Recent content by motherofgallons

UPDATE: oddly enough, the soapy flavor has begun to fade. Not much orange and the vanilla/tonka is also faint but it's pleasant to drink now at least. I'm glad I didn't dump it. It will probably improve in the bottle.

I have an odd suspicion this is the case. I’ll just keep testing occasionally for science and will probably end up dumping it eventually when i am desperate for bottles.

It was in primary for 3 weeks so thats not overly long. Also it tasted fine at bottling.

No hops, and the same Stockholm tap water I always use. i can only think maybe it was a weird reaction or side effect of coriander tincture watered down. I tasted the tincture at bottling and it was good.

I have let it breathe in the glass and while the soap is diminished after about 15 minutes, its not totally gone.

I love coriander and i am aware of the soap tasting gene which i do not have. But maybe in the process of the tincture it brought it out somehow. But i have the leftover seeds from the tincture and i tasted them. They taste like coriander and an earthy lemony flavor which i feel in the mead, but...

I made an orange creamsicle BOMM but it has a strong soapy flavor which I’ve never come across in one of my batches before. All I can suspect are the following ingredients added in secondary: vodka tincture of dried bitter orange peel, coriander seeds, tonka bean Vanilla extract Zest of 3 blood...

I adore tonka beans. I've used them in kombucha, dragon blood, and in desserts as a cheaper alternative to vanilla beans although they do have their own unique flavor -- sort of a rich perfumey vanilla-bitter almond. I've had them in an imperial stout (not my recipe) which was truly outstanding...

https://drinks.seriouseats.com/2013/05/where-to-buy-craft-beer-philadelphia-phillys-best-beer-shops-hawthornes-bottle-bar-beer-heaven-foodery.html Not sure if these all still exist, I've been to three on the list but that was in 2014. Lots of great places in Philly for craft beer though...

Delicious crispbread (in Sweden we call it knäckebröd), great for light little openface sandwiches or cut smaller as crackers for cheese or hors d'ourves. The nice thing is it is easy to switch out seeds for other types of seeds and change proportions depending on what you have on hand. I like...

Thanks everyone. I will throw it out.

I want to do several small batch hybrid recipes with TYB Sigmund Voss kveik, which has shown a very nice creamy caramel aspect when I've used it at ~38C. Bochet Braggot (beer/cooked honey mead) Bochet Cyser (cider/cooked honey mead) Graf (cider/beer) Craf (cider/beer/mead) I'm well accustomed...

For future reference, is it better in the fridge? Or better just to buy dme instead if I am not going to use it at once?

Thanks. It's been in my kitchen cupboard for a few months, the ambient temperature has been about 23-24C on average since then. Is that too high? I also have a partial plastic thing of LME, I used part but not all. Bought at the same time and stored in the same cupboard. Should I assume that has...

https://www.reddit.com/r/Homebrewing/comments/dsla64/muntons_lme_is_this_can_safe_to_use/ Can't post the video here due to size constraints so check out the video on my reddit post. I bought this can a few months ago and it came in the mail dented like this. I don't remember if it had this kind...