#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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So apparently my next beer's going to be an oatmeal stout...
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Man, I'm psyched to make that Hüll Melon hopped Pilsner... :blobcat_bongo:
Only two more weeks...
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The hop harvest is in and I completely forgot to take pictures... 😅
BUT
The wizard of the plants says that if I want more hop varieties planted, I should do that before the winter, so I'll probably spend the next few days pondering which two hops I'll pick from Ariana, Callista and Hallertau Blanc. 🤔
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Squeezing the blackberry wine today.
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So anyway, @trekkie3k and me are pondering what to brew for the winter that will be ready to drink until Christmas 🤔 So far we are at at Weizenbock, but that might be such an obvious winter beer it's a little uncreative 😅 #homebrewing
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What I can tell you, is that it's quite boozy. Calculation said 5.5 ABV. Either I'm a lightweight today or this is a conservative estimate. @trekkie3k feels fine though, so it might be just me.
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Got "Get the Golem" bottled today - two cases of an international dark lager that'll hopefully be drinkable in a week and a half or so... we'll see.
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So, that "Bavarian IPA" we brewed 21 weeks ago. For reasons™ we opened the first bottle today. And I must say, it's very different from last year, when we gave it 7 weeks. The bitterness is really front and center now and the fruity hop aromas moved into the background. Very interesting result
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The heat has hit my garden apple harvest this year. I usually get at least 10 litres of juice, but this year there was no more than 3.
I think an early lunch is in order before having a cycle with the trailer around some local foraging spots.
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Bitter Norwegian pale ale 6%
Using 1ml of hop extract at 60 minutes produced way more than the 10 IBUs I was told it would. This beer is quite bitter. I mitigated it a bit by adding calcium chloride to the finished beer, but it's still fairly bitter. I am a bit concerned for the 10 gallons of lager that got 4 ml of the exact (it's still fermenting).
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Brewing day! Making an english IPA ("What Ales You") while I have a chance, but we'll see what else interrupts while I'm doing so.
The bad part sometimes of homebrewing - I discovered that I clearly hadn't sorted grains right for the two brews I bought, since I mis-sorted a pound of Munich into the bin for the IPA... when it was intended for the international dark lager. Oops. Maybe that's why I missed my OG by a couple of points...
It'll still be find. RDWHAHB.
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So... the 34/70 in my international dark lager took it up to 79F while fermenting (I have no temperature control) and we'll see how it turns out after it's ripped through all the sugar in literally 36 hours. I'll bottle that Monday.
On tap for Thursday night/Friday (I'm thinking of doing an overnight mash) - an English IPA I'm calling "What Ales You". I mean, it's an ale, so if it gets warm, not as big a deal, right?
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The beauty of modern tech is I can monitor my beers remotely when they're fermenting.
The downside is this - Get the Golem is in my basement, while I'm out of town. I'm doing this lager for once "for real" with 34/70 (lager yeast), because it's supposedly tolerant of higher temperatures. I pitched it around 70F, and figured that'd be fine.
It's at FG after 48 hours... and rose during fermentation to nearly 79F.
I'm really kind of concerned it'll be an estery mess, but we'll see in a few weeks, right?
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Peshastin Saison. This beer was fermented with wild yeast that I caught from Saskatoon berries I picked on a hiking trail near Peshastin, WA.
The beer is a little bit fruity and very faintly tart. There's a nice maltiness despite it being fairly dry. It's a good culture that makes good beer, but nothing major is standing out here. I guess I'm quite fortunate to be able to kind of dismiss perfectly fine wild yeast cultures now, LOL
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Drinking a glass of Arnegard gong pale ale whilst I keg and dry hop said ale. The gong made quick work of the beer fermenting it down to 1.006 in less than a week.
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Last year around this time, we harvested most of the hops.
Look at the measly cones on the Hüll Melon this year 😭
I hope this just means that the Hüll Melon behaves as it should and takes until September to be ready for the harvest. But the wizard of the plants believes that the plants got damaged during those absurd heat waves.
Climate change sucks!
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What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
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I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
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Wild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
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The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
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So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
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Pretty sure we're at (or extremely close to) terminal gravity on the wild yeast (abbey culture) saison. Temperature correction puts it at 1.0056 making this beer around 5.6% abv.
I'll probably package it sometime later this week, and the kegged half should be ready for Christmas.
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Drinking some Hive Saison. Wild fermented with a yeast culture grown up from honey, comb, and even a few unfortunate worker bees from my hive.
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Granddad's Kernza Saison has finally cleared (now that there's like 8 bottles left). Now it tastes great and looks great too.
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Palatki kernza saison is finally carbonated, though it feels like it could be a little bit more carbonated than it is. Regardless it's quite delicious, somewhat tart, a little funky, very fruity.
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Last night I had an uncarbed pint of the wild yeast saison I dry hopped with Calypso. It is tasting really good, the intense fruitiness from the hops meshes really well with the slight tartness and funky esters from the fermentation. I'm looking forward to how this is going to be once it's fully carbonated.
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The Leavenworth cherries are starting to show signs of life now.
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Two new yeast capture attempts, one with Saskatoon berries from the riverside in Pashastin and one with wild cherries from the riverside park in Leavenworth.
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Wild yeast Honey Tripel: used honey from my hive instead of candi sugar; fermented with wild yeast originally harvested from my neighbor's honey about 12 years ago.
Aroma of honey in the nose that follows through in the flavor along with the fruity and vanilla/clove flavor typical of this yeast, not sour, good balance of bitter and sweet, easy to drink after a day's work in the garage and garden.
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Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.
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It's incredible the difference in flavor between the bottled saison and the exact same beer on tap. Carb levels are different for sure, but even drinking the last of this bottle two hours later it's still so different. Maybe I should try naturally carbonating the keg next time?
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My attempt to revive the wild yeast I collected from the Bahamas that's been lying dormant in a jar in my fridge for 8-9 years seems to have succeeded.
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I have had this bottle of saison sitting in a small tub of oxyclean solution near the garage door to help remove the label from the bottle for a few days. I opened the garage door this morning and the sun shone on it for a while and when I came back from working in the yard the bottle had opened itself so I put it in the freezer to cool down for a while and now I'm drinking it.
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It's too nice out to not sit in the sun and drink some saison during my lunch break today.
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Hey, look at that, The Granddad's Bluff yeasties got happy! A few days ago I was considering putting it in the fridge to crash and decant for a potential second round. Procrastination FTW!