I can’t say that I have! I totally will try next time though. I will say though, the tincture I made with habaneros got my beer to the spice level I wanted (I order an 11/10 spice level at hole in the wall Thai restaurants if that gives any indication as to the spice level I like) but efficiency and extraction percent wise, no idea lol.

I would highly recommend doing a tincture!

For 6 oz of extract, usually enough for 10 gallons depending on spice level, use 6 oz Vodka (something decent, but not too expensive) add in your peppers (I like extra spicy so I think last time I did like 6? Habaneros In the jar) and shake every now and then for about 4 days. Strain out the peppers and toss the jar in the freezer. If there’s any crud at the top that froze over scoop it out and toss it. Then add that to your beer.

I prefer using tinctures since it gives you a lot more control, what I’ll do is pour 1-2 oz of beer into a glass and add in a few ml of the tincture. (Mixing imperial and metric units, I know) until I find the spice level I like. Once I know how many ml for 1-2oz of beer I’ll extrapolate that out and do math for a 640oz (5gal) batch and add that much in to my keg. I like this method since it gives you a lot more control and repeatability than just tossing peppers into secondary (some might be super spicy some might be duds, etc). One other thing: I don’t know if I’m crazy and I’ve wanted to test it but I’ve been busy, I find dehydrated peppers add in more heat than fresh peppers, not sure why though, maybe it’s just in my head lol.

That looks phenomenal! How I got started in making my own recipes is just looking up clones of ones I like and going from there with little tweaks as needed. You definitely gotta post an update once you’ve tried your stout though!

I think the discord exodus kicked their ass into gear dev wise, they seem to have finished up the rebranding (discord no longer shows revolt as the activity) and the desktop app got a few new features yesterday. But yeah, the lack federation thing is a definite downside, I think you can self host but it doesn’t seem to be super intuitive (granted I’m not the most technical). I’ll definitely be keeping an eye on this though. Thanks for sharing it!

This is the kinda positivity that I needed to start my day, thanks stranger lol

I set up stoat and I’m loving it so far, I’ll be curious to follow the development of this as well but I think the few people I got to join stoat out of the two dozen on my discord server would tar and feather me if I started talking about yet another alternative after the teeth pulling that was getting them to join the first one lol

Honestly I just tried stoat and setting up a server (it’s not hosted by me so maybe just a space) to try to get my friends to migrate to. We have ~20 some odd people and have lots of chats categorized by outdoor/indoor with channels for diy/gaming/cooking/ordering out and so far, stoat has a few limitations I miss from discord (editing category or custom emoji names, for example) and I have yet to try out the voice chat aspect of it but it looks like this is going to be the clear winner for my use case. I’m hoping they get a mobile app working for some of the more casual just want to chat and share interesting pictures of our day without sitting at the pc members but besides that I’m loving it. Maybe at some point I’ll try to look into seeing if I can self host, but for now it’s nice to know there’s something that feels just like discord from an organization of topics perspective that hasn’t gone down their path (yet?)

That’s a gorgeous bike. Congratulations on making the move from scooters to motorcycles!

Joined. I’m down whenever assuming I can get back home in the winter weather lol

Your posts are something I look forward to, you’ve got a great knack for writing these articles lol

Yeah, it’s a wine for the girlfriend and I wanted to back sweeten it a bit, it’s just in the keg for simplicity’s sake before I bottle it lol

Appreciate the tip! I’ll have to give it a shot, are there any particular red wine yeasts you like?

That’s actually on my list of stuff to try! I want to make a white wine they tastes like a red wine. I was thinking of using activated charcoal but I think that might remove all the flavors, so it might end up being a brandy that’s then watered back down into wine level strength. It’s lower on the list of dumb stuff to try, but definitely there lol

Probably! I know there’s stuff like gelatin fining and cold crashing as well, I just wanted to try something new and I’m pleased with the results lol

I imagine it should be fine for the filter material and the plastic that it goes into. I pasteurized in my keg at 68 Celsius for an hour by tossing it into my electric boiling pot. I was expecting the glue on it to melt but it held up just fine. The plastic housing of my filter is also pretty thick, though I haven’t heated it up yet but I don’t see why it wouldn’t work!

This is my setup, it’s basically an in line/whole house water filter that accepts 10 inch filters. I connected two posts that go onto the liquid line of a Cornelius keg. I then use co2 to basically transfer it between the kegs and through the filter. Over all I think I paid like $40 USD for this set up, and the replacement filters are $5 or so.

Appreciate it! I will say I’m also super weird, it’s why I wanted to try pasteurizing this wine in one of my beer kegs vs adding stuff to kill the fermentation before backsweetening. Typically I when I make a beverage I try doing things not by the book, it also helps that I don’t mind having hazy beverages, I just turned a house water filter into a fermentation filter with some random fittings and dreams for shits and giggles and that’s definitely the vibe I take with all my brewing lol

Yeah, to make things more equal here is that wine post filtering held up to the same light as the original image as of a few minutes ago. I don’t think there was any other filtration that happened with it since I kegged it since it’s been sitting in a warm keg in storage after filtration and backsweetening

Trust me it gets worse! I didn’t think to take a light up directly to the unfiltered product, but here you can get an idea of how bad it was pre filter. I imagine the haziness is from the pectin of the mariad of berries I used to make this wine

I use a sena 20s. I’m not sure what the need for a discrete brick is, but if it’s to prevent/deter theft the senas allow you to pop the main unit off with the press of a button, so when I go into stores I just do that and slip it into my pocket while leaving my helmet locked to my bike.