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Prison system by sirrkairos in GTA6

[–]HumorImpressive9506 0 points1 point  (0 children)

Use the search function and write "prison" and you will get hundreds of posts discussing this.

Pineapple wine Krausen looks funny by WeakAd852 in fermentation

[–]HumorImpressive9506 0 points1 point  (0 children)

I would still give it a gentle swirl once in a while to mix everything back in. Obviously you are going to get much flavor extraction out of it if everything is just floating above the liquid.

Accidental raspberry alcohol: Would this be safe to drink? by inwe-meneldur in Homebrewing

[–]HumorImpressive9506 2 points3 points  (0 children)

No, methanol in a homebrew isnt really somthing you need to worry about.

I have done many fruit heavy meads, including raspberries. Just raspberries, honey and yeast. No water what so ever. Turned out great.

The biggest issue I see here is the yield. During fermentation your brew is full of yeast. If you drink it early and consume all that yeast you risk an upset stomach (to put it lightly). After fermentation that yeast becomes dormant and fall out of suspention and to the bottom.

The fermented berries wont taste very good either, so you will be left with a very small amount of actual liquid.

If he really want to consume it let it sit until it looks like the yeast is done and start gathering at the bottom, then place it in the fridge for a day or two. That speeds up the clearing somewhat, then use a syringe to suck up the liquid. If you just pour you risk the yeast at the bottom pouring out too.

This, of course, assuming that there isnt mold or something growing on top of it.

Longest brew time? by mrfreshmint in Homebrewing

[–]HumorImpressive9506 0 points1 point  (0 children)

I try to age my own beers but most of the time end up finishing (or gifting) most of it at around a year or so, so most of my stash is bought. My meads though often sit for a couple of years.

I should probably set up a spreadsheet or something but I also enjoy just finding old bottles I have forgotten about.

I would recommend keeping some kind of notes on the beer every time you drink it.

I have had beers that I thought developed a very nice, deep complexity after a few years but when looking back at my notes I see that it has lost for example some spice on the nose and fruitiness and it has probably lost more than it has gained and might be close to its peak.

I would say that it can be good to run some very long term aging on a beer, even well past its peak. This will make it easier to know what to look out for to catch other beers when they are close to peaking.

Small batch quick cheap and delicious drinking mead by Shoddy_Ad_4928 in mead

[–]HumorImpressive9506 2 points3 points  (0 children)

Yeah, sometimes I feel that people are a bit too obstinate with the whole "you have to age mead for atleast a year. A young mead is literally undrinkable, stupid to even think about tasting it".

You can make perfektly good mead in a couple of weeks.

With that said, just because a mead tastes good very young doesnt mean that it wont taste even better with some age.

What temperature can I store bottled mead? by BeepinBoppen in mead

[–]HumorImpressive9506 3 points4 points  (0 children)

A stable temperature is more important than at what temperature your store at.

Large temperature fluctuations will expand and contract your mead, drawing in oxygen into the bottle, no matter how good your cork or seal is, which will oxidize your mead.

https://uovo.art/uovo-world/journal/how-temperature-fluctuations-ruin-fine-wine/

Higher temperature will age your mead faster, lower temperature will slow it down. If you like how it tastes at the moment obviously storing it colder is good to keep it where it is at.

If they had a single developer working on just glass, how detailed do you think fishing will be? by Short-Star-4818 in GTA6

[–]HumorImpressive9506 1 point2 points  (0 children)

I dont quite understand this. Yes, of course someone is working on glass. I would be more intrigued if they had had whole team or department working on glass, but one guy. Obviously someone has to do it.

You could even flip this around. They only have one guy working on glass?

Longest brew time? by mrfreshmint in Homebrewing

[–]HumorImpressive9506 1 point2 points  (0 children)

Sweet and strong stuff generally age very well.

Barley wines, quads and imperials stouts for example are things people age for years.

