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The place where I bought my SCOBY marketed it as a SCOBY and a vinegar mother. :drunk: Since kombucha is notably acetic and gets more so over time, I'm not sure how big a difference there is between the two. Either way, I already have the SCOBY on hand, while I'd have to order a vinegar mother...

More brew log: After a week or so in the ferm chamber, I noticed a couple spots of mold growing on the jug handles. I sprayed them with starsan and racked the mead to a couple other jugs, transferring as much yeast as I could along the way since I don't think they're done yet. I added half a...

More than that, is there any reason to believe that this process is producing or activating enzymes that would help wash dishes in the first place? There's no prescription on what kind of fruit waste you use, so that's a strike against any kind of repeatable enzyme production unless it's a...

So let's say this fermented dry and the alcohol was partially or completely converted to vinegar, so it ended up as brown, fruit-scented vinegar. Let's further assume that the dishes are washed shortly after use so plain water rinses away 90-100% of what is on them. At that point, are we making...

Funny replies all around. Now does anyone have any real insight on what we're making, how it would be expected to clean things (I.e. is the name 'enzyme' appropriate or are we just making vinegar?), and whether a kombucha SCOBY would help the process?

I may be mistaken, but shouldn't a detergent issue only affect head retention and not the actual carbonation of the beer?

Is it possible there's an issue with your caps or capper so the bottles didn't seal perfectly? Cold crashing shouldn't have removed nearly enough yeast to prevent bottle carbonation. Is it a strong beer? Is it possible the beer has exceeded the yeast's alcohol tolerance?

Oxygen stales hops and darkens beer, among other things. The haziness of an NEIPA makes that darkening more noticeable, and the reliance on extreme amounts of hops makes the style particularly oxygen phobic. Anything with a lot of hop aroma and flavor is particularly prone to being ruined by...

NEIPAs don't experience any unique aging troubles, but they deal with those troubles to a unique degree. I'd recommend you start on something that's no so easy to screw up, like that blonde ale, so you can get some experience with the process of making and packaging beer and identify and...

Have you thought about letting some of it turn to malt vinegar? If you use vinegar in your marinades, it might be cool to use malt vinegar and beer from the same batch.

Yeah, my expectation is that it'll need several months to start showing its desired character. As I mentioned in the OP so long ago, the bottle that inspired (and inoculated) this brew was three years old, so my intention is to hold on to some of the bottles for quite a while.

The sample was alright, but not particularly distinctive. The saison esters weren't particularly strong, and the Brett is still barely present. Not hot even over 9% ABV and a bit over two weeks old, which is good. Tasting it a bit warmer or carbonated could make a huge difference too, but it's...

Why would light be an issue? With beer, you're worried that light will skunk it because of the hops, but you're not hopping your mead, and most people ferment mead in clear carboys so if mead could get skunked by light, it seems like it would be too late by the time you're bottling anyway. I'll...

Pellet gunk is hell on a racking cane. I often go commando but I almost always regret it when I do. Last weekend, I bottled a brew with 4 oz of loose pellets and gave up on the racking cane before the first bottle was filled. Fortunately, a length of hose works well to approximate a racking...

Hey, I think I have that recipe in my cookbook! 1 - Place skin-on chicken breast in a room-temperature cast iron skillet. 2 - Stare at it until one of you - the cook or the chicken breast - gets embarrassed. 3 - Remove from skillet. Allow to rest for up to ten minutes to think about what it did...

The head teacher in the kindergarten where I work is on a green kick and started making a natural dishwashing liquid a few months ago. One part brown sugar, three parts fruit peels, ten parts water, left to ferment on its own for three months and then strained off of the lees and used to wash...

I read it when somebody (might have been you) linked it on another post a few days ago. Good evidence for using oats.

I feel like they make a difference in body that contributes to the mouthfeel I want. Maybe I'd get the same mouthfeel with base malt in place of the oats. I'm not interested in rolling those dice - brewdays are too precious with two kids and two side jobs. This is the only recipe I intentionally...

Or less. I often prime my stouts and porters <4g/L (table sugar) and it's just right for my taste. Maybe it's from drinking nitro stouts early in my drinking years, but a porter or stout that's carbed higher than about 1.8 volumes feels like it has too much bite for the style. I also like a lot...

Took a gravity reading this morning, which I never do mid-ferment. 0.5p. I've had Belle go even drier so it's not a big surprise, but still pretty impressive when the Brett is just getting started. I wouldn't be surprised to see it drop below zero at this point. The sample looks like an NEIPA...