I'm kind of liking the 14 gal fermenter that Yooper is eye ballin'. Maybe two. I just as soon come last.

Dough! Wish I thought of that.

Just got my dough started. Not sourdough today. 2 C unbleached flour 2/3+ C water 1 tsp sugar 1 tsp yeast I put ingredients in a bowl, grease my pan with lard, then mix the dough and knead about 30 times with my greasy lard hand. Works for me. My hands are 2xl so kneading that about with one...

Haven't been in for awhile, busy produce season. Last Sunday was a chicken alfredo pizza, never made one. Excellent with the sourdough crust, shrooms, sauteed peppers, onions and just a touch of 'mater sauce. Pizza night tomorrow, it is up in the air except for sourdough crust.

I have 2 Speidels, love them. I need 2 more.

The best solution is all of you send your beer to me. I'll dole it out as I best see fit. No need for thanks, it's the least I can do.

Sounds good 'Zark. That must be pretty thin, like those St. Lou types. Nothing wrong with that, I like all types of crust. I don't know as I've ever met a pizza I didn't like, some are just better than others.

I harvest slurry during my brewing season. I generally will use it within a couple months, most likely a couple weeks. I do most of my brewing fall through late spring. I'll generally go about 4 generations.

Pizza night. I'll be having multigrain sourdough. Not sure what else yet.

Aw hell kid. Don't worry about it. In 10 years or so a peanut farmer will make it legal.

Agree with Crunk. The yeast will eat up some of the oxy during carb. Agree with everyone else, don't sweat it. I had a cracked auto-syphon tube years back and didn't notice how long it was like that. Just noticed it one day. No big deal really. Now I use fermenters with spigots. Love 'em.

I love IPA with Centennial, Citra, Amarillo with Warrior or Magnum bittering. I mix the flavor hops and do 30 to 5 additions in equal amounts every 5 minutes. Dry hop with either Citra or Amarillo. They both are excellent there.

Got dough rising now. I could have done sourdough, that was my original plan but forgot to get the starter out and energized this morning. Garlic sausage and vidalia onion, maybe nothing else. I got a couple onions this morning, they are so good they don't need much help. Good looking bacon. I...

I'm out out mozz, out of cheddar and out of ale. I'm brewing up a ginger beer tomorrow. Thank goodness for a rainy day! I'll do an IPA right after that then another ginger beer. I've raised spaghetti squash before with excellent results. Now I'm looking for fettuccine squash and would like to...

You know, after centuries of brewing, there is a reason for beer yeasts and wine yeasts. Try as you may by mixing the two, it is unlikely that you will invent a rounder wheel. That doesn't mean new strains won't be developed, but I'm thinking that isn't going to get it there. Any ale yeasts...

I'm going to build about the same pizza as my last one except it will have sauteed asparagus on it, just picked.

I throw my spent grains into the hog yards. They don't eat it, too low in anything but fiber. They do work it into the soil better than I care to bother with.

I add dry hops at 8 to 10 days, depending on temp control, etc. It seems like the stirred up yeast gets somewhat active again so I'm supposing it is using up the newly intro'd oxy. I have no science to back this, just anecdotal observation.

Yes, that makes sense to me. I've got a multigrain crust ready to go now. I'll get to it as soon as I've given enough belly rub to Kuma, my Akita. Garlic sausage, pesto, fried onion, shroom, bell and hot peppers,mozz and extra sharp cheddar so far.