post your brews. ask about brews. hops are for trannies.previous thread: >>2867914
>>2887532I make ginger bug sodas, does that count as homebrewing?
>>2887532How do I make unlimited honey mead for retards? Is it worth it? Honey is expensive.
>>2887532Nice methanol poisoning apparatus
>>2887586Sure does>>2887710Keep bees
>>2887716Should i just catch some and force them to work for me?
>>2887717If you can find a swarm of honeybees then yes. Other bees won't produce enough honey.
>>2887845How would a bee work operation look? Do I have to place guards? Like catch some hornets and spiders?
>>2887904They'll do all of that themselves. You just have to find a swarm and stick it in a bee box. Make sure you look up local apiary laws and follow them. At some point you'll need to go through the box to find and capture the queen unless you want to give the swarm the option to leave. Put out empty boxes in the spring and some of the new queens might move into them.
>>2887918>They'll do all of that themselves. You just have to find a swarm and stick it in a bee boxVarroa destructor hands typed this
>>2887717Free swarm? Yes, if you can get it>>2887904>Do I have to place guards?Whatever will keep a bear out, in my area you better put an electric fence around the hives or a bear will come and destroy them
>>2887965good to bear in mind
>>2887918I like how you give competent insightful tips to my clearly stupid post. Quality. I think I might actually get into bee keeping now. I do have the land for it.>>2887965We don't have bears here but feral pigs.
>>2887977>We don't have bears here but feral pigs.Can't imagine that's any better...
>>2887711Not how that works.Looking for suggestions/improvements for a wine recipe I'm brainstorming. Hopefully for a contest. Recipe as follows:300g black tea, 2.5lb sultan raisins, .5lb dried sour/tart cherries, 6 lemons sliced, 6 gallons water, sugar to get to 15%. Nutrient as per directions, and I was thinking D47/V1116/or 71B-1122 for the yeast. I'm unsure. I can go into more details but I imagine people can understand the steps.After primary and it's in secondary I'd like to backsweeten with a honey (I'm thinking orange-blossom) and a teaspoon of black peppercorns and ginger for a few days in secondary for a nice, spiced kick.
>>2887977>feral pigsSound like you have a recipe for honey glazed ham
Kind of curious about lactofermenting fruit seems it only needs salt and bacteriaI have a bag of frozen pear and apple left over from autumn I'm tempted to try it on, Wondered what an ok source of a starter culture would be? I'm aware you can just buy cultures but it seems a little much for a jam jar test batch.
>>2888560salt for what?
>>2888565lactofermentation
>>2888560>starter cultureYoghurt or similar. I wouldn't get one that contains pectin or gelatin thickeners as they haven't actually gone thru fermentation and at best had the bacteria added later. Pour in a coffee filter and use the clear liquid that comes out.>>2888560>frozen pear and appleIt would surprise me if that didn't turn to mush. I'd look for firm green apples, cabbage, cucumber, unions, carrots etc. Whatever is on sale.
>>2887532if I'm feeling too lazy to make a ginger bug, what's a good yeast for ginger beer?
>>2888804i have a theory that you can use bread yeast and you maybe it will be fully carbonated before the yeast flavor is bad
random question and I think this is the most relevant thread for it:If I wanted to extract the ethanol from something like vodka, what would be the simplest ghetto-rig to reduce the amount of water? Im thinking a cup within a cup type of setup
>>2888916put some ice on the lid so it drips into the cup faster
Drinking my beer after 4 whole weeks not bad if I do say so myself. Tastes a bit yeasty, I'm going to ferment it on the table so it doesn't kick up the trub/yeast next time. I didn't think of that. Carbonations pretty good but maybe next time I'll add more sugar. Don't think I want a keg, I'm too cheap and dealing with leaks and shit worries me
>>2888804Any yeast will do, but it won’t taste exactly as ginger beer. The bacteria really help reducing the sharpness of the ginger and make it less sour (as most of them are LAB) so it may end up a bit more spicy.
>>2888728Some of the apples and pears I have especially the apples seem to retain their structure faily well but even if they turn to mush a jam jar won't last long.
its the middle of summer, and I'm branching out from my regular US-05 to try a kveik for the first time. it'll be hitting 40c for 3-4 days and no airconditioning, the brew temp will probably vary between mid 20's and low 30's before any heat generated by the yeast is accounted for.it's going to be a basic ale to match my last brew so I can get a good comparison for how the yeast affects flavour. any gotchas I should be aware of?
>>2889056>gotchas I should be aware of?Kveik requires more yeast nutrient than regular yeast (reportedly 2x) so you may want to add some.
