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Pepperoni pizza last night with fresh basil

Used one packet of the Premium High Perfomance version of Lallemand Nottingham Ale Yeast. I didn't start the tilt recording until about 10 hours after pitching though, so that part is missing.

I also use Tiltbridge and was somewhat intimidated to set it up. It was much easier than I had expected and is far better than using my old iphone. I have it streaming right into Brewersfriend which I really enjoy.

I purchased this one for pretty cheap and it checks all the boxes you're asking for. I tested the accuracy with a 25KG test weight and was pretty happy with the results, plenty accurate for weighing kegs. https://www.amazon.com/gp/product/B076ZWTW7M/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

After I mash with my 35L Brewzilla I recirculate my wort through a nylon hop bag. I do that until it gets close to the boil then rinse the bag out out before using it for the boil hops. Removes nearly all particulates that would otherwise end up in the boil/fermenter. I haven't always done this...

I often buy from a local malt house called Deer Creek for my pilsner malt and other base malts, never disappoints. My LHBS stocks their products so it's easy to incorporate into my grain bills when crafting a recipe. https://www.deercreekmalt.com/

HOPZOIL HAZY - 3 C'S HOPZOIL - AHHHROMA HOPZOIL - SAAZ HOPZOIL - CASHMERE HOPZOIL - CITRUS FRUITBOMB Thanks CornyKeg!!!

I just make sure to put the frozen dough in the fridge the day before I plan to use it, and then take it out of the fridge a few hours before I make the pizza. If I try to defrost the dough quickly at room temp it seems to be harder to work with.

Thank you, I use the Joshua Weismann recipe for the Neapolitan dough, although I add a tad more flour. I do a 24-48 hour fridge ferment. I've also experimented with adding DME to the dough which seems to help with texture/browning.

I've been making pizzas for the past few months rather than going out. Here's a pretty simple one with basil from the garden. Really enjoy that I can make a large batch and freeze the dough for easy meals later in the week.

Finished roasting the last of my Coffee Bean Corral order. These were roasted over the past few months. 3# Java Estate Kayumas 3# Colombia Huila Supremo 3# Brazil Fazenda Da Lagoa Natural 17/18 3# Indian Mysore Nuggets 'Extra Bold' 3# Ethiopia Organic Kayon Mountain Guji G1...

I agree completely, I was just discussing the CO2 part of things.

No, the only thing that's causing the water pH to change is dissolved CO2. Once you heat that water up the CO2 will dissolve out of solution very quickly. If you use any brewing software/calculator and adjust the ph of distilled or RO water, the pH will barely change, if at all. Here's an...

I keep it pretty simple for my 35L Brewzilla and get good results. I mash with 5 gallons and sparge with 1-1.5 gallons. This will typically get me to around a 80% brew house efficiency (essentially how much sugars you extract from the grain). Some people do full volume mashes and don't sparge...

Can you let us know what equipment you're using? Mash and sparge amounts can vary greatly.

Made a hard cider with 5 gallons of locally sourced cider. Backsweetened it with honey from my stepfathers bees to make it semi-dry. Added a few sticks of cinnamon too. I fermented it under 15psi with my Fermzilla and compared to previous batches, almost no detectable sulfur odor that I'd...

Temperature plays a big role in malty undertones in my experience. I have an ESB that improves greatly once it's been in the glass for 5-10 minutes.

Go to settings > calibration settings > check enable calibration. Sorry if you already did that but I know I spent way too much time trying to calibrate my tilts without realizing I had to check that box in the settings. Hope it's that simple for you!

Took this from Beersmith, should give you a rough idea on how to calculate IBUs for whirlpooling. Formula: Utilization = 2.39 * 10^11 * e^(-9773/T) where T is in Kelvin Boiling: 100 C (212 F) – Utilization is 100% At 90 C (194 F) – Utilization is 49% At 80 C (176 F) – Utilization is 23% At 70...

Another vote for the Apera, I've also had mine for 3 years and it works great.