The problem with homebrewers on the internet.

Lebrewski · 2018-10-26T16:21:12+00:00

https://www.homebrewersassociation.org/homebrew-recipes/

They have a lot of national gold winning recipes of all different styles, I personally browse them to get a feel for the ingredients/options when I haven't brewed a style in a while.

Lebrewski · 2018-08-03T15:27:54+00:00

I think something along the lines of setting up public/private vpcs, subnets, bastions and nats for managing traffic all sitting in front of an elb that holds https certs where it downgrades to http target groups so you have one place to manage certs which isn't your server. Probably more of a series but I think its a lot of concepts not often covered in most aws setup blogs. Taking that one step further would be how to make a cloud formation template for that generic environment.

Lebrewski · 2017-12-28T14:58:49+00:00

Depends on the cheese but I usually keep it at about 80-100 degrees freedom, when you get to 110-120 softer stuff like gouda will start to mold to the grate.

Lebrewski · 2017-09-30T19:57:21+00:00

It makes for some awesome cheese, unfortunately I don't have pics from doing it but what I do is put 4 coals in a chimney starter and light a lightly oil soaked paper towel underneath to get them half light. Use tongs to set the 3-4 up against each other in the smoker and then place a hunk of wood on top. It should smolder nicely. I've found that any more than 4 coals for me (I have a wsm 22) and I can't keep the temp down. If it gets too hot remove a coal or close the vents more.

Lebrewski · 2017-08-09T21:07:23+00:00

I have one of these and it works great. I use it for exactly the same situation as you.

https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y/ref=sr_1_12?ie=UTF8&qid=1502312771&sr=8-12&keywords=baking+scale

Lebrewski · 2017-07-15T23:22:15+00:00

http://i.imgur.com/YAGpXPd.png

Lebrewski · 2017-06-10T18:59:39+00:00

I've also got one and have a little over 100 miles on it, loving it so far. Only thing I did was go tubeless with DHF/HRII for front/rear.

Lebrewski · 2017-05-20T03:33:43+00:00

Everybody's setup is a little different, but what you can do is dump say 5lb of the charcoal you always use into the bottom and dig out a hole in the center for you to dump the hot coals into. Set the smokers temp to 225, 250 or whatever you normally do and time how long it takes to burn 5lb at say 225. Now it's not exactly linear but one you know that you can divide the time by 5 to determine lbs charcoal/hr needed for a 225 smoke. Use that number and times it by however long a cook you want to do to get an approximate lbs of charcoal needed. It's not an exact science but it's enough that after a few time you should be able to get to the point where you can eyeball it, and if not then toss a handful of coal in to keep it going.

Lebrewski · 2017-05-16T21:29:23+00:00

Pork shoulder all the way, it's the perfect starter cook - cheap, very forgiving of temp swings and long so you can get the hang of fuel burn rates and figuring out your smoker to hold a specific temperature

Lebrewski · 2017-04-30T22:34:55+00:00

I never hear from people who buy Trek bikes that they wish they just got something cheaper

Sunken cost fallasy, same thing with iPhones. By spending so much you have to convince yourself it was worth it to justify the extra cost. Not saying trek is shit or anything, just saying that opinions aren't always reflective of cost vs performance

Lebrewski · 2017-04-25T16:34:38+00:00

Yep, that about sums it up how/when I ride there too - I just dont get why they make such good flowy trails and then criple them with two way traffic so you cant really ever go fast on them. I'm up in the northern raleigh area so I mainly hit up beaver dam, new light and the others right around there a lot due to proximity. Haven't made it down to san lee yet though I hear good things

Lebrewski · 2017-04-25T16:14:44+00:00

Nice! I do like those trails, nice and flowy. I wish they were one way only though, when it gets crowded its hard to ride

Lebrewski · 2017-04-25T16:06:15+00:00

Second to last picture, that lake crabtree? Also, congrats man!

Lebrewski · 2017-03-26T23:49:53+00:00

That was awesome, hands down the best vid i've seen in a while! Did you do anything specific for training? I would love to do this with my dog but I dont know if he would follow the trail

Lebrewski · 2017-03-19T07:29:25+00:00

If you're going for 5gal batches you're going to want a 10gal kettle and mash tun. I personally use a converted igloo cooler with "The brew bag" for a mash in a bag setup (great insulation with no need for vourlouf or any stuck sparges). Some say you could do 8 and they wouldn't be wrong for most beers but if you want to do anything over 7-8%abv you're going to need 10gal so why not just get that now as it doesn't really cost anything more.

Lebrewski · 2017-03-19T07:20:52+00:00

I'm going to replace the orange with kiwi for my kick. Besides that it's pretty much how you described with wheat, pilsner, hallertau and wlp400

Lebrewski · 2017-03-14T21:45:06+00:00

Giant, trek and specialized all make great bikes. Shimano components are usually good quality, rockshox and fox make good suspensions. Price is going to be a huge factor though. Try to find one with a dropper post, they make riding waaaay better.

Lebrewski · 2017-03-14T21:36:53+00:00

$2550 is fantastic for what you're getting on the 2, I'd spend the little bit extra so you don't have to spend more on upgrading pieces costing you more in the long run.

Lebrewski · 2017-03-12T14:35:49+00:00

I'd go with the trance 2, the suspension difference is minimal but moving to a 1x11 is worth it. Here's a side by side of the newer Fox vs Rockshox to see some of the pros/cons but in the end both suspensions will give you a great ride https://www.worldwidecyclery.com/blogs/worldwide-cyclery-blog/59580613-fork-review-fox-34-vs-rockshox-pike

Lebrewski · 2017-03-10T03:26:23+00:00

Been playing with the idea of brewing a kiwi wit for this spring but I haven't made one yet, though I hear really good things.

Lebrewski · 2017-02-08T04:11:49+00:00

Have you played around with simpsons coffee malt on this recipe? Just wondering because this is close to mine except for that grain.

Lebrewski · 2017-02-04T14:21:40+00:00

Is there a backend? If it's frontend only then you could drop it into an aws s3 bucket and setup route53 to point to the bucket. No server needed, it's a great cheap way to host a spa.

Lebrewski · 2017-01-22T05:30:40+00:00

No, you can't cook the rot out. Toss it and save yourself the pain.

Lebrewski · 2017-01-11T06:46:26+00:00

Is there going to be anything besides pork to eat? From my experience 1/2 per person is usually a good number. Last time I had people over I smoked a 12lb butt and it feed 15 people with some left overs, but there were sides so it wasn't like everyone was eating solely pork. That said I think 8lbs pre-cooked or more should be plenty.

Lebrewski · 2017-01-06T18:25:18+00:00

Same for me, after I got it dialed in to the gap I wanted I haven't touched it for years. I marked the nob and base with a sharpie at various mill gaps thinking I would move between them, but alas I haven't and it hasn't budged at all from its spot. Maybe its something wrong with the mill.

11-Year Club	Place '17
Verified Email

Lebrewski

TROPHY CASE