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Made my first pizza from scratch tonight and it turned out great. I used this recipe: http://www.pizzamaking.com/forum/index.php?topic=6758.20 I forgot to drain my tomato puree so sauce was a little watery but otherwise this is a great recipe that I look forward to making again and again

Smccarter, yes butter churning, needle point, and watching paint dry are all prospective side hobbies for my idle time... I like the idea of adding heat while the wort is collecting in the BK. I do my mashing and sparging in coolers in my kitchen and boil outside, but will probably move the...

Thanks for all the info. I use a turkey fryer type burner with no windscreen so I do agree the wind was a big factor.

It took me 43 minutes for my wort to reach a boil last night. Is this a long time and does it really matter? Here's my setup: SS 8 gallon pot, Bayou Classic burner, had about 6 gal of wort. I do all- grain so wort was in 130 deg. range when sparging was done. It was quite windy last...

Travis, you got a recipe for that Cake?

We made some Bison sliders tonight. Turned out really good. Marinated in red wine, worch., lemon juice, salt and pepper. Toasted bun, homemade pickles, colby jack cheese, spicy mustard. Sliced some potatoes and baked with olive oil, s&p. Did some asparagus the same way. Homebrew was a...

Hmmm. I have read a few posts about this but everyone seems to have their own technique. I may give it a shot though. Whats the benefit of soaking in vodka vs adding to secondary?

I am brewing a version of this today. 10lb 2-row 1lb chocolate malt 8oz Carafa III 8oz CaraPils Boil 1lb lactose 60 min 1oz Warrior 30 min 8 oz PB2 15 min Yeast Wyeast Irish Ale 1084. Starter 8oz PB2 in secondary My only question is where and how to add my 1lb of cocoa...

Post in the trade section of the forum, especially if you have some harder to find beers available to trade. I traded several Headys around Christmas after my Uncle brought me some down from VT. Excellent beer. I have a couple left but they're not as fresh

I had one last night for the first time. Excellent

Thanks for the info matt, i'll have to give it a shot in a few days. Couple questions: Do you store in fridge during cure? How do you store after cure and how long will it keep? Thanks again

Which model did you purchase?

Mattmmille, that gravlax looks pretty cool. I have never heard of it, can you explain it a little more for me. I have quite a bit of wild caught salmon thats frozen. This might be an option for some.

What is yalls technique for lagering these type beers?

This is really great info. Probablyshould have asked before I brewed...

Thanks for the recipe. I have not tried lagering yet, just not set up for it. I could sacrifice my keezer for a while but then no beer on tap...

I figured the dos equis amber would just be an amber ale, didn't think it was a lager... That may throw somekinks in things. I agree the chinook are probably pretty stout, i'll probably end up substituting them in the future. Thanks for the critiques. Always trying to learn and experiment.

So my wife really likes XX Dos Equis Amber... So I gotta try to clone it. I brewed this about a week ago and moved it to secondary recently. Here's what I ended up using for recipe: 10lb Pale Mat 2 row 1lb Crystal 80 1lb Muich 12oz Special B 1oz Goldings 60 min 0.5 oz Chinook 30 min...

How1, how much PB2 did you use and at what stages in the brew or ferment did you add it?

Right you are Honeycon. I didn't think about how the bees would react to the scent of honey outside the hive, much less robber bees. The idea looks appealing but I need to see some design or pictures of the guts of this thing.