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Awesome thread. Last night we made a wild mushroom, ricotta, and arugula pie, and if I knew about this thread I would have snapped a pic. Instead, here's a recent margherita pizza I made with homemade sauce, homemade mozzarella, and homegrown basil (and homemade dough too, of course).

I am but a mere extract brewer, but I've found this entire thread to be extraordinarily educational. I'm curious, bobbrews, what is the significance of drawing a distinction between extracts made from 2-row vs. Pilsen?

Wow, you're right. With an OG of 1.084, I took a sample today (day 7) and measured 1.022. It's moving right along schedule. But now this leads me to ask... What's different about this fermentation that's producing no noticeable gas? This is maybe my fifth wash and use of this strain (US-08)...

I'm making a hatch chili ale from an extract recipe. I brewed six days ago, and still no activity that I can see in the airlock. I used about a liter starter that was clearly active, so I'd say the yeast was healthy. I've never had a fermentation do this before. Maybe this is a dumb...

Hey all! I haven't been here very long, but this forum has been a wealth of information. If this is addressed in other threads (and it probably is), please forgive me. I've searched, but haven't really found quite the answer I'm looking for among the heaping piles. I hate to be such a...

Hey all! Just signed up. I'm new to homebrewing and still getting my bearings with all the online resources. This seems like a great place. I'm probably going to bottle my very first batch, a Belgian Pale, tonight, and I've got a Belgian Blond in primary. With any luck, maybe they'll be...