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Cake day: 2024年11月19日

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  • And remember to check out your local craftspeople who might have no website or any internet presence at all! At least in Finland, in bigger cities there is a yearly knife making class that usually gets filled and ends in exhibition, some alumni end up quite good. And there is usually local smith who knows what they are doing.




  • Other than finesse from literature, meadmaking is very simple - start with something like 300g honey diluted to 1L with clean water, try not to heat at any stage (I tried centrifuging frames - works, obviously - and I tried just dumping honeycomb wax and all into water - this is yet simpler and you get amazing propolis flavor in mead), pitch wine/mead yeast (for example those from store.zymologia.fi, that’s my store, very much affiliated, but it’s what I use), lock and leave for about a year, longer is better.














  • Going after light color quickly ends up a challenge. Extract mfgrs do not invest much effort into conforming to color, it’s tricky and would quickly kick the costs up, while few users will go full length of making sure the rest operations keep color light. Pretty much anything that is not fermentable sugar will darken beer on every heating stage. Fermentable sugar would darken too, but a bit slower. So going pale requires good ingredients and experience, you’ll get there eventually if you want.

    I personally do not enjoy chasing light colors, though. Not worth the trouble imo. Still play with it occasionally. It is indeed much easier with fullgrain, which is all I do.