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Can someone point me in the right direction to get started making sourdough bread? The pictures in here are making my mouth water, and I've always wanted to make my own. I know I can research it myself, but I'm hoping some of you seasoned vets can lay it out for me in layman's terms.

Would it be OK to pour your distilled water and starsan into a foil pan to soak your equipment in? You know, those throw away casserole foil pans that you use for roasting chickens or pulled pork. Would the foil effect the integrity of the starsan solution? Thanks!

You should be fine taking them out and keeping them in a 70 degree environment for a few weeks. You're basically cold crashing, but once the temp gets back up the yeast will start doing their thing again. You may want to even turn them upside down to get everything "re-mixed," then put them away...

I don't currently have PBW or Barkeeper's Friend in house, I just have Oxyclean Free and Dish Soap. I guess I should go the Oxyclean route?

My new kettle just arrived today. Stainless steel, 5 gallon. What would you use to clean it?

It would hijack the OP's thread, so it doesn't really have anything to do with the quality of this thread

Is it a good thing or a bad thing that I can pretty much nail my pre-measured water, accounting for grain/hop absorption, boil off, etc., and have my wort pretty much be just at 1 gallon at the time I pour it into my 1 gallon fermenter? I rarely need top off water, and usually hit my SG with 70%...

Sorry- meant to post as a new thread, not in this thread *edit*

Appreciate the replies, but one of the main questions I have is: Could this kettle be the reason that I was having metallic tastes in my beers?

I posted this in the "Beginners Section," but I think it I may get some better help here. I stopped brewing for awhile, as I got really frustrated 2 years back due to constant metallic tastes in my beers. I tried everything- using spring water, using distilled water with calcium chloride...

Here are 3 pics of my brew kettle, after I boiled water in it tonight, poured it out, and let it air dry. What do you guys think? Is this causing me off-flavors?

I've been gone for a long time, as I got really frustrated 2 years back due to constant metallic tastes in my beers. I stumbled upon this article and am very intrigued: http://www.eckraus.com/blog/cleaning-a-new-brew-kettle My stainless (3 gallon) kettle was used for all sorts of cooking...

I didn't, but I'm guessing it had to do with some of these things: 1) using a turkey baster to take hydrometer samples (that had been used on food for several years- but still washed thoroughly and sanitized). 2) using a pyrex casserole dish to soak all of my tools in (in starsan) that was also...

I'm posting in here for the first time in a LONG time. I'm actually the OP. I haven't brewed since March 2013, and prior to that, it hadn't been since fall 2012. I was hoping that my layoff (from fall 2012 to March 2013) would have helped me get over the frustrations I was having with my...

Hey Evets, would you mind sharing your sauce recipe?

question- when using your 70% water to flour ratio, can you substitute olive oil for water? I made this recipe tonight and it was outstanding, but it needed a bit more flavor for my tastes. I usually make my dough with some added olive oil, and wanted to know if I can substitute some olive oil...

Great show, watched the most recent 2 episodes last night. Malvo's gotta find out that Lester's the guy who ratted him out somehow, no? Lester's on borrowed time!

To answer the OP's questoin- Eric B and Rakim

tOSU 37 Michigan 16 Can't wait :rolleyes: