alzymologist
@alzymologist@sopuli.xyz
- Comment on 5 hours ago:
Refractometers start to be really off once you have fruit juice and ongoing fermentation. I use mine only to see if reading is changing over time, absolute value is easily off by 20-30 g/L
- Comment on 7 hours ago:
Nice setup!
My neighbour just got too large grapes crop this year and I took some (about a month ago). Juiced them (never tried this before), the juice was 1040, bumped it with honey to 1120 or so, pitched mead yeast, thus now I’m running a similar experiment!
- Comment on World's most sensitive table-top experiment sets new limits on very high-frequency gravitational waves 2 days ago:
Didn’t know it has any effect now! Thank you!
As for content, I guess our knowledge groups strayed too far apart, which is totally fine. I still would think that if people posting these links added a few words of their own that would be awesome.
- Comment on World's most sensitive table-top experiment sets new limits on very high-frequency gravitational waves 2 days ago:
What is reader mode and how do I turn it on for these websites? I got so many invites into some scammy mmorpg websites and dating apps like I haven’t seen in last month.
- Comment on World's most sensitive table-top experiment sets new limits on very high-frequency gravitational waves 2 days ago:
this particular “popular” write-up of research is exquisitely long and non-informative, hardly a piece of information in many screens long article filled with ads. Maybe this place deserves original research links with a few poster’s comments?
- Comment on Test Batch Setup with Wet Hops 6 days ago:
Those beautoful cones! I wish I got some, but my vines did not flower this year at all.
Is that sous videt device? How simple is it to clean actually?
- Comment on two sides 1 week ago:
Baroque cycle is quite a book about that.
- Comment on two sides 1 week ago:
That’s intellectual property, copying is no theft when credit is given, and sure he did give all the due credit to God and them some more.
- Comment on two sides 1 week ago:
Actually it’s the other way round: mostly nigredo in alchemy, as it’s by far largest part, and in physics he literally invented the rainbow.
- Comment on Rock crushers 1 week ago:
Well…
Finnish word for bolete is kivitatti - “rock mushroom”
Russian word for this group of similarly looking boletes is “моховик” (“moss thing”)
Which particular variety is this I am not sure, I understand they mix with each other somewhat, but probably Samettitatti which translates pretty much same as Russian word for the whole group.
- Comment on Cool Project? 1 week ago:
I’ve been watching this project for like 10 years now probably. Keep returning there for blueprints of something relevant, but it’s either too immature or something that does not fit my setup. I think they are too unified and their scope is unrealistically broad for the group, while contributing remotely is not realistic. Their house would not work in my climate, their tractor is worse than random assembly from junk you can randomly find. Their aluminium electroliser is soft sci fi.
But it is certainly cool project.
I just think we need more specialised open hw projects and keep exchanging links to them.
- Comment on Rock crushers 1 week ago:
They just grow from some 2by old crack probably, still look awesome.
- Submitted 1 week ago to mycology@mander.xyz | 4 comments
- Comment on Pseudohyndnum gelatinosum 1 week ago:
Any advice on setting up home barcoding setup? Been thinking about it for a while and will hopefully have some time to mess with it soon.
- Comment on Probably n00b Question - Mead Brewing 1 week ago:
Right, “professionals” care about autolisis, they filter the stuff afterwards anyway or sell musty immature stuff. Neither is cool for mead - but waiting is not cool for business.
- Comment on Probably n00b Question - Mead Brewing 1 week ago:
I don’t rack clear mead. It settles perfectly after a year or so, wait till laser beam goes through without any scattering, don’t agitate the bottle and give it time, mead really gets better on the long run.
Also, the more yeast you have, better is precipitation. Any rush makes imperfectly clear mead that would seem clear but would just settle in bottle later. This is a bad shortcut, don’t rake it.
- Comment on Raspberry witbier 1 week ago:
There is no chance anything would survive with fresh vigorous yeast and at high alcohol levels/low oxygen on secondary. I used to sanitize berries in my first attempts, but later found it to be unnecessary. I even boiled my first mead!
Sometimes I freeze berries though, but only to save them till beer is ready, or to promote conversion in cranberries or rowan.
- Comment on Raspberry witbier 1 week ago:
Yes, it was fermented for a week or two before addition of berries, and about same time again on secondary. I do not use kegs at all, those are just glass jars with locks. Most simple gear. This gorgeous foam comes from just a bit of sugar priming on bottling.
Putting berries in primary is imo not very good approach: mostly because most of the flavor would bubble away, but also because there is somewhat higher contamination chance.
