Food & Cooking & Recipes

The one on the left is my first batch, the right my second (just bottled).

I have these bottles which I've already used once.

I've been chasing more maltiness with this recipe and it's now getting to be in the ballpark of a couple of favourites - Plevna Dry Stout and Sinebrychoff Porter. This 21 l run had 6,7 kg of malt of which 500 g was 1300 EBC Black Malt and 1 kg was 400 EBC Chocolate Light from Viking Malt. The chocolate in particular is a great find with strong and unique taste.

I'm so glad the fermentation succeeded the sample tastes like apple cider with a sour kiss. The smell is extremely sweet. The alcohol kicks 🤙

Now that it’s no longer dreary winter I’m finally getting the motivation to do something that isn’t fly virtual aircraft every waking second of my day. I decided to make two wines, one that’s a mixed berry (blueberry, blackberry, strawberry, not sure what else it’s just the berry medley pack from aldi) and a strawberry banana. Sometimes no matter how good or experienced of a brewer you are you make dumb mistakes. Did I get annoyed when my strawberry banana starter foamed over and caused a small cleanup? Yes. Did I think to add a blowoff tube to the fermenter filled with it? No. Did I spend most of today mopping the ceiling? Yes. Originally I wanted to do a lemon brandy rather than strawberry banana, but lemons were stupidly expensive. The plan is for the mixed berry wine to be the girlfriend tax and the strawberry banana to be turned into a brandy for a camping trip I have going on next month.

This is a Rewarewa mead started over the long weekend - 7.5kg honey - made to 20 L - fermaid at - champagne style ec1118 yeast - est to be a og of about 1.113

SOLVED: I was stupid. One litre less water in the kettle meant my temperature probe wasn't touching the water and strike temperature ended up being higher than intended, which obviously obliterated the enzymes and no sugar was produced.

The jar is filled with:

I know a lot of members here are in Finland so I figured I'd share this event here (sorry for the FB link but that's all I've got). Mika Laitinen (of brewingnordic.com and author of Viking Age Brew) is giving a traditional sahti brewing demo/course on Saturday April 24

Brewing up an APA with WHC Labs High Voltage dry yeast. It's insanely quick - I put it in at 3pm and by 8pm there was CO2 coming out of the fermenter. 2 Days later and it's down to FG. That was fermenting at 30 C, which is as high as my fermenting fridge goes. You can ferment at up to 36 C.

Hello

Lemmitor @A_norny_mousse@feddit.org in this community tipped that if the process serves and luck is on one's side, fermented birch sap can be better than champagne. Right now is the time when sap can be collected, so I'm giving it a shot!

Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.

... great time to get a brew going :D Yes, Big Brew is getting struck by a week-long strike starting today. Sure enough I hope the workers will get what they are going for. I know what I'll be getting, this is the fourth run of the lemon + ginger recipe and it's guud:D

I brewed two rough versions of this sahti recipe over the winter, the only difference each time being the yeast that I used (and any mistakes that I made). The first batch used Mangrove Jacks M42 ale yeast, the second used a sourdough starter made over the course of two weeks with Bioreal fresh organic yeast and some basic bread flour. Each one was clarified with fungal chitosan, although I can't say I was particularly impressed with the results - it seems to have killed the ability to form a head without really clarifiying it much. Each also got a small amount of priming sugar in the bottle and at least a couple of weeks before drinking (save for a pint for me during the bottling process).

https://norden.social/@feinschmeckergarten/113895524164193517

It's pretty good even raw. Pils and golden malts,honey, some bitter and some sweet orange peel, cascade hops and coriander.

Orange on the left, lemon on the right. Lemon looks darker since I did an oopsie with the water level and had to boil for a while. Orange wine is at an fg of 1.006 and tastes very sweet, don’t even have to back sweeten it. It tastes different but I like it! 18% abv. Lemon wine has a very bitter back end. I’ll be screwing around with back sweetening it to see how it is. The lemon wine ended at 1.032 or 10% abv. Girlfriend likes both so I’m not sure which I’ll be turning into brandy but either way, citrus test was a success!

I've recently developed a taste for Blanc 1664, a lemon lager that's produced in bulk by one of my country's big industrial brewers. I'm also a fan of ginger beers. Here goes an attempt to combine the two on a more robust malty foundation than what the store options offer.

This beer was fermenting normally for about 16 hours then foamed heavily. I guess its infected but I don't know how, usual strict precautions were taken. Outgassing like crazy.

