Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.

Here's the dough at peak rise.

cross-posted from: https://lemmy.world/post/49411419

Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.

Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.

Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.

Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.

After roughly 3 weeks in the carboy, I've bottled it. It came out to around 3.5-4% abv, and tastes really good. Should be even better after carbonation and chilling. I've also used some of the leftover yeast to start a sourdough starter! It smells really fruity, though that may be the jar, as it smelled like cinnamon before (despite being a pickle jar...). Can't wait to use it in bread.

The starter really took off lmao. Guess the yeast is active.

Smelled really good while mashing. Can't wait for it to finish!

After crashing out the carbonation as best I could, SG came out to about 1.0112, which is within expected FG range.

Taking the chance to try it before bottling, I gotta say... not as spicy as I was expecting, but it's definitely got substantial kick to it. This is a sipping beer, lest you choke on the heat. As for the flavor profile... hard to say. Very mellow flavor notes, with low sweetness and bitterness. Definitely needs to age in a bottle before I start making claims to fame. But overall, this isn't too bad! I don't hate it, but it definitely needs work.

I think it's working lol.

I brewed a pretty generic brewing kit red ale, and thought "what the hell", and dumped in an ounce of aged dried habaneros. Thumbnail is immediately after cast-out.

Day 2

Seems to be going well! The internal convection is crazy strong, looks like a waterfall of yeast and seeds.

Daily check in on my stout, seems to have gotten a bit excited in the night.

E1: Changed out the airlock, sanitized, the whole shebang. Came back 5 minutes later, it happened again lmao. Swapped in another clean airlock, this time with some vodka in it to see if that helps.

E2: Swapped out the airlock again, this time with more vodka, hope that helps keep the bubbles down. This is so exciting!

E3: I've been checking back every hour or so, it's blown over again at least once. I guess I should be happy that my beer is fermenting so actively lol. Looks like I'm gonna be swapping out the airlock every few hours today, until main ferment dies down.

It's another recipe kit from Brewer's Best, but I wanna do at least a few kits like this before I branch out into making a recipe. It's good practice for getting the process down.

I'm interested in adding some spicy kick to my next brew, and was wondering if anyone had any tips for adding chili peppers to their brews. Currently, I have a bunch of dried Habanero peppers, but I could conceivably go for other ones. Any advice would be appreciated. Cheers!

It's pretty good! Definitely have room to improve, but it tastes alright. And now I have beer for the next 3 weeks...

Took a few hours and a lot of spillage, but I got 41 12oz bottles out of it. Probably could've gotten more. Tried a bit, and the flavor was pretty muted and bitter, but I think it just needs to age a bit in the bottles. I'll post back in 2 weeks with the final results.

Surely it's Good, Actually™️, that all available capital is being funneled into a single technology that makes no money and demands more infrastructure than God. Surely nothing will go wrong!

cross-posted from: https://lemmy.world/post/41241485

This could be huge for vehicle design as a whole.

This could be huge for vehicle design as a whole.

I've had a beginner kit in my basement for a while, but never had the time to make it. Now with the holidays, I set aside today to brew it. Probably could've done things better and sanitized more effectively, but I'm just happy to have done it at all. Now to let it ferment, and bottle in a week or so. I really hope it doesn't taste like shit...

We've heard of lawyers fucking up using ChudGPT in their documents, now we've got lawyers and plaintiffs pushing AI Slop as legal evidence! Can't wait for this shitshow of an era to crash and burn.

It was alright, but I prefer oven roasting it. Not too bad for an experiment though. Went well with tequila.