… context? 👉👈
Aarkon
joined 2 years ago
Fair point. IIRC though the primary reason for banning plastic straws was not CO2 emissions but wildlife protection, as plastic straws are (or were) the single most frequently found foreign object in the stomachs of dead sea turtles.
I’ve got no data to prove or disprove this gut feeling of mine, but aren’t most separatist movements motivated like this?
Fractal shorelines. Always a pleasure to behold.
Now I think of the Roman Empire again, damm
The overall liquid amount is like 9 - 10 ml, of which ~1.5 ml is whisky. That’s still not little, but it’s more like 6 % abv, so far from the 15 you calculated. But I agree that even that is probably a tad much. On the other hand, if I want to use it in a co-fermentation or even staggered pitch, it has to be able to take a punch.
Thanks!
So long, I find that it's doable since it can be broken down into chunks and I can fit most of those into my everyday life a lot easier than, say, a full 5 - 8 hour brew day. :)
It should be palatable at least - and I don't want to die. I understand that the latter bar is the easier one to take, but not granted.
Sounds nice! Why not keep us in the loop and post updates here :)
Thanks for the hint! I don’t see myself having time for an entire book anytime soon, but I’ll certainly put it on my list.
The oak litter idea stems from more recent studies where IIRC they found that brettanomyce is rarely found on the skins of fruit, only in vineyards where they dump their pomace (?) below the actual tendrils, but in forest floors and most particularly in oak litter.
If you’re interested, I posted a link to a video by suigeneris brewing where Bryan explains just the above somewhere here in the thread.
My test batch setup is nearly complete (please also appreciate the "beautiful" tiles) and I tested it with a wet hop beer. As you can see, those were clearly at the upper end of their ripeness scale, but it was the only time I could manage to pick some at all due family & kids.
In they went in for a ~20 minutes 80 ˚C hop stand, during which my kitchen smelled a troubling lot of garlic and onions. By removing the bag with the hops, I stirred up the already settled trub, so I had to pour all hop debris & hot break into the minikeg along with the wort. Let's see what that does to the beer. I've overshot my OG quite a bit with the setup in the pictures, with a lot higher efficiency than predicted, only by stirring every now and then, so we're looking at an OG of 1.051 instead of 1.046.
Yesterday, after a week of fermentation under rising pressure, it was time for a gravity sample. It's fully attenuated already, and except a hint of some sharpness, I'm happy to report that we're apparently free of off-flavours. :) It came down do 1.008 (vs 1.010 predicted) , which leaves me with a 5.6 % ABV beer instead of 4.2 % with a lot less residual sweetness (US-05, you monster). Next time, I'll certainly mash hotter, and check the temperature with an external thermometer as well. I also wonder what a Kveik yeast would do to the result.
Here is the base recipe I intend to use for ongoing experiments with malts, yeasts & hops.
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I don’t use bash, bash uses me