baconeater
@baconeater@lemm.ee
- Comment on A label I made for a 5 year old Mead with Lapsang Souchong tea and maple syrup 8 months ago:
So black teas are a very common thing to add to meads as they contribute tannins which can help with mouthfeel and balancing acidity of the final beverage. This tea in particular (Lapsang Souchong) is a smoked tea and so as well as adding tannins to the mead, also contributes as wonderful smokey flavour. My inspiration for this mead several years ago was to make something that had a similar flavour profile to a nice peated scotch. The maple syrup was allowed to fully ferment out to leave just a subtle woody-ness and it works in conjunction with the tea and oak spirals I aged the mead on to provide a pseudo-barrel aged taste to the final product.
- Submitted 8 months ago to homebrewing@sopuli.xyz | 4 comments
- Comment on what kinds of acids do you use for ph adjustments? 9 months ago:
I usually use 88% Lactic Acid. As a second choice I would pick Phosphoric Acid (usually comes as 10%). If you can find a stronger phosphoric acid then it’s probably the better choice as I think it has a lower taste threshold than lactic but it’s really fairly negligible between the 2. Citric acid has an extremely noticeable taste (think sour candy like warheads) and carbonic acid is a weak acid which is usually found in beer as the result of dissolved CO2.
- Comment on Crazy Idea: Degassing wine using vibration plate 10 months ago:
I’ve seen people degas wine in a glass carboy using VacuVin style pumps before so I’m sure you could Jerry-rig something up for a bucket.
- Comment on anyone tried sweet potato beer? 11 months ago:
Yes. You can mash (as in enzymatically convert starches to sugars, not as in mashed-potatoes) any gourd (think pumpkin, squash, potatoes, sweet potatoes). They tend not to add too much noticeable flavor to a beer (just a general earthiness and some color contribution) so it’s often recommended to oven roast them a little first to get some caramelization. Here is a recipe that uses sweet potatoes.
- A short and shoddy label I threw together for my Oat-wine that I'll be pouring this Saturday @ Brewminaries present: Cornucopiaibb.co ↗Submitted 1 year ago to homebrewing@sopuli.xyz | 1 comment
- Comment on I brewed a crazy Oatwine for my Homebrew Club's annual fundraising event coming up October 14th in Brooklyn, NY. Come and try it (and many other beers brewed by some of NYC's best homebrewers!) 1 year ago:
So I have previously posted about the two (!) brewdays I had for my entry (a 10+% A.B.V. Oat-Wine) to my Homebrew Club’s annual fundraising event, Brewminaries Present: Cornucopia. Batch 1 accidentally shot up to 89°F overnight but instead of just dumping it, I decided to let it ride to see if it was salvageable and brewed again (batch 2) with a different yeast and an insulated jacket I could add ice packs to. Well batch 1 was still tasting super hot a few weeks into “conditioning” so I decided to throw in a pack of Omega Yeast Brett Blend 3 and just see what happened whilst I added some Biofine to batch 2 and let it cold condition in the keg. The event is still a few weeks away so hopefully batch 1 develops some funk before then and I can serve it alongside batch 2 which I’m actually happy with how it turned out. Regardless, If you are around in NYC on October 14th and want to try this beer (and many many more) come buy tickets to the event!
- I brewed a crazy Oatwine for my Homebrew Club's annual fundraising event coming up October 14th in Brooklyn, NY. Come and try it (and many other beers brewed by some of NYC's best homebrewers!)brewminaries.ticketspice.com ↗Submitted 1 year ago to homebrewing@sopuli.xyz | 2 comments
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
I’ll make another post in the community for more visibility, but here is the ticket link for the event. It’s going to be on Saturday, October 14th from 1-5PM at the Brooklyn Navy Yard Building 77.
- Comment on Regular posters, which communities are you currently focusing on? 1 year ago:
!homebrewing@sopuli.xyz is probably the community I’m most active in. It’s a welcoming community for anyone who brews their own alcohol (mainly beer focused I would say but some people have made mead and other wines).
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
I mean you could remove the dip tube but then you are opening up the beer to oxygen and potential contamination. Blasting gas through the liquid post can help clear clogs without opening up the keg. You can check for leaks by spraying the posts and the lid with either starsan or just soapy water.
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
Hmm. I would personally try blasting some CO~2~ through the liquid post to clear out any blockages.
