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LosIllini

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Everything posted by LosIllini

  1. Picked up a half height refrigerator that was turned into a two-tap kegerator (literally, picked it up--- someone had put it out on the curb in the hood on bulk week). Cleaned it up, plugged it in. Bingo, works. Even had corny kegs with it (which looked newish). So, I'm going to 'repurpose' it. But, need some help, as I am a kegging newbie. Have only ever bottled. Too lazy to this point to build a keezer. Will need to add a CO2 bottle. Early research say buy a used 5lb bottle at Specs and exchange there (in Dallas). Didn't have a regulator, so, ordered a dual, along with new gas and beer lines (old ones were pretty moldy), hose clamps, and disconnects. Cleaned the taps- they look to be in really good shape. So, think I have the hardware side complete once I get all the parts in. Looks like this thing should hold two 5 gallon corny kegs plus a CO2 bottle. Is there a good reference on how to practically carb up beer in a steup like this? Do I need to add an inkbird (which I have on my fermenting chiller) to control temperature?
  2. Try parchment paper if you're having trouble transferring from peel to stone. Works especially well w/ more hydrated doughs. Pull the paper after a couple of minutes, after the dough has started to firm up. Picked up some Tomato Magic ground tomatoes, and used for sauce on my last pizzas. Excellent, fresh, sweet taste right out of the can.
  3. Nike isn't trying very hard.
  4. I remember reading that thread- barely understanding a word of what was going on. Finally bought a kit from NB, two extract brews, then onto mod'ing coolers to mash grain, buying all kinds of cool brew toys, wiring an inkbird into a wine chiller for lagering, washing yeast, and brewing all kinds of cool beer. Its addictive.
  5. Love me some homemade pizza. A few quick things I've learned- If you make your own dough, having a yeast starter can really help w/ giving it some flavor vs. neutral tasting dry yeast. Cold fermenting helps too. Pizza stone in the oven or gas grill works great. As does a cheap peel from Amazon, with parchment paper (you want pizza not calzones) to transfer to the stone. Get some good whole milk mozzarella, cool it down in the freezer for a bit/ then shred it in a food processor. There are some really good crushed/ pureed canned tomatoes- Sclafani, 7/11, Cento San Marzanos, Tomato Magic, etc. that aren't acidic. Add some sugar/ salt and they're ready to go. Don Peppino and Contadina pizza sauces are good pre-made. If you're in Dallas- Jimmy's Italian market has most of these, as well as a decent mozzarella/ provolone mix (and dough balls too). pizzamaking.com forums have some really good recipes/ advice
  6. Craft beer scene is really good in StL. Can't go wrong w/ anything Urban Chestnut makes. Always bring a bunch back to Texas when I'm up there. Hear their brewery tour/ beer gardens are fantastic.
  7. Yuengling Lager clone tomorrow. Last batch turned out great. Easy drinker. 8lb Pilsner Malt 1lb Flaked Corn 1lb Briess Carapils 0.5lb Caramel/Crystal 60 0.5 Cascade @ 60 minutes 0.5 Cluster @ 30 minutes WLP940 MX Lager Yeast
  8. kansascity.com- Watch Loyola's Ben Richardson, Clayton Custer making big shots ... as fifth graders Spectrum Sports KC went into its archives and found highlights of Clayton Custer and Ben Richardson from fifth and sixth grade, before they starred at Blue Valley Northwest High and got Loyola Chicago to the NCAA Tournament Sweet 16. Watch Loyola's Ben Richardson, Clayton Custer making big shots ... as fifth graders
  9. I'm with you 100%. Price to quality ratio is unbeatable. ...And, you don't have to wait for $1.99/lb sales.
  10. Nothing wrong w/ WalMart choice packer briskets. Buy them there all the time.
  11. Alt finishing up, and Lager going in the fermenter.
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