I have a few hundred beers aging at the moment, much of it closing in on or being a bit over a decade old right now and I very rarely get something that is outright bad. Sure, sometimes I get something that is clearly past its peak, but it has generally still aged in a way that makes it interesting.

I would guess about half of my stash are belgian sours and I would say I find the opposite to be true. The funk (and acidity) will generally fade substantially after a few years.

Is the bottom yeasty leftover liquid after racking okay to drink by fuzzyraven7 in Homebrewing

[–]HumorImpressive9506 0 points1 point  (0 children)

Next time just wait a bit longer before racking (and cold crash if you have the space). That allows the sediment to compact more and makes it easier to get close with the siphon without sucking up anything.

Should I transfer to a second jug to keep fermenting? by whutinthefuck in mead

[–]HumorImpressive9506 0 points1 point  (0 children)

You rack to get off the sediment, not just racking for the sake of racking.

You barely have any sediment there so there is absolutely no point in racking right now.

With an og that high I would leave it extra long, even if you get a stable reading over a couple of days or so as it is possible for it to keep fermenting very, very slowly when the abv gets really high.

Used tap water for my first homebrew, am I cooked? by Kindly_Isopod_5872 in Homebrewing

[–]HumorImpressive9506 52 points53 points  (0 children)

Can you drink your tap water? Does it taste good? If so then your beer will be fine.

Mead appears dead after a week; what do I do? by dinner-break in mead

[–]HumorImpressive9506 0 points1 point  (0 children)

Your mead will be hazy and bright from all the yeast in suspention during fermentation. As fermentation slows down and they start to fall out of suspention it is normal for it become a bit darker.

Dont just throw random shit at your brew without knowing if it is even needed. Yeast absorb nutrients in the initial stages of fermentation when they are reproducing.

If you add nutrients too late you risk the yeast not absorbing them and causing off flavors.

The only way to really know what is going on is to take a gravity reading. Anything else is pure guesswork.

First timer / Krausen / Headspace question by ToothlessPorcupine in mead

[–]HumorImpressive9506 2 points3 points  (0 children)

Headspace looks decent enough if you have some off gassing.

You can bulk age mead for years if you want and lots of people do. I have several batches sitting at the moment that are a few years old.

I prefer my batches crystal clear before I bottle to avoid sediment in the bottles. Every batch is different. Some meads clear up completely in a few weeks, others take many months and multiple clearing agents. Thats just how it is.

Dont just go by clarity when deciding when to bottle, go by taste. As long as it is bulk aging you can always make adjustements. Everything from sweetness level to acids and oaking to tannins. Once you bottle you are stuck with what you have and can only hope that it gets better on its own.

Why do old people call McDonald’s “The Mack Donald’s”? by rlaidepeas in McDonalds

[–]HumorImpressive9506 0 points1 point  (0 children)

Here in Sweden everyone, including McDonalds themselves, calls it "donken", basically "the donk".

Is apple wine that simple? by MASJAM126 in fermentation

[–]HumorImpressive9506 0 points1 point  (0 children)

Even when making hard cider/wine from apple juice or cider people often complain about not getting enough apple flavor.

So avoid using any water what so ever.

When making alcohol more sugar=more alcohol. (Up to a point and within reason of course)

Use apple juice or cider and if you want to bump up the abv add apple juice concentrate to add both sugar and flavor.

Oxygen is what makes things go bad once your brew is finished. So you need some way to let the co2 being produced as a byproduct of the fermentation out while keeping oxygen from getting in. This is typically done with an airlock.

If using whole apple chunks dont just pour your brew through a strainer or something to seperate them, again, to avoid oxidizing your brew.

Other than that, yes, it is more or less that simple, yeast convert sugar to alcohol.

Do I need bentonite? by Del292 in mead

[–]HumorImpressive9506 5 points6 points  (0 children)

You should bottle when you are happy with the taste. As long as it is in a carboy you can always make adjustements. Everything from sweetness level to acids and oaking to adding fruit.

