Pretty much the same procedure. If it happens to get nasty I'll spend a bit more time on it but it noramally doesn't require much work.
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To be fair, these pizzas had pretty thick crusts. My wife is still tweaking the dough recipe though, so eventually we'll get to a point where a thin crust is more workable.Look up Peter Rheinharts recipe that uses ice water. It makes a super workable super thin crust with great flavor.
Here it is: http://www.101cookbooks.com/archives/001199.html
Try making a pink IPA. It is for a good cause.
Is that copper on the legs?
+1Rule #1: The beer in the keg will always achieve the perfect balance of flavor, carbonation, and clarity about 2 or 3 pints before it blows. RDWHAHB and build up an inventory.
How long are your mash steps?
I mash in a simple step
I finally spent some real money on a decent refractometer. I can't remember where I got mine now but it cost closer to $80 and is much more accurate than then cheap ones I tried off ebay for a couple years.
The ability to get a quick OG reading is invaluable for me since I have a lot going on during brewday, especially since I often have 2 brews going on at the same time.
one of the things you have to do is cool the sample first, I use a metal spoon and pull a few teaspoons out, blow on it and then put it on the sight glass, blow on that again and then close the lid and it sit a few seconds to stabilize.
I always use a hydrometer to check for FG because I want to be sure my reading is accurate.
I try not to eat anything crazy spicy too soon before bedtime. Not from gastric distress but from the stimulant effect. I'll toss and turn all night. It's like drinking coffee.