. Conical and brew bucket I fill to the brim and...
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re: Homebrewing Thread: Volume II - Canuck Tiger
Yea I do the same and I've never had problems even with room temp bottles. Kegged a sour stout on sour cherries today, cleaned a bunch of stuff in the brewery, and now I'm about 15 mins from whirlpool addition on a NEIPA. Good little evening's work....
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re: Who boils their ribs? - Canuck Tiger
[img]http://i.imgur.com/xGh9FRj.jpg[/img]...
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re: Help me pick out my new grill. - Canuck Tiger
I second the E330 with the sear station and side burner. I have had a natural gas one since 2011 and it's been perfect....
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re: FBD can't drink all day.... - Canuck Tiger
[img]http://i.imgur.com/GktnWsD.jpg[/img] FBD is homebrew saison with mosaic dry hop...
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re: Ducks on a smoker (updated) - Canuck Tiger
My wife said they came from Hutterites (kinda like Amish people I guess). Our chickens we get from them are huge too. ...
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re: Ducks on a smoker (updated) - Canuck Tiger
So next time I smoke these, I'd pull them off slightly earlier and crisp the skin at 500 for a bit. I was gonna do that this time but they were done by the time I checked and so I got lazy. The taste of the meat and overall doneness was perfect though. It was like prime rib or reverse seat steak...
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re: Ducks on a smoker (updated) - Canuck Tiger
Lol not chickens; look at the meat...
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re: What kind of smoker to buy? - Canuck Tiger
Price/Performance it's hard to beat a WSM. And you get to play with fire, but in a pretty forgiving package. It's really about what you like I guess. I LIKE checking a fire periodically and doing overnight smokes and staggering a lot of different things on the smoker. I can certainly see the appe...
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re: Ducks on a smoker (updated) - Canuck Tiger
[img]http://i.imgur.com/eXlrX1A.jpg[/img] So good...
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re: Ducks on a smoker (updated) - Canuck Tiger
Pulled it off at 145F on the breast. Making mac and cheese now and I'll crisp the skin right before we eat at 500 in the stove for 3-4 mins. [img]http://i.imgur.com/Eg5Svpy.jpg[/img]...
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re: Ducks on a smoker (updated) - Canuck Tiger
[img]http://i.imgur.com/drDVfmM.jpg[/img] Thanks guys. I have them and two pork butts going at 225 now. Shaping up to be a great day...
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re: What kind of smoker to buy? - Canuck Tiger
For the $$ it's hard to beat a Weber smokey mountain...
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re: Ducks on a smoker (updated) - Canuck Tiger
I think they're farm raised but not commercial...
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re: Ducks on a smoker (updated) - Canuck Tiger
Our chickens are always 8lb monsters we get from Hudderites; I have to splay them to smoke. These should be simpler than that then...
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