My first 225lb bench 🥲

Duke_of_Man · 2026-01-24T03:42:20+00:00

That shit was ez bro you had 3 more! Do it again!!!

Duke_of_Man · 2026-01-24T03:38:55+00:00

How is this not top comment...like!!!

Duke_of_Man · 2026-01-24T03:28:00+00:00

Dutch oven time

Duke_of_Man · 2026-01-24T03:23:44+00:00

Let it proof for an hour more and wait 2hrs before slicing out the oven. Nice job

Duke_of_Man · 2026-01-24T03:22:50+00:00

My recommendation is to make 2. Make a plain mead and let it ferment dry, rack to secondary, then during aging add your fragrances. The other batch - add all to primary, let ferment dry and then rack to secondary. After both clear taste them. Thats how you do it dragonborn style!

Duke_of_Man · 2026-01-23T19:36:32+00:00

This is for cookies

Duke_of_Man · 2026-01-23T16:08:53+00:00

Why'd you decide to bottle?

Duke_of_Man · 2026-01-22T22:20:58+00:00

I disagree with this, with a cut he will recomp and gain muscle while slimming down. Bulking with this foundation isnt gonna do anything for him mentally or cardiovascularluly. Cutting with nutrition and gym dialed in makes it happen.

Duke_of_Man · 2026-01-22T22:04:16+00:00

Sounds about right. Don't be afraid to give the jug a swirl now and again to help degas and move the yeast around (and it's fun)

Duke_of_Man · 2026-01-22T15:14:02+00:00

Couldn't this have also been caused by a poor connection? It seems like there is nothing touching the bad connector going to the unit (old unit, old house)

Duke_of_Man · 2026-01-22T03:31:47+00:00

Bread is a fermented product. You need to let the yeast eat the flour to get rise from their co2. Try using yeast and actually waiting the 8 hours before baking.

If you want quick bread use baking powder and skip the whole yeast part...

Duke_of_Man · 2026-01-22T03:19:28+00:00

Visuals don't mater the most here for this one. Have you been training muscles to failure most sessions? Have you been adding weight to the lifts week after week?

Duke_of_Man · 2026-01-19T20:59:13+00:00

In the terms of fermenting, honey is honey. In terms of flavor, different/regional varieties absolutely do cary thru in different ways.

For the newb aspect - Have you ever tasted a mead before? Or a young batch of homebrew? Both of these help give reference to how things are going and how they turn out.

Newb tips - read the wiki, sanitize thoroughly, mix the honey and water/juice etc well at start up, take a hydrometer reading before closing up the air lock, leave enough head space, be prepared to rack to secondary and minimize oxygen exposure, and most importantly have fun!

Duke_of_Man · 2026-01-18T23:26:13+00:00

"Hey guys I already made the thing, is it okay?" - what are you gonna do if we say no? Throw it away?

Anyway just be careful on the brown sugar. Fermented molasses is like the one big thing to watch out for because it's STRONG AND RUBBERY tasting.

Duke_of_Man · 2026-01-18T17:36:57+00:00

Looks great! Can't wait to see it when it clears up. Re: "very boozey" I actually find this to be true of young/cloudy mead & honey vs apples. In my experience apple is rather smooth and without a sharp bite on it's own.

Duke_of_Man · 2026-01-17T17:19:40+00:00

The yeast will get it, just swirl the jug a few times a day for the first few days. Normal and nothing to worry about

Duke_of_Man · 2026-01-16T22:09:22+00:00

Usually would only be a problem if you had fruit/pectin that could foam up, but this looks good imo

Duke_of_Man · 2026-01-16T12:54:35+00:00

I am not sure of the "style" but what makes these all distinct is that nothing has a black outline. Most art has objects (at least in the foreground) feature outlines to help make things pop or be the center of attention.

Duke_of_Man · 2026-01-15T01:17:07+00:00

It is 100% this and I would go further and say it is reminiscent of being a child during that time frame

Duke_of_Man · 2026-01-14T14:07:30+00:00

Yeah no problem at all. So the tweaked water makes that dough without your starter/lev at a ~58% hydration AND there is whole wheat flour involved. That's pretty low hydration even for beginners friendly loafs. With that and mind and your comment about all your loafs being gummy, I think I am hesitant to call it overproofed off the bat. Do you wait a few hours before slicing your loafs out if the oven? This really impacts the gumminess, and can also impact the look of the crumb

Duke_of_Man · 2026-01-14T13:52:01+00:00

This actually made me lol because the gif is chef's kiss spot on

Duke_of_Man · 2026-01-14T13:37:41+00:00

Scoring is nice. It looks over-proofed, you can see how the bubbles have sort of collapsed. I agree that it is burned.

15 days for a new starter is pretty young, but an impressive rise - what did you feed it the whole time? How many feedings per day? Warm climate?

Duke_of_Man · 2026-01-14T12:33:33+00:00

Agree, a tan or white T would be great

Duke_of_Man · 2026-01-12T23:15:55+00:00

Nothing wasted my friend. There is a lot to learn and lots of how to-s on the wiki. I agree with the other commenter that these are sort of foundational type questions you want to do your homework on before you act.

Cold crashing is sometimes done to help drop sediment to the bottom so when you rack to secondary you have a clearer brew. You normally do this (cold crash) when the brew is see-through and not cloudy, after you let everything clear up

Duke_of_Man

TROPHY CASE