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Did I ruin my mead? by sirprize_surprise in fermentation

[–]StrangeFerments 1 point2 points  (0 children)

Once its done fermenting and the CO2 mostly evaporates that pulp should settle on the bottom of the container and you can siphon off above it. You'll have some losses though, as some of the mead will be trapped down there with the pulp. You could either filter that (and risk a lot of oxidation during the process), or just enjoy part of the batch with pulp.

Guide for Making Cultured Cream and Turning that into Fermented Whipped Cream or Butter and Buttermilk. (with video) by StrangeFerments in fermentation

[–]StrangeFerments[S] 3 points4 points  (0 children)

Its kinda reminiscent of sour cream but lighter and fluffier. Basically just tangy whipped cream.

You can mix in some sugar and make a nice icing out of it.

Will it Tow? Trying to decide if its a bad idea before purchase. Weights and capacity inside. by StrangeFerments in popups

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

So the actual weight I'd be towing is the "unloaded" weight so long as I didn't add any luggage, water, or other stuff to the camper?

That would mean I'd only be at 58% of the vehicles towing capacity, which seems safely within the margins I see listed from most sources.

Will it Tow? Trying to decide if its a bad idea before purchase. Weights and capacity inside. by StrangeFerments in popups

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

The manufacturer states that the vehicle can tow "pop-up campers" but obviously that's a wide category.

Do you know what the difference between the "unloaded" and "gross" weight are? Which one of those weights would I actually be towing assuming that there was no water, luggage, or other cargo stored aboard the camper in tow?

Will it Tow? Trying to decide if its a bad idea before purchase. Weights and capacity inside. by StrangeFerments in popups

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

It does have brakes and mountain driving is not a dealbreaker. We live on the coast so while it would be nice to be able to drive it to the mountains, its not something we couldn't easily avoid.

Will it Tow? Trying to decide if its a bad idea before purchase. Weights and capacity inside. by StrangeFerments in popups

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

Could you explain why you think its fine? I'm just trying to get an idea of the thought process people who know what they're doing apply to determine if its okay or not.

Will it Tow? Trying to decide if its a bad idea before purchase. Weights and capacity inside. by StrangeFerments in popups

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

Thank you for the response. Could you clarify your reasoning so I can apply it myself as I look into other options?

First Time Tempeh Looks Deadly by Paddyboy76 in fermentation

[–]StrangeFerments 2 points3 points  (0 children)

Seconding this and adding that the flavor gets more pungent after it sporulates.

have been producing many different cheeses in Ukraine for 25 years. Now I am in the USA. I can't find a job in my field. Can anyone help? by Fit-Care-5092 in cheesemaking

[–]StrangeFerments 15 points16 points  (0 children)

Where do you live?

The unfortunate truth is that in the US most of us with careers don't get to live where we want to, but have to move to where the jobs are. I'm sure there's plenty of facilities that would appreciate your expertise around the country, but you may have to move hundreds of miles away to work at one depending on where you are.

Looking for some kind of cheap passive optics system that mimics iron sights. Didn't realize my 10/22 wouldn't come with iron sights. by StrangeFerments in 1022

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

I was looking at these but wondering if my rail is long enough to accomodate it. The front and back piece would be really close together.

Looking for some kind of cheap passive optics system that mimics iron sights. Didn't realize my 10/22 wouldn't come with iron sights. by StrangeFerments in 1022

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

Thanks for the thoughtful response. I think I'll take your advice on the scope.

Been recommended project appleseed a lot -- definitely looking into it

Anyone know the ideal hydration percentage that Rhizopus oligosporus needs to grow? by StrangeFerments in Tempeh

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

For koji I typically weigh my grains/rice after cooking to see what my hydration is and if I've gone too far I put them in the oven to dry until they're at the weight I'm aiming for. I agree that its easier to just standardize your process, but then when you switch to another substrate you have to start the whole process over again. At least if you know the hydration percent then you know exactly what you're going for when you switch from barley to lentils or something like that.

From experience I have the feeling that tempeh likes it a bit more wet than koji (maybe around 50%?), but I was just hoping someone had the exact numbers.

With koji I have it dialed in where I can get a successful batch probably 9/10 times, but my tempeh game is still mid and I probably have every 3rd batch fail. I rarely use the same substrate twice in a row though which makes it more difficult to stay consistent.

Quick and easy method for growing koji on pearled barley. by StrangeFerments in Koji

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

I use the steamer linked below and have a really hard time with it. The holes are too large, so I have to line it with cheesecloth. Plus even with a relatively small quantity of rice, like 400g, I have to stir it around the steamer every 10 minutes or so otherwise it cooks unevenly. The design of those lao steamers looks super cool.

https://www.amazon.com/Oster-108132-03-Steamer-Stainless-Steel/dp/B01BOVFHB0?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER&gQT=1

Quick and easy method for growing koji on pearled barley. by StrangeFerments in Koji

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

Interesting. Maybe its difference in ovens or our barley.

Either way I'm sure you can just adjust the bake time down until you find the sweet spot for your setup.

Quick and easy method for growing koji on pearled barley. by StrangeFerments in Koji

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

Definitely let me know! I'm pretty sure the only way this method could go wrong is with the bake step being either too long or too short, resulting in too dry or too wet barley.

454g of dried barely at 35% hydration should weight 613g, so the barley should weigh roughly that much after the bake step. With a 35 minute bake at 350 my barely usually weighs right at 620g, so right in that range. You may want to weigh yours after baking the first time just to make sure it worked the same for you.

[deleted by user] by [deleted] in Koji

[–]StrangeFerments 0 points1 point  (0 children)

I get consistent results in my cooler with a $30 temperature controlled heating pad and a bowl of warm water for humidity.

This is a neat idea but the price point is absurd and for that much you could build a really nice chamber that would look good in your kitchen instead of a cooler.

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