Augmented gorilla arm cat cyborg
A song about HNTGAF.
Years ago on a trip to Iceland, I became acquainted with an Icelandic food called Skyr. It is sort of like strained yogourt like labneh. Recently I was reading the wikipedia article on skyr, and noticed it is made with a variety of bacterias, one of them being Lactobacillius Delbruckii. Lactobacillius Delbruckii is present on malted barley, and is the chief ingredient in making sour mashes, and acidulated malt. Which got me to thinking, could I make a facsimile of skyr with malted barley? Figured it was worth a shot.
Yes, it indeed was 2235 when I did this. Was a Saturday too. Some people spend their Saturdays snorting coke, and getting herpes. I make cheese like substances. Here the low quality milk is being heated to 49c, which is the optimal temperature for lactobacillius growth.
Please ignore my dirty quarter-round. One cup of good ol’ malted 2 row barley from Canada Malting.
Glorious cheese cloth. Fuck is my floor ever dirty.
Once the temperature was reached, and the bundle of bacterial joy was added to the milk, it was now time for the rennet. Most cheese recipes call for a quarter or half a tablet. Fuck that. I am too lazy for that shit. Again, please ignore the random dirt on my counter.
ha! Success! The Delbruckii was able to produce enough acid to curdle the milk.
Allowing the final bit of whey to drip out of the curd.
Whatever I made turned alright. By far not skyr in any respect. Closer to your standard farmer’s cheese. The sour lemony tartness from the lactic acid definitely comes through. All in all, a worthwhile culinary experiment.
Lakeshore Summer Rye Stout
10% rye malt
7% roasted barley
3% black patent
4% crystal 150
4% acidulated malt
Chinook 90 minutes 45 ibus
Fermentis S-04 @ 20ºc
A really nice dry stout with tons of mouthfeel contributed by the rye. The hop variety is not really that important, in fact I didn’t have enough chinook when I brewed the batch in the photo. Ended making up the missing chinook with a combination of ekg, and cascade.
Shake it to the Ground Honey Rye
2row 60% 3.6kg
honey 12% 560g
rye 15% 1.15kg
wheat 5% 290g
munich 5% 300g
special b 3% 200g
Cascade 6.4%aa 34g 23 ibus 90 minutes
Cascade 6.4%aa 20g 7 ibus 15 minutes
Cascade 6.4%aa 30g Whirlpool
Fermentis T-58 @ 30c