Recent content by Miraculix

More protein is good for the yeast!

Why would the yeast be stressed from this beer?

I'd drink that!

"How many Eriks did you have?" "About ten, I can barely walk..." .... This paints kind of another picture when asking a woman.

Saaz is a bit rougher and mittelfrüh is a bit more delicate. Both highly enjoyable!

Dissolve enough bleach in water, throw in a bit of vinegar, stir, in the equipment goes!

Too much water usually gets the mold into survival mode, which will make them excrete acid and sour the wine. But let's see! Maybe al dente it is next time. Or some additional stale bread to soak of the initial load of liquid? So many possibilities!

Yes. In Chang there is much more leftover than in the rice version. I bet it is the same with the pasa. ...but pasta wine!

I think it was more about prices and availability, but they surely used off shore hops. Also American ones.

To be fair, this process also works with unmalted and cooked barley. Differently flavoured, but it works (Tibetan or Himalaya chang is basically just that). So I wouldn't be surprised if this also works with pasta.

Been there done that, I wholeheartedly agree! Also Mittelfrüh is an excellent choice, as is Perle and probably a whole lot more.

Are you 100% sure that you are not tasting the slow progress of oxidation? Looks a bit like it because the neipa would be the easiest to oxidize in a tastable way and it is also the one that shows the signs of the off flavour first.

A massage chair, I like that idea!

If this is the same as wlp800!

A very smooth one!