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I came here for the beer talk, but this might end up my favorite thread! I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]

I live in California but my roots are in Alabama. Got this in the mail today, I see some ribs and Boston butts in my near future.

Just a little of the moisture left in it and the lighting. It was plenty smoky but a tad salty, I probably didn’t wash it enough.

New to brewing and this forum, but I have many miles on my BGE. I smoked some salmon (cured for 24 hours) and grilled some flank (marinated for 24 hours).

@brew703, I chilled the beer down before the pitching the yeast. It was down to room temp when I pitched it, probably 60-65. The 72 was in reference to the closet I was using to ferment. It was in there about 24 hours before I moved it to a cooler closet.

Thanks - the only temps on the package were storage and rehydration. It was only 4oz of water so it cooled pretty quickly I’m sure after I put the yeast in...or at least I hope.

You know what, you’re 100% right, it rehydration. I honestly don’t know the difference and the instructions for the beer store didn’t really tell me how to pitch the yeast, just to pitch the yeast. I’m the future I assume I should pitch if at room temp.?

Thanks, I thought the fermentation was a dud and then it went crazy in just a few hours. First brew jitters I’m sure.

Beernutz - it was Nottingham, I think the exact temp was 86-92 in 4oz of water

About 3 am I got up to hit the head, walked by the brew closet and heard “too much hissing” and when I opened the valve was overflowing and I have minimal spray on the wall. I cleaned some to get the smell out and moved to a run off (picture below). A coupe beginner questions: 1. The yeast...