/ck/ - Food & Cooking

>>12118051
I just cleaned the bowl of my rice cooker after about 3 weeks of some leftover rice fermenting in it. Trying to get back into brewing and would honestly like to try a Japanese style rice lager (now that it's heating up again...).

>>12118085
I did a jap style Pilsner last year with 2kg liquid light malt extract, 1kg liquid rice malt extract, 50g Saaz hops pellets (dry hopping) and Mangrove Jacks Bohemian Lager yeast. Turned out pretty good.
The rice beer I’m making is 2 litres cooked jasmine rice in a 3.8 litre glass jar inoculated with Chinese yeast balls, this is a very cheap way of making makgeolli/soju.

>>12118051
I make raspberry kombucha with 1:3 earl gray to green tea. drink it every morning. I wish I liked other fruits in kombucha but most taste gross to me. I like apple tho

>>12118110
It's been almost 4 years since my last brew, but if I'm going to get back into it and start with an all extract brew I'll probably just go with a basic pale ale as practice to remember all the steps.

>>12118130
Best way to go. Remember that temp controls and sterilisation are the most important ingredients anon.
Are you using a prehopped can? If so, what brand and adjuncts?

>>12118127
How did you get your scoby? And how long have you been doing kombucha?

>>12118127
did you try cherry?

>>12118383
>temp controls and sterilisation are the most important ingredients
Yeah, no doubt. Following an extract kit is basically fool proof if you pay attention to those two things (and get good water). I don't have any specific recipe in mind, but brought all my equipment out of storage and have been wanting to get back into it, and just figured I might as well start with something basic just to get back into the John Palmer basic shit. It may have been around 4 years since the last time I brewed (never super serious, and the closest thing to all mash I ever did was brew in a bag method), but I still order a bottle of starsan every so often to keep in a squirt bottle for basic cleaning. My apartment right now has shitty insulation so temp control will be the biggest issue, and it's definitely past lager season for me.

Brewing a blue moon clone partial mash and a st Peter's cream stout extract kit.

I started a few months ago and I'm learning a lot. Any books or resources outside of forums that anyone recommends

>>12118608
John Palmer’s ‘how to brew’ is apparently a pretty good resource.
I’ve been brewing for 20 years and never really needed a book though. It all depends on why you’re brewing. I do it because I can make a decent high strength beer for a quarter of store prices due to high taxes. In my experience Americans normally brew to get a customised high-end beer. What’s your motivation? I can probably help with some tips depending on whether you want to go cheap or fancy.

>>12118051
How are you controlling the temp? When I've innoculated rice with aspergillus I wrap it in a heating pad and keep a digital thermometer in to make sure the temp is staying @ 85F-90F. Takes some babysitting especially in the first 24 hours before the growing mold starts producing it's own heat.

>>12118633
I find brewing fun. I always try and find different things to drink. Learning how to better use hops when making a recipe seems daunting. The problem is the time between coming up with an idea and tasting it. I've rigged up a brewpi to handle temperature during fermentation. I'm tempted with the blue moon to bottle a few with dry wheat malt extract worth doing?

Kombucha boi reporting in. Look at this bad boy right here.

I do kombucha also, last batch flavored with some different juices. Came out way less fizzy than my first batch with fruit puree. think I will try fruit chunks next time.

has anyone ever tried nukadoko? thinking I may want to give it a try for my next fermentation project.

>>12118813
The way that I do it is second ferment in an open container with fruit chunks for a few days, then bottle it and let the bottles sit out a few days.

>>12118857
ah, so you remove the scoby and flavor the whole batch, then strain everything out and bottle it?

my first batch, I added fruit puree to each bottle, and let it sit out bottled and capped for 4 days, and it was explosively fizzy, but the tiny fruit pieces ruined the texture. second batch pictured above was just fruit juice added to each bottle, and while the texture was great, it was only very lightly carbonated.

>>12118870
I do a continuous brew method. My F1 jug is 2 gallons with a spigot, when I get it where I want it, I harvest 1.5 gallons into another spigoted jug that I put my flavoring into (usually about 1-1.5 cups of fruit) and I let that sit covered with a coffee filter for about 3-4 days, then just strain that directly into the bottle. Then I just add 1.5 gallons of fresh sweet tea back to my scoby and the remaining F1 booch.

>>12118883
This method has a few benefits. It speeds up your F1 process by having that much “starter liquid” left in each batch, plus you don’t have to fuck with moving your scoby or switching jugs. It also saves you from having to strain your F2 out of the bottles since you strain it while bottling and it’s already flavored. You should taste your F2 before bottling to check sugar content which will give you an idea of how long to bottle condition it, you can add sugar to the bottle if it’s not sweet enough. When you put the flavoring right into the bottle you really have no idea what you’re working with.

Does sourdough count as fermentation?


