Recent content by smashbeat

I used about 180 ml of it, 1/2 lb of flour, some sugar, salt, table spoon of extra virgin olive oil and water as needed. I didn't have lot of time, so I let it sit for 1,5 hrs, then backed slowly (175f) for 30 mins, so part of the raise was made by the heat. I will try with a little bit less of...

I'm a new homebrewer. I just used my first ale yeast cake to make pizza. It was amazing. I'm from Italy (I relocated to the US less than 2 years ago) and the dough tasted like the one we use there. In fact the yeast we use for making pizza is called "lievito di birra" (beer yeast). It smelled a...

I was gonna ask the same. I'm gonna try the pliny. Do you think I need the second yeast?

Thanks! I'm in the process of reading all this forum and a book. A lot of work :-) I'm planning my second batch. I estimate that 10 gallons per month are the average I need for family and friends. My first brew was an Ale. I would like to try an IPA or even a IIPA. I would like to keep my...

Thanks to all of you! Sunday I got my basic equipment and I did my first batch yesterday. That was an amazing experience! Everything went well and the beer is fermenting. It was really fun and it was amazing to smell all the ingredients that compose a beer. Of course I'm looking forward to taste...

Thanks Kevin and Brian. I will check them out tomorrow. I relocated in the US a couple of years ago and I was lucky to end up in Portland. I'm from Italy and I used to make wine, but I'm mostly a beer guy. Here in the NW the selection of good beers is huge and the homebrewing community is...

Hi all. I always wanted to homebrew. I finally got a book, subscribed to the forum and I'm ready to go! If there is anyone in the PDX area that can give me some advices about where to buy all I need, that would be great.