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
You basically don’t need any real pressure in order to force liquid out of the keg it’s just that if the pressure in the headspace is lower than the equilibrium pressure of the carbonation, then gas will come out of solution in the beer as it pours and it will go flat. If you pull the manual pressure relief and hear gas escaping then the beer should absolutely pour which again seems to suggest that something on the liquid side is clogged. Did you dry hop the beer in the keg?
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
Yeah that sounds a lot like a clogged dip tube or poppet. My bet is on the poppet. You can clear a blockage fairly easily (at the downside of stirring up all the trub at the bottom of the keg) by switching the quick disconnects on your gas line to be liquid quick connects and blasting some CO2 down the liquid dip tube.
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
To get the poppets out just takes a bit of force. I usually use a screwdriver from on top to direct the force and hit it gently with a mallet. The poppet comes right out.
Out of interest what temperature is the beer at? Also is this keg the only one you have trouble with? i.e. are you able to carb other beers fine in a different keg?
Regardless, changing the keg posts will probably do the trick.
- Comment on Does anyone have experience with these posts in corny kegs? 1 year ago:
I have fixed up several different kinds of kegs over the years and whilst I can’t say for certain I have seen these posts (need more pictures to better ascertain) I would be surprised if they are limiting the flow of CO2 into the keg. I do find that sometimes these kinds of post poppets (where they are held in place in the keg post by 3 feet) can be stiffer than the universal kind (which comprise of just the poppet and a spring and aren’t held in place by anything) which can require some more fiddly placement of the quick disconnects. A cheaper fix for the posts would be to swap out the poppets for the universal kind (which retail around $2 USD as opposed to new posts which are more in the $15-$20 range USD).
When you say you have tried everything else, can you describe your carbonating process and the things you have tried?
- Submitted 1 year ago to homebrewing@sopuli.xyz | 1 comment
- Comment on New rules for bots on lemm.ee & Lemmy programming stream 1 year ago:
I’m of mixed opinion about this. I only subscribe to one bot-led community (!comics@lemmit.online) and whilst I hate that every comic is just reposted from Reddit by the bot and so has no comments or discussion, it seems that no comic creators are posting to Lemmy yet and so I would rather still be able to see the content they are creating than miss it entirely. I understand that both the community and the bot are hosted on lemmit.online so they won’t be affected by the bot policy of lemm.ee but it still speaks to the problem of lack of content posted to Lemmy in general (at least in certain communities).
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
If you enjoy podcasts, the single bottle brewer (Toby) talks about making them here.
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
Any kind of oats are allowed. I have access to Malted oats, Flaked oats and Golden Naked Oats and I’m planning on using all 3.
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
It would have to be 100% oats to be truly gluten free and that seems tricky. I do know a guy who did a series of experiments with 100% oat beers a few years ago (he was making single bottle batches of beer) so maybe I’ll pick his brain for advice.
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
So the details of the event haven’t been completely finalized yet but barring any unexpected issues it is going to be on October 14th at Building 77 in the Brooklyn Navy Yard.
As for the homebrew shop, I manage Bitter & Esters! Come check us out!
- Comment on Any weird and wacky ideas for Brewing with oats? 1 year ago:
I actually just made an oatmeal stout with Cacao nibs and Toasted Coconut! See here!
- Submitted 1 year ago to homebrewing@sopuli.xyz | 19 comments
- Comment on AMC Theatres Drops Variable Pricing Plan That Charged More for Better Seats 1 year ago:
The skeptic in me just reads this as “all seats will now be at the higher price”
- Comment on “Lemmy’s Lemongrass Lavender Mead” 1 year ago:
Copying the recipe here (I edited the formatting slightly for ease of reading)
Sure, I’d be happy to provide you with a unique mead recipe. Let’s call it “Lemmy’s Lemongrass Lavender Mead”. Here’s what you would need:
Ingredients:
- 3.5 kg of Wildflower honey (or your preferred variety)
- 10 L of Spring Water (you may need a little more or less depending on evaporation)
- 5 Lemongrass stalks
- 75 g of Culinary Lavender
- 1.5 kg of White Grapes
- 2.5 g of Wine Yeast (specifically for whites, if possible)
- 3 g of Yeast Nutrient
Recipe:
- First, chop the lemongrass into 2.5 cm pieces and break the grapes open a bit to expose the juice. Set these aside.