>>12118883
>>12118894
Thanks for the tips, I don't think i'll use the continuous method anytime soon, I don't drink enough of it to keep up, and I haven't been able to turn many people on to it. I'll definitely try the batch flavoring though, that solves a lot of the issues I have been having.

>>12118051
>oryzae

Got kefir and kraut goin.

OP, I was about to brew something just like that but was told to use glutinous rice (aka Thai sticky rice). Have you brewed this before?

>>12118127
I’m surprised that your scoby tolerates the earl grey tea. I was under the impression that the oils present in that tea were harmful to scoby.

>>12119292
It works with any rice. Glutinous rice or sweet rice are the traditional choices but jasmine works well too from what I’ve read. This is my first batch so it’ll be interesting to see how it goes.

>>12118822
I just looked that up and it looks very interesting. Have to convince the wife to let me try it, though, she’s already annoyed at the beer and rice ferments I have going on already.

>>12118771
I’ve graduated from pre-hopped cans of liquid malt extract. I use plain liquid malt, dextrose and malt extract powder to make a custom wort. Hopping, I use hop pellets, fifty to sixty grams per 23 litre batch. My local home brew shop has a bunch of different yeasts and hops, so the fun is working out which combinations work best.
Dry extracts are good, as long as you keep an eye on original gravity. If you’re using it for secondary fermentation, you’re just using a more expensive sugar for no real flavour gain.

>>12118813
ooo looks yummy, i havent tried alcohol at all, what does kombucha taste like?

>>12118813
what juices do you use? i'm typically using pomegranate juice. also, you should fill those bottles up more to have less dead space - increases carbonation

>>12121326
buy a few bottles of GTS at walmart and find out

>>12121345
only my second batch. 2 pomegranite, 2 lemonade, 2 raspberry lemonade. I'll try that, thanks!

>>12118051
Kvassfag reporting in

>>12118822
Mmmm, looks/sounds good :]]] try it bro

>>12121373
you missing some toes there buddy?

>>12120618
>convince the wife to let me try it
Ancient men conquered cities and set them to the fire and sword. You have to ask wife for home ferment pussy pass. You are GAY!!!

>>12121391
nah just out of frame

>>12121405
you add just raisins, honey, and toasted rye bread? i heard it tastes like flat coca cola

>>12118051
I’m redoing my starter for second time. I’m using fresh milled organic flour which is extremely active at the temp I live in (Florida). I’m doing a low (50%) hydration starter with pineapple juice to decrease the ph before I switch to water. Before I was using tartine bread and the method was fucking stupid and didn’t explain anything about the starter while also using up a lot of my expensive flour. I’m still kind of pissed but the bread technique itself is great excluding the starter cultivation.

>>12118822
Yes I have but if you live somewhere cold and wanted to do daikon you should have already started, but excluding that it’s really not difficult. Use the book “preserving the Japanese way” and try some of the other crazy stuff they have like the mirin recipe.

>>12121400
It’s a space thing, our kitchen isn’t huge and I’m running two thirty litre fermenters plus a glass gallon jar of rice wine. Also, I know you are but what am I?

>>12121373
Ya know I've always wanted to try making this. I used to occasionally get commercial kvass from a deli near my old work, but that was closer to a soft drink. Whats your recipe?

>>12118961
how do I make such a pretty sourdough?

>>12121903
you gotta have a dutch oven to cook it in, and a lot of practice. a banneton helps, autolyse helps too, and again, lots of practice

>>12121905
I actually baked my second load of sourdough ever tonight. I used my dutch oven but forgot to grease it before baking. Now my bread is stuck in the oven.

>>12122254
F
I use a pan as a poor college fuck and just flour the bottom liberaly not oil, is there a big difference? Also I do steam the oven when the bread goes in

I’m super fucking annoyed right now. Just cracked a beer I made using Lallemand ‘Nottingham’ yeast and it’s sour and flat. Last time I use French yeast. I’ve not had this happen with any of the other yeasts I’ve used.
Problem is that I bottled another brew using a second pack of the same yeast, I hope I don’t have sixty longnecks of vinegar.

>>12121658
This recipe is for a 1 gallon jar
>save leftover bread in freezer for a while (I make my own)
>cut into cubes
>toast on cookie sheet until pretty burnt, darkness is your preference
>boil burnt bread for about an hour to make flavor concentrate
>pour concentrate into jar
>squeeze out remaining bread cubes with cheesecloth or towel
>add about 2/3 cup sugar/honey or 1 cup malt extract
>add water to bring it up to volume
>add spices if you want
>rip up a few pieces of sourdough starter and throw them in.
>taste every few days until it's sour but not too sour
>pour into grolsch bottles and keep in the fridge
>carbonation will develop over 1week or so
You can use regular yeast too but I'd use a hydrometer before bottling to make sure it doesnt explode the bottles from all the extra CO2 that gets produced. The sourdough starter is a little easier to eyeball, plus the end product ends up tasting like sour beer

>>12121531
You can use whatever bread you have, this bread has some rye in it but it's only about 2/3. I save the bread heels of my leftover bread and turn it into this, if not breadcrumbs. See:>>12122845

If you're going to use dry east and put it into pressurized bottles to carbonate, I'd treat it like a normal beer and be careful about when you bottle to prevent ovecarbonation

>>12122347
You dont have to but it comes out very dope if you do. Put a cast iron pan in the bottom of the oven directly between the burner coils with some rocks in it. Then, get the oven pretty hot, 450 or so. Have about 2cups boiling water ready to go. Just before you put the loaf in, spray the top surface down with water using a spray bottle. Place in oven. Then, pour boiling water onto rocks in pan to create a huge plume of steam and slam the door shut before most of it can escape.

