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Indeed a total keeper! I personally add seasoning, double the salt and have found the dough to stand up to seasoning very well. Can't go wrong with his process! Cheers Jay

Appreciate the tip! The 60 day test was...ahhh just OK. I mean it was pizza and I ate it. Unfortunately I kept comparing it to the fresh one. Bad idea. LOVE the idea about freeze and cook camping! Great idea. Save me from bringing the entire pizza oven and all the fixings. Last year I did...

Just depends on the beer and the process. Some I cold crash, some not so much. Not all beers are going to have the same process. If you have been in primary for 3 weeks and it's clear... Package. If it's been in primary for 7 days and you want to package... Maybe a crash for 72 hours might...

6" inlet to fan and 4" leaving... Cannot see on the fan itself anywhere CFM . Cheers Jay

I'll make sure to look when I get back to the brewery. I am not sure off the top of my head. Did this project several years ago and since then just POOF out of my mind. :) It does move some serious air though. Like it will sling open the brewery door when you turn the door handle if I don't...

Well I have a fully equipped fab shop so the cutting and welding was pretty easy. The entire hood including the chain welding took a few hours. IF you go this route just keep in mind the dripping from the fan. It only happens when I have the E-HLT and the E-BK running full tilt but when it...

First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil. I dunno if I can wait for it to cool! :) Cheers Jay

You win! Baaaahhaaaaaaaaa Cheers Jay

I carb in the beer out. I attach my gas to the beer out after transfer and put it in my keggorator. Set gas to 2-3 PSI and every day go boost it a couple PSI. As the beer cools down it draws in gas. By the time I'm at 10-12 PSI it's carved beautifully... Cheers Jay

So I did this years ago in the brewery at my house. Works good but the problem I have is the Fan will collect water and then start to drip out of the bottom. It's a work in progress I banged it in so I could get a few brews done but never came back to it.

Ha ha ha ... Duh. It's under the thingà-mà-bobber right behind the delè-wampus 😂 Cheers Jay

I just realized (Read again) you are using a SANKE! Not a Ball lock. I totally missed that! That ball on the Sanke can get clogged but likely something to do with your keg coupler. Cheers Jay

So are you making them, cooking them THEN freezing them? I have a cooked Pizza I made almost 60 days ago (doing a 60 day frozen test) I am about to "bake/heat in the oven. Cheers Jay

That is awesome! I personally use local bread flour as well. 00 seems like a PITA to find and use and I love our local flour. Nice job on the Poolish! Its IMHO is a total GAME changer! Cheers Jay

Could be plugging the poppet. NEIPA is good for that with all the late additions and the FAST turn around time. Have you tried a picnic faucet blow out with some high pressure (like 30 PSI) Let it settle and then connect your gas at 30 PSI connect a picnic faucet and BLOW it into a pitcher...

There is a bar here in Redding that serves 1 of the BEST Old Fashioned cocktails. They make it in a keg every day. IT'S BOMB! All they do is add the orange peel to the glass (properly) and go to the tap. Its ridiculous! Cheers Jay

Sounds like a good plan to me. Cheers Jay

BOOM! EXACTLY! Hello thread revival from years gone by! Baaahhhaaaaaaa 2013? REALLY?? Cheers Jay

Did you add water? I mean a hydrometer reading is really the only way to know what the starting gravity is. You can do some math if you added water but a hydrometer was your best bet. If its ONLY because of the pulp and skin ETC as to why not to take a reading... Just pull a sample, measure...

It is dependent on the ABV of the wash. But as a general rule you're ONLY going to get out 1/3 of what you have in there. So in a 3 gallon start you will likely have 2 gallons left behind. Of course again ABV dependent and how far into the tails you go. Rum makers go DEEP, REALLY DEEP into...