- In a large pot, bring about half of the water to a simmer, then slowly mix in your honey. Stir until it’s fully dissolved.
- Once the honey is dissolved, add in the lemongrass, lavender, and grapes.
- Let this mixture simmer for about 30-45 minutes. This process is called “must preparation”. Be sure to skim off any foam or impurities that rise to the top.
- While this is simmering, rehydrate your wine yeast according to the packet instructions.
- After the simmering time, strain the must into a fermenter, removing the lavender, lemongrass, and grapes. Add the rest of the water.
- Once the must is room temperature or below (no hotter than 25°C), pitch your rehydrated yeast into the fermenter and add your yeast nutrient.
- Seal your fermenter with an airlock, and let it ferment at a consistent, cool temperature (around 18°C to 20°C) for 2-4 weeks, or until fermentation is complete.
- After fermentation is complete, transfer (rack) the mead to a secondary container where it will age. Make certain you leave the sediment (called “lees”) behind.
- Let the mead age for at least 3-6 months. The longer, the better.
- When you’re satisfied with the aging, bottle the mead and seal it with a cork or cap.
Please remember that brewing alcohol at home has legal restrictions depending on your locality, and one should adhere to these rules. Also, make sure to maintain hygiene throughout the process. Enjoy your mead-brewing journey!
- Comment on Show off your product with a picture 1 year ago:
I might have discovered the cause.
The FAQs on catbox.moe have this to say:
Connectivity Issues Why can’t I access Catbox/access files on Catbox (files.catbox.moe)? Good question! It turns out certain governments in the world hate freedom of information, don’t have net neutrality, don’t see online service providers as legally exempt entities, or a combination of the three!
You will have issues accessing Catbox/files on Catbox if you are connecting from the following countries or providers:
Australia
Why? - The Australian government had a heart attack after the Christchurch shooting, and decided that Catbox was a terrorist propaganda spreading website, and has instructed multiple Australian ISPs to implement DNS blocks of Catbox’s domains. How to resolve? - Changing your DNS servers to a public server (i.e. 8.8.8.8, 76.76.2.0, or 208.67.222.222) or utilizing DoH should mitigate this problem.
Ireland/UK
Why? - Unfortunately the love of footy has overtaken the sensibilites of the British and Irish governments, and they have decided to implement an IP level block on Catbox’s primary IP address, due to clips of games being uploaded to Catbox… How to resolve? - You will need to utilize a VPN in order to evade this traffic hijack.
Iran
Why? - Unknown, but I’m sure you can probably make some pretty accurate guesses. How to resolve? - You will need to use a VPN to bypass the IP-level block.
Afghanistan
Why? - Unknown, but I’m sure you can probably make some pretty accurate guesses. How to resolve? - You will need to use a VPN to bypass the IP-level block.
Comcast/Comcast Business
Why? - Comcast Business’ “SecurityEdge” hijacking attack intecepts traffic going towards Catbox. Residential customers are blocked by “xFi Advanced Security” I have been unable to determine if this is a DNS level block, or an IP level block. How to resolve? - Comcast Residential: Disable the “xFi Advanced Security” hijack on your router. Comcast Business: Disable the “SecurityEdge” hijack on your account. See here.
Quad9
Why? - Quad9 actually pulls an aggregate list of URL blacklists and uses them for their filtered DNS service. Catbox is frequently added to no-name blacklists for various reasons. How to resolve? - Use Quad9’s alternative DNS server 9.9.9.10, or switch to another public DNS server.
- Comment on Show off your product with a picture 1 year ago:
Out of interest, can you view the images when they aren’t embedded here? Mead 3 ways
- Comment on Show off your product with a picture 1 year ago:
Hmm. The pictures are hosted on catbox.moe and should just be embedded here. I’m still trying to find a better image hosting service because most Lemmy instances only allow images up to 100kb.
- Comment on Show off your product with a picture 1 year ago:
1 mead 3 ways, plain, ginger/lemon, and blackberry Here is 1 of the first meads I ever made, split 3 ways. 1 is a traditional, 2 has blackberry, and 3 has ginger/lemon. Very happy how this batch came out but alas it is long gone.
Westvleteren 12 Clone This is a Westvleteren 12 Clone I made with yeast harvested and propagated from the real Westvleteren 12. It’s been bottle conditioning for around 6 months now and it’s just starting to develop the complexity I’m looking for.
