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Search: Posts Made By: flowerysong
Forum: Kombucha & Fermented Tea Forum 09-18-2011, 06:22 AM
Replies: 5
Views: 1,501
Posted By flowerysong
Vinegar won't be a problem, but flavouring after...

Vinegar won't be a problem, but flavouring after the fact is probably still the way to go.
Forum: Cider Forum 09-18-2011, 06:18 AM
Replies: 12
Views: 4,415
Posted By flowerysong
That's pretty funky looking.

That's pretty funky looking.
Forum: Kombucha & Fermented Tea Forum 09-09-2011, 07:16 PM
Replies: 26
Views: 5,069
Posted By flowerysong
Acetobacter xylinum (the main contributor to the...

Acetobacter xylinum (the main contributor to the structure of a scoby) is aerobic, so your beer shouldn't form much of a scoby after bottling. Acetobacter are also responsible for metabolising...
Forum: Kombucha & Fermented Tea Forum 08-03-2011, 08:50 PM
Replies: 5
Views: 2,147
Posted By flowerysong
You're being impatient. Let the wee beasties...

You're being impatient. Let the wee beasties work for a while; if after two weeks to a month you've got nothing, then you can start worrying.
Forum: Kombucha & Fermented Tea Forum 06-23-2011, 04:31 PM
Replies: 6
Views: 2,409
Posted By flowerysong
A SCOBY mainly acts by the yeast fermenting the...

A SCOBY mainly acts by the yeast fermenting the sugar into ethanol, which the Acetobacter (can include various strains, but Acetobacter xylinum is always present, and its production of cellulose is...
Forum: Cooking & Pairing 03-29-2011, 02:37 AM
Replies: 9
Views: 624
Posted By flowerysong
Foil dinners. ...

Foil dinners. http://www.cooks.com/rec/doc/0,1933,155190-252199,00.html looks about right. For dessert, http://www.food.com/recipe/campfire-baked-apples-221171 (though we always used Red Hots).
Forum: Cooking & Pairing 03-27-2011, 02:59 PM
Replies: 20
Views: 1,006
Posted By flowerysong
Shepherd's pie is a relatively recent term...

Shepherd's pie is a relatively recent term (1880s, if I recall correctly) and has, for most of that time, been used interchangeably with the older term cottage pie. The idea that shepherd's pie must...
Forum: Commercial Brew Discussion 03-12-2011, 09:39 PM
Replies: 13
Views: 1,977
Posted By flowerysong
The original one is in Dexter, but there's also...

The original one is in Dexter, but there's also one in Ann Arbor.
Forum: Cooking & Pairing 03-05-2011, 06:09 AM
Replies: 7
Views: 1,071
Posted By flowerysong
Measuring flour by volume is also fairly...

Measuring flour by volume is also fairly inaccurate, to the point where six cups one day can be the same actual amount as five cups another day, just less compacted.
Forum: Kombucha & Fermented Tea Forum 01-28-2011, 07:52 PM
Replies: 6
Views: 1,376
Posted By flowerysong
None of the brands that I've seen have taken up...

None of the brands that I've seen have taken up pasteurization; Kombucha Wonder Drink was always pasteurised (as, I believe, was another one that I can't recall), but most of the brands in my local...
Forum: Commercial Brew Discussion 01-21-2011, 09:46 PM
Replies: 265
Views: 22,488
Posted By flowerysong
I had it once. It wasn't bad. ...

I had it once. It wasn't bad.

http://blog.flowerysong.com/2009/05/11/budweiser-american-ale/
Forum: Meat Smoking, Curing and Sausage Making 01-03-2011, 04:31 PM
Replies: 19
Views: 1,756
Posted By flowerysong
Christmas sausage: Lamb sausage:

Christmas sausage:


Lamb sausage:
Forum: Meat Smoking, Curing and Sausage Making 12-16-2010, 06:19 PM
Replies: 61
Views: 7,277
Posted By flowerysong
Wrong. Saltpeter has been used in preserving...

