Forum Posts

Michael Reich
Mar 15, 2021
In Question Submission
Recently I built a fermentation chamber to more accurately control the temperatures. Part of the reason for building the chambers is that I was fermentation in my home office where temperatures would fluctuate between 61 and 66 degrees and the various message boards/groups would say (more or less) that 1: The yeast has a sweet spot and 2: The the variation in temperatures could cause off flavors. I was wondering if you can give more context around these two points. None of the literature I could find on the yeast says much about this and comment on this is mostly anecdotal. Does it make sense what I am asking? I am trying to figure out what is fact and what is misinformation.
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Michael Reich
Feb 18, 2021
In Recipe Requests
I remember as a kid going to the beach in Coney Island and my parents would buy us creamsicles from one of the vendors on the beach. A creamsicle mead might be nice.
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Michael Reich
Feb 12, 2021
In Recipe Requests
Maybe a strange one here, maybe more of a niche thing if you grew up in the NYC area but how about a clone of the Dr. Browns Cel-Ray Soda flavor? I suppose it really a celery soda.
Celery Soda? content media
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Michael Reich

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