Recent content by Gary25

One important piece I left out is that I used two whirlfloc tablets at 15 minutes left in the boil (10 gallon batch). That may well be the key to the clarity difference.

A picture is worth a thousand words, so here’s a picture of the rye pale ale. I checked the recipe: 18% flaked rye, 10% Vienna, the rest is two row. Appropriately clear; might be some condensation on the glass.

I used to dry hop my rye pale ale, but it ended up tasting like an IPA, so I quit adding steep and dry hops to let the rye flavor come through. My memory is the hopped rye was still pretty clear. I keg hopped it after fermentation with 2-3 oz per 5 gal keg, so the different approach may have...

I make a rye pale ale; usually with ~20% flaked rye. To let the rye flavor shine, it gets only bittering hops- no whirlpool or dry hopping. I also use Vienna and a small amount of crystal 40. Safale 05 yeast and 2 whilfloc tablets for the last 15 minutes of the boil (10 gallon batch). The beer...

Here's my latest attempt at a NEIPA. I've had challenges previously with NEIPAs losing haze and getting darker, most likely from unclosed transfer into an an unpurged keg. For this beer, I made a 10 gallon batch and keg hopped it so I could put Mosaic in one keg, and Citra in the other (I...

Beautifully done! The wood is gorgeous as is the craftsmanship.

Yes, always a problem regardless of the price of the glass!

Here’s a picture:

I ordered these 17.7oz Spiegelau beer glasses. They feature the thin crystal glass. Currently 42% off, 4 for $28.74. Spiegelau Craft Beer Barrel Aged Tulip Glass Set of 4 - European-Made Crystal, Modern Beer Glasses, Dishwasher Safe, Professional Quality Beer Tulip Glass Gift Set - 17.7 oz...

I agree about the pans; results were good, but not like a pizza oven I tried reverse side grill grates (essentially a perforated aluminum griddle for those not familiar), but burned the bottom of the crust, so the pan came next. Could be there’s a way to do it with grill grates, but not sure...

The picture sequence is in cooking order: pre grill, in grill, post grill, post char.

Review: toppings were good, crust was ok. A more artisanal approach to the crust would be a plus. Might also try a pizza stone in the pellet grill. The ”char assistance“ technique is a keeper.

Ok, unique pizza situation. In our RV, using a Green Mountain Davy Crockett pellet grill. Temperature 450ish, on a pizza pan, took about 15 minutes. Dough with all purpose flour, rapid rise yeast. Toppings: RAO marinara, Jimmy Dean hot sausage, onions, orange bell peppers, mushrooms, whole...

Indeed they are! our next pizzas will be using a smoker to bake with a propane torch to give some char to the crust and toppings. Stay tuned!

Ok, I love this thread. Not sure how I missed it, but I’ve only got 10 more years to get through to catch up! we love homemade pizza and here’s our latest. We use a Blaze grill with a rear burner and put the pizza on a stone. Typically put the pizza on when stone temperature hits 600F. 7-8...