>>12121903
>high hydration dough (78-85%)
>knowledge how to treat high hydration dough
>banneron basket for final proof or retardation
>using none to very little wholegrain flour
>good oven
>dutch oven or any other pot with lid you can put in the oven
>skill to properly shape the dough
>love and passion for baking

Can meat be fermented to drinkable alcohol?
I have $60 lbs of Venison that I'm not going g to eat and was wondering if I can make liquor from it?

>>12122873
Probably yes but you need sugar to make alcohol. You will face a lot of issues when you are going to ferment piece of meat and try to make it into something you can drink. I am 99% sure you will fail your first attempt.

is this the true pleb filter?

>>12122909
It’s actually very nice if you are not retard and eat it the proper way which is not straight out of the can with the camping knife.
Pic very related.

>>12122868
Learning how to stretch and fold rather than knead was the big step for me in handling high-hydration dough. The next step was learning to pre-shape, then shape rather than just straight up shaping.

You don't necessarily need a dutch oven if you know how to steam your oven properly. Hard to get around buying a banneton though.
>>12122873
Make it into jerky you absolute madman

>>12118051
How do you get Koji to spore after it's been growing on rice? I want to do this but I don't want to buy the spores more than once, they're quite expensive where I live.

>>12122925
Good point. Forgot to mention the stretch and fold. It’s good way to incorporate the air in the dough and makes it nice and light.

The dutch oven was kinda crucial for me so I reccomend it.
Check aliexpress if you want to order some banneton baskets. Should be ok for amateur baker.

>>12122868
that loaf >>12118961 was actually only 67% hydration. I still manage to get a pretty open crumb. I'll have to post the crumb when I cut into it later today.

>>12122254
is your dutch oven enameled? did you preheat the dutch oven in the oven? I've never had a loaf stick.

>>12123307
Open crumb with 67% hydration is really impressive I have to say. Usually the higher hydration, the more open crumb and more difficult the dough handling. Post the crumb for sure.

>>12123371
so I am pretty new to this, only been doing sourdough for a couple months... but here is some crumb from that loaf.

>>12118383
Not that anon but I made my first scoby from scratch and when I eventually killed that one I found a guy on eBay who sells them for cheap, and it was a quality one

>>12123307
Yes, it's enameled. I did not preheat the dutch oven because I didn't know I was supposed to. Like I said, this is only the second time I've made sourdough bread. The first time I didn't use a dutch oven.

>>12123522
yeah, i heat mine in the oven at 500 for at least an hour before the bread goes in

>>12123522
I preheat mine for 1 hour in the oven at 500 and throw a little flour on before I placed the loaf. Some people use parchment paper as well. Either one of those should help.

>>12123522
>I did not preheat the dutch oven because I didn't know I was supposed to.

Lol. the whole point of using the dutch oven is that it's hot as fuck and emulates a traditional stone oven.

why do people do things without understanding the how-and-why of what they are doing first?

I always end up neglecting my sourdough starter.

>>12123549
>>12123553
thanks guys
>>12123571
fuck you too buddy
how dare I try new things and learn along the way

>>12123718
>fuck you too buddy
>how dare I try new things and learn along the way
Sorry, I wasn't trying to insult you.
I was just confused why you would follow instructions for something without researching the "why" first.

Learning is great, you just choose a puzzling, sub-optimal way to do it, so I figured I'd ask if there was reasoning behind this or not.

>>12123734
there is no reasoning behind it anon
I know I could be learning better but hey, at least I'm trying
I should start looking into the "whys" though

FYI for people with a lot of leftover starter, I made friendship bread starter pie crusts and they turned out so good. Really good texture that rolls out easily. Can't wait to make a bunch of pies for easter

>>12123763
koo, carry, on.

personally I find that the "why" is much more important than the procedure itself, that's the most important thing to learn. If you just duplicate actions like a robot you don't really learn much, but if you know why each step of the process is the way it is then that's a lot more useful.

>>12123782
thanks for the advice anon

>>12122873
I doubt that this will work. Alcohol is made by saccharomyces, which need sugar. Unless you find a mold that will denature proteins to sugars, you’d just be wasting the meat.

>>12122939
Don’t know, this is my first batch.