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I make a rye pale ale; usually with ~20% flaked rye. To let the rye flavor shine, it gets only bittering hops- no whirlpool or dry hopping. I also use Vienna and a small amount of crystal 40. Safale 05 yeast and 2 whilfloc tablets for the last 15 minutes of the boil (10 gallon batch). The beer...

Here's my latest attempt at a NEIPA. I've had challenges previously with NEIPAs losing haze and getting darker, most likely from unclosed transfer into an an unpurged keg. For this beer, I made a 10 gallon batch and keg hopped it so I could put Mosaic in one keg, and Citra in the other (I...

Beautifully done! The wood is gorgeous as is the craftsmanship.

Yes, always a problem regardless of the price of the glass!

Here’s a picture:

I ordered these 17.7oz Spiegelau beer glasses. They feature the thin crystal glass. Currently 42% off, 4 for $28.74. Spiegelau Craft Beer Barrel Aged Tulip Glass Set of 4 - European-Made Crystal, Modern Beer Glasses, Dishwasher Safe, Professional Quality Beer Tulip Glass Gift Set - 17.7 oz...

I agree about the pans; results were good, but not like a pizza oven I tried reverse side grill grates (essentially a perforated aluminum griddle for those not familiar), but burned the bottom of the crust, so the pan came next. Could be there’s a way to do it with grill grates, but not sure...

The picture sequence is in cooking order: pre grill, in grill, post grill, post char.

Review: toppings were good, crust was ok. A more artisanal approach to the crust would be a plus. Might also try a pizza stone in the pellet grill. The ”char assistance“ technique is a keeper.

Ok, unique pizza situation. In our RV, using a Green Mountain Davy Crockett pellet grill. Temperature 450ish, on a pizza pan, took about 15 minutes. Dough with all purpose flour, rapid rise yeast. Toppings: RAO marinara, Jimmy Dean hot sausage, onions, orange bell peppers, mushrooms, whole...

Indeed they are! our next pizzas will be using a smoker to bake with a propane torch to give some char to the crust and toppings. Stay tuned!

Ok, I love this thread. Not sure how I missed it, but I’ve only got 10 more years to get through to catch up! we love homemade pizza and here’s our latest. We use a Blaze grill with a rear burner and put the pizza on a stone. Typically put the pizza on when stone temperature hits 600F. 7-8...

Great choice. You’ll like the remote that gives you readings in two places.

This is the one I tried from Amazon. Accuracy was fine, but the alarm was too low for a pre-boil alert. 2.76"x2.56"x1.18" Readable & Large LCD Screen Dual Probe Digital Food Meat Smoker Thermometer for Cooking, BBQGO BG-CT2C Food BBQ Grill Thermometer with Timer, Backlight, Magnet for Smoker...

I’m using a Maverick HD-8. Actually got it at Home Depot to use on a trip, not really intending to use it in the brewery. But, it works fine.

One feature I’ve found very helpful is an alarm when you reach a specific temperature. For example, an alarm set for 208 alerts you to boil over approaching. I mention this as one model I bought had a very low/inaudible alarm. Greatly reduced its value and I ended up giving it away.

Sorry I missed your question about which Maverick probe, but it looks like you found a good option. The one I used has long since been replaced but any wired probe will work if you protect the wire with silicone tubing.

There is an easy way to accomplish this. https://www.homebrewtalk.com/threads/remote-probe-thermometer-wort-proofing.26905/ use aquarium tubing and run the probe through the tube. siphon some olive oil up the tubing and the probe will slide right on. Seal the tube on the probe with a couple...

Lindastops, great to hear the system is working well for you. Yes, I have a command stand and it works well. The flow control manifold is pretty helpful in that I can monitor the actual flow rate and restrict flow down to what the restriction washer allows. i already had the plate chiller when...

I agree completely with this approach. As I typically make 10 gallon batches, I am able to dry hop each 5 gallon keg with a different hop (I do mix hops in the boil, flavor and steeping). Single dry hop beers have really helped me appreciate different hops and better recognize the ones I like...