alzymologist
@alzymologist@sopuli.xyz
- Comment on Vesuvius 5 hours ago:
Those are quite transparent to harmful part of sunlight unfortunately. With light blocking devices, even a metal bell is less environmentally sound than foil - detergent and water to wash it occasionally have more footprint than a few meters of a few micron thick disposable aluminium.
- Comment on A mushroom consistently causing hallucinations of around a dozen of lilliputs 5 hours ago:
I see human faces and figures whenever hallucinating mildly, even from exhaustion. That’s the simplest thing to interpret for our social brains probably.
- Comment on Vesuvius 2 days ago:
Nah, shipping alcohol is a nightmare. I’ve tried that, it could get criminal quickly if you are not extremely careful.
Although, why don’t we all give it another try, together?
- Comment on Vesuvius 2 days ago:
Just a single layer of thinnest foil to stop the light. This beer is quite light and needs this more than most, but I just wrap every fermenter that has any hops traces.
I estimated the real ecological costs at some point and it seems that they are near zero, even recycling the foil would make things worse, unless I just burn it for hydrogen. I do sometimes.
- Comment on Vesuvius 5 days ago:
Sure, but sufficiently low temperature would harm the phenolic profile madness, not something I’d do at home.
If I had an industrial fermenter, I’d probably try installing a sonicator head near the exhaust pipe orifice on the inside, coupled with gas phase, and just pop the bubbles. Like they do in waste fermenters sometimes.
I’m advocating against 100+L fermentations in general, that’s where industrial moves start to infringe on artistic part imo. Besides, local population has severe drinking problem and overcompensate, whenever I share a bottle with someone, they sometimes don’t touch it for months - I could start homebrewing daily and make more than my village can drink.
I keep returning to idea of having super local brew houses, brewpubs, but local food place owners don’t want to mess with it. National anti-drinking laws force people to drink pissbeer and cheap spirits.
- Submitted 1 week ago to homebrewing@sopuli.xyz | 9 comments
- 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:
Nope! Just did it a few days ago with a setup mentioned in another comment here.
- Comment on Cory Doctorow proposes how to break free from US digital domination 2 weeks ago:
Well it’s not like there is whole lot of stuff shipped from US to EU. The trick is, digital services sure would not be tarrifed (and if they are, users would still have no choice but to pay).
- 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:
Hey welcome to the club!
Cover the bottle with something, light spoils the hops flavor even in dark brews and dark rooms. Kitchen foil should be more than enough.
This setup is surprisingly enough for almost everything one might need, if you are creative. Get a hydrometer early on though if you haven’t, it’s really a helpful tool.
I find induction heaters really nice to use, after using a gas burner for years, I’ve got a few induction ones and don’t plan to go back (one is outdoors, industrial unit mounted on a wooden rack). They are often pricy, but my 1200W unit was 50 Eur at most popular local supermarket and managed to boil quite some batches (industrial one was 10x that, it’s a beast I needed for other purposes).
If you keep evaporating a lot indoors, especially in colder weather, you’ll have condensation and might end up with mold and construction materials degradation, unless you set up proper exhaust really close to the boiler (make sure it draws well and whatever gets condensed in the line goes somewhere). Well, problems might start after several years of intense brewing probably, so don’t get too stressed about this.
- Comment on Cory Doctorow proposes how to break free from US digital domination 2 weeks ago:
Yeah, he’s been doing this stuff since I first read about him in 2010 or so; yet now, thanks to Trump lol, things look differently.
- Submitted 2 weeks ago to technology@lemmy.world | 75 comments
- Comment on Shout out to the NYE shift at all the Emergency Departments around the world. 3 weeks ago:
Hey, are these on bandcamp?
- Comment on Toward a Grand Unified Theory of Snowflakes | Quanta Magazine 3 weeks ago:
damn I saw this content in 2007 in “scientific american”
That dude has an awesome hobby.
And I drank beer with that Natelson later. Memories of old times, different world.
- Comment on Is it mold? (More pics in body) 4 weeks ago:
Sanitation? Username checks out lol.
- Comment on Is it mold? (More pics in body) 4 weeks ago:
Funny thing is, apparently, yeast can metabolize fat - according to Dr. White, they can use available fat instead of synthesizing their own using oxygen on growth stage to build new cell walls. It’s not a lot of fat they need though, but quite measurable amount, and only on exponential growth.
