Recent content by DeGarre

I would ferment this.

When you start thinking there aren't enough STC-1000 wiring discussions on the homebrewing forums.

When you buy all the parts from eBay for a stir plate DIY project...although you only use dry yeast which you dry-pitch.

No probs seamad, I treat all my dry yeasts the same, British Ale from Mangrove was a treat, used it a few times, this Burton bugger I am not so lucky with, this particular brew I dry-pitched 2 packets. I need a no-nonsense sturdy dry yeast that is care-free, and Burton Bugger is the first one...

My fermented carrots are ready and so good, I'll keep the sauerkraut out of the fridge for a further week or so. Every day I eat fermented stuff, drink some beer or drink the brine I am regular as a bloody clockwork, my bowels move at 7am, no exception. Too bad I usually wake up at 8am.

Thats me done with Burton Union yeast, never again. Used it 2 times, on both occasions problems. Re-pitched after 17 days with Nottingham to move this below 1.039 (started at 1.094).

Dry-pitched 2 packets 7 days ago into 1094°, quick to start, krausen has made a big mess, hasn't moved much in 2 days, is now at 1048°, 6% abv, 50% attenuation. Doesn't look good although the plan was to keep it in the FV for at least 3 weeks. Airlock still has some activity. I want to avoid...

I bought a bottle of extra garlic flying goose brand as a control sauce, already my still fermenting garlic one has a very similar flavour. Will let the wife do the blind test. Tabasco is also fermented but why pay many euros per one small bottle when I can do a similar hot sauce myself... At...

Besides timing issues ie need of a speedy end product, why would someone make hot sauce and not ferment the chilis? Even beer when fermented is better than wort... I am just get slightly philosophical as I watch the tiny bubbles in my two sriracha to be bowls...every morning a good smell and...

Lag times? What lag times? After 3.5 hours airlock is making noises already. 2x Burton Union M79 to 1094°.

The big jar is almost empty, time to make a new batch. Today made also fermented carrots, 2% salt brine, one bay leaf, one garlic, half an onion. Yesterday started to ferment chili hot sauce (sriracha), nicked from this http://youtu.be/vgK3EpXROks Good fun this fermenting malarkey.

Finally the brewing of barley wine becomes closer - already started to crush 10.2kg of grain, going double-mash with my 20L BM and aim for 10% abv. A big beer indeed. I have got 2x Burton Union yeast and am going to rehydrate for a change. The plan is not to use sugar, just aim for 1.100+ OG...

I sometimes get orange beer when I have 15-17 EBC and use crystal to get there. See here it going more to coppery, at around 20 ebc:

I got woody oak and redcurrants from Kohatu, very nice.

I have one packet left so at some stage when the fermenting temps have cooled down a bit I'll give it another try - with an English barley wine.