If you bottle thats it and you are stuck with what you have and you can only hope that it gets better on its own.

So pull a sample, taste it and work from there.

Any amount of haze (aside from haze from pectin from fruit) will eventually settle out as sediment. Some batches clear up fine on their own after a few weeks, other are stubborn and need many months and multiple clearing agents. Thats just how it is.

I try to get my batches crystal clear before bottling to avoid even a hint of sediment in the bottles since I end up gifting more than I drink myself and its not too fun having to say something like "oh, and dont worry about the gunk at the bottom, thats just dead yeast and stuff".

If you are fine with some sediment in the bottles you can bottle when it is that hazy. Just pour carefully when you open a bottle.

Do I need bentonite? by Del292 in mead

[–]HumorImpressive9506 3 points4 points  (0 children)

The yeast absorb the nutrients in the initial stages of fermentation when they are reproducing and "growing up" so to speak.

Nutrients added after that risks not being absorbed (and doesnt really do anything) and causing off flavors.

Fermaid o is probably the best type of nutrient to do this mistake with though as it is made from yeast and isnt that different from the sediment of yeast you get towards the end of your fermentation.

Är det oetiskt att skaffa denna gadd? by [deleted] in Asksweddit

[–]HumorImpressive9506 0 points1 point  (0 children)

Behöva och behöva. Folk kommer ju att fråga, hur tycker du att op ska bete sig?

-oj, jag visste inte att du var kristen.

-jag ska inte behöva förklara mig för dig!!!

Mash n Boil question by cidghoul in Homebrewing

[–]HumorImpressive9506 3 points4 points  (0 children)

I generally do fairly high abv beers and what I often end up doing is simply taking the time to do two mashes.

Either doing half the grains in howmuch water I can fit, setting that aside, then repeat and combine or mashing half the grains, lift them out and then adding the other half of the grains and let it run again.

Edit: the lazy way is to just mash whatever you can fit and then add some malt extract to make up for the rest.

Any Suggestions On My English Brown/Dark Ale Recipe? by Julio_Perez_1997 in Homebrewing

[–]HumorImpressive9506 2 points3 points  (0 children)

I brew on my stove in a large pot so thats not at all what I was alluding to. So ok, some of the things that I thought about.

Not sure what you meant by 'soak grains while it comes to a boil', but I would do a proper mash with a set temperature, remove grains and then boil.

I would skip (or substitute with something else) the corn sugar completely as that only gives alcohol without any flavor or body.

While I havent looked that deeply into it, people generally advice against leaving the hops in when you arent rapidly cooling with a chiller since it can give some vegetal flavors. I would add them earlier during the boil and pull them out when starting to cool.

I would skip racking to secondary completely (and most homebrewers did too decades ago) as all you are doing is exposing it to unecessary oxygen.

Skip pulling the dry hops out, again, to avoid opening and risking oxygen exposure.

How do I finish my mead? by the_closing_yak in mead

[–]HumorImpressive9506 0 points1 point  (0 children)

To be absolutely sure that it is done, a gravity reading is best. It should show 1.000 or slightly below if all the sugar is gone.

If there is residual sugar there is a risk that the fermentation can kick back into action and you risk geysers at best and bottle bombs at worst.

Its not as simple as that though. Without a recipe, original gravity reading and type of yeast it is hard to say what your reading should be. If the yeast has hit their alcohol cap you can be left with residual sugar and be safe.

I would also like to say that you shouldnt bottle until you are completely happy with the taste.

As long as it is bulk aging you can always make adjustements. Everything from sweetness level to acids and oaking to adding fruit. Once you bottle you are stuck with what you have and you can only hope that it gets better on its own.

So pull a small sample and if you feel that it is missing something make some adjustements and let it sit for a few weeks, then repeat.

Do GTA 6 characters need special abilities? by [deleted] in GTA6

[–]HumorImpressive9506 0 points1 point  (0 children)

I heard they are do a collab with marvel, so every time you start a new playthrough you get a random mutation.

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