Or maybe we can detect that nothing is there and the formulas are just wrong. But it's a lot easier to make up invisible matter than rework the formulas.
I feel like this is why physicists came up with dark matter/energy
I'd be interested in those results.
I use Brewfather it works reasonably well for me, it does seem to be more geared toward people with All-In-One or recirculating systems but I successfully use it with a 3 vessel system that doesn't recirculate, I just don't bother much with doing fancy stuff with my mash (single infusion and a mash out FTW).
You likely have a contamination in your equipment somewhere. Try deep cleaning and pasteurize everything you possibly can, replace o-rings and gaskets etc.
Isn't that what we're doing with Trump?
I don't even have to close my eyes to do this
thank mr skeltal
ahh, ok, you said equal amounts of vinegar and whiskey so I was calculating it as being ~1/3rd beer and ~1/3rd whiskey. I'd still recommend just putting your yeast source into hopped wort and letting it ferment.
Interesting. I personally have no interest in making vodka. It sounds more like the reason this turns out well vs turbo wash is due to the lower ABV/not stressing the yeast out as much, vs the tomato paste really doing a lot.
When I do wild captures, I generally put the potential yeast source into some hopped starter wort and wait to see if it ferments. Here's how I captured yeast from decomposing leaf litter.
What's your reasoning behind your process here? Assuming the beer is 5% abv and your whiskey is 40% then your resulting mixture is going to be like 15% abv, that's a really difficult environment for most yeast, especially wild yeast. I'll be surprised if you get anything from this.
On Friday I brewed up some tree beer using Leyland Cypress boughs in the strike and sparge water as well as in the mash vessel. OG was ~1.050 and I split the boil to brew up a saison and a pale ale with galaxy and sultana (denali) hops. The saison is fermenting with a wild yeast culture I captured from my neighbor's raw honey and the pale ale has Framgarden kveik. They're both fermenting at 87°F/30.5°C
The Leyland Cypress gives the beer a pleasant evergreen/christmas tree flavor that's a bit citrusy and not too overwhelming. I've brewed with this tree a number of times and thoroughly researched it so I'm fully confident that it is not toxic. I don't measure the amount of tree I put in the beer, basically just put branches into the kettle until it's annoying to try to add another one.
Kernza® is the trademark name for the grain produced from the plant intermediate wheatgrass (Thinopyrum intermedium). The plant is native to western Asia, and this perennial “cousin” of wheat has historically been grown in the US and across the globe to feed livestock. The Land Institute is developing it to serve as a perennial grain source for people and working toward a future that includes multiple varieties of Kernza® that are economical for farmers around the world to produce at a large scale.
Kernza grains are really tiny compared to standard barley/wheat, so instead of pointlessly pouring them through my malt mill, I sent them through my flour mill on a coarser setting to get a little crush on them without completely turning them into flour. Talking to a local brewery that has brewed a few kernza beers, they told me they don't mill the kernza at all. They just dump it straight into the mash and don't really expect to get much sugar extraction from the kernza addition. They're just adding it for flavor, which is often described as similar to rye. The grain also contains a lot of beta-glucan (also similar to rye).
Recipe for 5 gallons:
- 85% Best Pils
- 15% raw Kernza
Single Infusion Mash at 150°F/65°C
- 1oz Summer hops 8.3% @60 min (31.4 IBU)
- 1oz Summer hops 8.3% hopstand for 10 min (6.6 IBU)
I got these for free, apparently Summer is no longer being grown anywhere which is a shame :(
Fermented at 75-80°F/24-27°C for about 3-4 weeks with a wild yeast culture I captured from a bunch of juniper berries foraged on the side of a hiking trail on Granddad's Bluff outside of LaCrosse, WI.
OG: 1.050/12°P FG: 1.004/1°P
Bottled a week ago with enough priming sugar for 4 volumes. Could use a little more time to fully prime, but patience is difficult.
Tastes really good, I'm not sure if I can pick out the kernza or not, but the beer is really nicely fruity with some earthy/pastoral undertones.
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