Recent content by stahlsau

i know of those boxes, but i got some (a lot of) nice glass gars for fermenting. The only problem is they charge about 20 bucks for one stone, and i'll need about 20. I gotta see what I can use for that.

sounds good! Guess I'll have to try that too. my sauerkraut didn't work out this time too well, got some brown patches and doesn't smell good anymore. guess I'll have to get some stones or something to weigh it down. Well most of the stuff got eaten before it got bad, so no real struggle...

I'd agree, adding sugar will up the alc, but add no flavour. Since that is about the opposite of what I target in most beers, I wouldn't do that. With 1.025 it will be a bit thin anyways, so it won't matter much. Just let it finish and tell us how it is when ready, I'd say. But I wonder why...

I wish I could test a traditional kimchi once, to check if my own is "to spec" or something totally different. The only thing I can tell about my own is - you gotta eat it fast, before the hotness kicks in, after that you're done (milk or cheese does help). Very probably I overdo it on the...

yeah I hope it will work. The sauce smelled extremely strong, it made me sneeze like 5 times in a row...

well now..kimchi done (mak-kimchi or easy kimchi, as called in the recipe) hope this will work out..the last time I overdosed on the chili flakes, it made me cry.... And since I was at it, some "Soleier" (pickled eggs, maybe?) 20 in sole (salty water), 5 as a test in a mixture of wine-vinegar...

hi all, I've started some Sauerkraut today (well, I'm a Kraut, so what). I'm always a bit bewildered how much the cabbage is reduced during the process...three big heads and a bag of carrots went into 4 tiny jars. Tomorrow I'll get the gochugaru and fish sauce (?) and make some kimchi, I hope...

just anecdotal evidence from me, but still; I like Saazer, Mittelfrüh and....Magnum. They produce very clean, strongly hoppy beer for me. And a standard yeast like 34/70.

hop aroma will get lesser after time. Anyhow, don't play with your food, drink it! ;-)

arr..I'd say they are forgiving...not like the living bavarians ;-)

maybe you should hang a black curtain in front of the bavarian flag when committing such atrocities ;-)

great job and welcome to korea! Bet its a bit hard to get malted grains there though....good luck!

uh well...I was just browsing some old threads....didn|t notice it was that old when I wrote the answer ;-)

had to google pbw ;-). starsan is known here, too. Well, sounds like you know what you do (and your experience shows it works). Thanks for the intel.

thanks guys! I'm a bit sceptic regarding cleaning the pump after pumping wort. But I see people using hardplumbed racks with even plate coolers in line, so I really wonder how it is cleaned. Really cip with acids and such alike? I think I'll keep it simple for the moment ;-)