Is the Chef Dead?
Well it has been 4 days. My chef dosn't seem to be doing well. No bubbles, no yeasty beer smells, no foam; none of the signs of yeast.
It seems to be separating; a stinky watery substance on top, a goopy floury substance on bottom. From what I've read the watery stuff is known as hooch, though if I don't have a yeast colony then it ought not be hooch. Hooch is said to be harmless; it can be poured off or mixed in. I wonder if the smell I'm smelling is that of rancid water and flour?
Tonight I poured off the hooch since the whole thing is rather watery. I mixed in some more flour and water. I'm going to leave the cover half off.
If you build it they will come.
It seems to be separating; a stinky watery substance on top, a goopy floury substance on bottom. From what I've read the watery stuff is known as hooch, though if I don't have a yeast colony then it ought not be hooch. Hooch is said to be harmless; it can be poured off or mixed in. I wonder if the smell I'm smelling is that of rancid water and flour?
Tonight I poured off the hooch since the whole thing is rather watery. I mixed in some more flour and water. I'm going to leave the cover half off.
If you build it they will come.
posted by Zeb @ 7:03 PM
3 Comments:
At 7:18 PM,
Nerine said…
so, is hooch related to the beer process?
At 3:50 PM,
Zeb said…
I think the term as applied in this case is related to the alcohol. Hooch or moonshine is created yeast fermenting sugars; the liquid is separated from the mash and thus you have hooch.
At 11:06 AM,
Sharon said…
Check your info again re the yeast. I think you should have had 'bubbles' before now. I may be wrong but if it's anything like the sourdough method I've used in the past (and it sounds to be), I think this batch may be a dud?
Try, try again!
Post a Comment
<< Home