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Join Date:

03-02-2012

Last Activity:

07-17-2015 2:11 PM

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31 Likes on 13 Posts 

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  • Posted in thread: Consecration kit from MoreBeer on 07-12-2015 at 03:05 PM
    Ours has been aging for 14 months now. We are getting ready to add the barrel chips. Question
    for you guys...did you soak them in anything to sterilize and/or add flavor? Or just throw them
    in (it's n...

  • Posted in thread: The Home Made Pizza Thread on 06-10-2015 at 12:02 AM
    That is some solid looking crust and pizza. Dough recipe and proofing method?Thanks... Here is
    what I used for four pies:32 oz flour (24oz 00 caputo, 8oz bread flour)63% water2.5% sea
    salt1.67% sugar0...

  • Posted in thread: The Home Made Pizza Thread on 06-07-2015 at 11:20 PM
    Pepperoni, prosciutto, basil, homemade fresh mozzarella, pecorino romano. Baked on a steel.

  • Posted in thread: The Home Made Pizza Thread on 03-10-2015 at 11:11 AM
    I've had my oven sensor freak out and turn the thing off everytime I switch from 525*f oven
    temp to high broil. :oIt stinks because I like the results...Shoot, that's disappointing. Mine
    shuts off onl...

  • Posted in thread: The Home Made Pizza Thread on 03-10-2015 at 11:04 AM
    2nd day of dough (two night cold rise). Shiitake and fresh mozzarella. Dough was better tonight
    than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone
    (for now at ...

  • Posted in thread: The Home Made Pizza Thread on 03-09-2015 at 09:02 PM
    Those looks beautiful! Whats your dough recipe?For 4 pies:32 oz flour (75% caputo, 25% bread
    flour)63% water2.8% sea salt1.67% sugar0.3% Instant Dry YeastPre-knead: warm water (90-100F)
    and water into...

  • Posted in thread: The Home Made Pizza Thread on 03-08-2015 at 10:11 PM
    Clockwise, from the top: cheese, salmon, bacon, pepperoni. Baked on a steel.

  • Posted in thread: Consecration kit from MoreBeer on 02-21-2015 at 09:27 PM
    I'll shoot for 2.5... thanks!Something I realized I hadn't considered: how do I account for
    wine yeast when determining how much sugar to use? My plan was to bottle 5 gallons of this with
    corn sugar a...

  • Posted in thread: Consecration kit from MoreBeer on 02-21-2015 at 03:25 PM
    Remember to use champagne or Belgian bottles if you are going to "normal" sour beer carbonation
    levels (3.5-4 vols in many cases). Bottle Bombs also suck.If I only have standard capped 12 oz
    bottles, ...

  • Posted in thread: The Home Made Pizza Thread on 01-11-2015 at 10:58 PM
    Someone wants in on pizza night:

FORUM SIGNATURE
Primary: Tart of Darkness clone Secondary: Bottled: Consecration clone, Johnny Bark's Seduction (Oak Aged Imperial Stout), The Seaward (Key Lime Pie Berliner), Gose de la Rosa
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