plactagonic
@plactagonic@sopuli.xyz
- Comment on Vesuvius 18 hours ago:
Yes it is quite common problem. It can be mitigated a bit by lowering the temperature.
It is fun and games until temperature controller on 2 m³ tank brakes and you have to clean foam everywhere.
- Comment on Finally back after a hiatus 1 week ago:
I don’t remember that much, I think it is something about temperature - the -80°C freezers just freeze the culture much faster so you don’t kill the cells. You can mitigate it by using glycerol as antifreeze but it is bit more work.
With agar you store only the pure 1st gen of the yeasts so there is bit more work after you unfreeze them. So there is probably different method to freezing yeast cake.
When I messed with the yeast I used this playlist as instructions:
www.youtube.com/playlist?list=PLZ3Z2428mCTqDFK-3Z…
There is something about the storing of the yeasts (I think they can last years frozen).
- Comment on Finally back after a hiatus 1 week ago:
How do you plan to freeze the yeast?
As I tried something like it few years ago I got that consumer freezers are a bit too leathal for yeast. I stored mine in tubes on agar in fridge and it was good after 4 months, but to get to that point was ~3 weeks of work.
- Comment on Coca cola reverse-engineered recipe for "homebrewing" 1 week ago:
With sugar free alternatives is bit of an problem with taste - steviol is bitter for example. It usually needs to have some combination of 2 or more artificial sweeteners and they can affect the taste. So you will probably need more experimentation with the recipe.
I can get most of the essential oils from local supplier that sells it even to normal people and you don’t need a business. I think they can ship EU wide and the smallest quantity is 30ml. fichema.cz
- Comment on Coca cola reverse-engineered recipe for "homebrewing" 1 week ago:
I would do it if the ingredients would be cheaper.
It isn’t expensive per bottle (he mixes 100ml of flavouring that is good for 5000l) but the available quantities are just too big of an purchase and I don’t know how else I could use it for.
I think I tried something with the essential oils and food and because I needed only few drops the rest of the bottle still sits unused somewhere.
- Comment on I'm proud to say that I've joined the Homebrewing community! Brewed my first beer today, an American Brown Ale. 2 weeks ago:
Good luck with brewing! It doesn’t take much to brew good beer but getting the consistency in the batches (if you want to brew same beer multiple times).
- Comment on In 2015, the Fortingall Yew, one of the oldest trees in Europe, decided trans rights are tree rights and switched its sex to female 🏳️⚧️ eat shit transphobes 4 weeks ago:
Every part of the plant except the “berry” (it isn’t berry) is toxic.
I want to try eating it but I heard that it isn’t that good.
- Comment on "butter" beer 2 months ago:
Thanks, much better than trying to piece it together from video!
I wanted to make it again but didn’t got to it, I think I wanted to cut the sugar a bit it was too sweet for me. Also I wanted to try some different beers to see how it impacts the taste.
- Comment on "butter" beer 2 months ago:
I tried making butter beer, which is real thing that was sometimes made, but it probably isn’t what you think.
It is more of hot wine style drink. I think someone made yt video that I used as instructions. Yes it is less alcoholic because you heat the beer (which is the base of the drink) and mix in sugar, butter and some other stuff I don’t remember.
I think that it was quite good and could be made in 20min, really good for the colder evenings. I would suggest some neutral tasting beer as a base, I used some store bought lager if I remember correctly - most of the taste is from the other stuff there.
- Comment on Why don't police use rubber bullets instead of live rounds? I get if someone is holding a loaded weapon. But wouldn't a rubber bullet have the same effect with out putting holes in another person? 2 months ago:
Non lethal munitions/weapons are not so non lethal as people think.
Crowd control or demonstration control is another complex problem that can’t be solved by some magic bullet. It is more psychology game when the police tries to look threatening in place where people can easily overpower them.
- Comment on All the fruits so far. 2 months ago:
Yes, it is just lots of different kind of fruit thrown in 80% ethanol.
It is fun to do it on small scale, like one jar is enough, you will probably need to process it differently on that scale.
Here most people with that amount of trees just distill it to make “slivovice” but I heard that people try different things.
- Comment on Where should I start? Absolute newb with a kit 2 months ago:
Depends on a kit, the malt sirup is shelf stable but hops and yeast is definitely bad. Just try something, follow the instructions for start and you will see if you like it.
I don’t know much about plums other than distillat so can’t suggest much on that.
