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Mine stays in the fridge. Pull it out the day before i want to make bread. Feed it with enough flower/water so it stays in runny pancake batter consistency. Make my bread, and put the remainder of the starter back in the fridge.

Fantastic! Thanks for all the help.

Planning my electric build and just curious if there i any safety issue using the 50amp GFCI breaker from the spa panel on something i may only be pulling ~25 or 30 amps out of. I imagine most the time i'll be using 1 element at a time, but would like the expandability in the future but...

I have one and love it. You can't really adjust the temp which is a major negative, but mine seems to stay steady around 230 depending on how cold it is out which is just fine for me when smoking port butts all day. I love how i don't have to do anything but add wood every now and then.

How's the skin turn out on your wings? Every time i do chicken wings the skin is like a big piece of rubber.

I think it's crop variations. 3 years ago Summit was a Tangerine bomb and amazing. the 2010 crop (or atleast what i got) had an zero citrus and all onion. So i haven't tried any since.

A good way to really "find" that rye taste is to do a more straight forward grain bill. Maybe a standard American Rye Ale. 5 lbs. 2-Row 5 lbs. Rye Malt ~30 ibu's Make a American Wheat for comparison if you want, just substitute wheat for the rye.

Delicious! Smoked it till 165 and let it rest an hour or so. The family loved it, and i have a good bit left over that makes really good sandwiches!

Welp, i'm going for it. Bought a whole loin this afternoon and put a paptrika, brown sugar, kosher salt rub on it. Will smoke it tomorrow afternoon along with some chicken wings. Thanks for the help everyone. Cheers.

Does the standard pork loin have the fat cap still on or does you normal grocery chain store trim the fat?

The in-laws loved the past couple turkeys i have smoked for family get-togethers and are requesting a cut of pork that is best served sliced. Naturally a pork loin came to mind. Do they smoke well? I'm worried about the lack of fat and it becoming dry. Any other recommendations? Rubs...

Hear is my recipe i got from another site, that is absolutely fantastic. It's not based on weights measurements, so it may not be quite as precise as most bakers like. 1 Cup starter 3 cups water 6 cups bread flour 2 tsp salt Combine starter, 2 cups of water, and salt into large bowl and stir...

Do you have screens on your windows? If so, just take one off for a couple days while the hops dry. Thats why i'll be doing in a week or so.

I have added grapefruit zest to a IPA before. I believe it was 4 grapefruits worth, added at flame out. It smelled absolutely amazing during the primary, however once kegged and drinking it really wasn't noticeable unfortunately.

Sandpaper and some elbow grease will smooth out the cut edge.

I bought the same smoker in the electric version from Home Depot last summer for about $60.00. No controller attached to it yet but it keeps temps in the 230's consistently.

Well, i'm gald i asked! So about the same amount of time it takes for that first tomato to start turning? Probably longer, cause i like hops a lot more than i like tomatoes.

No glands that i can notice (from the ones i can reach atleast). How long does it take for cones to form before its time to harvest? They have been about 1-2" for about a week now.

I'll be smoking 16 lbs of pork butt tomorrow for dinner, and 2 lbs. of salmon for an appetizer. Washing it down with a American Wheat and a Rye IPA, folks should go home happy.

3rd Year Cascade plant, but first year with cones due to various issues. However, i am almost ready to harvest and the cones have no apparent aroma. I rub them with my hands and still, nothing? Is this normal?