I won't give up the day job.
The bottle is then riddled, so that the lees settles in the neck of the wine bottle... Manual riddling is still done for Prestige Cuvées in Champagne... mechanised riddling equipment (a gyropalette) is used instead. (Wikipedia)
I've been brewing beer with my uncle (recently made a porter almost entirely by myself, except I had him control the propane) and I would like to subscribe to your cookbook.
ReplyDeletebe beautiful boss
ReplyDeleteand happy new year
Here we have the option of brewing at a place that hires out their brewing kettles. You choose the time slot, and when you turn up the proprietor provides the agreed-upon amount of grain, ready for boiling and sparging and hopping and fermenting. The staff will provide advice but they cannot actually *touch* any of the burners or taps, otherwise they would be liable for excise.
ReplyDeleteMy co-brewer wants to do a porcini stout for a midwinter beer. We will see.
Happy new year and try to stay out of trouble.
Have you considered brewing a kümmel-infused porter or (dare I say it?) a Riga Black Balsam stout?
ReplyDeleteI spent a couple of days in Portland visiting friends and celebrating my birthday; a couple of relatives warned me (I think jokingly) to stay out of jail. So far, so good. Am now heading home on the train for a NYE fish fry. I imagine there will be some homebrew involved. Although I promise to stay away from the white lightning.
ReplyDeleteLast time I was home-brewing, a few lifetimes ago, it ended with the Juggernaut, the dreaded Wormwood Ale "which managed to taste like white noise and have the same mental effects as a botched prefrontal lobotomy".
ReplyDeletehttp://4.bp.blogspot.com/-dH4NQi4lIRA/VMiyh9VKTcI/AAAAAAAAQQY/f3hFbc_uVvI/s1600/dream.PNG
This is one of the things I was drinking last night:
ReplyDeletehttps://untappd.com/b/new-new-new-fear-not/1794091
Eel stout! I might try it, although I stuck to plain (homebrewed) porter last night. Have you heard of the elk semen stout they have in NZ?
ReplyDeleteSilly me, STAG semen stout. I doubt you have elk down there.
ReplyDeleteWow, that smoked eel stout reminds me of my great-grandfather. He'd spear eels in Pelham Bay in the Bronx and smoke them in his backyard smokehouse. I've always been a big fan of delicious, delicious eels.
ReplyDeleteSilly me, STAG semen stout.
ReplyDeletehttp://eusa-riddled.blogspot.co.nz/2015/08/brew-news-from-zyme-times.html
I doubt you have elk down there.
You underestimate the scope of human stupidity.
Excellent. Marketing to a specific Nietzsche.
ReplyDelete