I took a hydrometer reading of my tap water

PJHarris123 · 2 months

Really only relevant if you're reading it correctly, and it's distilled water. It IS worth checking hydrometers somewhat regularly to make sure they're at least accurate at 1.00.

blatently_blunt · 3 months

Little from the starch on pre-shredded cheese, a little tiny bit from the sour cream, little tiny bit from the taco seasoning if it's from a package, probably a miniscule amount from the hot sauce.

Like most of the awesomely tasty mexican inspired keto foods, everything is a tiny bit carby and it adds up a bit at the end.

rhoymand · 3 months

Nothing really wrong with even more protein :V

If you can overcome that, unsweetened almond milk, some heavy cream and a good protein powder (Optimum Nutrition Double Rich Chocolate, for example) and optionally some peanut butter makes for an awesome shake. I use that or variants of it as a meal replacement. It's breakfast every morning, usually.

rainydayman15 · 3 months

This is fairly cool and all, but Mt Dew Diet Supernova is back so I really can't get excited about a $20 12 pack of Jones Soda.

HappyGirl252 · 3 months

I generally just drown my sorrows in some meat and vegetables.

hypnolobster · 3 months

I've never tried it with standard bottles. I'm a little afraid of even attempting it, to be honest. It's nerve wracking enough doing it with strong belgian bottles and a very tight cage on the corks. I wear a face mask when I take them out :) Haven't had an explosion yet, thankfully.

hypnolobster · 3 months

I honestly don't know why I've never had a haze problem. I don't add any pectic enzyme or anything. The heating for pasteurizing is pretty gentle and a good 20ish degrees away from a boil. It's possible I've just gotten lucky so far. I don't know if cold filtering removes pectin haze, but if I ever have the issue its probably the first thing I'd try.

hypnolobster · 3 months

Oh god, I've been caught redditing.

hypnolobster · 3 months

My cider yeast/bugs that I've been using take a while to mellow out completely. A month or two in and they're still very.. sharp and a bit sour. After ~3-4 months they mellow out and it's just big bright tart apple flavor and it's obscenely drinkable.

hypnolobster · 3 months

I actually don't remember exactly what varieties. I tried a couple different batches that he'd already pressed and I just picked out the one I liked the most. It was fairly tart when it was fresh, which was what I wanted.

hypnolobster · 3 months

Well, some of it's just going into a keg and being force carbonated. The rest of it that's being sweetened is going to be the normal bottle conditioning process with an added step. I'm going to mix in honey until I like the taste, bottle it all up and then every week or so, open up a bottle to check how carbonated it is. Once I'm getting the desired carbonation level, all the bottles are pasteurized, killing the yeast and halting the carbonation at the desired level.

The process for pasteurizing is heating a pot of water up to 190 degrees, flame off, lowering the bottles in carefully, lid on and come back in 10-15 minutes to remove the bottles. Repeat as necessary. It doesn't work with very very highly carbonated things well, but I bottle cider in belgian bottles that handle lots of pressure quite well.

hypnolobster · 3 months

The press it came from is run in a ~150 year old barn that you can barely stand up in. If you walk in certain parts, you'll fall through what's left of the floor. The cider spends a fair amount of time exposed directly to the air, and the press is cleaned with water and elbow grease.

I love my house culture of cider yeast, which I grew up from Montrachet wine yeast cakes and lots of apple skins. I don't know if I'd love the probably frightening culture from that guy's barn :)

TheMacMan · 3 months

Nope, that's very standard for floor maltings. Seems weird for sure, but it's the way it's done.

thedudeabides3 · 3 months

I do this every winter or remotely cold brewday (if the beer being made is right for it, anyway).

I can't recommend using Highland Park 12 for this enough. Not terribly expensive and it's the perfect all around scotch. Goes beautifully with a nice big amber maltbill.

hypnolobster · 3 months

So far, pre carbing they're both very good. I've done this every year for 3 years and haven't had a dud yet. There are actually 2 more carboys of each that are going to be backsweetend with honey and bottled/pasteurized. These two straight batches are just kegged and on 25PSI.

hypnolobster · 3 months

Cider is straight unpasteurized cider from a local press. I pasteurized the entire thing (carefully) in a 15.5 gallon kettle and let it cool, pitched my house cider culture (grown up from unpasteurized cider's past) and let it rock. Applewine is just apple juice from the same cider press, filtered a few times, pasteurized in the same method and pitched Montrachet yeast, a little dextrose and some nutrient.

Here they are fermenting in the first week of October http://imgur.com/a/nrWON

Quaxxx · 4 months

Yesss, this is one of my favorite combinations. Any cheese, really goes well with those almonds, but babybel and havarti in particular.

tommytwotats · 4 months

Yeah, zero sugar compared to something like 6g of sugar in Emergen-c

tommytwotats · 4 months

The same people who make the sugarey semi-useless Emergen-C powder packets also make something called Electro-Mix.

Whole bunch of potassium and magnesium. It's fantastic.

unbiasly · 4 months

I tried to get all smart and buy a 3 pack of the big bags off of Amazon, thinking maybe having an abundance of them around would just let me get over the excitement and eat less.

Didn't work at all.

strawcap · 4 months

Remember the priming sugar ;)

unbiasly · 4 months

Habanero BBQ. Thank me later.

(impossible to stop eating)

strawcap · 4 months

Time between bubbles unfortunately isn't a very good indicator of yeast activity level. A 1.040 OG means it's quite possible that you could nautrally be hitting 1.005 without a wild yeast/infection issue. Either way, give it a week, check the gravity again and if it's steady, go ahead and bottle.

strawcap · 4 months

What was the OG? 1.005 is pretty damn far down. I'd be a little cautious and give it a week to rule out any wild yeast problem that's eating the sugar sacc leaves behind.

hypnolobster

TROPHY CASE

you'll need to login or register to do that

create a new account

login