Adding minerals to reverse osmosis water for a strong stout
At atmospheric pressure, chalk can only provide up to 55 ppm of HCO3 to water and any attempt to over dose the water with chalk will just add to the sediment at the bottom of the mash tun.
Shared: WLP002 VS Fermentis Safale S04
WLP002 VS Fermentis Safale S04
After I read that, I started rehydrating my yeast at 105* +/- a few degrees. Before that, I was rehydrating in the 60-70*F range. I also use Go-Ferm now. Go-Ferm is a yeast nutrient that doesn’t have inorganic nitrogen (DAP). DAP is really harmful to yeast during rehydration, so don’t use any yeast nutrient that contains DAP. As far as I can tell, Go-Ferm is basically Fermaid K without the DAP.
I noticed a difference right away when I switched my procedure. When properly rehydrated, the yeast gets creamy, sticky, and bubbly, just like kraeusen. If you don’t do it right, the yeast wants to drop to the bottom of the container like sludge (I guess that’s all the dead yeast).
Shared: Beer Recipe of the Week: Mein Nelson Sauvin
Beer Recipe of the Week: Mein Nelson Sauvin on Homebrewers Association:
This recipe for Mein Nelson Sauvin, a hoppy wheat beer, is a sneak peak from Stan Hieronymous' new book For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.
Shared: Cheetahs on the Edge–Director’s Cut
Cheetahs on the Edge–Director’s Cut by Gregory Wilson:
Cheetahs are the fastest runners on the planet. Combining the resources of National Geographic and the Cincinnati Zoo, and drawing on the skills of an incredible crew, we documented these amazing cats in a way that’s never been done before.
Using a Phantom camera filming at 1200 frames per second while zooming beside a sprinting cheetah, the team captured every nuance of the cat’s movement as it reached top speeds of 60+ miles per hour.
The extraordinary footage that follows is a compilation of multiple runs by five cheetahs during three days of filming.
For more information about cheetah conservation, visit http://www.causeanuproar.com/
Shared: Beer Recipe of the Week: Big Basin Amber Ale
Beer Recipe of the Week: Big Basin Amber Ale on Homebrewers Association:
John Palmer offers up this clone of Red Nectar Ale in his book How To Brew. Ambers, one of Palmer's favorite styles, bridge the gap between hops and malt through the creation of a malty-sweet ale with apparent hop flavors and aromas.
Shared: The Eastern Sea – “A Lie”
The Eastern Sea – “A Lie” by theeasternsea:
Official Music Video for “A Lie” from Plague. Directed by: Brittany Washington
Shared: Perry Recipe of the Week: Simple Perry
Perry Recipe of the Week: Simple Perry on Homebrewers Association:
Don't you dare call this a cider! Well you can, but the apples odd-shaped cousin, the pear, ferments to create a beverage better known as perry. Traditionally stronger than apple cider, perry is more in line with a champagne or liqueur.
Shared: Conan Visits The Dublin Guinness Brewery – CONAN on TBS
Conan Visits The Dublin Guinness Brewery – CONAN on TBS by teamcoco:
Conan wants to skip the technical blah-blah-blah and get right to the free beer. More CONAN @ http://teamcoco.com/video
Shared: Beer Recipe of the Week: Crabapple Lambicky Ale
Beer Recipe of the Week: Crabapple Lambicky Ale on Homebrewers Association:
This recipe is one of the "Twelve Beers of Christmas" from Randy Mosher's book Radical Brewing: Recipes, Tales & World Altering Meditations in a Glass! The addition of crabapples and a lambic culture create a festive ale with a tart, cha
Shared: JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Party
JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Party by SkeeterNYC:
“Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking.”
Meet Jolene Collins, the founder and artisan behind Jojo’s Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She discovered the chili sauce at age 15, when, in a hunger frenzy, she coated her tuna sandwich and potato chips with the unfamiliar condiment. When she recounts the story, you can see she remembers it as if time stopped. It was a moment she’ll never forget. A moment that maybe, just maybe, foreshadowed her destiny.
So, enjoy Jolene’s spicy little story about the unlocked potential of the sriracha you know and, probably, love. She’ll have you convinced that her artisan sriracha, is so much more than the average cock sauce.
Thanks so much for supporting food. curated. and small artisans! Happy Eating!
To find out where to purchase this one-of-a-kind sriracha, visit: http://www.foodcurated.com
Or chat with me on Twitter: http://www.twitter.com/SkeeterNYC