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Kai's Optimator clone: http://braukaiser.com/wiki/index.php?title=Imperator I've brewed it, and it's delicious.

I hit my 100 gallon Wisconsin limit for the year. All of my batches are 5G. I brewed: 1 x Maibock 1 x Doppelbock (Optimator clone) For a wedding: 8 x Belgian Dubbel (the first 4 batches didn't clear and smelled like trub, so they were re-brewed) 4 x Cream Ale (Spotted cow clones) 4 x IPA...

Last minute, made a margherita for the first time. Usually I put on as many veggies and meats as I can find in the house on homemade rye sourdough. This time, picked up a dough ball at the local grocer, stretched the dough as far as it would let me, pre-baked it at 450, added slightly more than...

Have to mention, challah makes the best French toast.

Good Lord, those look delicious!

This is the method I use. I also have a friend help, who enjoys helping me brew beer as much as she enjoys drinking my beer. And you have to have everything organized and ready to go before you start. I have two pots, a 10G and a 5G, so I re-order the recipies, or re-jigger the second recipe...

I brew two batches of high gravity lager about twice a year, so I have experience stepping up a single smack pack or vial of yeast for both batches. I use a stir plate, a one-gallon pickle jar, and a couple of Mason jars. The following process takes about a week, so plan ahead. So here's how...

A sourdough white/rye I made for this month's home-brew club meeting. (If I don't bring a loaf of sourdough, too many club members ask me why I didn't bring any bread) Sometimes, I make hummus to spread on it, which is also good. Ack! The board software is rotating the picture.

You can also toast the oats in the oven for a little oatmeal cookie flavor.

I built a box out of this: http://www.homedepot.com/p/Thermasheath-Rmax-Thermasheath-3-1-in-x-4-ft-x-8-ft-R-6-Polyisocyanurate-Rigid-Foam-Insulation-Board-787264/100549260 The bottom is double layer, but the other walls are single layer. It is taped together with aluminumized foil tape (be sure...

Sourdough rye crust, garlic, red onion, yellow & red & orange pepper, black olives, turkey pepperoni, Canadian bacon, and Italian sausage. In my rush to get this into the oven before the Packer's game (boo!) I forgot the mushrooms and basil, but they weren't missed; there was nothing but crumbs...

I'm a software engineer. I'll be monitoring this thread. I have a HUZZUH on my desk, collecting dust. Currently, I use an STC100+ to control the temperature my keggle, and another STC1000+ to control a friend's garage fridge for fermenting lagers. It'd be nice to be able to monitor the...

It's tight, but I can fit 4 ball-lock (8 inch diameter) kegs on the floor of this freezer. And with a tall enough collar, another one on the hump. I have no doubt that you could fit 3 pin-lock (9 inch diameter) kegs on the floor, and another pin-lock on the hump with a tall enough collar.

Thank you. It tasted pretty good, too. It's 1/3 rye, 2/3 white bread flour. I pre-baked the crust at 400F before loading it with toppings and putting it back in at 550F.

Homemade sourdough rye crust. Pizza sauce, pressed garlic, sliced Roma tomatoes, peppers, red onions, black olives, fresh homemade mozzarella, basil, and oregano.

I second that. I've brewed a Belgian dubbel twice with 1214.

I brought the first no-knead loaf I baked using sourdough starter from Carl's friends. The starter didn't smell tangy, and the bread didn't taste tangy, but my whole house had that fantastic tangy sourdough smell.

One of Carl's friends sent me a dried out starter, which I'll get it going. In the mean time, I'm going to make Jim Lahey's no knead recipe, which I've made a dozen times, for Thanksgiving dinner.

Wow, I finally reached the end! Every starter I tried creating ended up in a disturbingly smelly mess, so I sent away for "Carl's Friends" starter about a week ago. Up until now, I've been successfully making the no-knead recipe using traditional bakers yeast. Looking forward to a sourdough!

+1. I've used NB's priming sugar calculator dozens of times, using a fairly accurate digital kitchen scale, with universally good results.