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Old 06-26-2009, 02:13 AM   #1
pnj
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Mar 2009
seattle
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trub might be the wrong word. I had a lot of liquidy yeasty stuff in the bottom of my primary (from Ed's Haus Ale) so I strained it and used that as the liquid in my dough.

The dough doesn't taste too good right now but I'll let it cold ferment for 24 or so and see how it does.

Basic recipe is
3 cups AP Flour
1 1/3 cups of my beer junk
1 1/2 teaspoon salt
1 teaspoon sugar


Thoughts?

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Old 06-26-2009, 02:28 AM   #2
Rick500
 
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I think you are in fact going to have a lot of trub, including hops sediment in your pizza dough. It's probably gonna be bitter.

 
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Old 06-26-2009, 02:30 AM   #3
pnj
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Mar 2009
seattle
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I used whole hops and didn't strain before I dumped the wort into the primary..... I did strain the trub/yeast before making the dough though.

It's an experiment. I probably should have used just a small amount for the yeast and water for the rest of the liquid.

 
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Old 06-28-2009, 05:32 AM   #4
pnj
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Mar 2009
seattle
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I made 3 small pies tonight. the dough actually tasted really damm good. We ate them all before I could get a picture of them. I could do this again for sure.

 
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