plactagonic
@plactagonic@sopuli.xyz
- Comment on Why the sour face? 6 days ago:
There are attachments for kitchen robots. We have one but it gets dull pretty fast.
- Comment on Why the sour face? 6 days ago:
According to some relatives my ciders are too dry and too sour. I always tell them that I like dry and sour ciders so why would I made them differently?
This may be the next level of sourness, I think that citric acid is pretty heat stable.
- Comment on Brewing With Wild Yeast - Glen and Friends BrewHouse 6 days ago:
If you are really tempted to try it give a watch to these two playlists.
www.youtube.com/playlist?list=PLZ3Z2428mCTqahdOz-…
www.youtube.com/playlist?list=PLZ3Z2428mCTqDFK-3Z…
This guy goes deep in all of these methods, how to catch yeast, where to catch them, setting up home lab (if you are in to it), testing strains…
- Submitted 1 week ago to homebrewing@sopuli.xyz | 3 comments
- Comment on What are you brewing? 4 weeks ago:
Yeah I know the days when anything that could go wrong goes wrong. In my case it is usually my attempts to correct my mistakes that makes it even worse. And I am still genuinely surprised that I made something good.
- Comment on What are you brewing? 4 weeks ago:
In our case it is issue of quantity, we have 40l batches and it is too much for one person to pull the bag/manipulate with pots.
We have false bottom pot on lift and it isn’t ideal but still much better than BIAB. It needs some work/ new pot for heating (we got the induction heater for free) and because the bottom valve is bad.
After trying/helping some friends with their systems I think that our setup is maybe the best you can have.
- Comment on What are you brewing? 4 weeks ago:
When it’s apple season, loads of people reach me and my friend if we want some. This year we had to stop taking new apples because we didn’t had the capacity to process them all.
Now I have about 40l of archive worthy cider (some was consumed/given away already).
I tried to use wood chips and it turned out amazing.
- Comment on What are you brewing? 4 weeks ago:
I will start.
Last month I helped my dad with converting his settup to BIAB. It didn’t go too well, he thought it would be simpler and less work. Tldr it is simpler but it requires more work. So he will probably stay on current settup. We have to upgrade the pots for induction (it is needed after 15 years some valves are falling apart).
- Submitted 4 weeks ago to homebrewing@sopuli.xyz | 22 comments
- Comment on Even better than a cart of apples 5 weeks ago:
Lol, mainly documentation and cad work. Dealing with architects if it is for trams or trolleybus lines, politicians and bureaucrats that makes the public orders and stuff like that.
- Comment on Even better than a cart of apples 5 weeks ago:
My brother started working for company that makes these things and now he points every little detail on them.
“Look at this insulator” “Look these anchor points are made at factory I visited last week” …
- Comment on Crafty ideas to spin a 'whirlpool' needed 5 weeks ago:
If you do it right, you don’t need to use those. In my experience straining it through something like this bag (I use bag for dry hopping or diaper) is enough. You just have to let it drain slowly to not disturb the “hop cake”.
- Comment on Crafty ideas to spin a 'whirlpool' needed 5 weeks ago:
You don’t need to stir it continuously!
Use hand stirrer (I have big wooden spoon for commercial kitchens), stir it for a minute (unti you see vortex forming), let it sit for ~5 minutes and then open the tap (at this point it wouldn’t be whirling around that much). You really need to let it sit to make the “hop cake” at the bottom of your kettle.
It works the same in commercial brewing settups. Just the times are longer and it is stirred by some pump.
So you don’t need anything special, I have basically the same settup as you and do it that way for 5+ years and it doesn’t need to be “hands-free solution”.
- Comment on I've made a yeast lab in Finland 1 month ago:
In commercial brewing it usually goes from lab (seed sample for propagating) to some bigger brewery with propagation station. Smaller brewerys buy the propagated yeast from them.
So we have labs that hold the samples and brewerys that propagate them at scale - it isn’t some second grade.
When I want to try some unusual strains, I buy dried. It is more stable but it needs more time to get started.
- Comment on I've made a yeast lab in Finland 1 month ago:
It is maybe a little more assuring for me to go for yeast directly from brewery where I can directly talk to someone.
