Copterdoc

joined 1 year ago
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Anyone know what 'natural flavours' means on label packaging? in c/australia@aussie.zone
[–] Copterdoc@sopuli.xyz 5 points 3 months ago

Could be anything Beaver Glands

pick your side in c/science_memes@mander.xyz
[–] Copterdoc@sopuli.xyz 119 points 4 months ago (7 children)

It's green. And math is blue.

Where should I look (fret board / picking hand) when playing single notes on guitar? in c/guitars@lemmy.world
[–] Copterdoc@sopuli.xyz 17 points 1 year ago

You should look wherever you need to in order to play the correct notes.

And you should practice playing those notes a lot. Your hands and fingers will develop muscle memory and it will get better. Just practice.

Low alcohol sour beer in c/homebrewing@sopuli.xyz
[–] Copterdoc@sopuli.xyz 4 points 1 year ago* (last edited 1 year ago)

It came out at 1.010 for 2%. Right on target. As promised, I put another 2oz dry hibiscus flower on it as a dry hop.

Ive got it in the keg, carbonating. But tasting the gravity sample, it seems dry, but with a little body. Sour for sure. I can't wait to taste it with a little carbonation bite too. Smelled a bit like the yeast as the cake got riled up when I carried it upstairs to rack it into the keg.

15
Low alcohol sour beer (sopuli.xyz)
submitted 1 year ago* (last edited 1 year ago) by Copterdoc@sopuli.xyz to c/homebrewing@sopuli.xyz
3 comments fedilink
 

Ok, so I was interested in trying my hand at a sour beer and have also been trying to reduce my alcohol intake. I have been drinking a lot of brewdog's AF beers when at home.

I decided to do a kettle sour with hibiscus flowers as the flavoring instead of fruit. I'm doing a minimal berlinerweisse for the malt.

I aimed for 5gal (20l) in the fermenter. I used a 110v brewzilla.

Here is my bill:

  • 3lb 2row
  • 2lbs wheat malt
  • 16oz good belly mango-flavor probiotic drink
  • 7ml lactic acid
  • 3oz dry hibiscus flower in boil (5min)
  • Safale 05 dry yeast
  • No hops

Steps:

  • Heat 5gal water to 168°F
  • Mash in, hold at 168 x 1hr
  • Drain the grains
  • cool to 90°F
  • Add lactic acid to get pH to 4.5
  • Add good belly, cover with plastic
  • Set temp to 85°F and wait
  • When pH reaches 3.2 - 3.4, bring to boil for 10min
  • Add hibiscus, boil for 5min
  • Cool to 80°F, rack to sterilized fermenter, pitch yeast.

SG 1.026

Lessons learned: Boiling soured wort in the house makes the house stink. The wife was not impressed.

Pitching yeast at higher temps than 100°F kills the yeast.

Morebeer takes 4 days to ship a simple packet of yeast from one state to the next.

Beer is currently happily fermenting at 65°F. I'm going to float another couple of oz of hibiscus as a "dry hop" in a couple days. I'll attempt to update this post with FG and tasting notes when complete. I hope to end at 1.010. That'll put it around 2%.

1
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