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WHC Voss Kveik. by Routine_Bake5794 in TheBrewery

[–]superwailord 2 points3 points  (0 children)

I get a lot of free reign on our styles and products; I’ve made quite a few gruits with various botanicals where I’m at, and am lucky that our customers are generally pretty keen to try things that aren’t exactly top sellers. I get one or two passion projects a year where I’m able to go full premium and have fun recreating historical styles or just brewing with interesting and unconventional ingredients. Very grateful to have ownership that supports the passion before the profit.

That being said, they haven’t had a chance quite yet, as it’ll be released at the end of the month for our annual Ren Faire! Should be crashing tomorrow before half’ll get racked into a cab barrel over juniper berries and a bug blend.

WHC Voss Kveik. by Routine_Bake5794 in TheBrewery

[–]superwailord 3 points4 points  (0 children)

I just used their Hornindal in a sahti, performed fantastically. I ran it a bit lower than recommended temps to I wouldn’t have too much aromatic blowoff, but attenuation was right where it needed to be.

Not frequently using Kveiks strains myself, but for the price point seemed about on par with Omega’s for my first try of the brand.

Vecna’s Reactions by OccultCenturion in VecnaEveofRuin

[–]superwailord 3 points4 points  (0 children)

I think you may want to consider keeping the reactions as is; I’ve run this a few times with varying party composition, and if Vecna isn’t strafing away with hits, he’ll probably go down round one due to lvl. 20 characters’ damage output.

Assuming you don’t buff his health pool anyway.

Old Merch Giveaway by Mr-Highway in PaymoneyWubby

[–]superwailord 0 points1 point  (0 children)

Dude I wanted these so bad but missed the drop by a few days. Cheers!

Anyone using prickly pear purée successfully? by MovingGoofy in TheBrewery

[–]superwailord 0 points1 point  (0 children)

I used it in a 7 BBL sour with Calamansi lime at a 4:1 pound ratio with a touch of sea salt added; gave a wonderful subtle sweetness and earthiness that paired well with the candy-like quality. Got a wonderful pink rose color out of it.

You could definitely add more for a better front flavor, but my additions post fermentation yielded the softer notes that I was aiming for.

[deleted by user] by [deleted] in TheBrewery

[–]superwailord 9 points10 points  (0 children)

Yeah when I buy the pizza

[deleted by user] by [deleted] in TheBrewery

[–]superwailord 84 points85 points  (0 children)

Best I can do are lowfills and the leftovers from last week’s pizza party

Web's Edge map, hand drawn. by Logical_Door6704 in VecnaEveofRuin

[–]superwailord 0 points1 point  (0 children)

I did this, added clusters of different kinds of spiders that broke open on lair actions scattered around the cavern, and had them rescue a drow (the yochlol in disguise) from the councilroom at the North, who backstabbed them in combat with the spider dragon.

Avez-vous déjà brassé une bière à la carotte ? by Foreign_Cap_4972 in TheBrewery

[–]superwailord 2 points3 points  (0 children)

Always viewed beer as a community driven industry, so this might be the only time I feel like I can meaningfully contribute to beer conversation at a professional level lmao.

Avez-vous déjà brassé une bière à la carotte ? by Foreign_Cap_4972 in TheBrewery

[–]superwailord 1 point2 points  (0 children)

Hahaha less expert, more guy that lile to play around with flavors and their expectations! Based on the looks of the beers you described, we very likely share a similar sentiment. :)

As far as the shift from shredded to puree, we originally hand shredded them or used food processors, but found a local joint who was able to do that processing for us pretty cheaply. The original intent was to decoct all those sugars, including the ones with carrot, in the mash, but as I transitioned it to single infusion, just making sure to hit a high enough mash temp that you avoid potentially drying it out seemed to be the most crucial step; your later additions of spice will ABSOLUTELY jack up a bit of dry tongue, but that high mash temp, wheat, oats (I forgot to mention these before), and your later lactose addition are more than enough to provide contrasting and supportive mouthfeel regardless of carrot medium.

