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Well...the same sorta problems can happen w kegs too! I made my second nutrient addition yesterday and it took me until late today to resolve a seal problem...went from frequent blow off tube bubbles to nada. Did I murder my yeast? [emoji33] I reset the lid, I changed the lid oring, I changed...

Continuing my Clandestina kick with a Ley Seca ("Dry Law"...a nod to unjust laws like Prohibition in the USA). Listed as a Pale Ale, but has a medium body and rich flavor that might bump it out of the session beer category for many folks. Another good beer.

Would be pretty easy to fab up something like this grill top pizza oven. Anybody ever use one?

Made second nutrient addition this AM and gave the yeast a good rousting. Must tastes very yummy!

Good idea. If I find the sweet spot I could then weld up a steel w legs on it of just the right height. The BBQ gets to just over 500F at a few inches above the grates...so dont have to go too far!

Just tested our home oven...it gets to about 425F and holds there...looks like BBQ oven will continue to be our bread & pizza oven. I have some scrap plate steel which I may use to make a pizza steel to help it out a bit.

Yes, and yummy too! My wife likes thin crispy crust so the dough is unleavened. Its a 50/50 mix of general purpose and whole wheat flour...gives it a nice nutty flavor. We've also tried other specialty flour blends like lentil flour with good results for bread and pizza. I think of it like...

Shine, thanks for the caramelization info. Ive done a little research and it seems the chemistry of caramelization has not been that well studied. Do you have any references? Your batch sounds yummy. One advantage of brewing in two countries is that I can leave things to age and not have...

Yes, definately a solid brewery. Clandestina is in Panama...as am I. Ive read that they recently started exporting small amounts to the USA & Spain. http://cerveceriaclandestina.com/

Havent tried our home over yet. Our gas grill sets up pretty well as an oven (have used for bread in the past). Gets to about 500F.

We've been learning to make decent pizza recently. Were having trouble with it being too wet. Had an pizza epiphany when I learned its all about cooking hot & fast! To test that theory I made up a small pizza with the wettest ingredients possible: lots of sauce, fresh uncooked veggies, fresh...

Clandestina Xa' Madre IPA (no direct translation...sorta like Yo' Mama!, but used as an exclamation when something is really good or surprising) If you like one dimensional hop bombs, then this aint the beer for you. Definately a hops forward flavor profile, but not just overpowering hops...

Damn this is a good (bottled) Pils...wait, I already posted that recently...oh well, worth repeating! [emoji6]

Clandestina Nómada. I find most bottled Pils to be a big disappointment...especially if Ive had the tap version. However, this is a damn good bottled Pils. Medium body/color, nicely balanced, just enough mild hops, clean finish ...well done. ...and this label is all in Spanish...so maybe you...

I had to look at that twice... Definately qualifies as a Breakfast Stout!

Well...I suppose you deserve a beer too...afterall you did have something to do w her original B'day! [emoji6]

Did he like his B'day beer? [emoji6]

What could possibly go wrong w that combination! [emoji6]

Clandestina Intriga...belgian style witbier...very "belgiany"...spiced w coriander and orange peel...light and refreshing. Most of the label is in English...maybe they have plans to export to the USA? http://cerveceriaclandestina.com/

No I dont. IMHO thats good (whether beer or mead). I think overly vigorous fermentation is potentially stressful on yeast and another opportunity to create off flavors. So, I like to see ferm get off to an easy start and continue to munch away moderately until done. Ive never had super...