Fair enough, there goes the enzyme theory then. So then probably just what's in it.
Did you use raw pineapple juice or was it heat treated in some way? Raw juice would contain some enzymes that break down proteins and the resultant fragments could increase foaming. Just a random thought though, I'd be curious if cooking it reduces the effect.
Only used pineapple myself as freshly juiced, a tiny bit for bottling kombucha, instead of sugar for carbonation.
Otherwise, could be the fruit contains some unfermentable poly-sugars that increase foaming.
Also it sounds more like the vowel group in the word 'awl' than an actual 'o'. Bit tricky to describe, really
Technically you should write it blaahaj instead (if writing Norwegian or Danish, that is). Before the adoption of the Swedish å, aa used to be used in Norway and Denmark for the same sound.
also happens with strawberry mead, for some reason
I suggest looking into Turkish cuisine or any cuisine influenced by the Ottoman empire for ideas on vegan cabage rolls. Look for sarma or dolma to get inspiration for fillings. You'll get some results with grapevine leaves, but you can substitute cabage or sour cabage if the filling fits.
To echo the other poster, a good starting point would be mushrooms, rice/barley, spices. Could probably add some walnuts in there, or pecans.
Try looking at what cigkofte is made of (the veggie one, not the raw meat one) to maybe get some inspiration?
Guinness isn't (or didn't use to be - not sure now tbf). They used isinglass - fish bladder - to clarify the brew.
*attempts to fathom terrors* *suddenly gets urge to put on a maid outfit and dust the place* You're not wrong...
I have a sony as well, and you can use it as dumb TV, by not agreeing to their privacy policy. If you want to connect it to wifi afterwards, it points you to the privacy policy again, so it seems like the TV follows that. But I've also purchased it 4 years ago, so not sure what the status is now.
So far, I've seen no ads. I mostly use it mostly via HDMI and sometimes for watching freely available TV via antenna.
In retrospect, I should have saved it, but it was my second beer ever and went for an overly complex recipe also. Knowing what I know now, it would have probably aged nicely.
I've discovered boiling is not fully necessary to get a good brew and that heather tips make it awesome. I've just added maybe 1-2 handfuls now to the mash. Next autumn I plan to go nuts on collecting the thing and will try to fit maybe half a kilo in there, see how it comes out.
Honorable mention to red yeast rice, I have this notion of doing a rice mash for maybe a week with it and then plopping that into a raw ale mash to get enzymes and flavour of red yeast rice wine in a beer, as I've noticed that its enzymes also work up to 70ish Celsius.
were they speaking hiberno-english by any chance?