Making a beer with only wheat in your grist isn’t supposed to be easy, but I heard someone refer to it on a podcast, and ever since then I’ve wondered how to do it. The problem, of course, is the mash tun. When you brew with grains, you have to mash them, and wheat...
Read more →… is the beginning of sentence you know was written by a moron. It’s part of the sole comment on this article, about a Bangladeshi man who apparently killed a Korean woman half his age, which concludes with the police still trying to figure out why he did it. The comment is a priceless...
Read more →Choneunryeokja Tonight I saw 초능력자 (Choneungryeokja, which you could translate as “Psychic” or “Person with Supernatural Powers”1) with Miss Jiwaku, and I have to say that it actually pretty much was what one of my students described: …pretty good for the first hour or so, and then ramps up an exponential curve of silliness...
Read more →I’m not sure how soured it went in the 36 hours or so that it sat there–I could taste a touch of tartness, but not a lot–but I figured 36 hours was long enough to let the wort sit, so I boiled up the Pseudo-Sahti on Wednesday morning, with the following “hop schedule”: First...
Read more →So, yet another of things I’m experimenting with was inspired by The Mad Fermentationist, namely, Brettanomyces yeast in bread making. I’ve only found two cases online, one by TMF who used it to make some baguettes and the other by a guy who used Brett to make pizza dough. So a cxouple of days...
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