« on: December 17, 2009, 07:46:14 AM »
Munich Helles. I make it every year around this time. I'm also going to brew an APA that I'll put on nitro in a few weeks.
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The West Yorhsire is the Timothy Taylor yeast, WY-1469 . That is a really good yeast!
I think they had a VSS Yorkshire Square yeast, and as San Smiths uses the stone squares, that may be it.
I _think_ that yeast is one that Wyeast is going to release full time after the first of the year. You could email Brian Perkey (brian@wyeastlab,com) and ask him.
yeah really. Start a Peasant food thread. There is a comfort food thread although I guess that isnt the same.
Maybe we need a hybrid cuisine thread too. Made some hot dogs tonight. They were a mix between Jersey rippers (deep fried dogs) and Chicago dogs. Used dill pickles tomatoes, celery seed.
Cant make authentic Chicago dogs in Philly. Cant get sport peppers, neon green relish or poppy seed hot dog buns.
Now that's what I'm talking about!
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.
You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.
These may or may not be out of your price range, but I really like my all-clad pans.
If you buy from here, you can save a ton of money. http://www.cookwarenmore.com/
And the irregular aspect of it - maybe one or two little blemishes that will get lost in the noise of regular cooking.