this post was submitted on 30 Sep 2024
150 points (98.1% liked)

Homebrewing - Beer, Mead, Wine, Cider

2211 readers
41 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.


Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software


founded 1 year ago
MODERATORS
 

From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 24 points 1 month ago (2 children)
[–] [email protected] 19 points 1 month ago (2 children)

I paid for the still, I’m gonna get my moneys worth out of it 😂 and by that I’m just curious what flavors come through the process. While these are mostly horrid ideas, you never know when you’ll be surprised and can make something interesting from it. Hell sour beers were considered bad at one point in history and now people (including myself) make them intentionally!

[–] [email protected] 8 points 1 month ago* (last edited 1 month ago) (1 children)

Probably look to anything with oily aromatics. That would probably transfer the most amount of flavor. There's probably a shitton of herbs out that it would work with.

[–] [email protected] 7 points 1 month ago (1 children)

Yeah, that’s basically the thought behind the spinach and random herb idea I have, probably will be awful for drinking but thankfully I also cook daily so at worst I can use it to infuse some flavor into a dish lol

[–] [email protected] 4 points 1 month ago (1 children)

Hah I'm really curious on the rosemary, also, Basil buds/flowers if you have access to them. Very aromatic.

[–] [email protected] 4 points 1 month ago

I grow my own basil, so definitely have access to those :)

[–] [email protected] 7 points 1 month ago (1 children)

Haha! True! More power to ya. Be sure to post when you find a good one!

[–] [email protected] 8 points 1 month ago (1 children)

For sure! I’m not the most experienced distiller, but I’ve made enough beers to assume this is going to turn out tasting exactly like a white whiskey/cream ale after it’s done fermenting. It smells potently of corn and not much else. I might end up macerating a handful of dehydrated Carolina reapers that I was holding onto for a firey chocolate stout into the still. Who knows, the world is my oyster.

[–] [email protected] 8 points 1 month ago (1 children)

world is my oyster.

Are oysters on your list?

[–] [email protected] 11 points 1 month ago

They weren’t but they are now lmfao

[–] [email protected] 6 points 1 month ago

...died after drinking that.