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Keezers seem to always be made using chest freezers. I assume it's because they lend themselves to adding a collar for faucets without destroying the unit itself. But what if we're setting up a controlled environment for fermentation. Are there any compelling reasons why a refrigerator...

Thanks! I pretty much follow Tony Gemignani's New York dough recipe (The Pizza Bible) using a poolish starter. I use a bit more salt than him... 12g.

I am speechless.

My sauce consists of one can of whole San Marzano tomatoes, hand crushed. Pinch of sea salt.

taco.

Stinky Puss

...gallons of water after this.

I stumbled upon NB's latest kit; a Goose Island Clone.

I plan to buy a large quantity of smoked meat this weekend...

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in Austin, TX

Way to boast your Mexican queso knowledge.

it's Monday. . . .

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