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Should have kept my mouth shut. A day later there are, let's say, visible changes? Don't know what it is but it doesn't seem to be off gassing... Don't know what'sgoing on but i can't upload pics. Sorry.

I finally got around to trying it. Results are all negative. No activity after 4 days. At this point if something kicked off i think it would just as likely be a wild bug that crept in do to imperfect sanitary process. Used 300ml of fresh raw kombucha to inoculate around 700ml of canned starter...

I would like to try using chloride dioxide to kill bacteria in finished kombucha. My hope is that i can then pitch the remaining kombucha into a starter and build up just the wild yeast and eventually try fermenting either beer or cider with it. I love the level of funk my kombucha has. Has...

I've had problems as well and have had a complete lack of sympathy. I feel this happens often. Good reason to support your local.

Made a pie the other night. Struggling with making mozzarella. Had the day off so I made it with a culture. I've had better luck with citric acid but it just feels lame and a bit of a cheat... You can see blobs of the mozz that didn't ever get much of a stretch and thus didn't melt well... On...

Been a while. Hey all. Haven't posted but I've been making pies. This is a sourdough made with a fed starter. For good measure I posted a pic of the beer it was accompanied by. My first try at a brut ipa. A little long in the tooth but it is actually aging pretty well.... I'm trying to rehab my...

I have a gallon of beer that was started with a pitch of Roselare and has seen numerous bottle dregs since. It has a twin that has been pitched into a larger batch, but this one has been sitting and biding it's time. I recently made a batch of saison and used a half gallon of that batch to...

Agreed. I assume it had something to do with the culture being stagnant so long. It had been in the fridge, untouched for well over a month. Really didn't proof too much either... Tasted good though and the holes didn't get any more obscene than pictured.

Made a sourdough loaf. That poor neglected starter is still there for me when I need. Think I'll do pancakes Sunday because everyone needs to feel loved[emoji6]

Had some dough in the freezer for a few weeks. Pulled it out and put it in the fridge a few days ago, and then reballed this a.m. The crust seemed unaffected. No special treatment, just oiled and placed in a freezer zip lock with the air squeezed out. I remember people asking about freezing...

Sorry for the slow response. I only have the one steel. I start on it and then switch to a screen immediately below it after the first 2 minutes.

I got to see how Icebob launches those pies piled with toppings like that. His fast twitch forearm muscles must be pretty impressive!

Have the 1/2". The main advantage is that it stores more heat. Great for baking back to back pies with similar bake times. Otherwise it costs more, weighs more.

Yeah I've been to their website a couple times since finding this thread but I just refuse. I put an order from the Vault but that's a pretty sorry hope. Those seem to take quite a while.

mushroom, arugala, shallot, gorgonzola.

made some ciabatta today. Ate it with these Peruvian dipping sauces left over from a dinner the other night. Don't remember what they are called but they are SO good.

So, I always fill carboys a bit more than necessary because I know about how much will max a corny out... However today I had pulled 2 liters off the mash to do a quick revitalization starter(if you will), for some yeast I had built up a week ago and then was unable to brew with until today. I...

No basically you put some jarred hot calabrian peppers into olive oil and bring just to a boil. It can be found in better detail on the Pizzamaking.com forum. I don't want to do it an injustice trying to explain it any better. https://www.pizzamaking.com/forum/index.php?topic=19368.0

hotwatermusic's guide to showing off ugly pizzas. Step 1) make pizza that absolutely refuses to launch. Step 2) shake the crap out of said pie until it finally flops awkwardly onto red hot steel in a loosely oblong rectangular mass. Step 3) stage pizza ugly-side-out and place spent bottle of...

To update and close this miserable chapter. I seem to have picked up a wild yeast (I'm assuming). Finished at 1.007 and had an astringent bitterness and no hop flavor. Sorry, nothing useful to be gained here. I'm sure it's not Mangrove Jack's fault but I will probably stay away from dry yeast...