Recent content by mtnagel

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    The Home Made Pizza Thread

    I have tried tossing the dough, but definitely haven't mastered it.
  2. M

    The Home Made Pizza Thread

    Thank you!! I made the dough yesterday, then put in the fridge overnight. I took it out of the fridge and shaped into a ball and covered with plastic wrap for about two hours before shaping and cooking. Would you recommend another process? I'm open to experimenting :)
  3. M

    The Home Made Pizza Thread

    I normally roll out my pizza crust because I suck at shaping (mostly getting a consistent thickness) but I do feel like it negatively impacts the texture of the crust, so I tried just rolling a bit to get a rough circle, then shaped by hand and I have to say the texture is so much better. But I...
  4. M

    The Home Made Pizza Thread

    Recipe and cooking method?
  5. M

    The Home Made Pizza Thread

    Half sausage, onion and olives, and half fig, balsamic glaze and arugula.
  6. M

    The Home Made Pizza Thread

    I use parchment paper in my outdoor propane pizza oven which gets up to 700-800F. I do cut the paper so it's just a bit bigger than the pizza and after cooking for a couple minutes, I will rotate the pizza and remove the parchment paper as it's not needed anymore as the pizza is partially...
  7. M

    A Tribute to Hunahpu

    No spiciness? There's definitely some spiciness in Hunahpu. Cigar City thinks there is - Hunahpu's Imperial Stout – Cigar City Brewing
  8. M

    have you tried fermenting and serving from the same keg without transferring?

    How long before you got the funky flavors? And was it any particular type of beer?
  9. M

    have you tried fermenting and serving from the same keg without transferring?

    *bump* I just used this method (without spunding valve) on my last batch. It was an IPA and I also added the dry hop right after brewing right after yeast pitch. I never opened the keg until it kicked. But it turned out really bitter. The dry hop at yeast pitch shouldn't have caused that...
  10. M

    A spreadsheet calculator for making and using Calcium Chloride Wt./Vol Solutions

    Solid spreadsheet. I just tested my CaCl2 for the first time even though I've been brewing almost 10 years. Turns out I was using the anhydrous setting, but my CaCl2 is only 63% so I've been under dosing by almost 40%. Guess I'll be making the solution and using that from now on.
  11. M

    The Home Made Pizza Thread

    I had the pizza stick to the peel once. Only once. Now I always use parchment paper and just remove it halfway through when I rotate the pizza. Zero risk of sticking.
  12. M

    CO2 and hydro testing in Cincinnati

    When I asked on facebook the concensus was to to just swap tanks that need recertification. Seems a little crappy to push the cost on to them but I guess they could stop accepting them if that cared. Party town and party source swap tanks. Party town swaps 5 and 2.5 lbs and party source does 5...
  13. M

    The Home Made Pizza Thread

    That's where I'm at. I was pretty much baking with it every week, but now we have frozen sourdough bread, bagels, pretzels, focaccia, and english muffins. The last 2 weeks, I just fed it and back in the fridge. We need to eat some of what I've made before I make more.
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