@wannabemystiker@expressional.social
@wannabemystiker@expressional.social avatar

wannabemystiker

@wannabemystiker@expressional.social

A history, plant, and food geek posting in increasing amounts of Dane-glish and toddler-level dansk. Corrections to my gibberish are always welcomed and appreciated!

Jeg bor i Oregon, Cascadia. Landet af 🌲🌲 og 🔥.

I absolutely HATE when people use inaccurate or false history to bolster a political point, regardless of ideology!

#FoodHistory
#FoodTraditions
#Ethnobotany
#GrowFood
#RetroBrewing
#Scandifuturism
#Hurling (Shouts for Laois!)

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mrundkvist, to books
@mrundkvist@archaeo.social avatar

This is why I drop books after 50 pages of not being good. From “Big Ideas, Little Pictures” by Jono Hey.

wannabemystiker,
@wannabemystiker@expressional.social avatar

@mrundkvist
"...drop books after 50 pages of not being good..."

This is very good advice.

99% of what I read is non-fiction (and pretty dry) and I feel an obligation to slog through it because I want to learn the subject matter. I tend to get 2/3 through most of this stuff then shelf it. I'm going to move that threshold down to 50 pages or so. Tak!

mrundkvist, to Stockholm
@mrundkvist@archaeo.social avatar

Norlin & Teglund #gig #stockholm

wannabemystiker,
@wannabemystiker@expressional.social avatar

@mrundkvist
Cool photo.

mrundkvist, to Archaeology
@mrundkvist@archaeo.social avatar

Helping out on Mattias Pettersson's new-found Middle Mesolithic seal hunting site on a hilltop in the forest near Åkers Styckebruk. Knapped quartz!

image/jpeg

wannabemystiker,
@wannabemystiker@expressional.social avatar

@mrundkvist
Would this site be considered part of the Ertebølle culture? Or is it earlier?

wannabemystiker, to homebrewing
@wannabemystiker@expressional.social avatar

In the cauldron today, another German-style Altbier with some minor tweaks and an attempt at open fermentation.

Ingredient list for an 11.5 liter batch:
1.8 kg Amber liquid malt extract
220 g Crystal medium malt
100 g De-bittered black malt
50 g Crystal hops (pellets)
Half a 11.5 g packet SafAle K-97 Yeast
12.5 liters water

I'm using 5 liters of the water to boil the malt and hops in. The remaining 6.5 liters will be cold tap water waiting in the brew bucket.


Tråd
1/?

image/jpeg

wannabemystiker,
@wannabemystiker@expressional.social avatar

I am going further down the road toward

• No sanitizer
• No hydrometer
• Using an open fermenter (with cotton cloth covering) for primary fermentation.

Tråd
2/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

For the last two batches I've brewed I have used hop pellets. One thing I have learned -- I absolutely HATE using hop pellets. As I was pouring the wort through the funnel/strainer, I had to constantly spoon out the slimy, pulverized hop shit because it kept plugging up the screen openings of the strainer. Never again! Unfortunately, my local homebrew supply store no longer carries whole leaf hops.

Tråd
3/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

With having to constantly mess with clearing out the strainer, not using any sanitizer, and using an open container (with a cotton cloth covering) for fermentation, if I don't get some kind of contamination on this batch I will never worry about it again.

Tråd
4/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

Well, here it goes for my first try at open fermentation.

(Bucket on the right, today's Altbier. Bucket on the left, a braggot I started two weeks ago.)


Tråd
5/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

Three and a half hours after pitching the yeast. Things are starting to happen!


Tråd
6/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

The wort has a nice meringue on it. This is fifteen hours after pitching the yeast. I scraped off 2 to 3 cm of kräusen -- that was fun.


Tråd
7/?

wannabemystiker,
@wannabemystiker@expressional.social avatar

It has been a day and a half since I pitched the yeast and I have skimmed the krøjsen (kräusen) three times. Up to today, there has been bready and hoppy aromas, not unusual but stronger than I have smelled when primary fermenting in a glass carboy with a blow-off tube.

This morning, I noticed a new, subtle odor --not offensive but just different. Hopefully, it has been present in the past but undetectable with the glass carboy/blow-off tube setup.

I have to admit, I am getting just a little nervous.


