Brewer's Club
- Thread starter kidstokes
- Start date
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
Pale ale has finally reached ideal carbonation 
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
Pretty good, just turking and anxiously waiting to bottle my new stout. How was your vacation?
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
If you ever start it back up, we could use some kombucha brewing representation in here!
My wife makes kombucha. It's delicious, but man that scoby scares me.
It was pretty dope. I started a Pineapple wine night before last.
- Joined
- Jan 12, 2016
- Messages
- 23,084
- Reaction score
- 46,895
- Points
- 1,388
- Location
- my napping spot
- Gender
- Female
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
My wife makes kimchi from time to time, that's always delicious. What kinds of things do you make?Awesome projects
Any brewers in here also ferment food? Like, it's a different process, I know, but still fun and useful
Wouldn't be a bad idea to rebrand this from MTC Brewer's Club to MTC Fermentatorium! More pics of delicious things is always better.
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
- Joined
- Jan 12, 2016
- Messages
- 23,084
- Reaction score
- 46,895
- Points
- 1,388
- Location
- my napping spot
- Gender
- Female
Kimchi is on my list to try, I dunno why I'm so afraid of it lmao.
Saurerkraut, and sometimes just some refrigerated lacto-fermented veggies when I have some that need to be used up, like carrots and such are delicious, and I make preserved lemons when my tree is in season. (Morrocan Salted Lemons) I used to have a sourdough starter regularly, but my brain has made it hard to keep up with. So that's a goal again- to someday have that going.
On our list this summer the middle kid and I want to make a few hot pepper sauces. (Like homemade sriracha, but we want to experiment.)
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
Interesting, I'd never heard of Moroccan salted lemons. That's a pretty cool thing to have around.
And I'd love to follow the hot sauce adventures!
I haven't tried much. I make pickles from the cukes in my garden. I also make fermented pepper hot sauce.Awesome projects
Any brewers in here also ferment food? Like, it's a different process, I know, but still fun and useful
- Joined
- Jan 12, 2016
- Messages
- 23,084
- Reaction score
- 46,895
- Points
- 1,388
- Location
- my napping spot
- Gender
- Female
The first time I made them, I made like 6 tiny jars. I was like "oh, let's see if we like them"... Now I make like 12 (or what I can) quarts to get us through the year. It's really nice to have some bright lemon flavor when autumn hits and into pre-citrus-time winter.
They're so good.
I do pickles and such, but I've never tried fermenting anything other than alcohol. I'd love to do kimchi for sure; I'm normally not a cabbage fan, but kimchi is frickin' amazing.
I'm gonna move my Pineapple Wine from Primary to Secondary tomorrow. Hopefully gonna start some Kiwi Wine next.
- Joined
- Oct 31, 2019
- Messages
- 1,369
- Reaction score
- 2,919
- Points
- 588
- Age
- 35
- Gender
- Male
Oohhh badass. That looks so good!Just put it into bottles. It came it at 8.2% ABV, not quite as high as I wanted (not ready for a bourbon barrel at least), but that just means my process needs tweaking. For a flat, room temperature and yeast heavy beer it was good, should be solid after some aging.
