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In my fairly limited experience, there'll likely continue to be some degree of saltiness which remains over time. As you age the sauce, a sourness will develop (as lactobacillus spit out lactic acid) as will a more complex flavour profile (as microbial assemblages shift and metabolites get...

Not an expert, but from my limited knowledge: 'sex' pertains to the shape of your junk/what sex cells your body generates (i.e. eggs/sperm) and 'gender' is generally a cultural construct pertaining to maleness and femaleness. So, gender can relate to biological 'sex', but can also relate to...

"Don't force veganism down our throats" Cue ten pages of people going on about how brilliant meat is :) [disclosure: I am a meat eater, albeit a fairly guilty 'cutting down' sort]

He must've accidentally visited The Snug while he was writing and thought better of it? :)

Stumbled across this thread while searching. Thought I'd post to share a blog from Australia's Wildflower Brewing discussingthe use of wide, flat (open?) vessels for fermentation (link: https://wildflowerbeer.com/blogs/blog/process-e1-primary-fermentation-geometry). They intended to use the...

Not yet, but got the Hornindal on order, so hopefully will give it a bash soon. I emailed the seller to see if he's selling the farmhouse 'mixed' culture or versions derived from commercial isolates and according to his response, it's definitely the former

@Hoddy yeah, I've had that on mine. It gets referred to as kahm yeast iirc. Some people leave it as is, others use a spoon to scoop it off the surface. If it's not a mould, it's not really a problem (a mould would have a fuzzy sort of appearance and could be different colour to the creamy white...

@Pavros I've done pretty much what you've suggested with really good results. For me, Orval and Boon have both given really good results :thumba:

Sounds great, good luck with it! Not me, but I'd be keen to see if others are! I tried a couple of batches of sauerkraut over the summer (just with standard white and red cabbage), but temps were too high and it turned out a bit "unpleasant". Will try again over autumn/winter That doesn't...

By far the most difficult part of the entire operation!

No probs. There will probably be something knocking about in there, but it's impossible to know without a gravity reading I'm afraid I'd say that for mixed fermentation beers, O2 is your biggest issue (whereas for clean beers, infection is probably your biggest issue). If you've no way to pop...

I'd say it's likely not a huge issue. Things can be slow to get going with mixed fermentation beers. You say the slurry was added to a beer already fermented with dregs from an LEP beer? Did you check the gravity of that beer? It's entirely possible that there's no food left for the Boon bugs to...

Nice! Looks like something from the Noma book. Buying a vacuum sealer is something that the devil on my shoulder keeps whispering about...

It's the old piece of string argument to be honest. The longer you leave it (in principle) the more complex a flavour you'll get. I like to leave mine at least a month before blending and bottling. Once bottled I'll leave it in a cupboard to let it carry on developing (rather than have it in the...

I don't think the issue is with the ducks: they'll happily eat most things (including bread). The issue is more that having the bits of bread sink to the bottom (the bits not eaten by the ducks) causes lots of nutrients to enter the pond/waterway which leads to eutrophication - basically...

I am in!

If you're not getting acetic acid (and you're being careful not to get oxygen into your beer), it could be Brett forming the pellicle? That'll definitely munch your oxygen.

According to th Milk the Funk wiki, it looks like it's probably just a cosmetic thing, but some folk reckon that aging beers with caps, you can get some off flavours that you don't get with cork (esp. acidic beers like lambics and the like). Source...

xanthum gum thickens it up a treat (randon ebay link: https://www.ebay.co.uk/itm/Xanthan-Gum-powder-100g-Thickener-Gelling-agent-Stabilizer/292157652560?hash=item4405f3fe50:m:mFH3DcqiytlZlF2-_dzlbWw) [edit: also works as an emulsifier: stopping blended ingredients from dropping out of solution...

Good shout. There are a good number of Chinese supermarkets in my city that I should visit!