Wrong. Saltpeter has been used in preserving meat for centuries.
Forum: Kombucha & Fermented Tea Forum 12-14-2010, 04:40 AM
Replies: 6
Views: 1,688
Posted By flowerysong
Of course, I first heard of A. xylinum in...

Of course, I first heard of A. xylinum in connection with an actual food eaten by people (nata de coco), so eating a scoby isn't perhaps as absurd as all that. Nata de coco is cleaned, cubed, and...
Forum: Kombucha & Fermented Tea Forum 12-11-2010, 08:02 PM
Replies: 6
Views: 1,688
Posted By flowerysong
The structure of a scoby is formed in large part...

The structure of a scoby is formed in large part by the action of Acetobacter xylinum, which synthesises cellulose. Mmm, fried paper.
Forum: Soda Making 12-11-2010, 07:49 PM
Replies: 10
Views: 2,937
Posted By flowerysong
Right. But making the vinegar and making the...

Right. But making the vinegar and making the shrub are still two totally distinct processes, even if your premade vinegar is homemade. Vinegar is fairly easy to make, as I said; expose wine or beer...
Forum: Soda Making 12-10-2010, 11:39 PM
Replies: 10
Views: 2,937
Posted By flowerysong
Using premade vinegar is the correct way to make...

Using premade vinegar is the correct way to make a shrub from scratch; the time it sits is for flavour extraction, not fermentation.

If you want to make a fruit vinegar from scratch, it's...
Forum: Commercial Brew Discussion 12-08-2010, 10:09 PM
Replies: 15
Views: 1,198
Posted By flowerysong
http://blog.flowerysong.com/category/beer/ ...

http://blog.flowerysong.com/category/beer/

Not everything I drink makes it in there, but most of it does. Eventually.
Forum: General Beer Discussion 10-01-2010, 08:24 PM
Replies: 7
Views: 463
Posted By flowerysong
Actually, I'm not sure how worried you have to...

Actually, I'm not sure how worried you have to be, provided it's drinkable now. Acetobacter's metabolisation of ethanol into acetic acid is aerobic, so in an airtight environment (like a bottle) it...
Forum: Wine Making Forum 10-01-2010, 06:48 PM
Replies: 2
Views: 367
Posted By flowerysong
I would call this a cyser. It's something people...

I would call this a cyser. It's something people have been making for ages, and is basically a cross between mead and cider.
Forum: Wine Making Forum 10-01-2010, 07:38 AM
Replies: 16
Views: 2,680
Posted By flowerysong
No, see, he was proposing to replace the koji...

No, see, he was proposing to replace the koji culturing with a mash. It won't be sake, but doing a mash with the rice and some malt for enzymes is a perfectly cromulent idea. Though I'm a bit unsure...
Forum: Kombucha & Fermented Tea Forum 10-01-2010, 07:04 AM
Replies: 9
Views: 1,262
Posted By flowerysong
Well, yes. And then again, no. That's not how...

Well, yes. And then again, no. That's not how the word is used by people, so that's not what it actually means. While it might be enjoyably pedantic to tell my friend who's expounding how much she...
Forum: Kombucha & Fermented Tea Forum 10-01-2010, 06:51 AM
Replies: 17
Views: 6,774
Posted By flowerysong
Yes, quite. I probably should have been more...

Yes, quite. I probably should have been more helpful in my last post, but I have a knee-jerk reaction every time someone claims honey contains high proportions of non-fermentable sugars.

While...
Forum: All Grain & Partial Mash Brewing 09-26-2010, 02:19 AM
Replies: 49
Views: 4,896
Posted By flowerysong
Sadly, I don't have any kids to starve, and I...

Sadly, I don't have any kids to starve, and I already starve myself to afford some things (not that you'd notice from my figure.)
Forum: Wine Making Forum 09-25-2010, 11:07 PM
Replies: 13
Views: 2,328
Posted By flowerysong
You can use flaked rice, but you still need to do...

You can use flaked rice, but you still need to do something to convert the starches to sugars. Whether that's a traditional koji culture as in sake, one of the Chinese starters used for rice wine,...
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