Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

  1. M

    The Home Made Pizza Thread

    I made Buffalo chicken pizza for lunch today. I used my sour dough discard for most of the dough since I hate wasting it. It was good but it didn't rise much and I prefer my dough more bready. It worked better when I added the discard to my normal dough. The spots that look like mold are mold -...
  2. M

    The Home Made Pizza Thread

    I added my sourdough discard to my dough. Not sure I noticed it but I liked not wasting it like I normally do.
  3. M

    The Home Made Pizza Thread

    Is a tomato pie considered pizza? Bought a big basket of tomatoes so we trying to use some up so I make a tomato pie with mozzarella and gouda, puff pastry and fresh basil and other spices. It was really tasty.
  4. M

    The Home Made Pizza Thread

    Not enough pizza pics lately.
  5. M

    Can I use 5/16" OD clear vinyl tubing for the beer line in my kegerator?

    Well I'm glad I asked. Should have known it wouldn't be so simple :) I think it's telling that all sites that sell beer line seem to sell 7/16 OD line. So I decided to return the 5/16 OD line and bought a 50" roll of 7/16" line on Amazon. That will cover me for a few changes. Looks like...
  6. M

    Can I use 5/16" OD clear vinyl tubing for the beer line in my kegerator?

    Interesting. Hadn't thought of that.
  7. M

    Can I use 5/16" OD clear vinyl tubing for the beer line in my kegerator?

    Probably dumb question, but can I use this for beer line in my kegerator? It's 3/16" ID x 5/16" OD. The previous line I was using was black and 7/16" OD so this is much thinner, but all the specs listed make it seem like it should be fine. Wanted to make sure before I take everything apart. TIA
  8. M

    Fat Head's Hop Juju Clone

    *6 year bump* Any updates? The latest batch was fantastic so was making me want to try a recipe. They've updated some of the ingredients they previously used - Fat Head's Brewery Seasonals I quickly tried to throw something together, but I'm definitely not an expert. Recipe Specifications...
  9. M

    have you tried fermenting and serving from the same keg without transferring?

    Yeah, leaf would be bad, but I've done pellet hops before and they crash out.
  10. M

    The Home Made Pizza Thread

    I bought some 00 flour once and honestly didn't think it improved my pizzas. I have an outdoor propane pizza oven that can get up to 750ish. I've gone back to bread flour and cooking at around 550-600.
  11. M

    have you tried fermenting and serving from the same keg without transferring?

    How does everyone dry hop using this method? This is what I've done before - hooked it up to a low level of CO2, release pressure, stop CO2, open the lid, turn on CO2, drop in hops quickly, seal lid and purge with CO2. I need to dry hop in the next day or so and wondering if there is a better...
  12. M

    BeerSmith - too much calculated starting water needed - how to adjust?

    Yep, thanks @doug293cz ! As mentioned, I had everything dialed in, except the grain absorption. I've updated that so the next recipe should be closer to my process. I also added it to my spreadsheet so I'll start tracking it with every batch to see how much it changes batch to batch.
  13. M

    BeerSmith - too much calculated starting water needed - how to adjust?

    So I found a post about grain absorption on the beersmith forums and calculated mine: starting water vol = 6.25 gal vol after draining = 5.8 gal water absorbed in grains = 0.45 gal total grain weight =10.7 lbs Converting to oz = 0.3368 fl oz/oz The default in BS is 0.586. No clue why my...
  14. M

    BeerSmith - too much calculated starting water needed - how to adjust?

    Everything was set correctly except what I was missing was the grain absorption setting, which I had to google to find out that it's buried in the advanced settings, which is why I had never seen it. Lowering it does in fact lower my starting water volume so I'll have to play around with that...
  15. M

    BeerSmith - too much calculated starting water needed - how to adjust?

    I've been brewing for awhile but lately I feel like BeerSmith is telling me to add too much starting water. I do full volume BIAB and today when I brewed, at the end of mash, I had about 0.4 gal too much wort and my gravity was about 0.005 under target. And my grain still had more liquid I...
  16. M

    The Home Made Pizza Thread

    Had a mishap while shaping but still came out tasty
  17. M

    The Home Made Pizza Thread

    Frozen cooked pizza lasts for quite awhile in the freezer. I learned that a long time ago when my brother worked at Pizza Hut and would bring home cooked pizzas all the time and we'd freeze what we weren't going to eat in a reasonable time. And I still do it all the time. When we get pizza...
  18. M

    The Home Made Pizza Thread

    I have tried tossing the dough, but definitely haven't mastered it.
  19. M

    The Home Made Pizza Thread

    Thank you!! I made the dough yesterday, then put in the fridge overnight. I took it out of the fridge and shaped into a ball and covered with plastic wrap for about two hours before shaping and cooking. Would you recommend another process? I'm open to experimenting :)
Top