MuteDog
@MuteDog@lemmy.world
- Comment on Brewed up some tree beer 1 week ago:
Pine can be pretty intense (if it actually was a pine tree). Spruce can also get pretty resiny if you’re using mature branches, this is why most people use the new growth tips. I’ve yet to try Noble Fir, which is what we typically get for our Christmas tree, maybe one of these years.
- Comment on Brewed up some tree beer 1 week ago:
LOL it didn’t even register in my brain that birch beer and sarsaparilla might not be fermented alcoholic beverages
- Comment on Brewed up some tree beer 1 week ago:
There’s a good article about brewing with birch on the Brewing Nordic website
- Comment on Brewed up some tree beer 1 week ago:
LOL, those all sound extremely unappetizing
- Comment on Brewed up some tree beer 1 week ago:
I’ve done it with blue spruce and doug fir as well, but I prefer the flavor of the cypress.
- Comment on Brewed up some tree beer 1 week ago:
Well since people have been eating it for millennia in juniper, and juniper is GRAS, I’m going to conclude that it’s not a concern, you can conclude otherwise if you want. I won’t ask you to drink the beer.
Did you know that hops are toxic to dogs? are you sure you still want to put them into your beer?
- Comment on Brewed up some tree beer 1 week ago:
Yes, I’m aware that they are completely different species. If you read the sources that Stickyfingeritchybum (ew, btw) posted they’re talking about the toxicity of Isocupressic acid in cattle and sheep, this acid occurs in both Leyland Cypress and all parts of Ponderosa Pine. Therefore since natives ate Ponderosa Pine as a staple food (apparently the inner bark is sweet and was considered a dessert) we can conclude that Isocupressic acid is not toxic to humans. This acid is also quite high in common juniper which is what is used to brew Maltøl and Sahti and is the primary botanical in Gin. Additionally, the only reported toxic effect of this acid on cattle and sheep is inducing abortion; Pregnant people aren’t advised to be drinking alcoholic beverages to begin with so kind of a double moot point.
I appreciate people being concerned for my health, but seriously, I have actually researched this beyond just googling and finding an article that ONLY talks about this being toxic to cattle and sheep and makes no mention of human toxicity. I’ve been brewing and drinking beers with this tree for nearly 10 years with no ill effects. Farmhouse Maltøl and Sahti brewers have been putting Isocupressic acid (via juniper) into their beers for thousands of years.
- Comment on Brewed up some tree beer 1 week ago:
I knew some armchair researcher was going to post this crap. Toxic to ruminants does not equal toxic to humans. All parts of the Poderosa pine from the needles to the inner bark were/are a staple food of native Americans. Isocupressic acid is not toxic to humans.
- Submitted 1 week ago to homebrewing@sopuli.xyz | 22 comments
- Comment on "butter" beer 2 weeks ago:
if you really want to boost the mouthfeel swap the oats and corn for rye
- Comment on Tips on safely removing CO2 valve from Sanke D keg down tube 2 weeks ago:
I’ve used a crescent wrench to wedge under the lip and then push down on the ball to release pressure (do this outside and with the keg on it’s side unless you like getting sprayed in the face with nasty old stale beer). To remove the spear there is a retaining clip you can try to pry out with a flat screwdriver and a needle nose pliers.
- Comment on Steam Hardware [new Steam Controller, Steam Machine, and VR headset Steam Frame, coming in 2026] 5 weeks ago:
why is this thing not called Steam Engine?
- Comment on Wild yeast kernza saison 2 months ago:
I’m not sure what you’re referring to here?
- Comment on Probably n00b Question - Mead Brewing 2 months ago:
That’s fine. The old advice for racking off the yeast is because that’s what the big professional brewers/winemakers do. The difference being yeast sitting on the bottom of 5 gallons of beer/wine vs yeast sitting on the bottom of 100,000 bbls. The massive weight crushes the yeast and then lets some undesirable flavors into the beverage. At the homebrew scale this just doesn’t happen.
The only thing to be wary of without racking off the yeast is that it’s easy to stir a bunch of the sediment back up if your racking cane moves around during bottling.
