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...also, picked up some of that black garlic that kev211 recommended. Can't imagine why he thought it was fermented.... I'll probably try it tomorrow. Been too busy, missed pizza like hell.

Riced cauliflower (?), onions, white sauce, with extra sharp cheddar. Finished with cracked black pepper and some smoked maldon salt. I mixed a bunch of flours, odds and ends. Probably just a few percent whole wheat but it really comes thru flavor wise. Which is great because the ash in it...

That's ok, I even had to google the "LMGTFY"...

Interesting. I have heard of it, but thought I had heard of it described as fermented as well. I might be able to ferment some but I don't think I will be browning any over the course of several weeks... Have access to a lot of good asian specialty stores around here, I might have to try to find...

Is it fermented?

Made two identical veggie pies. One with a high gluten flour and one with a regular bread flour. Bob's red mill (hg) vs. King Arthur(bread). The second pic is hg on the left bread flour on the right. Preferred the hg flour during mixing but after 3 days cold ferment they were pretty much...

I think you would want to wait in any case. You still need the ions to disperse and equilibrilize (HB english), except in a BIAB there is more liquid to get to. Go ahead, learn the meter. I did the same thing a year ago. Hasn't drastically improved my beers but it's a nice tool to have and know...

Flat palm right to the forehead moment. I bought a second BIAB just to try siphoning clear. Stuffing in the carboy and then racking into it is the perfect solution I was dreaming of. Thanks Flars. I have been racking trub for a long time and was ok with it. Recently I got a chance to speak with...

I brew in a 10 gal. stock pot, use an immersion chiller, and then siphon the chilled wort to a carboy. I have made a few attempts keeping excessive trub, hop matter etc. out of the fermentor, however nothing has worked. If I get a cone from whirl pooling it's ruined by agitation when chilling...

Looks good. I think the Galaxy will probably out shine the Mo' at a one to one rate but that should be a pretty interesting combo. I think Motueka is a more interesting noble derivative. I have got some nice lime character from it and that may be the only citrus I haven't found in Galaxy. I...

Thanks. I don't worry too much about the flour stuck to the crust. I'd rather avoid it but if it comes down to losing a pie during the launch or a cosmetic problem I'll deal with it. Those pies were crazy sticky, couldn't even ball the dough properly, dropped the balls into a bucket of a.p...

I have a couple friends that always tell me how much they love thin crust. I thought I'd practice one for them. Came out fine, but it's still not my thing...

Peace-zza! 68% hydration. Haven't worked that hard stretching in a while. Also the first time I used polly-O, I see why people like it.Thanks to italarican for the tips on using shrimp. The second one is shrimp and roasted fennel. Everybody loved it... Now let's argue about that name, "italarican"!

Thanks. I have only seen mention of "water", in other threads but assumed D.I. water would be better at not introducing extraneous ions. I was planning on diluting to a concentration of roughly 21.25% but might as well cut by one more half to be closer to that home brewer strength.

This subject has been covered before but I am still unclear on a few points. I bought 950mL of 85% phos acid and am planning on diluting it. 1. Is the only reason for dilution, safety? At what strength does phosphoric become reasonably safe? 2. Is there any reason not to use deionized water...

Both the DMP and 00.

Some source of sugar is usually used as well. Diastatic malt powder being the most indicated. Think Yeastie can speak to it better, but I believe he uses it, and he always gets great color and spring on his pies.

Tried Bob's red mill artisan bread flour for the first time. It seems to take a good hydration %, but it opened with some weak spots. Maybe user error, I may not have incorporated my preferment well enough. 65% felt like upper fifties while kneading. Worth another try.

One thing I would like is an RO machine at the LHBS. I go to the grocery store to get RO water from their machine which isn't a big deal at all, but it'd be really convenient to have the machine at the LHBS. YES! Same here, I'd love one stop.

Bad rap? I love my LHBS... but I guess variety, and if thats too hard to accommodate, maybe a form for special orders, online or in the shop. I like experimenting with different hops, malts, yeast strains. I know its hard to stock 100 different types of malt but I'd rather ask for some golden...