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?

  • SpiderShoeCult@sopuli.xyzMEnglish
    16·
    2 months ago

    Loving the goblin fermentation vibes you re giving off there. Never stop.

    Mostly beer brewer here, so dumb things I’ve done were mostly process related. Fermenting beer with unsanitized wood chips - turned sour. Adding too much rye or pumpkin - took me 12 hours to get the damn thing made - stuck mash.

    Fermentation wise, not brewing, messed around with some koji with varying degrees of success.

    If you’re doing things like spam alcohol, have you also considered miso as an ingredient?

    • poleslav@lemmy.worldOPEnglish
      5·
      2 months ago

      The spams probably going to be a maceration in the still, but no I haven’t thought of miso yet. Might have to add it to the list. And hey as a fan of sour beers, the wood chip one sounds interesting lol. Any fun discoveries you made with an interesting shakeup in the process?

      • SpiderShoeCult@sopuli.xyzMEnglish
        5·
        1 month ago

        In retrospect, I should have saved it, but it was my second beer ever and went for an overly complex recipe also. Knowing what I know now, it would have probably aged nicely.

        I’ve discovered boiling is not fully necessary to get a good brew and that heather tips make it awesome. I’ve just added maybe 1-2 handfuls now to the mash. Next autumn I plan to go nuts on collecting the thing and will try to fit maybe half a kilo in there, see how it comes out.

        Honorable mention to red yeast rice, I have this notion of doing a rice mash for maybe a week with it and then plopping that into a raw ale mash to get enzymes and flavour of red yeast rice wine in a beer, as I’ve noticed that its enzymes also work up to 70ish Celsius.