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With that said, I also think one shouldn't be allowed to take up an entire page of posts (one after another) without contributing anything ***cough***pualthenurse***cough****pizza thread**** ;) #whereisthepizzapaul? #myfirsthashtag #alsothelast.

That is a beautiful color! These pretzels are making me thirsty!

Paul, where are the pictures of your wood fired pizzas?

My recent favorite pizza sauce has been to buy the crushed san marzanos and put in a small pot over a medium-low heat for about an hour to reduce, added fresh thyme and oregano from the garden, a little bit of garlic, and a pinch of salt... perfection! Then I added some freshly grated whole...

This is an amazing loaf of bread, I want to make love to it.... On another note, you sold me on that superstone covered baker and an appropriate proofing basket, picked up one of each today, should arrive before early next week!

Do you use it primarily to change the color or for the sodium? If you're looking for yellow, and something a little healthier than MSG, I'd recommend turmeric!

Damn man! Looks great! I was at the grocery earlier, this makes me regret not picking up some mozzarella and sauce!

Keggles are half-barrel (typically), so 15.5 gallons.

Honestly, most of the time I'm bad at tracking volumes... and since I got the pump I've gotten worse at it (I just empty from the out on my mash-tun directly to the outlet on the brew keggle). However, this past brew I had to emtpy the mash into buckets, I got 6 gallons from each mash (totaling...

You still have to watch closely during the hot break, as even with an extra 8 gallons of headspace, you can just as easily boil-over if you're not paying attention! I always keep a spray bottle of water to keep it under control, and once I get to a rolling boil I turn the regulator on my gas...

I've always wanted to do this https://www.homebrewtalk.com/f51/how-add-permanent-volume-markings-kettle-illustrated-463099/#post5955330 after I buffer and polish the outside of my keg to make it all shiny. Would look pretty bad-ass with a sweet etching, don't you think?

I have nothing constructive to add, but the beer looks pretty! Give it a small taste?

Empty kegs aren't all "that" heavy, but with regards to when they've got liquid in them, they can be a pain... might I ask why you foresee moving it with wort in it? I started with a keggle and the only time I move it is after it's empty... and that was before I bought my pump. I could see...

The lights are just downright tacky... let's sticky to pictures of pie please!

1 lbs bacon, 1 lbs organic hot italian sausage, 2 green peppers and a tomato from the garden, a "homemade" can of san marzano tomatoes, reduced in a pot and a bunch of fresh oregano and thyme from the garden with a pinch of salt, then topped with freshly grated whole milk mozzarella, more bacon...

My best looking loaf yet! Thanks for showing me the way guys, I haven't even broken into anything crazy yet.. cooling on a rack as I type, can't wait to cut it open for a slice with some homemade butter I set out as soon as I got home. Just regular all-purpose king arthur flour. Could...

Your post is missing some context.. To which one are you referring, and what is "ohio's" best?

But... flour on an end table in the living room????!??!! The Madness!!!!

Thanks for the quick reply! I was planning on using whole-cayenne pepper from the garden, sliced in half... but of course I've got concerns about leaving them in too long and the peppers possibly "turning" and creating undesirable flavors, I might have to re-consider using cayenne powder...

Bringing this thread back from the dead, I'm looking at brewing a cayenne pepper beer and aging on peppers in the secondary, how did your 1 gal batch turn out? Did you proceed further and do 5 gal / alter the recipe?