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Uovo in Raviolo Home cured pancetta and parm.

Neapolitan? Or Sicilian?

Well, I've been lurking on this thread for a few years now and always found it ... um, entertaining. I finally figured now was a good time to comment here. In typical Masshole fashion, I really have nothing to say, but that's not gonna stop me. I'm sure you all understand. Happy New Year...

Whipped ricotta ravioli, brown butter, sage, parm. :mug:

You rock! Thanks!

Thanks for the reply. I raised the temp to 72 and will let it ride for a few days. So, is 'hop burn' fairy common at this point? I plan on cold crashing before carbonation. Is there anything else I should do? I'm thinking about using a filter at transfer. Is that dumb? Thanks!

Hey all, I'm 10 days in now and I'm racking into my dry hop keg. My gravity is at 1.020, a little higher than I expected. It's my first time using 1318, so maybe it's just not done fermenting yet. Also, it definitely has some hop burn. Normal? Some info: OG 1.056, chilled to 65, let rise to 70...

Thanks! Btw, this thread has the quickest response time of any threads on the forum!!

Sorry, I think this been addressed, but what's the earliest that you could add the first dry hop charge? I'm on day three and fermentation has really slowed. I should dry hop asap, no?

Hey all, Great thread! I brewed a NEIPA real close to this one yesterday. But I missed my target OG by a bit. Was aiming for 1.062, ended up with 1.056. I usually crush my own grains but I ordered online and the grains were pre crushed when I got them. I should have crushed them again, but I...

Oh, and dregs!! You definitely will want to add dregs!

Looks great! I have two soleras goning, one is in its third year and one in in its second. This was is real close to what I do. I'm 70% 30% in the grist and I do a turbid mash. 5ibu's aged hops. Good luck! It's a ton of fun!!

Since the update all the pics are thumbnails now. Is this the norm now?

Same here. Go to the bottom of the thread and click on 'thread viewing options' click on 'descending order' and then save changes. This worked for me even though 'descending order' was already selected.

I have a few going: one 10 gallon and one 15 gallon. Both stainless kegs. I do a 70/30 pilz/wheat grain bill, turbid mash, 5ish IBU's of aged hops. I take out 5 gallons every year to put on fresh fruit, and then add 5 gallons of fresh(ish) beer back into the solera. I also think a light (pale)...

I get that a lot. :)

Agreed! Fried chicken needs to be bone in, skin on thighs! :mug:

Fried chicken. :mug:

Doppio ravioli. One side was braised veal the other side whipped ricotta. Sautéed in a veal demi finished with parsley and parm. :mug:

Nice job on 100! :mug: According to my notes my 100th (2002) was an all Centennial hopped IPA. I guess that seemed fitting for the times.