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Messages - woolybuggerbrew

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Equipment and Software / Re: Rethinking my brewery
« on: August 27, 2015, 11:32:35 PM »
Just received my Zymatic, and have ran one brew (Pico pale ale).  No DMS, even though sat warm in the closed keg for 1 hour extra after brew being completed due to being out hiking extra than planned with family (the whole point to purchasing it being able to live life while still being able to brew) & no DMS noted in final product (was worried the DMS would re-accumulate while warm in enclosed keg).  Still have to try making a Pilsner though. 

Just purchased the fittings to connect a Therminator plate chiller to speed up chilling.  Although, took ~20 minutes to chill with ice/water bath with the first batch.

Sent from my iPad using Tapatalk

Yeast and Fermentation / Re: Munich Helles fermentation temp?
« on: September 04, 2010, 01:12:38 PM »
Look forward to your results.  I use the temperature outside of the fermentor, not "in it's bowels" via a "Low tech lagering System". 

The Pub / Re: Worlds Oldest Beer Found?
« on: September 04, 2010, 01:00:04 PM »
Wonder if there is any "live" dormant yeast to be cultured up?  Would be interesting...

All Things Food / Re: Pizza Crust?
« on: February 27, 2010, 11:14:33 PM »
Here's the recipe I use.  Put it in a bread machine and comes out great.

Here's the recipe.
                     1-pound loaf      1/ 1/2-pound loaf

Whole wheat flour                  2 1/4 cups         2 2/3 cups

Gluten Flour               1/4 cup         1/3 cup

Date Sugar (or cane sugar)                   1 tsp            1 1/2 tsp

Sea salt                  1 tsp            1 1/2 tsp

Water                  1 cup         1 1/4 cup

Olive oil                  2 Tbs         3 Tbs

Actie dry yeast                    1 package         4 tsp

Cornmeal                       1 tsp            1 1/2 tsp

1. Fit the kneading blade firmly on the shaft in the bread pan.  Carefully measure the flours, salt and sugar, and transfer to the pan.  Add the water, oil and yeast.  Place the bread pan in side the machine and close the lid.

2. Program the breadmaker for the whole wheat dough mode. The unit will begin its operation.

3. At the end of the rising cycle, turn the dough out onto a lightly floured surface.  Cover and let rest for 10 minutes.

4. Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal (can just use fat free oil spray (like PAM, etc)).  With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan.  Continue stretching until the dough covers the entire surface of the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

5. Bake the pizza on he bottom rack of a preheated 400 F oven for 20 to 25 minutes, until teh crust is golden and the filling is melted and bubbly.  Serve hot.

-I used 3 tsp of Active dry yeast (for the 1-pound loaf), as I did not have yeast "packages" (I had the big bottle of bread machine yeast).
-1 pound loaf makes ~ 12 inch pizza, the 1 1/2 pound loaf makes ~ 15 inch pizza.

From: The Bread Machine Gourmet, by Shea MacKenzie

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