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I probably keep mine in the fridge too much. I'll try bringing it out a couple days ahead of time next time

Problems have ranged from over cooked outside while doughy in the middle to no rise. I take pretty good care of my starter, I think. Feed it at least once a week. Cut in half every three feeds or so. I may just go back to dry yeast for now and get my confidence back up.

I keep trying and keep failing. I've got pizza dough to a tee(years of experience), read plenty of primers, but I can't get bread right. Even have some 5min no knead in the fridge. No luck(expect w pizza). Anyone have something full(fool) proof? I have what I believe is a good Sourdough...

For the 17th take

Looks good to me, aside from the buckets with no lid on them.

Looking good. FYI, cheddar has a much lower time tolerance to browning than most white cheeses. If you apply it first, or mix in well with the other cheese(if it is the minority) it will allow you more bake time before the top over browns. Man, I can't wait until I get around to getting a...

Suuuuure BFR stands for Big Falcon Rocket... Uh huh.

Pretty sure 750s of Jack are threaded the same as soda bottles. 200 and 375 as well. 1.75 are much bigger. If you're doing corked bottles(most good bourbon), a little more funky. Maybe consider hacking one of the add on swing tops and use it's collar to somehow secure the bottle. Can't find a...

If it breaks up like cracked ice, that's not good. Also, the spider web looking growth at the bottom of the photo doesn't look good. That's way too big of a vessel for a secondary for that amount of beer. That's why 6.5 and 5g carboys exist. Bigger for primary. If you don't have a vessel that...

If you are lost in the middle of the woods, looking north, what is the shortest way out?

Looks like you just order the sprayhead and the NPT accessory http://www.norcalbrewingsolutions.com/store/Spray-Head-3-Inch-NPT-Nipple.html

Here are a few others http://www.thebrewingnetwork.com/brewing-style-brewing-big-beers/ [Experimental Brewing] Brew Files - Episode 28 - Go Big http://podplayer.net/#/?id=45842773 via @PodcastAddict

Want to post this here Brew Strong - triple mashing http://podplayer.net/#/?id=34131300 via @PodcastAddict

Won't know till you try I guess. You could just mini mash(or just use extract) in the cooker the night before with a paint strainer bag, bring to a boil under pressure (duh duh duh duhnah nah) and remove from the heat, leaving it sealed. Then, put it back on boil after you mash in. Or hell, just...

Went deep with sourdough in a 14 inch cast iron tonight. 6 day old dough. Cold proof followed by a 4 hours warm rise in 110° oven. Parbaked with sauce on it for 5 minutes at 550. Topped, dropped to 425. Cooked underneath a stone for ~12 minutes until top was browned well, covered and turn off...

Wrong thread maybe. Though, I now want to know which one.

Not sure where to put this. Fight club scene after Meatloaf dies, "his name was Robert Paulson..." But if his name was Robert Paulsen, he would have been the voice actor of Yakko Warner and Dr. Otto von Scratchensniff on Animaniacs, Spike in The Land Before Time, Raphael in Teenage Mutant Ninja...

The small Speidels can, but that's a lot of coin.

Perhaps combining the two on day 3 or so, when there may still be a few gravity points left, would work and lessen o2 worries? Another option would be to suspend all of your first dry hop in the small fermentation, then dump it directly into the larger. You just want to be sure you are through...