- Submitted 2 months ago to homebrewing@sopuli.xyz | 2 comments
- Comment on 3 months ago:
What kind of cherries? Sweet or tart? generally you want tart cherries for beer, just because they have a lot more flavor per cherry. That said, you can still use sweet cherries, but the flavor won’t be as pronounced.
I don’t really have a recipe but some sort of Belgian style Christmas ale with cherries sounds good to me, something on the darker end of the spectrum, maybe similar to a dubbel or quad.
- Comment on Chicha 🇸🇻 3 months ago:
I’ve always heard this drink called Tepache.
My understanding of Chicha is that it is a corn/maize based fermented beverage and the starches in the corn are traditionally converted to sugars by chewing the corn and spitting it out, human saliva contains amylase enzymes which converts the starch. Modern versions of the beverage can be made with malted corn if you don’t wanna drink fermented spit.
- Comment on Tried out a filter the other day... 4 months ago:
ahh, in that case definitely do something to stop the yeast
- Comment on Tried out a filter the other day... 4 months ago:
Yeah, those whole house filters aren’t too uncommon in the homebrewing world, I’ve also seen them stuffed full of hops or whatever and used as a randall. If you’re keeping the keg cold I wouldn’t even both with pasteurization.
- Comment on Tried out a filter the other day... 4 months ago:
next time add some pectinase to the ferment. You can try adding some to this wine now if you want, it works better during primary as the yeast keeps it stirred up in suspension, but it can still work post ferment.
- Comment on I've written a series of blog posts about a "hands-off" self-hosting setup intended for relative beginners. 4 months ago:
I’ve been following your posts to set up some self hosting and it’s been going well so far, thank you!
I have noticed that a lot of the images in the posts don’t seem to be loading (422 errors), it hasn’t been too much of a deal breaker so far but in the section about running tailscale in a container and editing the acls file there’s a couple images that are showing the before and after of this file that aren’t loading for me. Hopefully this is something that isn’t too difficult for you to fix.
Thanks again for these posts, I’ve learned a lot so far and even got jellyfin working on my phone outside my local network using tailscale.
- Comment on Back at it! 4 months ago:
Welcome back to the
hobbyobsession! - Comment on That sounds like a fun thing to do 4 months ago:
So… these people just hang out at the library all day every day?
- Comment on 5 months ago:
Angelic poo vacuums dude
- Comment on Gatormead 🐊 5 months ago:
I feel like I’d rather just try this using table sugar instead of (probably) throwing honey down the drain.
- Comment on Spruce tip beer ('tis the season) 5 months ago:
It’s not illegal in the US for homebrewers, it would be for a commercial brewery (though they can buy vanilla extract which uses alcohol for the extraction and use that with no issues), in reality no one is checking this stuff and there’s probably a lot a commercial brewery can get away with that is technically illegal, just put spruce tips on the label, no one cares/asks how it was extracted.
- Comment on Spruce tip beer ('tis the season) 6 months ago:
The ultimate extraction would likely be achieved with high proof alcohol. Sugar syrup I think would be less effective than with dry sugar as the dry sugar would exert more osmotic pressure on the tips to draw liquid (and thus flavor) out of the tips.
You can also add them to the boil as you would hops.
- Comment on Spruce tip beer ('tis the season) 6 months ago:
I’ve done similar stuff with fresh evergreen cones, pack em in a jar, fill all the gaps in with sugar, wait for the sugar to suck water out of the cones and produce a syrup. No need to set it in the sun either.
Goes great on pancakes, would probably be a fun addition to a beer as well.
- Comment on Scientists in Japan develop plastic that dissolves in seawater within hours 6 months ago:
It dissolves into salt water.
Except it doesn’t dissolve, this is not the term they should be using, you can’t just dry out the water and get the plastic back. It breaks down into other things. I’m pretty sure an ocean full of dissolved plastic would be a way worse ecological disaster than the current microplastic problem…
I’ve seen like 3-4 articles about this now and they all use the term dissolve and it’s pissing me off.
- Comment on Reusing plastic lids/caps 6 months ago:
You can reuse those caps, the tamper proof loop literally only exists for showing if the bottle has been opened previously, it does nothing to help hold the cap on the bottle.
