I cracked open my #infinitybeer and OMG volcanic CO2, again. Drat!
I think I'll have to break a rule and burp the bottle as it ferments, because the pour was literally all head.
Not a bad flavor though. Light, but with a backdoor bite. This is the first pour that actually tasted like a traditional beer.
beer bread Show more
No knead beer bread accomplished. I used quick-rise yeast.
This is so much weirder than #sourdough IMO. It's wet like sourdough, but almost gelatinous after fermenting. I tried not to knead it much at all, but ended up doing a few pull and folds because the flour wasn't completely mixed.
Anyhoo, the crust will *get brown quick!* It will burn much faster than a sourdough equal; I got pretty scared seeing it darken so quick and yanked it out at 200°.
Way faster than SD, yet decent!
sourdough (and diy beer) Show more
I made a #sourdough starter out of Malt-o-Meal. It was darn easy, much easier than the rye one I made a while back. On the first day, it was bubbling like a pro. The purpose of it was to become hooch, to see what sorta-barely hooch tastes like.
After a couple of weeks now, I've I've skimmed the hooch for my #brew. But there's still some meal left that has a nice scent. I wanna play with it for biscuits/muffins/bread, so now it's time to wake it back up!
It started with a little hooch:
And just took off from there.
The key point here is: IT'S EASY! You don't need fancy brewing tools, yeast, etc, to get 'er done. Just household stuff.
And you can do it with three ingredients: Flour, water, and sugar (though malt syrup helped a lot).
If you're interested, I followed this recipe:
sourdough beer (fruity!) Show more
This is the control group (heh) beer that I obeyed the recipe on.
It's fruity (!) -- like a wine or a fizzy cider? -- and not nearly as sour as the Malta Goya. It has more fizz, too (see vid). I did not mind drinking this at all.
6/10, though I'm sure one star is bias because I made it from scratch 😎
An anti-gummy experiment Show more
Tried to reduce gumminess by:
* only 2 hour ferment (avoid over-proofing)
* less kneading
* drier dough
* less bread flour (all-purpose substituted for some)
* really bubbly starter
* no water spray when cooking
* smaller loaf
So I checked off all the boxes that the InterWebs suggest. Now I wait for cool, and will see if gumminess disappears.
(30 mins, 450°F. Final internal temperature: 202°F)
Nom Nom Show more
Cracked it open.
This one has a lot of wheat and rye in it (I think almost 1/2), so it's pretty dense. The crumb is fine, the taste is *wheaty* (yet slightly gummy, whu?).
The super-long bake time toughened up the crust more than the previous Crisco experiment. This thick crust is not bad, it's just... "rustic."
My guess is that you need a dutch oven or bricks to get a nice dark crust without going super crusty.
crisco + sourdough bread Show more
So I experimented with a Crisco (shortening) layer on #sourdough bread.
By greasing the pan and placing about 1/2 teaspoon pads on top of the sourdough, I created a thin, tastier crust. I was expecting more "pie crust", but it was much thicker and less flaky than that.
More important, the Crisco prevented my bread from burning. It equalized the heat on the top, bottom and sides. So: I can cook it longer, no fear!
We'll see how hard I can cook it on this next batch..
Ferociously sour DIY beer Show more
Hm. Not like Guinness at all. More like a pissed off supercitrus Shandy. 4/10.
No fizz, pretty dang strong. I'm buzzing right now, FYI (I don't drink often, though).
It think a wiser person might be able to do something interesting with this Malta Goya thing. But all I could manage was "throw some honey in, and 7up it, baby, cuz it's so sour I'm sucking my lips off."
Redneck Hypothesis sourdough beer Show more
I added a teaspoon of raspberry jam in one bottle, and left the other bottle alone.We'll see what kind of mischief happens :-)
I poured myself a taste of the Redneck Hypothesis before bottling. Totally different from the Malta Goya! It tased like sweet apple cider (but not "hard"). Also, it already had a little fizz going on.