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With the cast iron are you getting any over cooking on the bottom? How long are you preheating, and what temp are you cooking at? I've gotten slightly uneven cooks thus far. Not major but I'm trying to dial it in further. Also, are you preheating closed or open?

What sanitation product(s) do you recommend instead of "the big name"? I wasn't asked but I believe some form of Iodofor is generally the advice for wild yeast if Starsan ( oh my god I can't believe I actually said it) isn't working.

The only point I was really serious about was wondering about the grain bill. I've had beers go past what the labs claim to be max attenuation and taste fine. But what you got is an Imperial porter now;)

If you actually had a issue with the diastaticus contamination that would mean there were enough sneaky little devils hiding in biofilm that sprang out and spooged massive amounts of amylase in enough time to bring your gravity down to 1.011 in 6 days. Sure, probably that. haha just kidding. I...

The MBAA recently did a 2 part podcast extravaganza on the menace of diastaticus. Check it out it's scary. However bazillions of us are using 3711 and various yeasts that are said to have the diastaticus gene and there haven't been tons of bottle bomb threads pointing to them as a culprit. I...

...or oil. It's an easy way to make a change through recipe formulation. A half a percent increase should give a noticeable difference.

Got a KA mixer for Xmas and finally used it for pizza dough. Made a quadruple batch with it. The gluten development was great. Would have cramped up hand mixer to get the equivalent. my wife is the BEST!

One other question, how is your software getting 17+ BU out of a 3oz WP but only 15+ BU from the 10 min addition? Those 10 and 60 min. additions will still be getting some degree of isomerization in the WP as well (but at 160degrees, not much). Obviously not quite right, hopefully you know your...

Yeah, on second thought that crystal at 5% is fine. Bad recommendation on my part. The 80L thing is just the scary part. If you end up having to drink a good portion of this, stick to your tastes. However if you are trying to appease your drinkers a bit more I'd go with some lighter lov. stuff...

I think most people would probably double or triple the WP and dry hop for that size batch. Maybe a bit much on the crystal malt and a little high in Lovibond for the style... but nothings gonna blow up if you do it as is, just won't be very hoppy.

I tried to skim this whole thread before asking, Can pickling lime sub of lye?

First try at a sourdough boule. Cooked with Lodge combo.

Thanks for the feedback. First, sorry I did neglect to mention as of the initial post it was at 1.020. I did mash high 158deg. my previous experience was with the White Labs version and used it on a session IPA that finished (or possibly stalled) at 1.014. Secondly I pitched the whole can, no...

No way. You're golden... Don't get nervous until you vomit blood. At least in my experience. Don't bottle early because of that for sure though. If you don't f with it* it won't get any worse, only better. * meaning introduce a bunch of air or let it change temps wildly.

I currently have a Berliner going that was soured down to 3.4 pH and then reboiled and pitched with a can of A20 citrus from Imperial. It was around 4.5 gal. of 1.038 wort. Fermentation was a bit slow, never vigorous and quickly tapered. I added apricot puree hoping to rekick fermentation. It...

I would like to use some hot peppers in a beer and was wondering if anyone has any experience using a tincture method and how the flavors and heat convey thru the process. I have access to habanero, ghost, and seven pot peppers and would like to use them cold side. However if the results with a...

My wife got me a Kitchenaid mixer for Christmas. Real excited, made my first attempt with it today. Ciabatta that I may have baked a couple minutes too long.but still tasty...

...and cheers to child labor. Nice pies!

made a pizza using stuff to get rid of, but it was a good combo. Arugala, mushroom, olive, pepper, and goat cheese. Poolish with about a 10 hour room temp ferment.

First of all, where the hell is Icebob? I don't know the days of the week when Thursday comes and goes but it's not pizza night. Secondly, tomato, olive, pepper, green beans, and arugala.