>>2888896i've been using bread yeast, and it comes out fine, but I'm still getting that doughy flavor within even 12 hours.>>2889025I actually really enjoy the sharp ginger bite/burn. I'm looking at s04 and EC118, but just not sure what kind of yeast would work well with that palette
>>2889091i heard that the yeast flavor is mostly formed in the growth stage. if you can inhibit yeast growth then maybe it would go into fermentation mode faster? the only thing i can think of is making your ginger beer have very little oxygen. bottle it while it is hot since oxygen is less soluble in hot water, and then add a little bit of yeast once it cools down to a safe temperature. avoid shaking it up so oxygen doesn't dissolve back into it. report back if you try it
>>2889091I normally put EC1118 for specialty stuff or anything I do for the first time because it’s so reliable. But I think if it’s spicy then you won’t taste much of the yeast>>2889125Youre part right I think: normally it over populates a bit initially, and then you’ll have a bunch of starved yeast on the bottom while it ferments. The more dead yeast and the longer you keep it on the dead yeast, the more yeast taste you get in my experience (eg sur lie aging). You can do staggered nutrient addition but low oxygen fermentation is hard to control unless you can measure and control it well.
Stupid question maybe, how do you guys transfer hot must from a pan into the brewing vessel?
>>2889091>that doughy flavorI dabble with bread yeast all the time and I've never had any flavor problems with it, just low attenuation
>>2889201Oven mittens :-), do primary fermentation in plastic bucket and just pour.
>>2889290I spill like 5-10% holding a pan on its side, maybe I’m a bad cook.
>>2889336Just a wristlet
>>2889457This kinda shit doesn’t happen to you?
>>2889460you need to be confident with your pours to avoid that. don't slowly tip it into the pot, just dump it in
>>2889460pour faster, problem solved
>>2889201A lot of times, I only make 3 gallons on the stove top. Then, after the boil, I add another 2 gallons of almost frozen water. This brings the temp of the wort down really quickly, leading to what is known as a "cold break." Inducing a cold break at the end of the boil makes it more manageable to handle, but also helps to drop some of the proteins out of solution, resulting in a cleaner, less hazy beer.
>>2889460If you pour it strongly to start you don't get teapot effect, then you can back off and pour more slowly. It takes strength and coordination.
any of you lads really autistic about home distillation? thinking about getting a single vessel home brew machine with a still attachment to make stuff for cocktails like funky unaged rum etc (australia has obscene sin taxes on alcohol so it would be worth the effortsoliciting general advice and tips
>>2889548>a single vessel home brew machine with a still attachmentbecause I also want to brew beer of course
>>2889548never heard of such a thing. usually it's a dedicated appliance. if you plan on doing this a lot, i would probably keep them separate so you can have more freedom with customizing your fermentation side of things
just did a ginger beer with a ginger bug. was kinda disappointed from the result, though it wasn't horrible. it didn't carbonate despite the ginger bug showing clear signs of activity. i was going for a more intense flavor and spicyness, so i upped the dose and tried something different from the recipes online. recipe:>blend 150 gr ginger with 0.5 liters of water> add lots of peppermint twigs + juice from 1 lemon and let infuse for 1 hour>prepare a pot with 2.5 liters of water, 300 gr sugar, 150 gr ginger, 3 cinnamon sticks, 1 anise star and some black pepper>let the pot simmer for 5 minutes and cool down> mix blended liquid to pot and add 150 gr of gingerbugi poured some into a pet bottle to check for carbonation, but it has not built anything after 6 days. >tastei dont get much of the anise and cinnamon. the peppermint is quite present, ginger is not prominent enough for me, also the burn and spicyness is definitely lacking. any recommendations? i really wanted a spicy and intense ginger beer, with some nice burn. next time i'll for sure drop the peppermint and anise, maybe add more cinnamon and black pepper. which ginger:water ratio are you guys using?>>2888896>>2889091>>2889125>>2889159>>2889257also interested in bread yeast. didn't quite understand how you avoid the off-flavors.i may experiment with just adding some bakers yeast before bottling, and using a pet bottle as a carbonation gauge.
>>2889460Use a ladle or spoon to transfer enough out so that you can properly pour it
>>2889658ginger never gives any flavor when you just boil it into water. you need to juice it. also, bacteria fermentation is something you need to practice since yeast is able to survive in most conditions. my bacteria ferments fail because i either don't aerate the liquid enough or i didn't put enough starter into it. it usually isn't a sugar problem since i've fermented weak grain wort just fine before
>>2889666I've had good results keeping the wort aerated for several days by adding a fish tank pump and an aerating stone. Be sure to sanitize the air tube and aerating stone in a regular sanitizer, and add some HEPA filter to the air pump to keep the air fairly clean. Just leave the pump running for the first several days of fermentation.
>>2889658Did you use organic ginger to get your gingerbug going? The organic ginger still has some yeast and bacteria on the skin, but 'regular' ginger is often times imported and has been sterilized. You can always kickstart your gingerbug by adding a little bread yeast, but the only way to get a good bacteria culture going is to allow natural bacteria from your kitchen to start growing in it. It can easily take a couple of weeks to get a halfway decent starter going.
>>2889668i wouldn't do that since it allows unwanted aerobic yeast to start growing. i shake things up before fermentation to give it enough air and then seal it up
