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My most recent tripel, pils, pale ale and biscuit malt, EKG only (100 g in 10 l), and invert sugar made from raw cane sugar. This was the first bottle opened, six weeks after brewing.

A bitter brewed with MJ M42 New World Strong Ale

How long did you bake it? Ratio of flour to water?

Some yeasts I had good results with on high temperatures (summer, well, hot spring) are MJ M29 Belgian Ale (saison, but also usable for other Belgian styles) and MJ M20 Bavarian wheat yeast. And you can not only brew simple weizen with M20, but also dunkelweizen, weizenbock and if you have to...

I called mine "Highway to Hell" (also with M41), with part of the cover of the album of the same title as label.

https://beer.suregork.com/?p=4112

Feedback from the Flemish, Dutch and UK homebrew forums all indicate that one indeed should not use WB-06 for hefeweizen. And it is not according to conventional wisdom, but people have done real DNA analyses of all three yeasts:

Probably only works (worked?) with pale beers!

I also went this way to make it simpler to split up my brews over three evenings: Evening one: mash, filter and pasteurise Pull airtight bag over lid and let cool overnight Evening two: boiling and hopping Put kettle in sink with cold water and ice Add flameout hops if necessary Pull...

"The Earth Book of Stormgate", by Poul Anderson. Also "Madame Bovary" (Dutch translation, not the French original) which is there since the summer of 2018, just trying to slog through the story. Also, my e-reader with Dickens, Wodehouse, and a whole lot of books about fermentation, baking bread...

I wholeheartedly agree with this thread 😋😋😋 Yummy. The only thing here at home is that my wife and daughter do not like chunks in their soup, it always has to be mixed. So when I have time I use any current soup that is in the fridge as a base for a kind of minestrone, with veggies taken out...

For vinegar you need oxygen. Since you sealed it, you have indeed fermented oat milk. Since no other traces seem to have developed like a pellicle, ropes or mould, it would seem you have a perfectly uncontaminated drink. I think using it now in your hair makes as much sense as using any other...

No, merely coincidence.

No one from Belgium yet? The Belgian Trappist beers of course, followed by the lambics and gueuzes from Brussels (which are tart by the way, not sour. People should talk about spontaneous fermented beers, not sour beers). But maybe the most impressive things is that there is maybe no single...

I think that you find the solution in the chapter "Pasta filata cheeses". If you start from fresh milk, that is completely acidified (Asher does this for 12 hours for mozarella), and you add rennet, you still get curds and whey. Milk contains casein and other whey proteins. In UHT milk, the...

Don't drink your dark/amber beers too cold, preferably at 10-12° C (50-54F).

"Animals".

Well, kefir is acid. And you can make cheeses with acids like lemon acid or vinegar. So, what you are doing is just using a different acid. And yes, you can add rennet after acidifying your milk with kefir. You can find it in this book "The art of natural cheesemaking". (Still needing to find...

That's what you get when you let AbInbev take over other companies.

Especially if there is brettanomyces also. The ropiness are actually exopolysaccharides, so a kind of sugars/starches, which the brett can feed on. In lambic it is even kind of expected, just a phase the beer needs to go through.