Recent content by tarantula

I would not try this without an oven-proof pot with lid. Google for "no-knead bread" and you will find the 2006 NYT article that made this recipe a sort of internet craze (at least among those who bake bread). In order for recipe to work, this wet dough needs to be baked in a small closed space...

Thanks - sadly just pitched yeast an hour ago, so that train has passed by. I realize dry hopping will give different result, but would it be better (as in more appropriate for style) to just leave like it is or to dry hop? OG is 1.062

I am looking at ESB (Programmer's Elbow) from "Brewing Classic Styles". It lists 2oz hops for 60min and 1oz for 0min. There is no further explanation about "0min", and in the related podcast, there is no mention that I could find of the 1oz. I would appreciate some advice. Is it likely an error...