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General Interest > Culinary Arts, Gardening and Brewing
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Re: Shroomery Homebrewers [Re: aegir]
    #26553792 -

also. this was my first post. been lurking here for like three years. havent posted yet due to not having a computer, and also Ive been able to find all my answers by searching. cool beans. cheers y all.

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Re: Shroomery Homebrewers [Re: aegir]
    #26565672 -

Welcome aegir! don't be a stranger.
I am on the obsessive side of the homebrew spectrum.
Brew in a bag is a good way to go, but I went with a traditional 3 vessel 15 gallon electric HERMS setup.
(Heat Exchange Recirculation Mash)

For those who don't know:
That means the brew kettle temperature is maintained by pumping the kettle liquid through a coil in another heated pot of water.
After mashing, that heated water is used to rinse (sparge) the grains into a third pot.
The boil is then done in the third pot.
The whole system takes up 1/2 of our laundry room. :peace:

Plus, the serving room. with a "KEEZER"


Edited by flugelizor (03/29/20 04:57 PM)

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Re: Shroomery Homebrewers [Re: flugelizor]
    #26568487 -

Hello all.  My first post too.  Avid homebrewer here, I've been brewing for close to 15 years now.  I brew 10 gallon, all grain batches using a cooler for my mash tun.  It's a simple set-up, but it has done me well.

My eye has now turned to mushrooms, I had no idea how how little I knew and how much there was to learn.  It's a whole new world and I'm excited to explore.

Cheers!
Mike

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Re: Shroomery Homebrewers [Re: Mike M]
    #26568511 -

I have about a half gallon of moonshine left from last batch. Proccess is pretty easy. Ill dunk my corn for a day in a sack in a stream and pull it out after it swells. Let it sprout good and the grind the sprouts off with my hands. The sprouting turns the starch to sugar and makes it fermentable. So then i grind it with a hand mill. Put it in buckets with sugar and water and use the natural yeast that gathers on the corn during the sprouting stage. Takes a little longer but damn is it better than sugar wash.:thumbup:


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Wild landrace growalong thread

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Re: Shroomery Homebrewers [Re: Ovoidhunter]
    #26583949 -

I just brewed a plum cyser yesterday. The smell was other worldly. Next brew will be a rye ale with red x malt.


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As the spark of the dream ignites a flame of desire all we have is time and all to do is admire

Spawning to Bulk Substate TEK

General Myco Info / FAQ / Terminology

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Re: Shroomery Homebrewers [Re: GreenHorns]
    #26601374 -

I have been brewing for about a year now doing extracts. I just recently brewed my first all grain beer. It is a Texas Blonde Ale. I also have a hard seltzer fermenting as well. I found for the seltzer next time around I will just be using vodka to add alcohol instead of fermenting. For some reason the fermentation stalled at around 1.030 and have since added the washed yeast from the blonde ale. It is dropping but has been fermenting for about a month now. I thought it would only take about a week, but for some reason the yeast didn't do too well with only corn sugar. Cost wise will be pretty close as I wont have to buy distilled water and minerals as the recipe called for.

Does anybody have any ideas on reusing spent grains for mycology purposes? I've been considering it but did not find any specific teks on this

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Re: Shroomery Homebrewers [Re: insanegrain]
    #26601572 -

I've used spent grains as a supplement in shiitake blocks.
It's kind of a pain to work with because it is so susceptible to contamination.

It has to be dried if you want to store it. I had much better luck with unmalted grains (rye)

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General Interest > Culinary Arts, Gardening and Brewing
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