Food The (not so) delicious food thread
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Maybe 30 minutes?
Most of it is waiting around, but you're still stuck there for 6 hours...
Valve1138
I like the AB in the GB
Jehannum
Puts the "pro" in procrastination
6-7 hours to make the wort.
Then a couple weeks to months or sometimes years of fermentation and aging, depending on the beer style.
That would be awesome. The damn yeast work a lot slower than we'd like.
nukes
I Eat Buttholes Raw
Yeah, fungi grows slower than molasses.That would be awesome. The damn yeast work a lot slower than we'd like.
This process sounds really cool for making beer faster - unfortunately won't help for growing mushrooms or yeasts. And not really "there" for the layperson expert.
https://insights.globalspec.com/article/2278/a-faster-way-to-beerI'm guessing you are already down with using a magnetic stirrer. Every home scientist should have one.
http://brulosophy.com/2016/10/17/th...tion-during-fermentation-exbeeriment-results/
We use a stir plate for the yeast stater, but not for the beer. Oxidation from agitating the beer = badYeah, fungi grows slower than molasses.
This process sounds really cool for making beer faster - unfortunately won't help for growing mushrooms or yeasts. And not really "there" for the layperson expert.
I'm guessing you are already down with using a magnetic stirrer. Every home scientist should have one.
http://brulosophy.com/2016/10/17/th...tion-during-fermentation-exbeeriment-results/
Neat article about the fast beer. I'd be shocked if it didn't effect the flavor.
Maybe they are going with a low oxygen environment during the stirring phase - nitrogen is super cheap and oxygen is easily displaced. You know, like the car places put in your tires.
Air is only about 21% oxygen - you only have to displace a little to really change the game. People on "oxygen" are typically given 24-28%.* Covering the surface with something like a plastic sheet so the beer is not picking up a constant flow of fresh oxygen.
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I suppose that it's possible. But since we know about stir plates for yeast starters, I find it hard to believe that someone hasn't tried stirring the beer. When brewing sours, its even somewhat common to lay down a continuous CO2 blanket over the wort, so a lot of places are setup for it. There must be some other reason not to do it, other than oxidation.Maybe they are going with a low oxygen environment during the stirring phase - nitrogen is super cheap and oxygen is easily displaced. You know, like the car places put in your tires.
* Covering the surface with something like a plastic sheet so the beer is not picking up a constant flow of fresh oxygen.
That is very cool about the CO2. Does seem odd others wouldn't have tried that. Maybe the process moves along too uncontrolled to keep the yeasties happy or brings down shit like mold from the surface. Glad you've been successful - seems a lot of people give up after a bad batch or 2.
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pizza from the last bit of dough need to make more dough
Yours get more round with experience, unlike some.