Went out with the 10quality yr old. Fish three creeks: Tainter, Reads, and the Bad Axe.
I caught about 40-50 and the kid cauggt about a dozen. Mostly browns but with a few brookies. Will post pict
ars later.
March 23
Took another day off and headed out with a couple of friends to the Blue River near where I scouted earlier in the year.
Started fishing around 10 am... had to figure a few things out, but as soon as I put on a pheasant tail nymph I started pulling fish out left and right. Seriously...
check it out... video is pretty interesting... Kids should love it.
Bonus: photos of lunar lander, rover tracks, etc...
http://www.foxnews.com/scitech/2012/03/15/nasa-video-shows-moons-45-billion-year-evolution/
1. I hear you. I bought all mine years ago from HB clubs who had negotiated large lots of used cornies from the cola bottlers. I think I paid on average about $10/keg. I would guess they are more now.
2. you can still fill bottles from a keg... or take a keg with you. They make little co2...
Any plans to keg? If so think about a kegerator type deal. Lots of brewers wil build tappers out the front of a dedicated fridge. IMO kegging would take precendence over any other equipment bc it save s so much time.
Either suck it up and commit OR
Tell the groom NOW so he can find a replacement. You do not need an excuse, just politely thank him for asking him and apologize for backing out but let him know that you wanted to give him as much time as possible.
He may or may not be upset. Not really...
it is amazing country for sure. PM me sometime if you want to try to meet at a stream sometime. I've thought about heading over to IA for winter fishing but honestly I usually am pretty busy at home during Nov - March anyways. I've scouted Bloody Run a bit and it looks pretty neat.
Hi ATOT. I used to brew a bunch of beer but these days it is fly fishing the driftless area of Wisconsin that rolls my rubber.
Here is the area where I fish:
http://www.midwestflyworks.com/pictures/driftless.jpg
Trout Unlimited (habitat conservation):
http://tucsi.tu.org/region_midwest.aspx...
sorry i am a Guiness hater... except for the color, its a thin beer with little anything except for bubbles. Admittedly, I'm a hophead and not a big fan of stouts or porters. Guiness however does even less for me than the average craft beer in these categories.
Forget the Guiness and try...
char-griller with side fire box....it runs well at 225. It pretty decent... loses a little smoke and heat off the sides but it gets me by.
Yes left the fat cap on... that is the best part! I think of it as butter without all the dairy.
Here are some pictures of the briskets I smoked yesterday...
put the dry rub on the day before and got the smoker up to temp around 11am or so...
Target temp achieved....
after a couple of hours....
after a few more hours....
after 6 hours in the smoker and...
The most important advice I can give you is start your second batch NOW. Do not wait for the first batch to be done before you get teh next one going.
Your fementation sounds pretty normal. I'm guessing you brewed a beer that had an OG around 1.045-.050... that would pretty much wind down...
http://www.youtube.com/watch?v=oBITXuVGe9w
Most of those pictures were taken when I went off on a three day fishing trip last summer.
Hope you enjoy.
HBD
I had mine removed about 6 weeks ago. The one thing I would differently is that I would use ice packs more. I didn't really have too much discomfort until day 3. That discomfort was due to swelling of my gums and once they swelled, I couldn't get them to reduce.
Zin... if you're in the market for a dryrub that works well with both the porkbutt and brisket cuts- try Bad Bryon's Butt Rub - website googles right up.
pitch some champagne yeast and you'll have a double treat!
Homebrewerdude approves this video. :)
btw, Annie Proulx has written a great historical and technical review of cider making in both UK and US:
http://www.amazon.com/Making-Apple-Cider-Annie-Proulx/dp/0882662228
Hey all, I know a lot of you forum nuts love to grill the meat. I've been BBQing about 8 years and do a pretty mean brisket (slow and low - up to 10 hours for a full flat cut, dry rub, water pan).
Here is a great article offering a scientific explanation on what is happening during the...
Ahhhh....brisket!! I go with 5 hours in the smoker (chargriller w side fire box)@ 225F followed by 5 hours in the oven under foil. Stay low and use a good therm. And rubs....I like dry; spicy and no sugar.
Scientists find original 'lager' yeast in Argentina.
There are two types of yeast used in brewing beer:
1) Saccharomyces cerevisiae - Ales; top fermenting, prefers 65-70 F
2) Saccharomyces pastorianus - Lagers; bottom fermenting, prefers 40-45 F
Lagers were invented much later...
Hi vi edit,
Yeah we're seasoned Nanny employers. My wife and I both work normal hours with some travel. We have 3 boys (10, 6, 4).
When the middle kid was born we were more or less at the breakeven point for hiring a nanny instead of in-home or daycare services. With three, the savings...
I use a MSR Miniworks:
http://www.rei.com/product/695265/msr-miniworks-ex-water-filter
I like it... the pump lever is well designed, and a large mouth water bottle (nalgene type) attaches directly to the base of the pump. About 5 minutes and you've got 32 oz of fresh potable water.
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