This month photo for this regular discussion thread is from my summer trip, I visited few craft brewerys and tasted local beers.

Appreciate the mandolin recommendation. Made this go so much quicker and easier. This one is going to be made into orange brandy. In retrospect I should have saved some of the oranges to candy them and toss them into the end product but depending on how lazy I get the next few weeks, I might end up doing just that.

Someone said that orange doesn’t ferment well so naturally, I’m going full send. I bought a mandolin and chain mail glove as recommended by someone on a comment from the lemon wine post. That’ll be in tomorrow so today I’m making a yeast starter for the orange brandy.

Girlfriend wanted wine so I brought up a spare fermenter from my other house, giving lemon wine a shot. This will be my first proper wine (that I won’t be immediately turning into brandy) Glad to be back at it after the hectic holidays. I want to make an orange brandy next, but after slicing 50 lemons by hand (I don’t own a mandolin) I think I need a short break from slicing citrus.

Today I and my dad opened his Christmas beer with rosemary. It is great, lighter for special beer and with notes of rosemary.

It's been clearing out at 2,5 °C for over 24 hours already, so I couldn't wait any longer and took a little sampling. And it's a-lovely :D

This time of year one thing happens that has absolutely no relation to holidays: late berries (cranberries, lingonberries, rowan) spent enough time in frozen state to develop flavor worth of melomels. A gift for self in several years, something to be safely forgotten until bottling and then again.

Semi regular post about your brewing adventures. Share recipes, ask questions, mishaps or successes.

I've been doing homebrewing together with my wife for quite some time, and at some point we started collecting a yeast library. There was a point in my life where we had an opportunity to start a company that does something we enjoy; we've tried starting an analytic lab for microbreweries (as we are both actually doctors in chemistry), but it didn't take off at all due to lack of demand (and COVID breakout), we had to switch to doing whatever brings cash (of course IT stuff it was, mostly, I feel ashamed).

This sucks! :D

The stove in my new apartment was a fluke, but with a couple immersion heaters I got better boils than I've ever had!

Last fermenter is about to be empty. This one is my blue razz jolly rancher. Smells amazing. Tastes terrible (without back sweetening) Came out at 11.8% abv. Back sweetening with simple syrup down to 8.5% seems to be the winning combo, if I were drinking it as a wine: smells much stronger than it tastes of the delicious artificial blue razz flavor. Over all a fun YOLO project. Guess we’ll see how it tastes as a spirit in the next few hours + 24 hours for the angels to have their share. Now to determine what to make next… I’m thinking of trying pressure fermenting in the keg for my beer, a wine for my girlfriend, and the third fermenter for whatever meme spirit I feel like whipping up next, which I haven’t the slightest clue of what I’m in the mood for yet.

Came out like a slightly savory barely fruity pickled cucumber or olive like flavor. It's only useful for sauce complexity. It has a sustained savory aspect to the aftertaste that is more positive than the initial slightly vinegar like bite.

This one is going to be ACTIVE. Hope I can keep up.

I have definitely been posting in this community a lot over the last few weeks/days so apologies if it’s a bit much lol, things should slow down since I’m running out of jars and fermenters though. But here’s my fermenter with plenty of sugar, blue razz jolly ranchers, and lots of nutrient. Along side my meme I’m going to turn into moonshine I’ve also got a fall beer my girlfriend requested. I’ve made the pumpkin ale loads of times but this is the first time I’m doing it without pumpkin (the one I bought was rotting when I cut into it and I didn’t feel like going back out and buying another)

I don’t quite know why I didn’t realize I’d have to individually unwrap these and it’d be a pain in the ass, but there’s no going back now. Blue razz jolly rancher distillate soon. I’ve also got my sweet potato beer fermenting (it’s supposed to be pumpkin and sweet potato but the pumpkin I bought was rotting on the inside, so I just rolled with what I have). I also ended up making 80 dog treats from some of the spent grains from the beer, if pupper is happy I’m happy. Over all I think I’m coming back from my one year brewing break with a vengeance.

