Author
Erik Drews
Erik Drews SOS ComAlt: Week 3 Mushrooms The second mushroom substrate is composed of the spent grains from a Full wheat ale. I chose to use a full wheat ale because I have read that both Shiitake and Oyster mycelium… Continue Reading →
Week 3 Beer This Beer I chose because shiitake and oyster mushrooms are commonly grown on wheat straw. My hopes are that I can make a decent beer out of only wheat without any barley, and that this substrate will… Continue Reading →
Erik Drews S.O.S. ComAlt Week 2 Mushrooms: The first substrate that will be used is the spent grains that were produced in the making of the Rye Pale Ale. The grain will be divided into six quart sized jars for… Continue Reading →
Week 2 Beer The first beer I decided to make because I believe that it is a pretty standard beer with a variety of different grain types. This Beer will be referred to as Rye Pale Ale. Recipe was obtained… Continue Reading →
Week 1 Mushrooms I purchased 12 pack of quart sized Mason jars with wide mouths a bag of Poly-fil stuffing One bag of Blue Oyster mushroom spawn One bag of Shiitake Mushroom spawn that is supposedly acclimated to growth on… Continue Reading →
Erik Drews SOS ComAlt Tasting Lab week 4: Gravlox and Bagels, Tea Tasting Gravlox prepared with salt, sugar, and black pepper on homemade bagels with cream cheese, white onions and tomato. Gravlox is an uncooked salt-cured salmon. It tasted… Continue Reading →