whaleross
@whaleross@lemmy.world
- Comment on What are you brewing? How did your special beers for Easter turned up? Do you 1 month ago:
I have a beet root sherry going slowly but steadily. This time I’m maxing it out in sugar/alcohol, aiming for 18% plus plenty of unfermented sugar. And I’m going to get a little oak cask to let it oxidize slowly through the pores just to see what happens.
And it is soon time to start some Finnish low alcohol Sima.
- Comment on 2 months ago:
One of them has spray malt added that isn’t consumed by saccharomyces and the other was pitched with brett at SG of 1.010. I want the funk to give notes and texture and not to be the dominant flavour.
My homebrewing is very much experimental and process oriented rather than purist or specific results so we’ll see and regardless it will be a learning experience.
- Comment on 2 months ago:
Currently a couple of different apple based ciders in a second fermentation for residual complex sugars with brettanomyces. I’m trying out ciders with saison/farmhouse/brown beer style of funky funk without the lactic acid acid component.