Recent content by dinnerstick

it's not very homebrew but screw it, two brett pellicles from my 600L conicals, i opened the (top) manways for the first time to do various additions. both are brett blends, the first is yeast bay amalgamation added after primary fermentation (7 months on) and the second is 7th generation of a...

there... some tickets still available for the talk/tasting

Hi, i have no idea if they are to be recorded, kind of doubt it as it's low-tech and the talks are hosted in basements of bars rather than conference rooms, but i'll ask the organizer my brewery co-owner got a brett goat tattoo. i'll try to find the picture and post it...

Hi all in or around the Netherlands, This year's Brett Fest is coming. Lots of big names this year- uber historian ron pattinson, chad yakobson of crooked stave, jean van roy of cantillon, and more. Check the lineup, it's pretty great. http://www.wildegist.nl/program/ I'm giving a...

shaggy manes. lots. and a few porcini

that's a beauty! i love the hen. never find them here though. i find chicken mushroom and sponge mushroom regularly (in the same spot every year) but they are second-best compared to maitake. as my mind wanders, here is something for chicken mushroom collectors. sometimes the texture, even of...

wow that's weird indeed, never heard anything of the sort. and strange that it happened suddenly. as much as i love them, i could easily never eat them again if faced with the possibility of an episode like you describe!

as usual lots of porcini this year. in one spot they grow to the size of frisbees and then rot!

i meant more that it's safe from botulism. i don't have a clue how to prevent mold so i keep my sauce in the fridge once it's ready. although even in the fridge i once got regrowth of a thick white pellicle (assumed to be lacto or friends, but don't know).

my fermented hot sauce recipe: red chilis; mine are finger sized and medium hot. not sure the variety. 2% salt (= 2 grams per 100 ml liquid) liquid = about 35:65 dry white wine:water i add a little bit of lacto starter, from a yogurt culture, optional. it will of course ferment without. couple...

i say keep truckin. as soon as you get nervous or think you've got something wrong, chuck it and start over. but if it's all good then it's all good!

actually not very scared only because everything along the way went so well. they looked great and smelled great so hazard seemed unlikely. the tasting of course was preceded by a good round of "it's a good day to die jokes", but so far....

first taste! and it was good. both are not quite spot on with the texture, the meat needs to be in bigger chunks and the fat smaller, but for a first go i ain't complaining! both moist in the middle, but not soggy or mushy, pleasant texture, could be a bit drier but probably not attainable...

1.080 - 1.008 fermented 22c

My collab brew with local nano 'Ruig' is now on a few taps locally and in bottle shops in 750ml bottles (bert's bierhuis utrecht, bierkoning amsterdam). It's a 100% trois IIPA called Ruige Haring, and a monster of a beer. Very simple malt bill; 90% pale 10% wheat. No sugar as the yeast is...