Tomato sauce, thinly sliced garlic, red onion
Sauce, (button?) mushrooms, garlic, black pepper
Sauce spiced with harissa, red onion and served with hummus
Sauce, pesto
tissek
joined 2 years ago
Walks around town
Bike ride
Gym
Walk along the stream looking at the mallards
Trail running (as soon as I get started with it...)
Park/square bench, filled thermos and something to read
My guess would be that it is much easier to report on some metric and compare that to other metrics compared to content critique.
Or that industry cares more about metrics about profitability than anything else.
Not OP but also a Swede. I mainly use two stores as I can get them to weigh up all my specialty malts in custom weights. If I want 2kg of one, .5kg of another and .25kg of a third they do it. For an extra fee. They are MaltMagnus and BryggNisse. Humlegårdens Ekolager is the "fancy" store I browse from time to time, seldom purchase.
I have a brick-and-mortar store "nearby" but out of the way that I should buy more from. But I so seldom pass by.
Great writeup!
A few comments/additions.
a) if you are hesitant at brewing a whopping 10L with all the mess that entails (my first was horrendous) go for a smaller batch. 5L is great for experimentation. In fact i often brew smaller batches when I want to try something out. But I find it is almost the same amount of work brewing 10L as 5L.
b) mashing can cheaply be done in an extra fermentation bucket you have drilled a whole bunch of holes in. Or any other large container that fits inside your pot. 1.5-2mm large holes I have in mine. This way when mashing is done lautering can be done by just lifting the bucket out of the pot and put a grate between it and the pot. Now it can sit there and just drain off. And do insulate the mash. Old foam sleeping mat, blanket or whatever all works well.
c) yes you can use baker's yeast. Have done it and it gives a very fruity-yeasty taste and smell. Does ferment much faster, 2-54 days is often enough. Some traditional beers (the Finnish Sahti for example) is made with baker's yeast.
d) before bottling I highly recommend you transfer the beer from the fermentation bucket to another vessel because of all the gunk at the bottom. I have a bucket with a tap that connects to the tapper for this purpose and only this purpose. But you can just use the pot you mashed/boiled it in.
dd) a word about oxygen. It destroys beer. The more oxygen the finished beer is exposed to the shorter its shelf life. Doesn't matter much if you drink it within a month or two after bottling but beyond that oxidization will start to be noticeable. May not matter much for the first batch but beyond that I highly recommend investing in a bottling setup. Rough calculations put me at 50€ for this (bucket 16L, tap, tapper, siphon, 1m silicon tube).
e) on cooling. If you boil and while boiling put on a good lid you have a pretty sanitary environment for the wort to cool in. I have seen some use plastic cans they pour the hot wort in and seal with a screw cap. If you have one laying around that could be an option.
f) yes you can use plastic bottles for bottling. But do be careful as they cannot handle as high pressures as glass ones. Great for green (unaged) beers, kombucha, kvass etc. Just be ready to release the pressure in the every now and then. Look up kombucha bomb" for what can happen.
I think that may be all my comments. Again. Great writeup.
Europe's free speech is far more free than the US
But not Europes FREEZEPEACH(tm)! And freezepeach is all that matters
Yes.
Socks in sandals is an almost keelhaulable offense.
99% of what I drink is Ceylon and my supplier is my local middle eastern stores. Pick up pound of loose leaves every now and then, brand varies.
Actually not. They quickly dried, took about 5-10 minutes while walking. Sure a little bit slippery at first but somehow that soon turned into even better (sticky) grip.
Have yet to play it but Pathfinder: Wrath of the Righteous does have some similar themes. If you haven't looked at it already give it a glance.