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Shower thought: Why not take a few diverse yeasts and throw them into a starter with some lysozyme. Once you have your protoplasts, add some PEG. Shake or stir it up and then let it recover. Bam, sundry new yeast strains. Maybe get creative and add some live hop material in with it before the...

Peanuts have a lot of oil in them. You might want to think of ways of getting rid of it before you get started.

Haha, I hadn't thought of that. Good point. Yeah, wow, I hadn't even considered thermal expansion. Thanks for the replies, guys.

Shower thought: What is the point of headspace in the bottle? I tried to find an answer, but all I could find were people saying not having it could cause the bottle to explode. I don't get the logic for that though. Isn't the pressure of the air in the headspace simply going to stay constant...

The "Elder scrolls official cookbook" is just a book written by a fan of the series and the "official" status is more akin to a marketing gimmick than anything else. The woman that wrote it is a hobbyist who enjoys actualizing fantasy recipes. While her book is surely very fun and enjoyable, I...

No, no, no. Actually, I think pedantic sanitizing in general is over-rated. Why was I arguing then? Simple: I'm not the type of man to stand idly by while the reputation of yeasty Chinese balls are on the line. Wherever evil lurks, wherever the forces of darkness threaten humanity, wherever...

I smoke two joints before I smoke two joints and then I smoke two more. How many joints total were smoked?

Haha, exactly! Still though, I'm wanting to argue a bit, but it's like walking a tightrope trying to avoid being moderated. #The-struggle-is-real

We don't know that the OP is using whatever "yeast balls" you found in California. He could very well being using something like or or or, you know, any of hundreds of professional Chinese wine starters that have very high levels of purity. Further, even if he was using some traditional yeast...

Rice wine, mijiu, 米酒, is a sweet rice porridge that is mildly alcoholic. Yellow wine, huangjiu, 黄酒, is made using the same yeast combination and with any of sundry grains but allowed to ferment out to completion. Neither are a wild fermentation. Further, if your argument is that traditionally...

It only contains rhizopus oryzae and saccharomyces cerevisiae, hardly a "wild fermentation". Hell, you can buy more diverse packets of dry yeast than that. Also, normal rice wine is weak as hell. It's eaten at like 1% alcohol and is more like porridge than anything else. How do I know all this...

He self-defenestrated to

https://cn.bing.com/search?q=bleach+as+a+sanitizer

Beer is grains + hops. A rice wine is a grain without hops. If hops help protect the drink from infection, then surely the same drink without hops would need more not less attention to sanitation.

I'm an idiot with no idea what he's doing, here are some ideas: Add dehydrated fruit instead of fresh Add spices Add dried okra to increase the body

As the detritus has dropped out, the beer is staring to clear and darken. mhhmmm. Good thing I'm not there or I doubt I could wait anymore. An interesting thing is that it still has a foamy head and needs burped once a day. I guess the residual dextrins, starches, and sundry other crap are...

So, it was sealed after two weeks open fermentation and now, after about a month or so, has started to clear up a bit. It still needs burped twice daily. Also, my boy said it's starting to get a pellicle.

I've been listening to Oliver Tree while brewing.

https://www.mbaa.com/publications/tq/tqPastIssues/2021/Pages/TQ-58-3-0705-01.aspx#:~:text=Starch-degrading%20enzymes%2C%20notably%20%CE%B1-%20and%20%CE%B2-amylase%2C%20are%20present,enzyme%20levels%20over%20a%20period%20of%2028%20days.

It seems mesh can be rated in either holes per whatever or by the diameter of said holes, specifically when the mesh is being used as a filter. In the thread posted by the user mentioning the numbers 300 and 400, they are talking about the diameter of the openings as measured in microns...