yesterday I found out that the Hosting company I was using (and used to be part owner of until a little over a year ago) was no longer going to be providing web hosting. I was given a 5 minute notice to backup everything. I was able to get my backup of everything done (thanks the gods for high speed internet) just before they pulled the plug.
I moved the website to a new server and have successfully restored everything (at least I hope so ) the ONLY thing I can see that was lost was the high scores for the games. if you find anything not working properly, let me know and I'll see if I can get it fixed.
Thanks.....
Kaelan
I finally got the Red going yesterday afternoon. If an early start is an indicator of what the beer will be like then this batch of Red is going to be something else. About 3 hours after pitching the yeast it was beginning to thump and this morning it going wide open. I did put 2 pounds of honey in and that may be the reason for the very active fermentation.
By the way I invested in a wort chiller with a coil inan ice bucket. It worked better than I even expected.
TOP SECERET BBQ SAUCE RECIPE The following recipe is the recipe I use to make a large quantity of sauce to give away as Christmas gifts, birthday gifts, etc. You may divide all quantities as you wish, to make as little as you like, but be prepared, if you ever give someone your sauce…they’ll be back for more. 4 Cups Apple Cider Vinegar 6 Cups Water 6 Cups Sugar 1/3 Cup Yellow Mustard 1 1/3 Tbsp Black Pepper 1/2 Cup BBQ Spice (see next page for recipe) 4 Lemons (juice of) 8 Cloves Minced Garlic 3 Cups Chopped White Onion 1/4 Lb Oleo Combine all ingredients above in a large pot. Turn heat up to medium high and stir well to melt sugar and dissolve mustard. Bring to a boil (stirring frequently) then turn heat down and allow mixture to simmer (stir frequently) until onions are done (approximately 20 minutes). Then add: 10 Cups Ketchup 1/3 Cup Worcestershire Sauce 1/2 Cup Liquid Smoke Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool. I usually let it stand over night. If it is too warm it will cause sweat to form in the bottles or jars. Notes: 1. Always cook this recipe in a well-ventilated area. The smell can be overwhelming. 2. Stirring is very important to prevent the sugar in the sauce from scorching or burning. 3. Never substitute another vinegar for apple cider vinegar. 4. Don’t waste your money on fancy ketchup. It seems like the cheaper the ketchup, the better the sauce. 5. You may substitute 1 to 2 cups of honey for 1 to 2 cups of sugar. 6. You may substitute 1/2 cup of freeze-dried onion for 3 cups of chopped white onion. 7. You may substitute 1 stick of butter for 1 / 4 lb of Oleo (Oleo is hard to find these days). 8. If you don’t want minced garlic left in the sauce, simply score each clove a couple of times, and sift them out after the sauce has cooked. 9. To make sauce spicy add 1 1/3 tbsp of red pepper flakes (or more if you dare!). 10. The longer the sauce simmers (at the end) the thicker the sauce will be, but you must continue to stir the mixture. Keep in mind that as the sauce cools it will thicken. For a short cut you can thicken the sauce with cornstarch or another thickening agent. Just don’t use too much or you will change the flavor. 11. If you bottle the sauce, always refrigerate after opening
) the ONLY thing I can see that was lost was the high scores for the games. if you find anything not working properly, let me know and I'll see if I can get it fixed.
Thanks.....
Kaelan
