food

22703 readers

17 users here now

Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

Animal liberation is essential to any leftist movement.

Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.

Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".

Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.

Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

founded 5 years ago

MODERATORS

mathemachristian@hexbear.net

a_little_red_rat@hexbear.net

Two Weeks Later: Beer (hexbear.net)

submitted 2 weeks ago by DickFuckarelli@hexbear.net to c/food@hexbear.net

7 comments fedilink hide all child comments

For anyone keeping track of my Friday night beer brewing festivities: here's my lager from around two weeks ago.

I fermented under pressure (12 psi) in a keg with a floating dip tube so it was drink ready a week ago. Some quick stats: single malt (pale malt) and a single hop variety (fuggles). I used 34 70 yeast which is a beast. No clearing agents like gelatin - if it lasts it'll clear some on its own. Rough math: 20 dollars or so in fermentables and hops for 4+ gallons of beer.

The wife loves it. I'm pretty happy with it. The spawn still thinks beer tastes weird.

And yes, we're carving a pumpkin today.

you are viewing a single comment's thread
view the rest of the comments

[–] radio_free_asgarthr@hexbear.net 4 points 2 weeks ago (1 children)

Huh, I never brewed a lager before, but how does it turn out if you drink it that early after the primary fermentation rather than actually lagering it? The logistics of the lagering had caused me to not really try making a lager.

I have been putting off doing a heavily spiced stout recently which is mostly based off of Papazian's Goat Scrotum Ale. I need to get around it soon, hoping to have cooler weather which I think is better for drinking stouts.

[–] DickFuckarelli@hexbear.net 3 points 2 weeks ago

Pressurized fermentation allows lagering in days. It can be done in a standard keg. I have an all-rounder on order which seems to be the way to go for full sized (5-6 gal) batches.