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This year, I am finally having a spectacular pepper growing year. That is, except for an extremely annoying infestation of stink bugs. Garden Safe pesticide spray works pretty well for the bugs that I can spray, but it's hard to go over the plants well enough to hit both sides of each and...

I agree with you. I do enjoy the fatalii, but it is a bit pungent in flavor. It is one of my favorite burns, though, without a doubt. I thought that the flavor of the naga morich was very nice, yet mild. I recommend that everyone grows these, since they are easy and super prolific compared...

This week, I sampled a quarter of the first ripe dorset naga pepper that one of my plants produced. I only had a quarter of it because of two reasons: I didn't know what to expect, and I was sharing it with three other guys in my office. The flavor was relatively mild, as far as my experience...

A little closer so that you can see some of the dorset naga pods beginning to grow:

Yeah, even though we have had some blistering heat in the past month, the dorsets are putting out a huge number of flowers, and even though some have definitely dropped, there are a nice number of pods on one of the two plants. It looks like I'm not going to be able to "ease" into my heat...

Dorset 1: Dorset 2: Venezuelan Sweet Habanero: Fatalii 1: Fatalii 2: Datil (Still with leaf curl somehow!): Compare to the photos of my previous thread from 3 days short of a month ago.

Here's some perspective of the size of the leaves on the Venezuelan Sweet Habanero. Is this typical?

The leaf minErs are not underage (they aren't "minors")!

Last year, I used Pro-Mix BX with some organic fertilizer mixed in, but I am pretty sure that I had calcium issues. I hope that the Quoddy blend lobster compost fixes that issue this year. So far, the plants are greener, so that's a good sign. I didn't mention it, but sometimes I also add a...

Here are the peppers that I am growing in 32 quart, 16" pots on my deck. I am using Happy Frog organic potting mix and lobster compost. I use a foliar spray of epsom salt every other week and I water with organic fish fertilizer every other week (alternating with the epsom salt). Datil (I...

Your beers look great, Tony!

Gonzo, "more available fermentable sugar means higher alcohol" is the short answer. It may be as simple as adding more malt extract or dextrose or even sucrose to your wort. However, that doesn't mean that you will achieve the drinkability that you want, or that your yeast will handle whatever...

Paulky, you really can't make beer! You can only provide the right conditions, and the beer makes itself. And while this happens, the universe remains surprisingly stable.

Stout is definitely not any more informal than any of the other synonyms.

I definitely cook all of my NY style pizzas on a stone, but I don't know if this kind would be very well suited for that method of cooking. Who knows, though? I might give it a try sometime. I'm going to be cooking a couple of these tomorrow since my cutter pans arrived today. I'll post...

That sounds really nice. Please let us know how it turns out!

I think that this is a recipe for disaster. What's to keep the sanitizer from creeping under the cup? The rock and the air pressure might suffice for now, but eventually the positive pressure (from inside the bucket) will decrease, and then you're liable to have leakage into the bucket. Also...

I had to correct the baking temperature. Mine was underdone because I baked it at 375F instead of 475F, which is the correct temperature.

Ok, here are the specifics: 16 oz all-purpose flour by weight (or about 3 1/2 cups by volume (SIFTED)) 3/4 cup water @ 90F 3 1/2 tsp veg oil 1 1/2 tsp sugar 1 tsp salt 1 1/2 tsp active dry yeast Add everything to a food processor with the metal cutting blade. Mix for about 30 seconds until...

I made my first cracker style pizza today. No, it's not a racial slur for "white people pizza" in case any of you were wondering! My first attempt was not too bad, but I would have liked the crust to be done a bit more, and I would have preferred to have the cheese and sauce "homogenize" a...