I used to get wheat at at the end of the line - when I said I was going to make new liquor, the kites arranged it without complaining - and I came to the O'Dollant dungeon. I haven't got anything on here since I dungeoned it. There's plenty of room for this kind of test because it's just a lot of space... I mean, do you really want it to be an experimental site? My idea is that there will be a lot more to build in the future besides booze... yeah, I'm starting to feel bad. Ma, that's later.
Follow the steps examined online and in the book to wash and crush wheat - not much barley is grown in this world. Immerse in warm water and germinate, then proceed with the saccharification of starch (starch) with an enzyme of malt. I can also turn it into sugar at once with alchemy, but given the earlier things, I would like to try to make it in a normal way first.
Once the saccharification has progressed, filter (filter) to remove debris, etc., and boil (shake) the resulting wheat (bulk) juice (bulk) to concentrate the wheat (bulk) juice (bulk) at the same time as inactivating the saccharifying enzyme. This time we're making beer, not ale, so we're adding hops in the process. The boiling time is… I guess there are various know-how with the ingredients and the type of hop, but this time it means trying it, so I'll keep it for an hour. After finishing boiling (two), cool down a little and move on to the fermentation process. Unlike when I prototype the distillery, this time I want to try to ferment it properly with yeast.... I'm not sure the difference between superficial and inferior fermentation. I guess I really should have fermented it properly with yeast even when I was distilled liquor, but well, that's like testing for distillation......
Now, the most important thing about fermentation is beer yeast... this was the most challenging. Given the differentiation from existing products, the lower fermentation lager type like Pilsner seems good, not the upper surface fermentation ale type. It's just the right time in season for a lager. However, the type not seen in this world means that it is difficult to obtain the relevant yeast. And then from the Earth world, I'm going to talk about... alcohol brewed with yeast from the Earth world... isn't it going to have a weird effect?
Here's the solution I came up with for the troubled quote:
① Use alchemy fermentation skills.
② This time it is an experiment, so use beer yeast obtained in the Earth world.
③ Exercise necromancy on dry yeasts sold as healthy foods | (e.o. males, etc.) to revive - as yeast bacteria undead - in this world. I think it's a used beer yeast, too.
Brewing in earnest here - I'm going to ask the Asians - if we do, we'll have ourselves a search for the right yeast.
① was discarded first. I don't know what kind of fermentation I'm going to use because I want to make something different from the brew made of fermentation in this world. In some cases, I would also like to consider the possibility of mass production with the hands of the subordinates. In other words, it will be fermented using beer yeast... but the current options are ② and ③...
To be honest, I wondered whether ③ could be done very significantly or even (ha ha)... but I thought everything was an experiment - could I even say rampage - I just tried... I could do it, heh.
I think it was temporarily flattering... but I will try to use these two types of yeast to plant beer for now.... alcoholic beverage made of undead yeast... You wouldn't know if you kept your mouth shut, would you? Yeah.
... Restore your mind... Slowly fermenting at low temperatures seems to be the lower fermented liver, but fortunately this is within the dungeon, so I don't have a hard time keeping the temperature cool. If you want the Subhumans to build it, you should have no problem using a cave-like place.
I remove proteins that cause cloudiness when all fermentation is finished… Normally, carbonated gases will fall out. The taste of beer is ruined when the carbonated gas falls out. If I have sugar, I can fill it with carbonated gas if I add it to the storage container for additional fermentation... I don't know how you do around here in the world, but in this exam brew, you should filter (filter) with alchemy.
Why don't you give the kites a drink when you can and talk to the horns if it's going to be a thing.
... I was thinking about it, and four days after I planted it, I asked him if it was time for him to drink. I thought it was too soon for anything, but apparently I mistook it for an upper fermented ale. You can drink that one as early as two or three days.
You'd be stunned if you answered that it was at least a month before you could do it. By and large, it's not summer, so the fermentation can't have progressed that fast. When she looked at Maria and Frey with that thought in her gaze, Maria replied by shaking her shoulder. I knew it was Kate's brave leg.... because this is what drinking is all about.
In the meantime, I will explain that the method is not the same as that of Yale in this country, and because it is winter now, fermentation does not proceed so quickly. I have so much resentment, even with my eyes, because it's not my fault.