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I've made two batches of this but somehow can't find a picture. There is no dark fruit character: this is rich, boozy toffee deliciousness. It is so simple to make and just a fantastic beer. I've lost count of the number of non-brewers who've asked to buy some from me. Has made for a great...

Yeah, if you get the biscuit malt too just crush the graham crackers and put them with whatever you're steeping.

For me it wasn't just acidity: I wanted more body for a dessert, pie-like beer. But it was mainly about wanting to taste the balance I wanted where sweet pie was holding up some tangy lactic notes. I think blending is the way to go for the flavor balances I want, but you could definitely just do...

The fruiting has begun. One carboy w/ blackberries & raspberries, the other w/ black cherries & plums. Both have the red-wine soaked oak cubes that've been sitting since brew day. Now we wait...

Brewed the recipe above today. Looks like this will be our last weekend before it chills off for the the year, so glad I took care of it now. Successful brewday overall: closer to 80% efficiency, 6.25 gallons, mashed at 151F. Everything else as above. Will transfer to secondary in 28-30 days.

I was having a red wine smoothie (I don't know, wanted to have a drink but also use my Ninja) & thought the flavors could be spun into a really nice beer. I'm basically thinking a red-wine barrel-aged beer w/ plenty of fruit that'd complement that red wine flavor. A quad felt like a natural to...

Yep. Sadly Pizza Party has gone further than my last update and now only ship w/in Europe. I believe there are options for the Ardore (their compact oven like the ooni and roccbox), but I'm not sure.

Glad to know the pizza oven still works when it's well below freezing outside. White pie w/ sausage, fennel, parmigiano reggiano, lemon

The sugar helps with browning but can detract from a crisp exterior. The sugar you use for browning can be greatly reduced or even eliminated with a longer (thus colder) ferment; thus, you have a better chance at dough that browns as well but has more of a crunch on the outside. You can...

I have the dough in roughly 2/3 bulk ferment, 1/3 balled. Basically, I leave the dough to bulk ferment overnight and divide into balls when I get up the morning of pizza day. So something like make dough at 5pm and ball it at 8 the next morning >>> 15 hours bulk, 8 hours balled.

Yeah, fridge temps slow down, but don't stop, fermentation. This slow down allows the opportunity for a greater depth of flavor.

FWIW, I definitely prefer 3-day cold ferment for NY style. For Neapolitan, my friends & I didn't notice any additional depth in flavor. Both have been nice and airy, but the 1-day has consistently produced a crunchier exterior that goes beautifully with the soft interior, while the 3-day had...

Thanks, everyone! I'm using 00 Caputo pizzeria flour (the blue bag). These fermented for 23 hours in a 68F room, 0.03% instant dry yeast. For Neapolitan, my friends and I have actually preferred the taste of one-day, room temp ferments to three-day cold ferments. Love it! Cheaper, fun to do...

I got an outdoor pizza oven this summer and am loving it! I've finally started dialing it in at different temps. Now I just want to work on consistent shaping. Pic 1 = Homemade mozzarella, tomato sauce, pepperoni, caramelized onions, 60 seconds at 950F Pic 2 = White pie of homemade mozzarella...

Thanks... I made the taps based on this: https://brewingwithalex.wordpress.com/2015/06/10/new-kegerator-design-reclaimed-wood-and-pipe/ He used 1_1/4" black iron pieces, but I used 1" at the base for a narrower look (but same length of the main pipes: 10"). I like the narrower look, but I might...

Feel like I should update my post from earlier this summer: my last two orders have arrived as quickly as they had before: 3 and 2 days, respectively. Morebeer also offered my friend a $10 voucher for the second delay we inquired about. Looks like it was indeed a temporary blip in processing time.

Looks like Raspberry Pints. There's a big support thread here on it. I've been researching it myself the last few months.

I might be nominating myself for dumbest question here, but I'm at a loss for solutions. These hoppy aromas in commercial beers you're striving for... have you had one of these since you started noticing the problem in your homebrew? Are you detecting aroma from other things fine during all...

This was my first time too. I'm getting some really nice & clean blueberry/strawberry notes. It is a very delicate hop. I imagine the shelf life will be short, even by dry-hop standards, but I'd only put it in a beer I planned to finish quickly anyway.

I brewed this without the Cara 20 or Flaked Barley and replaced the Citra w/ Wai-iti. I made this as a test batch before deciding if I'd brew it for a large welcome picnic we're hosting. This is definitely a winner, and I'll be brewing it for the picnic for sure! I'm calling it a Session White...