going back to the 120

I've decided that I will be going back to my roots. Back to the days of the 2 hour boil. I noticed that the 120 min beers I've made in the past have always turned out very well, unlike the 60 min beers that I have been putting out lately. So from this day on I shall be known as "Dr. Cox, The 120 Min Man."

New Videos on the way

Please Comment with suggestions for other videos! I will be making a few more videos next time I brew for everyone. I will be making 2 "cooling the wort" videos 'cause I have 2 methods that I use, a sanitation video on things I do to make sure everything the beer is exposed to is clean, a "Brewing with Honey" video, and a video on how I take my gravity readings.

In a slump

I need to get used to this whole "Blogging" thing. I have a hard enough time remembering to reply to a text message. So, as some of u already know, I cut my thumb pretty bad and have fallen behind in my brewing. I'm still going to try for all the beers that I said I would bring, but I'm going to have to get another fermenter to meet the deadline. I also need to remember to call Jimmy to ask him to become my apprentice. The thumb is almost healed and I can start brewing very soon so more blogging and more tip videos to come.

Beef into an Irish Stout

That's right people, I put beef into an Irish Stout I brewed. I searched and searched for days on how to go about adding the meat into the beer and found an answer. most commonly brewers use turkey or duck and put the whole bird into the fermenter during one of the fermentation stages. I chose to add mine into the primary because putting all that beef into the small opening of my carboy seemed like a bad idea. Now you may wonder, "what about the meat going bad in the fermenter." Well you must cook the meat first to kill anything that may ruin you beer. It is also recommended that you soak the meat in a high alcohol content wine for a day to make sure its clean. I skipped this step because I didn't want to risk a wine taste working its way into my stout. I will be bottling the stout tonight and I'll post again to let you all know how its coming along.