Last Activity:05-17-2013 1:21 PM
Posted in thread: Artisan Vegan Cheese on 05-08-2013 at 02:48 AM
The creme cheese was good but not perfect. It was thick and tart but the tartness tasted more
like yogurt (unsurprisingly) than cream cheese. However, the chocolate cheesecake made from it
Posted in thread: Artisan Vegan Cheese on 05-04-2013 at 03:33 AM
Most of the recipes are nut-based, most use raw cashews, probably because they're soft and easy
to puree. Some use yogurt culture (from cultured coconut, soy or almond milk) for the tartness
Posted in thread: Artisan Vegan Cheese on 05-03-2013 at 10:28 PM
Just wondering, has anyone tried the recipes in this book? I've made a few simple dairy cheeses
(ricotta, marscapone and mozzarella) but I've got a couple friends who are really lactose
Posted in thread: Pouring a Back & Tan on 04-22-2013 at 06:47 AM
The Brooklyn Brew Shop book has a "black & tan" recipe. Unfortunately, I screwed it up and
spilled some of the "tan" wort which seems to have brought the FG closer.However, I found a way
to make it wo...
Posted in thread: Wheat beer yeast strains on 04-06-2013 at 10:49 PM
Here's something I've been trying to figure out but with no success on the Google-fu -- is
there something about wheat that calls for a particular type of yeast strain? I know to make a
hefewiesen or ...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 02-21-2013 at 12:56 AM
Unfortunately, I did something wrong with the last of the sweet mochi rice in the house. The
rice came out of the steamer pretty dry and there was no liquifying, just a black mold that
grew on the ric...
Posted in thread: 1-Gallon Brewers UNITE! on 02-18-2013 at 08:24 PM
Cold crashing is when you put your beer in the fridge for 24 hours before bottling. That
encourages the trub on the bottom to compact. Probably one of the big advantages (to me, at
least) with 1 gallo...
Posted in thread: A tale of two Octoberfest lagers on 02-17-2013 at 10:58 PM
Since it's been in the high 40s in my garage, I decided to try making my first lagers a couple
months ago. To start, I made a small (1.5 gal) batch of Octoberfest lager to function like a
Posted in thread: Technique where you slowly raise the OG? on 02-11-2013 at 05:47 PM
Thanks! That helped a lot!
Posted in thread: Technique where you slowly raise the OG? on 02-11-2013 at 06:39 AM
I've tried searching for this but haven't had much success.I read an article that wasn't about
mead (an article about rice wine, perhaps?) that made a mention of a mead making technique
where you slow...