Resulting in a blowout. Blowing air into to brew is automated by my brew computer. So i didn’t check myself meanwhile .. Maybe somekind of overspilling sensor can be made??
My beer brew computer/environment ( computer controlled fridge )
Beer in this yeast container was a Rauchbeer / smoke beer
I’ve collected some beer glasses in the past, but i didn’t have many. I hated the fact that your are not using them OR (even worse). Put a different brand of beer in the branded glass!
So i bought a set of these:
I like the no-brand no-logo … just-a-glass look.
So why different types of glasses. Some say “nonsence!”
Welllll .. maybe for a part. Click on the images for more information about the glass. Below i will use the names of the glasses, these are NOT generally accepted names.
Some types of glasses like the “Breughel” concentrate the aroma.
A heavy stout mostly has less volume, it looks weird in a pint glass.
Besides the volume, a lighter beer looks better in a “Prague” glass
Some glasses are better suited for keeping the beer cold, other you can warm a little in your hand. ( Beer is NOT always best cold! When you drink it too cold, you will numb your taste buds. Most beerbottles have a temperature suggestion)
Bulb glasses like “Grand Cru” will keep your foam longer.
There is no need for a foam head on your stout, so use a “Gusto” for example.
Temperatures (a little example) Do your research on the internet!
4 degrees celsius : Light lagers, Pilsners
7 degrees celsius : Blondes, Wheat and Hefeweizen
10 degrees celsius : Red, Amber, IPA, Tripple
12 degrees celsius : Bitters, Scotch Ale, Stouts and Porters
Today i started my first day brew brewing course at t’wort wat
After making mediocre beers, by myself .. using beer kits and so on. I really wanted to make propper beer. Fresh base ingredients, from the base up. I wanted to know what i was doing and why..
Update 2022: I’ve made many beers since, together with Monique and Coline.
Makgeolli is a traditional Korean alcoholic beverage made from rice and nuruk culture. In this workshop we will prepare the single fermented makgeolli called “Takjangdzu”. We will focus on a proper rice preparation which includes proper washing, drying and steaming (or boiling), cooling and subsequent inoculation of the rice by the active culture in this case nuruk. If everything goes well we will also harvest the takjangdzu which was already pre-prepared and taste it. The alternative options to using nuruk as a culture will be discussed, suggesting either kōji (Aspergillus oryzae) or yeast (Saccharomyces cerevisiae).
My own nuruk culture
>Just quick one. I have checked the recipes which you shared with me quickly. The first recipe is close to the todays industrial style of production of Korean Makgeolli or the Japanese style of "rice wine making" because it uses koji
>http://en.wikipedia.org/wiki/Aspergillus_oryzae
>The second recipe uses steamed rice (that is what we do at Susubori) and yeast. Using just yeast is not usual for Korea, we for example add yeast in addition to nuruk (for 1 kg of rice (chapsal - sticky ric
e recommended), we use 90 g of nuruk and 3 g of yeast (baker yeast I assume, no one knows which really annoys me). We wash 4-8 times the rice in cold water to get rid of the starch, let it steep for 2.5-3 hou
rs, dry it for 40 min and steam it for 20-25 min. Cool it down for 30-40 min to room temperature and transfer to the fermentation vessel (leave around 50-70% free place for air so 5 l wide mouth container suits well), add nuruk (90 g of wheat based nuruk, there are many different types) and yeast (3 g baker yeast should be fine) if you like and 1 l of water (rice ratio to water 1:1, that results in sweater type
and more viscous beverage, if you go 1.2 (water):1 (rice) than you get dryer and more acidic beverage), mix well but gently not rupturing the rice grains, making sure that the nuruk falls apart
>http://en.wikipedia.org/wiki/Tapai
>Let to ferment with slightly "open" lid on the container for 3 days, mixing every day properly, after that let to ferment for another 3-4 days (max 5-7 days all together) and taste regularly and harvest when you feel it is right. The harvest is basically straining the mixture through the "fine straining bag" and bottling. Bottle the liquid leaving around 10-15% of the bottle to air (carbon generation can be quite vicious) and keep refrigerated.
>Anyway I hope it helps, by the way the recipe above is for single fermented makgeolli which takes in total less than 7 days and is more prone to be sour than the double fermented one.
Update (2022) Something i’ve been doing for years now.
Making skittle vodka.
If i remember it well, is was a students solution to get a cheap ‘fancy’ drink. Vodka is cheap, and skittles or other candy was easily obtainable.
Buy a bottle of vodka, not too cheap, but certainly not a pricy one. Get some bag’s of kittles. (does are mixed so you have to sort them by color/taste) Take some small bottles and fill them each with a skittle color, and fill the rest of the bottle with Vodka. Now we wait from the skittles to dissolve completely. Strain the dissolved foamy mixture using a paper kitchentowel into another bottle. ( i have 6 bottles, 5 for each color skittle and one to transfer one to the other ) Sometimes i’ll do it a second time, to get a clearer result.
Ready to drink
Most of the times, i take a longdrink glass, pour some skittle vodka in it add ice and fill the rest with 7-UP.
SortingDissolvingOld way to strainReady
"If something is worth doing, it's worth overdoing."
