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I'm attempting a no-knead bread this evening using leftover kefir whey in place of water. Any pointers from people who have used whey like this before? I've done regular no-knead many times, so I have that process downpat. What I don't know is how the kefir whey affects the no-knead process...

And thanks guys. Now I know what to expect from homemade invert made this way, I'll do the following on my next batch: Same inversion process (water+jaggery+acid, heat, b.soda at end). Extend cook time 30 - 45 min to obtain invert #3. Add 5 - 10% UK C60 or C80. Get the abv down below 4%

Funny you mention bubbles. I get that when foce carbing on keg. My bottle conditioned beers have smaller bubbles and denser foam.

It's been a couple months, but here's how the #2 invert looks in that basic golden promise ale. It definitely imparts colour and even a little flavor to the beer. Hopped a little heavier, it could make a decent bitter (recall it over-attenuated). I'll be doing this again with Windsor as I'm...

That depends. Is she a decent cook? 😃

I really like this bottle fruiting method. Maybe wide-mouth mason jars for oysters, adapted to work with pasteurized hardwood pellets?

Yep. YouTube channel GroCycle (without the "w"). I spelled it incorrectly above.

Their channel is fantastic. They essentially tell you everything they've learned running a mushroom farming operation including financial costs and how to do a full setup at different scales of development. Free online courses too.

I'm not sure about compost loving varieties. The GrowCycle guys use straw for production of a few varieites i think. They used to use coffee grounds too, before moving out of the city. Now they just dunk chopped straw into an IBC tank with water plus hydrated lime. Raises the pH enough to...

There are a lot of guys out there reporting success with low tek though. The hardwood pellets sanitized with boiling water method seems really popular. Granted, most are using commercially prepared spawn instead of trying to culture up their own, which makes a lot of sense. Have you had any...

I have found a few really good mushroom growing channels on YouTube. All focus on culinary varieties as far as I know. Boomer Shroomer This one uses the monotub method. The videos are really concise and to the point. Here she grows oysters in monotubs: Renegade Mushrooms This guy uses the...

So guys, what's the deal with oysters? I was planning to grow these as I've heard they're easier for noobs. But after reading up on a mushroom forum, I understand that they produce an insane amount of spores. Bad idea for indoor growing? Or can this be avoided by harvesting before the edges of...

Thanks. Do you have a humidifier or fogger set up as well, or are you just spraying the blocks periodically?

Awesome, there's a mushroom thread! I've been getting interested in learning to grow culinary mushrooms using a low tech method. I'm planning to use hardwood fuel pellets as my substrate as they're low cost in my area. The top concern I have right now is how to set up a small fruiting chamber...

Just woke up...

Look at the photo upside down...

Through my own experiments making invert sugars I discovered something about the difference between cane and beet. It's not discussed in online sources that I've read, but beet sugar will crystallize or act unpredictably whereas cane sugar will not. Every time I've tried to make invert syrup...

In point (1) you mention that you're using bottled spring water and that you didn't adjust the pH at first (presumably now you are). Are you measuring your adjusted water with a decent pH meter? I ask because the actual value may be way off from predicted. The mash pH calculator I use usually...

Kevin the cat. I got him in April 2021 as an 8 week old and he's turned into a big boy. Here's another of Kevin with his buddy Tina for scale...

18 hours on gas. Here's what the colour looks like with that pound of #2 jaggery invert. I'm bummed that it fermented out to 90%, as I wanted to assess the mouthfeel on a 3.9% beer with invert. Kveik yeast used on a previous batch may be the culprit. Anyways, it's a full-bodied beer at ~5% abv...