- Comment on 2 months ago:
I know, it is really handy for checking OG then it gets skewed by alcohol. For bottling I use my hydrometer to be sure, I just don’t want bombs.
When you measure often you can correct it, but for me it isn’t worth it.
- Comment on 2 months ago:
This brew is only about the fruit. The beer is just simple decoction with Pilsen and Münich malts (~50/50) and just SAAZ hops, I call it leftover ALE just what was left from other brews. After I added the juice it got to 1045 OG so it isn’t even that strong.
It is bit strange right now for me because I got new hydrometer that is calibrated to density, but until now I mainly used °Bx/°P units and even got portable refractometer with both units so something I measured in one and some with other… The juice was ~15°Bx
- Comment on Wild yeast kernza saison 3 months ago:
I was thinking a bit about the issue with the enzyme activity - it is a problem with rye malts. But with 85% of pils malt it just isn’t an issue.
I think that with rye ~50% is the ratio that is possible to achieve quite easy.
- Comment on Raspberry witbier 3 months ago:
So you just throw some berries in to secondary?
I will finally make my cherry beer next week (had a issue with strong ale so I didn’t had free fermenter), so I am interested in the use of berries.
My plan is to put some in primary and then put few in each bottle, because I don’t have the setup to bottle from keg.
- Comment on Oktoberfest! 3 months ago:
I will brew this Friday. After deciding what I will do bit wild experiment with grape juice, cherries and some classic leftover ale. I will add only basic hops so the fruits came out bit stronger (SAAZ for flavour and some leftover bitter ones).
Tbh I never tried intentionally age beer that long usually it is some forgotten bottle found and I am bit surprised if it’s good.
- Comment on Chicha 🇸🇻 3 months ago:
It’s quite easy and microscope is unnecessary for this. Basically you spread it on petri dish and each dot (colony) originated from one cell.
This yt playlist goes quite deep in to it, you can follow it as instructions for yeast home lab.
- Comment on 4 months ago:
Also I will probably delete it from here in a week.
- Comment on 4 months ago:
Yeah it looks bad, two pictures attached, one showed here on Lemmy and covers all my screen space. Maybe I won’t pin it…
- Comment on All the fruits so far. 4 months ago:
And single berries macerates are good too, I did few years back something with currants and this year cherries in rum (simpler than canning them).
I didn’t look that much at the Belgian beers but I thought that they go in fresh. Maybe I can try some Belgian style with cherries (in rum).
- Comment on All the fruits so far. 4 months ago:
My garden, granddad’s garden, what neighbors gave us…
When you have a tree or berry bush you get lots of fruit to deal with it. So it is the stuff that we got tired to make jams from or the harvest was so small that it didn’t make much sense to use it otherwise.
- Comment on All the fruits so far. 4 months ago:
Yes but I am still bit surprised that even the oranges we throw there just for fun got red.
- Submitted 4 months ago to homebrewing@sopuli.xyz | 9 comments
- Comment on Lemon, ginger and lemon balm beer 5 months ago:
Also for beer you have some unfermentable sugars, so you can’t achieve driness by just fermenting, you have to use enzymes to break them down completely to fermentable ones.
So scientifically speaking it is dependent on the “substrate” (what you ferment) and yeasts.
- Comment on I wanted to do this for few years... 6 months ago:
This is maceration not fermentation but I unintentionally did something similar with red currants and wine. I don’t know how I made it but it was partly fermented with sugar wine and vodka (or some other clear distillate) to add more alcohol to be stable.
Found bottle few weeks ago and it was amazing, I forgot about it after I tasted it and don’t liked it few years ago.
I don’t like distillates that much, bit too strong for me, but basically fruit+bit of sugar+time+still and you have some eastern Europe pálenka/slivovice (from plums) or other “moonshine”.
- Submitted 6 months ago to homebrewing@sopuli.xyz | 4 comments
- Comment on Where's your towel? 7 months ago:
Sorry dangling from the outside of my bike panniers…
- Comment on I made a killer wort :( 8 months ago:
Btw this can be found by just using iodine solution to test it. I think that it can be found at pharmacy. Your wort is quite dark but it is doable to test it.
Put few drops of wort on plate, on side the iodine and look for colour change on the border where it mixes.
- Comment on What's brewing? April 2025 8 months ago:
Really nice experience - 9 completely different beers, it was more local so I was bit of curiosity but I had really good chat with few people there.
Yes some stout with bourbon, beer brewed with spruce, tripels and more. Every beer just tasted completely different.