@homebrewing Displacing disinfectant with CO2 from fermentation

From left to right. Blueberry brandy with home made blueberry syrup for color and flavor, 48% ABV. Blueberry brandy, no additives, 54% abv. Flamin hot Cheeto liquor with 15 dehydrated Carolina reapers added to it for a few hours (it’s so spicy it makes my stomach hurt) 48% abv. Cheeto liquor 48% abv. All my fermenters are empty now. Let’s see what else we can do. Think I’m gonna do a beer and another meme spirit, but sadly I can’t find bulk sour warheads in a single flavor online so I’ve gotta spin my wheel of random shit to brew

This was by far the weirdest distillation I’ve done from a process perspective. I’m a fairly green distiller but usually I can tell when something is hearts or heads or tails but this? Strong Cheeto flavor the whole way through. I’ve never seen color come off a still but it came out with a yellow tint the entire time. Split it into two batches, one just straight on its own and one sitting on a handful of dehydrated Carolina reaper peppers and some other hot peppers. Clocking in at 48% abv. What’s it taste like you might wonder? Wash all the powder off of a Cheeto and suck on it for 5 minutes. After that take a shot of vodka. I think the flavor will be almost dead on to what this tastes like. Admittedly, I poured 750 mL down the drain, I can’t justify using another jar to store a meme. Over all, 10/10 would science again.

Shoutout to poleslav for telling me to ignore the thermometer and giving general encouragement. My distillation efficiency was absolutely terrible and I got the balance of juniper and hibiscus way off, so it's sweeter than I intended, but it's definitely pleasantly drinkable.

I found both dark and light rye bread at the store but it was the factory-made kind. I definitely made mistakes with both batches including adding way too much bread to the light kvass.the bottles need a day to carbonate then we shall see how well they turned out. Not that I have any reference for the flavor.

Some old stale vegan oatmeal raisin cookies for brew.

Well, can’t call it anything besides sparkling beverage since it wasn’t produced in the Cheataeu region of France but… it’s done fermenting. Came in at a whopping 12% ABV. For something that fermented completely dry it’s got an unbelievably sweet flavor to it. It has the tiniest hint of the hot Cheeto flavor without any of the spice. Maybe like if you licked your fingers 10 minutes after washing your hands post Cheeto binge. I’m assuming there’s some sort of artificial sweetener in the Cheetos that the yeast couldn’t quite chew up, it smells similar to the corn ale I made but taste wise is much different. Next step is to let the liquor fairies have their way with this the next moment they have some free time.

Peach wine. 5 lbs of peaches made about half a gallon. Tons of sediment. Lessons learned - doesn't need extra acid. Could use some more tannin and some back sweetening.

Decided to start a blueberry “wine” today. I only have wine in quotes as it’ll only go for a week or until it’s fully fermented before the liquor fairies have their way with it. About a year ago I made a comment here that I like doing and trying wild things. Well, prepare for an affront to whatever diety you may or may not believe in. Assuming my enzymes come in at a reasonable time, tomorrow’s post may very well be a flamin hot Cheeto fermentation. I apologize in advance to everyone here, and no, I don’t know what’s wrong with me but it sounds hilarious so I’m gonna send it.

Everything I read on research into watermelon wine or brandy people mentioned to not bother and that it never turns out. Decided to buy and blend 6 watermelons and give it a shot anyways. I must say, my apple pie brandy was my go to crowd pleaser, but this? This easily overtook it! (Aside from the 3 hours of cutting watermelons, that was a pain)

I opened first two bottles of my #cider the test batches with hops and spices.

Short writeup on homemade cider. It is easier than it looks.

There was a video posted on this community from the brushow on YouTube, and while most of the things were cool, I found this to be brilliant. Seeing as one of my other hobbies includes 3d printing, I decided to give it a go. Not sure if it’s entirely homebrewing related but, once I get the single screw to mount it to my tap, I feel this will be an awesome addition whenever I stop making horrid creations and go back to doing beer

Monthly discussion thread about brewing.

From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?

So it begins, this year about month earlier. Tomorrow I will get it juiced and expect \~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won't drink it partially fermented.

Chocolate hazelnut porter, first tasting. Good porter. Medium chocolate flavor. No hazelnut. Sigh. Needs more nut extract. Not much head or carb.

Ran across this. Brewing with tea?

As my latest batch is already quite the experiment, I decided to even go a little further and not use a traditional bubbler to vent off CO2 from my bucket this time, but opt for a keg to do that.

Also, my mug works as a grain scoop nicely. https://files.catbox.moe/sdesos.jpg

Someone did this before so I am going to try it. I used a hibiscus 🌺 tea and left it unattended for most of the year. So I wonder if it will taste any good.

Based on this https://www.morebeer.com/products/chocolate-hazelnut-porter-jamil-zainasheff-grain-kit.html but scaled down to 3 gallons. Came closer to 2 tho. Lost more than expected to boil, I guess.