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Cool it down. Aim for room temp. I take a small sample in a frozen shot glass. 5 minute thing. I use one, and like it. It will definitely last longer if you treat it good. If it has temp correction, just get it within range and you can trust it. Buy the buffers. You don't need to calibrate every...

I have a porter going that got a tincture of coffee and vanilla beans, extracted with Vodka. I added it to secondary after the beer had finished, confirmed with hydrometer, but have noticed some tiny, tiny bubbles creeping up into the neck of the carboy. No krausen or anything but there is...

You can try finishing under the broiler if you have one. I've been starting on steel and then moving the pie onto an inverted pizza pan below the steel as close as I can get it. The steel gets hot enough to radiate some good heat downwards. I would think a stone would basically do the same...

A.J., as always you've gone above the call of duty and it's appreciated. I don't have the numbers handy but I checked my brewing liquor that night and it was only at a pH of 10.4 or so. However I wasn't getting a proper stable reading so it freaked me out a bit. You've assuaged my fears some and...

Made 3 pies. Capricolla and hot honey, caramelized garlic and shaved asparagus, and a gorgonzola, mushroom and spinach. Not my best. As you can see that damn steel just keeps heating up. That first one was after an hour+ preheat but still not at terminal toastocity. By the third I was burning...

Oops and oops again. You guys caught both my mistakes. I gotta stop posting after bedtime. I did mean baking soda and I did confuse that alkalinity reaction, thanks and sorry. In regards to the lime purity question, what is the lesser of the two evils? I haven't tasted the beer using lime yet...

Through some incomprehensible act of science (fancy word for magic) cal hydroxide can actually cause hardness molecules to drop out of solution and lower the ph if used ahead of time. That's one reason I added it to the mash. I believe it acts upon permanent hardness in that respect.

I think all ph readings are done at room temps for the sake of stable and accurate measurements. The range at mash temps aren't so important because the range of acceptable ph for enzymatic activity is somewhat forgiving. Those guidelines for ph by style are about maximizing character for a...

I recently found the courage to use something other than sodium chloride for raising mash ph (I have 80ppm sodium to begin with). The corner store sells something called "hydrated lime". I checked on my phone and sure enough, its calcium hydroxide. So I look on bru'n water to see how much I'll...

But you know, you can let the other people work the peel in your 800° oven. What could go wrong? I feel your pain... and happy birthday!

Yeah that's the same one. I didn't have all the spices on hand but did have most. I got some real nice d.o.p. San Marzano's on sale so I wanted to go to the extra effort. I was happy with it.

Made a couple pies last night. Tried the MAE sauce method from November on pizzamaking for the first time. Too computer lame to attach a link. Search fresh vs. Cooked sauce over there. Liked the results. Also bumped my poolish up to 25%. Think that's why I got that crazy bubbling and quasi-char.

Zingerman's, come on, Emily Blount had three concurrent restraining orders running on me. Who hasn't seen 5 year engagement? But seriously, have heard of it but didn't know they knew anything about pizza. Made a pie and tried that Mike's hot honey. No pics. Cause I'm drunk and impatient. But...

Anyone care to chime in on favorite flour? I know it's style dependent. I'm thinking about buying a small bag of some good hg to split with some friends and do a teach day. I'm leaning towards Power or possibly KASL (or it's new name). Don't know if I've actually used either but suspect I may...

Agreed. I've gone 6 and thought it was fine. Any longer and I'd freeze the dough balls. Depends on the flour used more than anything. You may get less rise if the yeast has worked thru most of the sugars. Just rest as little as possible while bringing the dough up to temp and you should be golden.

After every keg kicks I do a pbw fill. I then disconnect each one of my keg bev outs and run some of the pbw from the kicked keg thru the line, maybe a minute each. I then do the same process with warm water and finally star san. After doing this today I started getting really foamy pours. Warm...

bump. Having a similar problem. I'm getting a sputter or two from a particular tap. Not major but I'd like to diagnose it. In my case the most likely culprit is the beer out fitting. If I detach it, beer fizzles out from the poppet seem (?,WTF). Hard to explain that. This happened from the last...

Meant to comment on this and forgot. With sourdough you get a quicker diminishing return for my experience. You will get more protease type activity and the lacto bugs will degrade your gluten faster than a regular yeast only ferment. I've done 3 days and thought it was past ideal. It will...

Anyone try a pastrami pie? The above mustard aside got me thinking. Maybe just some crushed mustard seed to finish. Onions, pickles. Don't start on the pickles. I've used pickled veggies, it works.

Just checked out that recipe, one problem is the suggestion that you "knead once or twice by hand until a smooth ball is formed". They need to over simplify recipes to get people to try them. It may be a great recipe and I am a fan of Kenji in general, but that's not a lot to go on. I agree with...