- Submitted 1 week ago to homebrewing@sopuli.xyz | 6 comments
- Comment on Whizzing up some Centennial Incognito 2 weeks ago:
some of the compounds we like best in hops are not water soluble and depend on the alcohol to pull them out of the dry hopping. I wonder if this product changes that calculus
Even if they are extracted into this fluid (for example, with polyalcohols, maybe just sugars), they still might crash on “fermentation” of nonalcoholic beer, whatever process is used. Maybe if these are strictly nonfermentable polyalcohols and at the same time highly soluble in various conditions (maybe even at 0C fermentation, as one of possible production ways), this might work indeed.
- Comment on Whizzing up some Centennial Incognito 2 weeks ago:
Looks like totally industrial process oriented stuff. Extracting all the relevant components from hops in an adequate ratio is no simple task, and end user loses the ability to alter this step. Not that many of us take super careful attention to it, but then does the manufacturer of this fluid?
I can see from your experience that manufacturers claim about easy solubility is either exaggerated or misleading. Footprint considerations are also somewhat weird, there is a huge plastic tank compared to thin vacuum wrap for typical products, and waste on technologically adequate extraction is usually enormous.
And my biggest question is - what is the carrier material? Surely pure alpha acid would have to be admitted with a pipet, even if it was shippable like that. So what is that solvent? Looks like malt extract.
I guess storage time should be lower than with pellets or frozen cones. I don’t see anyone brewing less than a few cubic meters a month using it realistically. But it’s awesome to know someone is trying to walk this path. I’m curious how it will end, please post the result!
- Comment on Oktoberfest! 2 weeks ago:
It’s something similar to smell of tarragon infused water, but more complex and powerful. But without tasting I can’t really comprehend it.
- Comment on Oktoberfest! 2 weeks ago:
I dropped some artemisia into meed and after a year oh the smell is otherworldly. I’m waiting for bottling day eagerly.
- Comment on Oktoberfest! 2 weeks ago:
Direct buy grain from farmers. They often dump and compost the stuff, seriously, while children in Africa, you know, but shipping is often more expensive and processers have minimum amounts, farming is no charity (it really is, at prices we pay for food). You can get super easy and ethical deals. And they’ll tell you what they did, if you are friendly enough, I guess. They also might even malt it themselves, lots of folks do it anyway for various reasons (moonshine).
Hops are hard though. Like all spice, they are either premium quality, or useless. And demand is higher than supply globally. But I’m pretty sure there are local substitutes everywhere, it might deviate from what we call beer, but what the heck why not?
- Comment on Oktoberfest! 2 weeks ago:
Absolutely, it is very hard to miss. And it is easier than infusion the way people do it usually, just takes way more (passive) time. Equipment-wise, having nothing is default too, which is nice.
- Comment on Oktoberfest! 2 weeks ago:
Oh, I looked up what we did last year and…
It’s triple decoction lager actually!
2.5 kg Pale Ale (Simpsons) 2.0 kg Munich Malt (Ireks) 0.5 kg Crystal Oak (Ireks)
Then the sequence:
30 L kettle, no external heating for whole volume. Mash-in 35C water. After 20 min, take 1/3 portion, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min. Take 1/3 portions, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min. Take liquid, boil 45 min, return.
Then sparging.
Boil for 1h, Perle hops (6 AA%), 29 g at start, Tettnanger hops (2.4 AA%), 24 g at -15 min
LAG101 yeast (German lager strain, captured in expedition to Bayern), fermented at 10±2 C (non-heated building part with a tiny 200W heater) for about 3 weeks, then diacetyl rest at RT for about a week (feeling lazy), then bottled with light sugar priming, and into a fridge.
OG 1069 FG 1012
Profile is what we could expect from an Oktoberfest, malty body, mildly bitter with pronounced hops aroma.
I must say, it was totally worth it (and done with simplest kitchen tools and a bottle of some veterinarian drug containing iodine). With lager profile as blank canvas, this process is pretty much a show-off of what people should be really doing to make them lagers interesting.
- Comment on Oktoberfest! 2 weeks ago:
It gets better! That’s why they call it lager.
Ales get better with years passing too though.
- Comment on Oktoberfest! 2 weeks ago:
That’s why I was calling it Märzenfest half year ago. Apparently, or at least the books say so, they were brewing this all winter, for same reasons I do this. But sure, the later brews were probably the ones that mostly survived the thrist period.
- Submitted 2 weeks ago to homebrewing@sopuli.xyz | 18 comments
- Comment on I am interested in mushroom/fungi local names 3 weeks ago:
Good point!
Anyway, Armillaria mellea that is all over the place right now is Keltamesisieni in Finnish (“yellow nectar mushroom”) and опёнок осенний in Russian (“autumn stump-thing”).
