cross-posted from: https://sopuli.xyz/post/17858876

I found both dark and light rye bread at the store but it was the factory-made kind. I definitely made mistakes with both batches including adding way too much bread to the light kvass.the bottles need a day to carbonate then we shall see how well they turned out. Not that I have any reference for the flavor.

Hey fermenters. So, I recently started a batch of pickles (the salt water and dill+ kind - lactofermented? Right?), and I transferred them to the fridge too early, before they were pickled enough. Can I just take them out of the fridge (a few days later) and let them get back to room temperature and keep doing their thing? Or is that a recipe for spoilage? Or would it just not keep fermenting?

I guess I have nothing to lose so I might as well try but I was wondering if y’all had thoughts about my chances of success.

Thanks!

Hey everyone! I got some chard at the farmers market and wanted to get something out of the stems. The flavorings include garlic, parsley, cilantro, coriander seeds, "pickling spices" from a spice shop I go to, and pepper in a 3% brine. I'm really excited! I'll probably add it to various kinds of rice bowls, and things that need some umami.

Bought the wrong type, I only eat the wholegrain version. Could I make a cous cous sake?

This is my first attempt at roasting malts.

Buying crushed malts from the homebrew store is too expensive so I bought big ass 25 kg bag of pale malt and a cheap mill (well I say cheap, hopefully I can make this work out in my favor). Which means I have everything I need for a very simple, all grain, pale ale. But one of my favorite beers is a dark ale, which needs more than just pale malt, water, and hops. So working from one of Palmers simple recipes for dark ale I need some pale and roasted malt. Which is where this post comes in.

I have based what I've done after this explanation of roasted malts and a combination of a post by brewcabin and Palmers guide to roasting malts.

I spread pale malt out over a baking tray, just enough so you co

Sorry for the break everyone, it's been a hectic couple of months. Here we go, fermenting cider.

This is another easy one, I would be surprised if you don't already have everything you need around the house!

Ingredients / tools:

1. Preservative free juice
2. Yeast
3. A cup

One bottle preservative free apple juice (other juices can be used, like grape, pear, berries &c. but you want to stay away from stone fruit (possible but weird tasting) and anything too acidic like pineapple or orange juice). I'm using UHT which ensures there's no other microbes, fresh is great too, just keep in mind there's living guys in there so you may get some interesting flavors!

Yeast. (Bakers yeast is fine, it just wont flocculate as well. Have a look at Lars' Does bread yeast exist post on the subject. If you have access to a homebrew shop I'd recommend going for some cider / champagne or an ale yeast.

Meth

Intro:

Not sure if anyone is interested, but I brewed a raw ale based on Terje's process (larsblog)

Well, I tried to. The main issues were that I don't have access to Terje's Hornindal kveik, so I used WL Opshaug kviek. I also don't have access to juniper branches (and I didn't add bitterness because I didn't want to boil a hop tea inside around my cats; one of whom is 21).

Method:

Pilsner (4 kg) was mashed BIAB at ~75 C for two hours with about 10 L strike and half a lemon for acidity ( I figure the juniper infusion decreases the pH a bit, not having a pH metre, the half lemon was a guess). 24 g of Cascade was added at the end of the mash, 60 C, as a microbe inhibitor (some flavor remained).

The wort was made up to 15 L and OG was approximately 1.058 (1.045 at 50 C). The kveik was pitched at ~30 C and unfortunately (as it's winter here) made it down to 20 C over the next day. It was left to ferment for 3 days (20 C, FG 1.035)

Hi all,

If this post accumulates interest I was thinking of making a post once a week with instructions on a ferment that we can all do together.

Starting out week one, a nice and simple ferment with ingredients you most likely have in the fridge; Fermented carrots. It sounds bland, but fermented foods have a taste that can not be replicated by mass production.

Materials

1. Knife
2. Scales
3. Jar

Ingredients

1. Carrots
2. Water (either filtered or boiled and allowed to cool. This is done to remove the chlorine in the water that would otherwise inhibit the microbes on the carrots from thriving)
3. Salt (preferably pure rock / sea salt, without iodine or anticaking agent)
4. Garlic (or peppercorns, juniper berries, mustard seeds, anything you like the look of. If cautious, submerge spice in boiling water for 1 minute to kill any microbes on the spice)

Method

1. Wash your hands, knife, cutting surface, and jar.
2. Rinse your carrots.
3. Slice the carrots length ways,

Resources for brewing beer

howtobrew.com is my favorite instructional and what I used to start brewing. Can't recommend it enough. On the privacy side; no trackers, also no https.