- Comment on Is it mold? (More pics in body) 4 weeks ago:
Looks like chunks of berries, not like mold. How did you rack exactly?
Sniffing it is your best analysis available. Just scoop some and sniff, if you don’t like it, you won’t like the rest!
- Comment on Feeling brave: made a blueberry stout 1 month ago:
And what is total volume?
We had 200g/L of blueberries in mead (which is quite clean) and that was OK, but with hops and all this amount might be lost.
We’ve made belgian style witbier with bilberries from forest recently. Those are still maturing, will post about them later. It was about 150g/L, which was quite balanced against witbier.
- Comment on PhD student or imperial harem? Same thing, I guess. 1 month ago:
With or without publications, they are concubines. They get raped, and that’s the best things that happens to them.
In the west, we don’t have fancy harems, so they are just whores.
- Comment on Chemistry lab safety: gloves or no gloves 1 month ago:
Nah, you should never wear gloves blindly, but fit them to type of hazards. There are published tables, preferably, use ones from your safety authority and ones from glove manufacturer. Misusing gloves is indeed a serious violation of safety codes and a hazard.
There is also anti-industrial common sense stance, but you wouldn’t be asking this question if you respected that.
- Comment on DIY Retained Heat Stockpots for efficient slow cooking? 2 months ago:
We’ve made shitty dewars by packing vermiculite flakes scavenged from shipping containers (many retailers might have a box filled with these) between two jars and sealing the gaps with epoxy. They might degas though, but that’s manageable.
In the end though, well designed oldschool baking oven beats this in everything except footprint.
Also saw someone using just single overheated iron pot on gas stove as tandoor.
- Comment on "butter" beer 2 months ago:
lol came here to write this. No-brainer, really, you could have all the butterness in the world easily by being naughty!
- Comment on A few photos from yesterday's brew up (beer) 2 months ago:
I’d recommend dissolving the salts in water before it is added to mixture, otherwise it may not dissolve completely over mashing time and might be not homogeneously distributed.
- Comment on Self hosting Sunday! What's up, selfhosters?s 2 months ago:
Certbot complained about invalid files structure… after 18 successful updates over the years. Seriously, those guys should put a bit more care into updating stuff. Of course, the fix was trivial.
- Comment on All the fruits so far. 2 months ago:
Make melomels!
- Comment on Where should I start? Absolute newb with a kit 3 months ago:
If you have a brewer supply locally, totally just invade them. The job is usually quite boring, they LOVE initiating neophytes.
- Comment on Are portobello mushrooms cancerous? 3 months ago:
There might have been some context where he stated that? I haven’t seen this in his works, not that I’m sure I’ve seen all of them.
- Comment on Where should I start? Absolute newb with a kit 3 months ago:
Another way that prevents bottles from exploding is corking with wine corks slightly slices across to hold a thick thread that wraps around the neck to hold the cork against pressure. It’s quite weak seal that should pop before the glass.
My friend once had some bottles of sparkling hard cider bottled like that (naturally explosive), left for a trip in winter (Texas), temperature went below freezing, so his landlord (old redneck lady with confederate flags and deer skulls on her house) went into his place and turned on gas stove. Sure she forgot to turn it off when weather normalized to regular +10C, so when he came back, it was hot sauna with apple flavor, but no broken glass at least!
- Comment on Where should I start? Absolute newb with a kit 3 months ago:
Actually, I remember how I started: I’ve got a kit and waited for a while with it. Then dumped all of it and just bought fullgrain ingredients, no regrets at all. Starting with a kit seems like harder path with less sure result from my current experience. Maybe it’s a way you should consider too?
- Comment on Where should I start? Absolute newb with a kit 3 months ago:
On top of what other said, there is a trick to plum: they usually ferment quite nicely (I recommend Lalvin RC212 yeast) but the trick is to bottle condition them for 5 years minimum. It is absolutely worth it.
Don’t go for lambics though, they are tricky and until you understand exactly why, I don’t recommend it. They are totally not newbie stuff. But aim for plum christmas ale, that’s very easy and just in time to try!
- Comment on 3 months 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