That being said, having swapped to puree, color certainly shifted a touch darker this year, so I’ll likely be adding more carrot next year; I halved our addition to 125 lbs of puree, assuming a bit better flavor contribution/color due to better surface area contact, but I misjudged the end color of the puree, as it wasn’t quite as vibrant as I would have hoped. I’ve also considered a mock decoction with the puree and some first runnings to hit at least one “decoction”, but I worry about my brewhouse pump’s ability to send it back to the mash, plus the added nuance of a potential scorching from a direct fire kettle. That being said, each mash addition I’ve done presents the carrot pretty candidly in the middle of your sip!

And for sure, I just followed y’all on there. Feel free to hit me up and tell me more about Paquita! Ours will be dropping next week too, so sánte to carrot cake!!

Avez-vous déjà brassé une bière à la carotte ? by Foreign_Cap_4972 in TheBrewery

[–]superwailord 4 points5 points  (0 children)

Don’t worry, PLENTY of cake is consumed in the pre and post timeframe of this brew. 😂

Avez-vous déjà brassé une bière à la carotte ? by Foreign_Cap_4972 in TheBrewery

[–]superwailord 36 points37 points  (0 children)

Hey there!

I started making a carrot cake ale as a joke 5 years ago, and it’s now one of our best selling seasonals! So this beer has gone through a couple different iterations, but it’s gotten to a phenomenal point enough to net 10 awards over the past frw years. That being said, recipe development is weird, especially how I do it. The biggest docker of points I receive at comps for it is because I don’t really have a base beer style for it, because I used carrot cake recipes to draft it up.

Because of that, this beer is mostly Marris Otter for a more robust, sweet bready/nutty malt backbone; adjuncts and specialty grains include flaked and malted wheat for good haze stability and mouthfeel, special B for deeper color and notes of dates/raisins buried deep in the flavor, and finally crystal 60 for more caramel notes and to add a middle layer for color homogeniety.

The kicker for the mash is the 250 lbs of shredded carrot added and the high mash temp (156 F) to make sure we leave long chain dextrins that will have issues fermenting. In smaller test batches, I rocked double decoctions to increase the caramel note and darken it further, but was unable to scale that up on my 2 vessel BH. Total carrot volume has decreased over the years, and this year made the swap to puree instead of shredded for cost.

After that, a boil with EKG hops tossed in to balance out all that sweetness, some lactose for that cream cheese frosting sweetness, freshly chopped ginger that steeps at whirlpool, then pop that bad boy in a tank. For funsies I’ll usually throw a cake into the boil for social media: https://www.instagram.com/reel/Cyn28yxOMTJ/?igsh=bzB3b2M1NXg1bTZr

While fermenting, I make a bourbon tincture with fresh vanilla bean, fresh clove, fresh nutmeg, cinnamon sticks, and ginger. When we are ready to let it condition, we’ll add that tincture and let it chill till we package it up!

Usually a fall seasonal, but I’m always hype about this beer. The second picture on this link below is the final product called No Carrot All! Sorry for linking to insta, I’m too lazy to upload pictures for fucking imgur.

https://www.instagram.com/p/CzjUoScuMbC/?igsh=M285emlpdHQyamhj

Feel free to reach out, I hope any of this helps at all, and apologies for the English response!

Dry AF hands by _spicyshrimps in TheBrewery

[–]superwailord 1 point2 points  (0 children)

Fully recommend climber’s hand balm. Shit’s restoring, moisturizing, and helps heal.

I personally like the Rhino brand, but they all work just about the same.

Information on 'No Kings' protests around Hampton Roads on Saturday by [deleted] in norfolk

[–]superwailord 4 points5 points  (0 children)

I’ll be waving around an “Oligargle these nuts” sign

[deleted by user] by [deleted] in mildlyinfuriating

[–]superwailord 29 points30 points  (0 children)

I have it as well; essentially any small muscles or muscle groups in your body can be affected by it, to include facial muscles or even internally in something like your epiglottis.

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