SpiderShoeCult

@SpiderShoeCult@sopuli.xyz

• ⁨Comment⁩ on ⁨How can you explain a smell you've never smelled before?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  depending on your and your target’s degree of synaesthesia, you could try associating shapes and/or colours with smells. won’t work for everyone though, and some might look at you strangely.

  for instance, chlorine, smells a bit concave and brownish-white, whereas ammonia smells like a highlighter-green (the darker kind) arrowhead.

  then there’s the question of whether we all smell things in the same way (even without the synaesthesia)

• ⁨Comment⁩ on ⁨What are you brewing?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  nice. did you add anything to them or just straight up water and yeast?

• ⁨Comment⁩ on ⁨What are you brewing?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Damn it, now I want a shoggoth beer. Eldricht flavours beyond your tongue’s comprehension!

• ⁨Comment⁩ on ⁨What are you brewing?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Not sure about the how, but it appears that in Germany they make some sort of spirit out of them. So they can be fermented at least.

  If you usually ferment beer I’d try and substitute some (boiled or baked and mashed) for part of the grain. Just remember that they’re like 18% carbs or so, so you’ll need quite a lot. And don’t forget the rice hulls, to prevent a stuck mash.

  Wikipedia also says that when they’re stored, inulin converts into fructose, so if you have some lying around from last season maybe try those first.

• What are you brewing?
  Submitted ⁨⁨2⁩ ⁨months⁩ ago⁩ to ⁨homebrewing@sopuli.xyz⁩ | ⁨19⁩ ⁨comments⁩
• ⁨Comment⁩ on ⁨Mead - what type of bottles⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  TIL, thanks!

  Never considered the perspective of actual things growing on/in the corks. Sort of always assumed that, being some type of wood, as long as it’s stored properly (like not in a damp cellar), things growing wouldn’t be that big of a deal, but the issue that remains would be transfer of spoilage microorganisms on the surface.

• ⁨Comment⁩ on ⁨Mead - what type of bottles⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Just curious about the corking process. Only from hearsay I know cork had to be steamed before use. Is that the case and, if so, why the need for sterility when repackaging the stoppers? They can just be sterilized via steaming pre-use.

• ⁨Comment⁩ on ⁨What is it about pineapple juice that's so foamy?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Fair enough, there goes the enzyme theory then. So then probably just what’s in it.

• ⁨Comment⁩ on ⁨What is it about pineapple juice that's so foamy?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Did you use raw pineapple juice or was it heat treated in some way? Raw juice would contain some enzymes that break down proteins and the resultant fragments could increase foaming. Just a random thought though, I’d be curious if cooking it reduces the effect.

  Only used pineapple myself as freshly juiced, a tiny bit for bottling kombucha, instead of sugar for carbonation.

  Otherwise, could be the fruit contains some unfermentable poly-sugars that increase foaming.

• ⁨Comment⁩ on ⁨Something has gone awry⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  also happens with strawberry mead, for some reason

• ⁨Comment⁩ on ⁨What are you brewing?⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  Guinness isn’t (or didn’t use to be - not sure now tbf). They used isinglass - fish bladder - to clarify the brew.

• ⁨Comment⁩ on ⁨So…. What’s the worst idea you went through with?⁩ ⁨⁨6⁩ ⁨months⁩ ago⁩:

  In retrospect, I should have saved it, but it was my second beer ever and went for an overly complex recipe also. Knowing what I know now, it would have probably aged nicely.

  I’ve discovered boiling is not fully necessary to get a good brew and that heather tips make it awesome. I’ve just added maybe 1-2 handfuls now to the mash. Next autumn I plan to go nuts on collecting the thing and will try to fit maybe half a kilo in there, see how it comes out.

  Honorable mention to red yeast rice, I have this notion of doing a rice mash for maybe a week with it and then plopping that into a raw ale mash to get enzymes and flavour of red yeast rice wine in a beer, as I’ve noticed the its enzymes also work up to 70ish Celsius.

• ⁨Comment⁩ on ⁨What are you brewing?⁩ ⁨⁨6⁩ ⁨months⁩ ago⁩:

  Did a raw ale with heather tips foraged from the forest that turned out pretty good.

  And now fermenting a raw pumpkin ale. Added around 3 kg pumpkin mash to the mash. A bit difficult to work with and had an OG of around 1.055, bit on the low end there. Fingers crossed it’ll be drinkable. Assuming it’s going to come in at session strength.

• ⁨Comment⁩ on ⁨So…. What’s the worst idea you went through with?⁩ ⁨⁨6⁩ ⁨months⁩ ago⁩:

  Loving the goblin fermentation vibes you re giving off there. Never stop.

  Mostly beer brewere here, so dumb things I’ve done were mostly process related. Fermenting beer with unsanitized wood chips - turned sour. Adding too much rye or pumpkin - took me 12 hours to get the damn thing made - stuck mash.

  Fermentation wise, not brewing, messed around with some koji with varying degrees of success.

  If you’re doing things like spam alcohol, have you also considered miso as an ingredient?

• ⁨Comment⁩ on ⁨⁩ ⁨⁨6⁩ ⁨months⁩ ago⁩:

  that link returns a 404 error for me

  taking this opportunity to not double post and comment on your post as well

  don’t remember where I heard this from, was a long time ago (perhaps during some sort of botany class or another) but hop compounds should exhibit some surface tension action (like what soap does to water), so that might be the explanation for the foam

  christmas-y cider sounds awesome. what spices did you end up adding?