I had some issues with yeasts because the shipping was really slow and it was dry yeasts. These live ones I tried few times and always it was refrigerated on route (covered in cold packs and still cold). I really can’t imagine that it will survive in summer.
So it is maybe only mine prejudice and that I can get good yeasts more locally.
- Comment on I've made a yeast lab in Finland 1 month ago:
Yes, it is absolutely interesting enough for being here! Unfortunately I don’t trust shipping for live cultures (yeasts and stuff) that much. I can get yeasts from brewery or directly from local suppliers (dried) that I trust little more. So unfortunately I won’t be shopping there :-(
- Comment on About that time 1 month ago:
No it is mixed together, we didn’t get enough to make it separate. Problem is that it is too sweet and the gelling sugars for making jams has sometimes some conservative. We had to dilute it to get it started and it still is about 25-30l.
It is not that weird as it seems, lots of people adds it to normal “moonshines”.
As for me I won’t be brewing anything any time soon, life happened and I have loads of free time. I want to do something that I wanted to do for a long time - take my bike and ride through Europe.
- Comment on About that time 1 month ago:
Man, I thought about you last week. We got loads of old jams and pickled fruits from our neighbor so we (me and my dad) started some mystery moonshine.
- Comment on Mushroom ID? NE Florida, US 1 month ago:
Id there some dead wood underneath? How the stem looks like? Under the cap…
From top it looks like some Armillaria genus mushroom. It could be brought there with wood mulch as they feed on dead wood.
- Comment on Do you have what it takes to become a geologist? 2 months ago:
Red dwarf learning drugs are real!
- Comment on Blue razz rancher plus a sweet potato brew 2 months ago:
The wood chips have lots of surface area, when I soaked them in to cherry distillate for few days (to disinfect them before pitching), it made noticeable difference.
For beer and wine few weeks is enough with them. They are cheap, you can get different grades (toasted…) and some brews are quick.
- Comment on Blue razz rancher plus a sweet potato brew 2 months ago:
I don’t mind, when I did my cider (~month ago) I made lots of posts too.
BTW did you try aging on wood chips? My cider came out amazing, it still needs some time in bottles but even now it is drinkable.
- Comment on Cheeto liquor, so many regrets 2 months ago:
I wonder if something can be done using cocoa or chocolate. I would call it “kilo of shit + kilo of sugar”
- Comment on Good Cider Yeasts? 2 months ago:
Last time I tried to use different kinds of yeasts that I can get from local wine making shop.
Now I mostly use some strain for aromatic wines. These in my opinion gives most the fruity flavors. Also the strain for fruit wines had good flavor.
Wine strains like to ferment cider dry, if you want sweeter cider ALE strains are better.
- Comment on What are you brewing? 2 months ago:
I brew 1000l of it so whole day cleaning filters, clogged pipes and other stuff that usually take few hours. Still better than one time blackout stopped the brewery. Unboiled mash and starches are hard to clean lol.
- Comment on What are you brewing? 2 months ago:
I am too conservative for this but I really like your prisonhooch experiments.
I don’t know if you brew pumpkin beer before but it can get really messy. I had to get in to tank and shovel out pumpkin residue last year.
- Comment on What are you brewing? 2 months ago:
I will have to bottle 70l of cider this week. Fortunately my boss let me use bottling station at brewery so it will take only 45min.
- Comment on What are you brewing? 2 months ago:
It is the same as dry hopping in beer. So in primary fermentation for ~week. If you let it for too long it gets grass tones (like bad grass taste).
This one had too much hops (~10g/l) for next time I will add 1-5g/l. As for what variety to choose go for some aromatic hops for dry hopping (it is usually specified in shops/e-shops), I used Summit.
- Comment on What are you brewing? 2 months ago:
Hmm that’s a lot of things. What to say Good luck or “Dej bůh štěstí” (Czech brewmasters saying).
- Comment on Wild ferments? 2 months ago:
I did some wild ferments few years ago. The main criteria is if it smells and tastes good.
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lactic smell and taste (like yogurt or cheese) is fine but for some too acidic
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alcohol don’t smell that strong, it is usually just a hint
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fruity and funky notes are good
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vinegar smell is bad, it means you made vinegar
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bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it’s disgusting so you don’t drink it
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…
Try it and you will see.
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