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What's in your fermenter?


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#261 firerat

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Posted 18 November 2021 - 03:59 PM

It's good to hear you're doing well Firerat.  I admit I've been lazy, and haven't brewed anything in quite a while... :blush:

During lockdown I went a bit nuts and made a bunch of mediocre beer. 

 

Then we sold our place and moved which slammed on the brakes for anything hobby related. Between that and my wife's insane schedule (she was a nurse in a Covid unit until a month ago) I didn't have time to breathe let alone brew. Finally got some time and made 3 in a row.

 

I knew you'd be first to respond to my post. Haha. Good seeing you brother.


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#262 FLASHINGROOSTER

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Posted 22 November 2021 - 12:04 PM

Hmmm might be high time, looks like I have all but exhausted my mediocre home brew supply. Trying not to eat carbs was a good excuse to let the basement stash bottle condition for a few months.

 

Funny how the mind works, after dropping sugar out of my diet in the interest of losing weight beers started to taste almost too sweet and not near as satisfying as they used to be. I came to prefer a vodka soda due to the light clean taste, it felt refreshing. Sounds like a crazy person now hahaha

 

Here I am, full circle back to eating carbs again and beer has retaken its place at the forefront of my mind. Its hard to ignore all the hard work those brewers have done. I feel almost obligated to stop in the the local liquor store or brewery to see whats up.


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#263 joeya

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Posted 05 February 2022 - 01:31 PM

I just racked a ginger mead into secondary. If my math is right, I'm a shade under 18% ABV. Interesting enough, it tastes a bit cidery, despite the must being 12 pounds of orange blossom honey and 6 pounds of wildflower honey. I used the Lalvin 71B yeast, so that could explain the appley forward. The body is certainly light enough to support that high alcohol, but 71B is supposed to only get to 14%


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#264 Juthro

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Posted 06 February 2022 - 06:13 AM

Sounds wonderful ! I've totally been procrastinating off starting a mead project.... well for more years then I can count on one hand, lol.

 

I hope it ends up being all you exspected, and more :)


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#265 FLASHINGROOSTER

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Posted 20 June 2022 - 09:48 AM

I forget where the heck I posted this before but earlier in the year I decided to try out a bag of coleslaw rather than bothering with chopping up a head of lettuce to make the kraut and it worked just fine. This batch I wanted to see how long I could ferment on the kitchen counter and the results were a pleasant surprise, 1 month, 3 months? I honestly lost track as I started moving the jars into the fridge in different stages. Be not afraid of the ferment, your visuals, sense of smell and taste buds will fairly easily tell you when its gone bad.



#266 bezevo

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Posted 20 June 2022 - 01:06 PM

humm...did you mean lettuce or cabbage ?  humm... i always wanted to try kimchee .. a friends mom used send me 4 or 5 kinds kimchee  made from cabbage and other veggies each small jar a  different fermented veggie .with spicy peppers and some with garlic  yum yum


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#267 FLASHINGROOSTER

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Posted 18 July 2022 - 11:07 AM

The mix is mostly shredded cabbage, there are some bits of carrot and small amounts of lettuce in there, the lettuce seems to break down quicker for sure.






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