MuteDog
@MuteDog@lemmy.world
- Submitted 12 hours ago to homebrewing@sopuli.xyz | 1 comment
- Comment on Brewing with "High Voltage" yeast 1 day ago:
More evidence that this is a kveik derived strain. Kveik are well known for needing a lot of nutes, that’s part of why they are able to ferment so quickly. As long as your wort is above ~1.050 you probably don’t need to add any additional nutrient. If you’re making mead or wine with it, then you’ll want to add more than normal.
- Comment on Brewing with "High Voltage" yeast 1 day ago:
I would bet money that this is a kveik derived strain and not turbo distillers yeast. Probably they just started propping up Lutra from Omega (which is an isolate from the Hornindal culture). It ferments very clean even at high temps, it does not produce a lot of esters, it’s non-phenolic and also does not produce a ton of fusels or diacetyl.
- Comment on First ever homebrew! 1 week ago:
There are certainly better places to harvest yeast but that doesn’t have anything to do with whether or not the yeast in the bottom of a naturally carbonated bottle of beer is alive or dead. It’s not dead, just dormant.
- Comment on Going to try birch sap sparkly wine 1 week ago:
Birch sap does contain sugar but not a lot. You have to boil 100L of sap down to get 1L of birch syrup (while for maple syrup you only need to boil 60L down to get 1L).
Fermenting the sap directly you’re not going to get much of anything, probably less than 0.5% abv if you don’t add any other sugars. I know you said you are going to add sugar, but I do wonder if you’ll be tasting much flavor from the sap at all if you don’t concentrate the sap.
- Comment on First ever homebrew! 1 week ago:
For super cheap pseudo temp control, you could build a swamp cooler, basically put your carboy into a tub of water with a t-shirt or some cloth around it to soak water up around the entire thing and then blow a fan on it to create evaporative cooling.
Another option would be to use kveik yeast and then you don’t really need to worry about ferment temp (other than maybe being too cold).
- Comment on First ever homebrew! 1 week ago:
That yeast isn’t dead, it’s just gone dormant as there’s no food (sugar) left in the bottle for it to eat. You could easily build up more yeast from the stuff in the bottom of one of these bottles.
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
looks like only the stuffie is available now. I’d really like a shirt.
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
TBF they’d probably take your lunch money for wearing a shirt with some latin words on it too
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
Che Guevara t-shirts seem to get sold quite a lot.
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
Got a link to where this stuff can be bought when available?
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
Everyone has a right to sell a shirt with some latin words written on it too. That didn’t stop bluesky from making a bunch of money doing so.
- Comment on Bluesky made more money selling T-shirts mocking Mark Zuckerberg in one day than it has in two years of selling custom domains 2 weeks ago:
So is lemmy or mastodon selling shirts yet? if not, why not?
- Comment on Is this green or blue? 5 weeks ago:
Yes
- Comment on What are you brewing? 1 month ago:
I got my bock to finally attenuate after putting a tsp of amylase enzyme into it, it was stuck at 1.025 and now finished at 1.008 so I just recently kegged that. I’m planning on bottling my wild yeast saison this weekend. It had the same wort as the bock, but the wild yeast did not care about the longer chain dextrins and just fermented everything anyway.
I have a new wild yeast capture that might be promising. And another capture that looks like it’s ready for risking a batch of beer on. So I need to get that planned out. I got a bunch of Kernza (perennial grain) so I may try that with it in a saison-like beer.
- Comment on Question about flip cap bottles on mastodon, do you have any suggestions where to get them? 2 months ago:
I’ve had varying luck with bottles like that, sometimes they don’t hold pressure and you end up drinking flat beer. Using those lids on standard wine bottles and carbonating in them is a recipe for creating high velocity glass shrapnel.
- Comment on What are you brewing? 2 months ago:
yeah, I pitched some additional lager yeast into it a few days ago, it’s been warmed up to 68F/20C for a couple weeks with no change. Hopefully the fresh yeast will help, if not I can try adding some glucoamylase.
- Comment on Something has gone awry 2 months ago:
unless you pitched a shit load of infecting bugs (like your dog barfed into the fermentor or something) there’s no way an infection would show up so dramatically after just 16 hours. Sounds like your yeast is just really happy and filling your headspace up with foam.
- Comment on What are you brewing? 2 months ago:
Are there any you’d like some help with in particular?
- Comment on What are you brewing? 2 months ago:
I brewed a bock and some wild yeast saison last month (combined mash, separate boils). I mashed way too hot and underpitched the lager yeast so the bock is kinda stuck with way too high a FG. The saison has been slowly plugging away as the yeast is (likely) diastaticus so it should at least eventually finish…
- Comment on About that time 4 months ago:
if you’re kegging the beers and are going to keep the keg cold for the entire time, you can probably just sweeten the beer without pasteurizing or sorbating, the residual yeast in the beer is probably not going to be very active at fridge temps (though I have had some wild yeasts keep on fermenting stuff in the fridge).
Alternatively you can also mash hotter to produce a wort with fewer fermentable sugars which will result in a sweeter finished beer, you can also reduce the bitterness of your hopping to swing the balance of the beer flavor towards the sweeter side of things.
I’d try all of that before attempting to low temp pasteurize your beer.
- Comment on About that time 4 months ago:
why are there leaves or flower petals in it?
- Comment on About that time 4 months ago:
with wines, you generally use sorbate (prevent the yeast from being able to reproduce) and sulfite (kills yeast) to prevent refermentation when you back sweeten and then you wait a week or so to make sure it doesn’t start fermenting again before bottling.
- Comment on Pineapple trimmings in 1 liter burp or boom tube 5 months ago:
The salt definitely phased what was already there, it stopped yeast activity, that’s why this ferment remains sweet. If yeast was active it’d eliminate all the sugar quickly.
- Comment on Blue razz rancher plus a sweet potato brew 5 months ago:
Wood chips work well, you can also get cubes, that impart the character a bit more slowly, and a lot of people swear by them over chips.
- Comment on Blue razz rancher plus a sweet potato brew 5 months ago:
a 5 gallon barrel will impart a ton of wood character to your beer really quickly (compared to a 55 gal or 225L barrel) due to the wood surface area to beer volume ratio. You probably wouldn’t want to put a stout into one for an entire year, at least not right away, maybe once you’ve sent a number of beers through it and stripped out a lot of the wood character from the barrel…
- Comment on Raise the jolly rancher 5 months ago:
Damn, you could have probably just bought bulk blue raspberry syrup too.
- Comment on 4 horsemen of the apocalypse 5 months ago:
I wouldn’t use warheads as their cores are chalky and it’d probably mess with your fermentation pH.
Maybe make Mountain Dew (aka moonshine) out of Mountain Dew?
- Comment on Cheeto liquor, so many regrets 5 months ago:
Instructions about things to not do is as equally helpful as instructions about things to do.
- Comment on I made gin! 5 months ago:
Cool, I’m planning on making a gin soon. Does the elderflower come through at all? I was considering using some in mine.