Tråd
8/?

video/mp4

bonfantimike, to homebrewing
@bonfantimike@mstdn.social avatar

Just placed an order for the ingredients to brew three more beers. A kölsch, sour, and saison are on deck! All three will be perfect for summer in Florida. I also ordered a second brew bucket so I can put the glass carboy out to pasture.

wannabemystiker,
@wannabemystiker@expressional.social avatar

@bonfantimike
I look forward to seeing your Kølsch efforts. I’m going to give mine one more try, this weekend. This time with a very light Pilsen malt extract (dry) and freshly bought Tettnanger hop pellets. And I’m just making a one-gallon batch so I won’t be stuck with a larger batch of barely drinkable beer if things go sideways.

wannabemystiker, to random
@wannabemystiker@expressional.social avatar

image/jpeg

mrundkvist, to languagelearning
@mrundkvist@archaeo.social avatar

Y, most Anglophones will agree, is a consonant. Swedes however consider it a vowel for a complex set of reasons that will confuse Anglophones.

  1. Swedish doesn't have the 'dj' consonant sound in judge, jam, Jones.

1/2

wannabemystiker,
@wannabemystiker@expressional.social avatar

@mrundkvist
Do you feel there is any difference between the sound of the Swedish "y" and those of the norsk or dansk "y"?

wannabemystiker, to homebrewing
@wannabemystiker@expressional.social avatar

Hops Question

Has anyone here ever brewed with Crystal hops? If so, what do you think of them?
I’m looking for a US equivalent of the Hallertau Mittelfrueh for my Altbiers.

#hops
#øl
#homebrewing

wannabemystiker, to random
@wannabemystiker@expressional.social avatar

Is this a real idiom used i Danmark?

If so, what might be some other engelsk equivalents. I know I don't say "Goodness gracious," ever -- maybe a "holy shit," here and there.

dgar, to random
@dgar@aus.social avatar

I invented a new word today.

Plagiarism.

wannabemystiker,
@wannabemystiker@expressional.social avatar

@dgar

Today, I invented a new word.

Plagiarism

(That should be different enough.) 🤔

wannabemystiker, to homebrewing
@wannabemystiker@expressional.social avatar

A sneaker taste (and demonstration of impatience).

I couldn't resist having an early taste of the Altbier I bottled a week ago. There's a little extra harsh bitterness with a very slight metallic-like taste at the end. I am hoping this mellows out after I give it a chance to age properly. Also, I'm hoping a little more toffee/caramel will come through with time.

#Altbier
#øl
#homebrewing

golgaloth, to books
@golgaloth@writing.exchange avatar

Tech bros should not be in charge of anything.

wannabemystiker,
@wannabemystiker@expressional.social avatar

@golgaloth
An intellectual giant.

wannabemystiker, to random Danish
@wannabemystiker@expressional.social avatar

I just watched the movie Dune (2021).

Holy sh!t.

wannabemystiker,
@wannabemystiker@expressional.social avatar

@Lizette603_23

Holy good shit.

wannabemystiker, to homebrewing Danish
@wannabemystiker@expressional.social avatar

Well, I just finished bottling ~11 liters of Altbier. This is the fourth batch of beer or mead I've have brewed without using any type of sanitizer at any stage of the process. I've just thoroughly cleaned everything with hot, soapy water. I might be playing Russian Roulette with my beer and mead but, so far, I haven't had any surprises. Though, the equipment I am currently using is quite simple (not many cracks and crevices for critters to hide in).

What could go wrong? 🤷‍♂️

#homebrewing

wannabemystiker,
@wannabemystiker@expressional.social avatar

@Mutedog
Fair question. First, to reduce the amount of steps (and time) in the process. Second, the type of sanitizer I was using (a One Step-type product) was starting to get extremely expensive. I do know I can use bleach, which in my experience required a lot of rinsing afterward. Third, I am, very slowly, moving toward traditional Nordic ale brewing techniques which don't use any sanitizing at all, other than a hot juniper infusion 😁 . In a sense, my goal for my brewing is to go retro.

wannabemystiker, to random Danish
@wannabemystiker@expressional.social avatar

A piano belongs nowhere NEAR traditional Irish music.

Just sayin'.

akrennmair, to beer
@akrennmair@mastodon.beer avatar

In a bit of a change of tone, here's me lamenting about my recent frustrations about liquid yeast and what consequences I'm drawing from it. https://dafteejit.com/2024/03/liquid-yeast-why-do-i-even-bother/

wannabemystiker,
@wannabemystiker@expressional.social avatar

@Liam @akrennmair

I just looked up this yeast and found the following, “ Lallemand Brewing will no longer be producing LalBrew Köln™ in the foreseeable future. We invite you to contact your local supplier(s) to know if they have stocks left or to reach out for replacement options within the LalBrew range.”

Well, damn!

https://www.lallemandbrewing.com/en/united-states/products/lalbrew-koln-kolsch-style-ale-yeast/

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