Comment on So…. What’s the worst idea you went through with?
SpiderShoeCult@sopuli.xyz 3 weeks ago
Loving the goblin fermentation vibes you re giving off there. Never stop.
Mostly beer brewere here, so dumb things I’ve done were mostly process related. Fermenting beer with unsanitized wood chips - turned sour. Adding too much rye or pumpkin - took me 12 hours to get the damn thing made - stuck mash.
Fermentation wise, not brewing, messed around with some koji with varying degrees of success.
If you’re doing things like spam alcohol, have you also considered miso as an ingredient?
poleslav@lemmy.world 3 weeks ago
The spams probably going to be a maceration in the still, but no I haven’t thought of miso yet. And hey as a fan of sour beers, the wood chip one sounds interesting lol. Any fun discoveries you made with an interesting shakeup in the process?
SpiderShoeCult@sopuli.xyz 3 weeks ago
In retrospect, I should have saved it, but it was my second beer ever and went for an overly complex recipe also. Knowing what I know now, it would have probably aged nicely.
I’ve discovered boiling is not fully necessary to get a good brew and that heather tips make it awesome. I’ve just added maybe 1-2 handfuls now to the mash. Next autumn I plan to go nuts on collecting the thing and will try to fit maybe half a kilo in there, see how it comes out.
Honorable mention to red yeast rice, I have this notion of doing a rice mash for maybe a week with it and then plopping that into a raw ale mash to get enzymes and flavour of red yeast rice wine in a beer, as I’ve noticed the its enzymes also work up to 70ish Celsius.
poleslav@lemmy.world 3 weeks ago
Live and learn right? And oooh the red yeast rice idea sounds interesting