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I did. I love having them! There is magic in a pizza box for leftovers! There is a restaurant supply store here in Redding. They are about $1 ea. Cheers Jay

Haven't read all the replies but looking at your list , just add the wheat in bulk as well. Man if you plan on brewing wheat beers you're going to need bulk wheat. And I haven't met many recipes that couldn't use a little wheat ;) also when I had my homebrew store we used the vittle vault that...

I haven't read the book but I think understanding conversion factors is helpful for designing a great beer that can be brewed FAST! My brew days, brew sessions and finish product can be pretty fast for some beers. I can brew a 12 gallon A/G batch from warm up to clean up in under 3 hours IF IM...

Good catch! Well done! Cheers Jay

Well as far as a commercial beer I never really felt that it ever took off or was ever really a thing. Personally I was never a fan of the style. I kind of felt the roast and the bitterness was a clash in flavor profiles and never really hit my yummy button. All that having been said I think...

For me it's the beer design work leading up to dough in. This process for me can take as little as an hour and as much as several weeks to complete. From there then it's the putting all of the grains and hops together measuring everything out etc... Then the evening before dough in setting up...

I would encourage you to figure out how much money you need to start and then double it or triple it and you will probably be very close. I've been a part of and assisted with several startups. You also need to double the amount of time it's going to take to do the project. Then now that you...

I've always just let her rip if I've made a mistake or what I thought was a mistake. But that being said you can always boil up some malt, chill it add it to your fermenter and increase the original gravity. That could reduce your perceived bitterness... Obviously you have to keep in mind the...

So these kind of work here. They are my pizza dough stuffed with spicy linguica, baked in the pizza oven then tossed with fresh garlic butter and parmesan cheese. Love these smokey bread bites. What I need is a really good name for these things. Cheers Jay

Absolutely beautiful loaf! How did it taste? Looks delicious! Cheers Jay

How cool! Great tool for people not doing full volume charges of sugar. Cheers Jay

Well you can always turn off the plate and see if when it all comes to a rest if it's creating its own foam. It would be a clear indication. Cheers Jay

That is absolutely beautiful! Cheers Jay

Interesting set up. No I am not seeing what they got going on there with the pictures that you posted. From what you posted I would need more to understand that set up. Cheers Jay

looks fairly complete. You would need to take it out of the car and set it up to see but looks like a basic home made pot still. That looks to be a 15 gallon B3 kettle for mixing. But shoot pull it out and put it together. oOu may need a heat source and some fermentation equipment but...

Metals and metal working equipment. I have been able to negotiate with new vendors to supply us but yeah, Perf is off the chain it has tripled in price in the last 2 years then came back down and settled in at a solid 2x and tubing at 1 point was 4x for our 1.5, 2 and 3".... 1/2" doubled but I...

This works well. My automated system at the house is all inverted Sanke and using 2" TC fitting and all electric. It's a great option IMHO. Super cheap, Sturdy as hell and simple to manipulate to whatever you want. Cheers Jay

I have done the smoke then fry method with good results. I wasn't sure if the time commitment was worth it but they were awesome! This spice rub dredging and fry was awesome. Had to keep my oil temp about 350 or the spices blackened so it did increase cook time a few min but...yum yum yum...

But we LOVE doing them. Here is 10 seconds of yum! Cheers Jay

I just did it like the recipe called for. 30 min, simple stretches and folds. This was SOOOOOOO easy! Cheers Jay