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  1. dinnerstick

    Pellicle Photo Collection

    it's not very homebrew but screw it, two brett pellicles from my 600L conicals, i opened the (top) manways for the first time to do various additions. both are brett blends, the first is yeast bay amalgamation added after primary fermentation (7 months on) and the second is 7th generation of a...
  2. dinnerstick

    Carnivale Brettanomyces 2016 (Amsterdam)

    there... some tickets still available for the talk/tasting
  3. dinnerstick

    Carnivale Brettanomyces 2016 (Amsterdam)

    Hi, i have no idea if they are to be recorded, kind of doubt it as it's low-tech and the talks are hosted in basements of bars rather than conference rooms, but i'll ask the organizer my brewery co-owner got a brett goat tattoo. i'll try to find the picture and post it...
  4. dinnerstick

    Carnivale Brettanomyces 2016 (Amsterdam)

    Hi all in or around the Netherlands, This year's Brett Fest is coming. Lots of big names this year- uber historian ron pattinson, chad yakobson of crooked stave, jean van roy of cantillon, and more. Check the lineup, it's pretty great. http://www.wildegist.nl/program/ I'm giving a...
  5. dinnerstick

    The official foraging thread

    shaggy manes. lots. and a few porcini
  6. dinnerstick

    The official foraging thread

    that's a beauty! i love the hen. never find them here though. i find chicken mushroom and sponge mushroom regularly (in the same spot every year) but they are second-best compared to maitake. as my mind wanders, here is something for chicken mushroom collectors. sometimes the texture, even of...
  7. dinnerstick

    The official foraging thread

    wow that's weird indeed, never heard anything of the sort. and strange that it happened suddenly. as much as i love them, i could easily never eat them again if faced with the possibility of an episode like you describe!
  8. dinnerstick

    The official foraging thread

    as usual lots of porcini this year. in one spot they grow to the size of frisbees and then rot!
  9. dinnerstick

    Fermented hot sauce

    i meant more that it's safe from botulism. i don't have a clue how to prevent mold so i keep my sauce in the fridge once it's ready. although even in the fridge i once got regrowth of a thick white pellicle (assumed to be lacto or friends, but don't know).
  10. dinnerstick

    Fermented hot sauce

    my fermented hot sauce recipe: red chilis; mine are finger sized and medium hot. not sure the variety. 2% salt (= 2 grams per 100 ml liquid) liquid = about 35:65 dry white wine:water i add a little bit of lacto starter, from a yogurt culture, optional. it will of course ferment without. couple...
  11. dinnerstick

    When to get fresh yeast

    i say keep truckin. as soon as you get nervous or think you've got something wrong, chuck it and start over. but if it's all good then it's all good!
  12. dinnerstick

    Dry Curing Sausage

    actually not very scared only because everything along the way went so well. they looked great and smelled great so hazard seemed unlikely. the tasting of course was preceded by a good round of "it's a good day to die jokes", but so far....
  13. dinnerstick

    Dry Curing Sausage

    first taste! and it was good. both are not quite spot on with the texture, the meat needs to be in bigger chunks and the fat smaller, but for a first go i ain't complaining! both moist in the middle, but not soggy or mushy, pleasant texture, could be a bit drier but probably not attainable...
  14. dinnerstick

    WLP644 -Brett B Trois

    1.080 - 1.008 fermented 22c
  15. dinnerstick

    WLP644 -Brett B Trois

    My collab brew with local nano 'Ruig' is now on a few taps locally and in bottle shops in 750ml bottles (bert's bierhuis utrecht, bierkoning amsterdam). It's a 100% trois IIPA called Ruige Haring, and a monster of a beer. Very simple malt bill; 90% pale 10% wheat. No sugar as the yeast is...
  16. dinnerstick

    The official foraging thread

    bumper year for elderflowers here. dunno why as the spring was rubbish and the summer is following suit. have made 'champagne' in the past, but this year just going with a syrup (boil water, dissolve sugar, pour over the flowers and sliced lemons, leave to cool, strain) which goes really well...
  17. dinnerstick

    The official foraging thread

    i think fresh pork blood can't be sold in the netherlands either, dunno why, some stupid rule, but dried blood can. it still makes a good blood sausage. https://www.homebrewtalk.com/showthread.php?t=467107
  18. dinnerstick

    Has anyone ever seen Jamil Zainasheff and Carlo Ancelotti in the same room?

    Is zainasheff down under managing there as well???
  19. dinnerstick

    Has anyone ever seen Jamil Zainasheff and Carlo Ancelotti in the same room?

    Sorry to those who don't have a clue who ancelotti is, he is the manager of real madrid, at least at the time of posting, and among the more famous football (the soccery one, not the helmetty one! disclaimer: i have nothing against the helmet one and i don't care to discuss the merits or...
  20. dinnerstick

    Dry Curing Sausage

    update: 3 weeks in. the sausages have lost on average 34% of their 'original' (which was 1 day after hanging) weight, with some variation from one to the other. also the white mold is variable, but definitely does not like to grow over the fatty bits. they look good, they feel good, and they...
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