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it's the trendy thing right now, but I'm into rye too

msg gives you headaches

@ToveCatherine Same as you, minus the chips

porterhouse

Yes, for about a week.

I recently converted to all grain, bought a three keggle HERMS. Unfortunately I've been having some electrical issues with the equipment and haven't been able to use it much. Made a rye IPA that was great though.

Love the column Peter. Very informative.

Wild Turkey Rye. 100 proof. About $21. The extra octane makes up for the slightly higher price and the taste is so much better. I like rye though, not so much a bourbon fan, so if you prefer your brown stuff sweeter it's probably not for you.

What Wade said. Flavorings after distillation are just flavored vodka.

So what is vodka then? Since it can be made from various products, but claims to be neutral, it must be distilled multiple times and/or filtered. So if made from corn or barley is it still bourbon or "scotch"?

It's fun to try to come up with absolute definitions, but as long as it tastes good it really doesn't matter.

Both, but if I'm not the one cooking I'll at least be in the kitchen to offer a hand, and/or passive aggressive advice.

Do you have an opinion on liquid vs dry yeast? My local homebrew shop stocks mostly the wyeast liquid packs, so naturally that's what they say to use, but dry yeast is cheaper and I would guess lasts longer.

Fitting a 15" pizza on a 16" stone is a challenge for anyone, not just the inexperienced. The pros have the forgiveness of little or no drop off zone. I'd rather use a gadget that practice by throwing pizzas on my oven floor.

And yes, I have a Super Peel, and it works very nicely.

Very pretty loaf too by the way db.

I could pander and say a ribeye, but for me it's still a porterhouse.