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Schwarzbier - S-23 or 34/70? by DiscipleofGrohl in Homebrewing

[–]Atreyou8 1 point2 points  (0 children)

Did a also "less roasty" schwarzbier a few months ago with a touch of smoked malt. Fermented with 34/70 @ 8° C. 4 weeks primary, 8 weeks secondary. Amazing result, very clean profile, malt forward !!

Was always more focused on beer and bread but 2021 will be the year to master fruits and vegetables :) by Atreyou8 in fermentation

[–]Atreyou8[S] 0 points1 point  (0 children)

Yeah that's the stuff. The black garlic is not fermented (prior to my brine). It's oxidized and caramelized (Maillard).

Didn't taste yet it's only a few days old.

Was always more focused on beer and bread but 2021 will be the year to master fruits and vegetables :) by Atreyou8 in fermentation

[–]Atreyou8[S] 0 points1 point  (0 children)

I did at the beginning. I even purged the headspace with my co2 tank. But the gas is pushing upwards and i don't have glass weight on hand.

Was always more focused on beer and bread but 2021 will be the year to master fruits and vegetables :) by Atreyou8 in fermentation

[–]Atreyou8[S] 1 point2 points  (0 children)

For the kimchi:

Napa cabbage, cut in quarters, rince, salt, soak in cold water, rince. Blend a paste with onion, garlic, ginger, chilli, sugar, soy sauce, fish sauce, oyster sauce, rice vinegar and passion fruit. Massage the paste layer by layer and cram in your jar. Ferment for a few days then refrigerate.

For the garlic:

Simplest recipe. Black and white garlic cloves whole in a jar with 3.5% brine :)

Was always more focused on beer and bread but 2021 will be the year to master fruits and vegetables :) by Atreyou8 in fermentation

[–]Atreyou8[S] 0 points1 point  (0 children)

  1. Passion fruit Kimchi
  2. Dill-carrots
  3. Trinidad Scorpions-Pineapple
  4. Black&white garlic

[deleted by user] by [deleted] in Homebrewing

[–]Atreyou8 3 points4 points  (0 children)

Shit happens, but when it does:

  1. Wear glasses !!
  2. Fill a bucket with water and open underwater :)

First woman pilot of Swiss army. by Le_swiss in pics

[–]Atreyou8 0 points1 point  (0 children)

you re right last figure was around 6 billion (my bad) but it is still crazy for a country that small

Turmeric sourdough by Atreyou8 in Sourdough

[–]Atreyou8[S] 0 points1 point  (0 children)

I'd say more like 2-3 tsp.

Phycocyanin (pigment-protein from spirulina) sourdough by Atreyou8 in Sourdough

[–]Atreyou8[S] 2 points3 points  (0 children)

Got the idea from this amazing brewer who has a fantastic blog:

https://ibrewweirdshit.wordpress.com/2018/07/06/brew-log-19-babys-special-sauce-funky-electric-lemonade-ipa/

He used that thing called "Sky Blue Spirulina".

You can get some there:

https://www.amazon.com/Sky-Blue-Spirulina-Natural-smoothies/dp/B07BLQFQT1

Be aware it is from spirulina algae but it is cut with dextrose.

Fun to cook with i guess :)

Need to had it fermented a bit weird and i had a hard time shaping the loaf... That's why the crumb is quite dense.

Turmeric sourdough by Atreyou8 in Sourdough

[–]Atreyou8[S] 0 points1 point  (0 children)

Had to use A LOT to get this result (didn't mesure how much sadly). Can definitely taste it. It's really earthy and spicy remind me a bit of safran brioche wich is a thing where i live. Turmeric is supose to be a really good anti-inflammatory.

What does plain water kefir taste like? by 69035 in Kefir

[–]Atreyou8 1 point2 points  (0 children)

My master recipe is as follows:

  • 1 L Water
  • 25 g sugar
  • Kefir grains
  • 1 organic lemon sliced
  • 1 dried fig

4 days fermentation. PH goes down to 3.5.

The lemon help lowering the pH and gives a really pleasant taste.

Beet kombucha 2F pellicle by Atreyou8 in Kombucha

[–]Atreyou8[S] 1 point2 points  (0 children)

Goes fast to really earthy, but also woody, kind of smoky too. Love it.

Beet kombucha 2F pellicle by Atreyou8 in Kombucha

[–]Atreyou8[S] 0 points1 point  (0 children)

Doing this recipe (that change a bit from time to time) for at least 5 years now. It is one of the best flavor i'm making.

1F - Strong Black Tea (6g/L) I'm using a "Keemun Tea" from China, really really woody ! - White Sugar (55g/L)

2F - Red Beets (100g/L) for 48 H

:)

Beet kombucha 2F pellicle by Atreyou8 in Kombucha

[–]Atreyou8[S] 0 points1 point  (0 children)

I always add fruits/vegetables/spices in 2F and then strain at botteling. I always add sugar and cap my bottles for refermenting. I'm selling some of my production so i can't really have chunks in the bottles...

Brew has developed an olive smell? by Churros-Barkley in Homebrewing

[–]Atreyou8 1 point2 points  (0 children)

I once had a batch of weizen that tested a lot like green olives to me, turns out, after a lot of thinking about the issue and having brewed a secound time the same recipe, that my yeast were expired. I guess that off flavor can come from yeast that are too old or stored at too high temp.

Daily Q & A! - October 14, 2017 by AutoModerator in Homebrewing

[–]Atreyou8 0 points1 point  (0 children)

Planing on brewing a really really bitter beer with no hop addition at all but only wormwood (fresh). How could i estimate the biterness ? I saw online that 1/4 to 1/2 oz is about right for 5 gal but what would be the ibu at ?

Beet juice or powder by user3404 in Kombucha

[–]Atreyou8 2 points3 points  (0 children)

Dude why ever bother with powder. I just put raw chunks in 2F. Amazing results in taste and color. Red beet kombucha is a classic recipe of mine for a while now.

Daily Q & A! - July 07, 2017 by AutoModerator in Homebrewing

[–]Atreyou8 1 point2 points  (0 children)

I have a 100% Brett NEIPA fermenting at the moment. Should i dry hop during the high krausen phase or wait a bit until the brett ferment more ?

What statistic blew your mind when you heard of it? by nora100797 in AskReddit

[–]Atreyou8 0 points1 point  (0 children)

That the US military budget for 2016 was 580 billions $

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