Not saying it isn’t, but it’d hardly be the first project I see where the git history was truncated before its release to the public.

… context? 👉👈

Now I think of the Roman Empire again, damm

Thanks!

So long, I find that it’s doable since it can be broken down into chunks and I can fit most of those into my everyday life a lot easier than, say, a full 5 - 8 hour brew day. :)

It should be palatable at least - and I don’t want to die. I understand that the latter bar is the easier one to take, but not granted.

Sounds nice! Why not keep us in the loop and post updates here :)

Thanks for the hint! I don’t see myself having time for an entire book anytime soon, but I’ll certainly put it on my list.

The oak litter idea stems from more recent studies where IIRC they found that brettanomyce is rarely found on the skins of fruit, only in vineyards where they dump their pomace (?) below the actual tendrils, but in forest floors and most particularly in oak litter.
If you’re interested, I posted a link to a video by suigeneris brewing where Bryan explains just the above somewhere here in the thread.

I’ll probably do that as well at some point. In my research though, I’ve come across the suspicion that hops would hinder the growth of Brettanomyces, so I deliberately left them out here. For whom it may concern, here is one of my sources: https://www.youtube.com/watch?v=G2nhUM5PIrg

Kinda sad that mistal is not quite up there with the other big players though. Even though I tend to try it first if I have the need for something an LLM can do.

Totally forgot got mention it: These are actually wild hops! Foraged next to a rural road with not zero, but little traffic.

And yes, it’s a sous vide stick. The one by Inkbird, which I got relatively cheaply. It sits in a hop tube so no grains can get into it.
After use, I instantly rinse it, then put it in a jar with clean water and let it sit there until I’m cleaning up everything. Then, I rinse it again. As it doesn’t have to be sterile, I’m fine with this regime for the time being.

Personally, I had beer sitting on its yeast cake for months (in the cooled keg though), without any issue. Also, when bottle conditioning, you’ll have some yeast sediment at the bottom, which has never hurt the flavour in my experience, even a year or so of not always cool storage.

If you leave your beverage on the yeast for years, I suppose you risk autolysis, but I’d say you’re safe for anything up to a year or so.

Mine is only 20 days old at the time I took the photo on October 3rd, at the beginning of the cold crash, but the sample already tasted really nice!

I’ve got a saison sitting on sweet cherries I picked in my garden and froze for a couple of weeks for something like three months now. The last sample I took was quite promising. It might only the wrong style for a Christmas beer as saison is typically drunk in summer, but other than that, it’s at least partially Belgian.

71 °C is the temperature that will drop down to 67 when adding the room temperature grains, yes. The grains are also fresh, I bought them only a couple of months ago and stored them in air tight buckets with click- or screw on-lids ever since.

I know about the purpose of a step mash and my last two brew days involved them, yet without benefit. What I picked though up is that given today’s grains, starting the mash as low as 50 might even be detrimental to the head retention as the proteases might eat away more protein than required. But on this, I’m only reciting theory learned elsewhere and can’t speak from experience.

Oh yes, I totally forgot to mention that: 19 litres of strike water, 10 litres of sparge water, warm/hot-ish.