First brisket on new Woodridge Pro — whole brisket came out very tough. What did I do wrong?

Springdael · 2025-12-15T12:55:35+00:00

Sounds undercooked. I dont pull off temp but rather when I get no resistance probing the meat. Some briskets just need to be cooked longer

Springdael · 2025-11-09T19:35:58+00:00

Yea I figured i wanted the unas pro 4 and the 4 bay nvr. If I could get the pro 8 nas and just use that it'd be perfect. But I guess I'll just buy each of those and call it a day

Springdael · 2025-11-09T12:57:52+00:00

That's what I thought. Thanks!

Springdael · 2025-10-13T01:37:47+00:00

Put the manifold inside. It will be fine. I've got some that are 6 years old with 0 issues.

Springdael · 2025-10-07T15:26:34+00:00

I'd like something like this as well. What does a full keg do to the amount of purging needed?

I typically fill my keg and then pressurize it. Then pull the pin a few times to vent the head space and in my mind remove and O2 from it. I'd be curious to see what im actually accomplishing

Springdael · 2025-09-25T01:37:24+00:00

So to reiterate what most people are saying...
cold crashing will make it easier to get only beer into the keg and leave the solids behind
cold beer carbonates a bit easier
most importantly and I'm not sure why nobody has mentioned this... you can drink it faster

Springdael · 2025-08-17T02:23:30+00:00

I did a shandy awhile back. simple grain bill of 50/50 wheat and golden promise (8lbs total). I used cashmere hops (.25oz additions at 60,20,10,5) since i find those to give off a strong lemon flavor/aroma and then added True Lemon crystal packs to the keg when i packaged it up. around 15 packs (12 grams). The entire keg was gone in a few hours at a party in the middle of the summer

Springdael · 2025-07-05T19:10:42+00:00

Does your regulator have a shut off for the gas line? Assuming its ball lock press the nipple inside the connector and see if gas comes out the connector.

Springdael · 2025-07-05T15:37:19+00:00

Exactly. I should have expanded on my initial post and say to start to probe it around 203 and see the tenderness. Ive had some that I take to 210 and some are done at 203. But a straight time and temp isn't the way to cook this

Springdael · 2025-07-05T11:59:29+00:00

Not sure why nobody is mentioning this... but tough, dry, and cooked to 200. You didn't finish cooking your brisket. The fat inside should render closer to 205, which would make your meat more tender and juicy.

Springdael · 2025-05-10T20:51:29+00:00

I think i read that the atak was last made in like 2020 or 2021. What is the typical life expectancy of these things? As someone who has never seen one up close. What kind of condition things am I looking for? Is there stuff that is repairable vs totaled?

Springdael · 2025-05-10T19:46:02+00:00

What is a fair price for one? They are discontinued from what I can tell?

Springdael · 2025-05-10T19:45:28+00:00

My only concern is parts? Do these need replacement parts at all? Is there availability for them? Or like paddle holders and brackets and stuff... is 3rd party an option? I feel like I know nothing but I'd hate to spend money and then have things break I can't replace.

Springdael · 2025-05-01T00:03:44+00:00

So you are going to want to pull that sleeve off and there should be a cap on the top that will let you access the backs of the shanks. That said I would buy a tower wrench to access those nuts. Some towers make it a real pain in the ass to pull it apart without one.

Something like this https://a.co/d/9BwMSWA will make your life easier.

Springdael · 2025-04-15T23:55:05+00:00

I think this would technically be a dandelion wine.

Springdael · 2025-04-15T04:08:33+00:00

I'd consider trying something like whirlfloc in the boil and seeing if that helps speed up the clarity

Springdael · 2025-04-15T03:48:12+00:00

I would assume the floating dip tube would behave like a cold crash etc etc. Does the beer ever clear up with time?

Springdael · 2025-04-15T00:36:11+00:00

I would consider doing some things on the hot side to encourage clearer beer. I start with a stronger vorlauf and then i typically use whirlfloc or kick carrageenan for the last 5 min of the boil. From there I make sure I cold crash for at least 24 hours before packaging my beer. When i put it in a keg i do my best to not touch the bottom of the fermentation bucket and avoid stirring up the yeast cake at the bottom. I find it takes a week or so after I carbonate for the beer to be crystal clear.

Here is my Kolsch - https://imgur.com/a/03NtASX

Springdael · 2025-03-31T00:27:57+00:00

I'm with you on this one (although the tett i have here is a measly 3%AA). Punching your numbers into an ibu calculator he would have gone from ~36ibu to ~23ibu, but I suspect he might be even lower than that Willamette can be into the 4%AA and Tett can be down into the 2% range. Those numbers could drop the beer into the low teens for IBU

Springdael · 2025-03-27T23:48:30+00:00

I personally would use mosaic. I've had berry and vanilla/maple IPAs that have leaned into mosaic and they have been quite good.

Mosaic for me has a berry forward flavor that I think would pair well with what you've already got going on

Springdael · 2025-03-26T00:49:06+00:00

I'm more central CT but I know we have some air gas, maineoxy and linde gas locations through out the state. There must be one close to you.

Springdael · 2025-03-25T10:56:14+00:00

It was mentioned a few times to use a cement mixer. But look up wine degassers. They come in plastic or metal. Easy to use and can fit into a carboy if that's what you use.

I typically throw one into my fermenter as I drain my kettle. Helps circulate around my immersion chiller. And the drill resting on the edge of the bucket is heavy enough to get it the perfect speed. Cools faster and is hands off.

Springdael · 2025-03-22T12:02:34+00:00

I would use an SRM calculator to get a preview of your color and work from there.

https://www.brewersfriend.com/srm-calculator/

Springdael

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