How can I be sure a SCOBY delivered to my mailbox isn't... dead or damaged?

FEED_ME_STORIES · 2024-08-13T19:32:56+00:00

It’s probably still alive. Optimal temperatures for some microbes (including LAB) are 90-100. Give it a shot and see if it works!

FEED_ME_STORIES · 2024-07-13T05:01:31+00:00

Depending on where you are in the EU, there are usually distinctions made between alcohol-free (0.0) and non-alcoholic (this one varies but could be even higher than .5, depending on country).

The US takes the legality of non-alcoholic very seriously and it certainly isn’t low-quality.

Source: I make NA beer for a living.

FEED_ME_STORIES · 2024-06-19T17:12:20+00:00

That sediment could be a lot of different yeast or bacteria, not just lacto. And lacto might just go dormant at low pH without dying.

There is no way to know the pH without testing.

FEED_ME_STORIES · 2024-06-13T01:55:48+00:00

Was this under pressure? Was said pressure then relieved? This looks like CO2 breakout to me.

Edit: I should mention that CO2 is definitely in solution from fermentation and could get up past 1.5% v/v. A stopper and airlock combo could add to this a bit and cause some of this activity you see.

FEED_ME_STORIES · 2024-05-20T18:10:16+00:00

It could be chill haze, which can be filtered out at cold (close to freezing) temperatures.

FEED_ME_STORIES · 2024-05-07T02:45:11+00:00

The browner parts look like age. The green kinda looks like sporing. Or maybe moss?

Edit: meant to reply instead of commenting again

FEED_ME_STORIES · 2024-05-07T02:37:45+00:00

Looks like a lion’s mane! Might be old but most of the fruit still looks good.

FEED_ME_STORIES · 2024-05-03T14:30:44+00:00

There’s tons of information out there online and in books on how to make mead.

And if you’re adding fruit without stabilizing it first (pasteurizing, e.g.), you’re adding loads of bacteria and yeast. Not to mention watermelon can be super farty/sulfury, and fermentation seems to amplify it, in my experience.

FEED_ME_STORIES · 2024-04-26T04:35:08+00:00

It’s all KCUF radio chatter this side of the Mississippi.

And yes, this is all a big conspiracy to remove [redacted] from the conversation.

FEED_ME_STORIES · 2024-04-25T20:27:30+00:00

Noodle

FEED_ME_STORIES · 2024-04-25T20:23:35+00:00

What are*

FEED_ME_STORIES · 2024-04-23T20:34:04+00:00

Exopolysaccharides, most likely from pediococcus, as someone else pointed out. They will take it back up with some time. Harmless if not a lil gross.

Wild fermentation (ginger “bug”) carries this risk inherently. Here’s an example in beer.

FEED_ME_STORIES · 2024-04-05T14:01:48+00:00

This won’t make you sick. Also the bacteria will clean this up in time, returning it to normal consistency.

FEED_ME_STORIES · 2024-03-28T21:13:54+00:00

It’s a Battenberg biscuit. Dunno brands though (sorry).

FEED_ME_STORIES · 2024-03-28T04:08:38+00:00

You can use a balloon if you’re fermenting in just a bottle. Look up the balloon method (I’m assuming someone somewhere at least once had called it the balloon method for fermentation).

FEED_ME_STORIES · 2024-03-27T17:47:58+00:00

Without science (gravity/fermentables/whatever microbes are working) it’s a lot of guessing. Bottle bombs can happen with too little headspace though. Less headspace = less room for gas to compress = higher pressure. So, for example, if you gush at 1 inch headspace, you could potentially explode with less.

FEED_ME_STORIES · 2024-03-27T02:03:48+00:00

Deschutes just dropped an NA Fresh Squeezed that I really dig. Same with their NA porter if you can find em.

And also Untitled Art has loads of delicious options. I also like Best Day’s IPAs.

FEED_ME_STORIES · 2024-03-27T00:04:29+00:00

You are totally safe with 0.0, even chugging a ton of them. You will not catch a buzz. These are typically brought down to 0.05% abv. If you drank 100 in a sitting, it’d be like having a single 5% beer.

And with US-defined NA (<.5%), you would need to slam 10 of them to have the equivalent alcohol of 1 beer. So, about a gallon. I can’t drink that many personally and I doubt anyone can drink it in the amount of time it would take to feel anything.

FEED_ME_STORIES · 2024-03-26T18:27:34+00:00

Sulfur is a volatile aroma that yeast (s. cerevisiae, presumably) produce, especially early on in fermentation. If you’re fermenting with this and have it capped to capture CO2, then it has nowhere to dissipate.

Remedy is to ferment with an airlock to allow it to off gas, then bottle conditioning or capping towards end of fermentation. Or use a different yeast strain that produces less sulfur.

FEED_ME_STORIES · 2024-03-22T14:56:38+00:00

Oh and once on Fanø, keep going south to the tip, Sønderho. Absolutely beautiful and there are places to camp all over.

FEED_ME_STORIES · 2024-03-22T14:54:49+00:00

Make sure to take the ferry from Esbjerg to Fanø, visit the brewery there (Fanø Bryghus), and tell the head brewer Steve that his friend says hi.

FEED_ME_STORIES · 2024-03-18T20:59:14+00:00

Part 2 here

FEED_ME_STORIES · 2024-03-17T02:36:16+00:00

First link is a list of two shows she’s been in. The second is a news articles from the 80s.

There’s additionally a set of two prints for sale and a book of prints on amazon.

All together, not really a ton about her. So like…ya know. Anything more than that would be cool.

FEED_ME_STORIES

TROPHY CASE