Fun with Fermentation
Inspired by a nice long chat when ebbmart dropped by this weekend and we sipped homebrew longer than either of us intended:
There are an awful lot of bikelovers that make fine fermented beverages or foods so here’s a thread that maybe people could use to share your knowledge or allow others to benefit from your success or lack there of. Wanna get your feet wet but don’t know where to start? Ask here and chances are someone can offer advice or sarcastic cat .gifs that might be at least remotely relevant.
I’ll start. I homebrew beer, currently 5 gallon all grain batches. I like aging my beer and despite what my posting history may suggest I don’t consume a huge amount, so usually I brew beers up around 10% abv and let it mellow in bottles for quite a while. I have a batch of sour beer that I brewed two autumns ago and is meant to be for my daughter’s 21st birthday. Lately I’ve been experimenting with using a batch of beer as the mash water for a second, much bigger (higher gravity, therefore higher alcohol content) batch of beer. It’s AMAZING if done right, and HORRIBLE if done unright. As far as I know I invented the style and if you choose to try it please at least give credit to that stranger on some random forum. I brew in my garage and people are always welcome to swing by if they’re interested in the process.
I also dabble in mead and melomel (fruit infused mead). I’m by no means proficient but the few batches I’ve made have turned out very nice.
My wife makes kombucha, kefir, sauerkraut, sour dough, etc. She could probably spare grains/mothers/weird-kombucha-fungus-things if anyone were interested.
So what do you make?
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