#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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The rest of the hops have been harvested. Time for a beer, I think.
Also, I have homegrown hops in the freezer going back to 2020. I apparently need to brew hoppier beers or something...
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The rest of the hops have been harvested. Time for a beer, I think.
Also, I have homegrown hops in the freezer going back to 2020. I apparently need to brew hoppier beers or something...
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The rest of the hops have been harvested. Time for a beer, I think.
Also, I have homegrown hops in the freezer going back to 2020. I apparently need to brew hoppier beers or something...
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The rest of the hops have been harvested. Time for a beer, I think.
Also, I have homegrown hops in the freezer going back to 2020. I apparently need to brew hoppier beers or something...
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The rest of the hops have been harvested. Time for a beer, I think.
Also, I have homegrown hops in the freezer going back to 2020. I apparently need to brew hoppier beers or something...
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Well, I did it. It looked cool, but it was an annoying pain in the ass. I should have bagged the hops, but then it wouldn't have looked as cool, LOL
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Well, I did it. It looked cool, but it was an annoying pain in the ass. I should have bagged the hops, but then it wouldn't have looked as cool, LOL
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Well, I did it. It looked cool, but it was an annoying pain in the ass. I should have bagged the hops, but then it wouldn't have looked as cool, LOL
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Well, I did it. It looked cool, but it was an annoying pain in the ass. I should have bagged the hops, but then it wouldn't have looked as cool, LOL
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Well, I did it. It looked cool, but it was an annoying pain in the ass. I should have bagged the hops, but then it wouldn't have looked as cool, LOL
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Who's dumb ass idea was it to harvest hops in the middle of brewing??
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Who's dumb ass idea was it to harvest hops in the middle of brewing??
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Who's dumb ass idea was it to harvest hops in the middle of brewing??
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Who's dumb ass idea was it to harvest hops in the middle of brewing??
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Who's dumb ass idea was it to harvest hops in the middle of brewing??
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Formerly vac sealed leaf hops in the mash...
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Formerly vac sealed leaf hops in the mash...
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Formerly vac sealed leaf hops in the mash...
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Formerly vac sealed leaf hops in the mash...
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Formerly vac sealed leaf hops in the mash...
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I need to plan my next brew day, I'll be harvesting my hops soon, so I was thinking maybe I should brew a full bine fresh hop saison.
Don't bother picking all the cones, just stuff the entire flowering bine into the kettle.
Thoughts?
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I need to plan my next brew day, I'll be harvesting my hops soon, so I was thinking maybe I should brew a full bine fresh hop saison.
Don't bother picking all the cones, just stuff the entire flowering bine into the kettle.
Thoughts?
-
I need to plan my next brew day, I'll be harvesting my hops soon, so I was thinking maybe I should brew a full bine fresh hop saison.
Don't bother picking all the cones, just stuff the entire flowering bine into the kettle.
Thoughts?
-
I need to plan my next brew day, I'll be harvesting my hops soon, so I was thinking maybe I should brew a full bine fresh hop saison.
Don't bother picking all the cones, just stuff the entire flowering bine into the kettle.
Thoughts?
-
I need to plan my next brew day, I'll be harvesting my hops soon, so I was thinking maybe I should brew a full bine fresh hop saison.
Don't bother picking all the cones, just stuff the entire flowering bine into the kettle.
Thoughts?
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#^stereofermentation by aerrorStereo recording of my recent batch of ale fermenting in two vessels, kind oof competiing against each other.
Recorded with Zoom H4N and LOM Uši stereo microphones, no post processing.
#freesound #homebrewing -
#^stereofermentation by aerrorStereo recording of my recent batch of ale fermenting in two vessels, kind oof competiing against each other.
Recorded with Zoom H4N and LOM Uši stereo microphones, no post processing.
#freesound #homebrewing -
#^stereofermentation by aerrorStereo recording of my recent batch of ale fermenting in two vessels, kind oof competiing against each other.
Recorded with Zoom H4N and LOM Uši stereo microphones, no post processing.
#freesound #homebrewing -
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10 months ago, my friend and I brewed a red ale called “Gavroche” at Ballast Point. The very limited edition red wine barrel aged kegs are now on tap at their San Diego Little Italy, Long Beach, and Downtown Disney locations. Try it before it’s gone!
https://untappd.com/b/ballast-point-brewing-company-gavroche/6410710
https://untappd.com/b/ballast-point-brewing-company-fils-de-gavroche/6870813
#homebrewing #sandiego -
10 months ago, my friend and I brewed a red ale called “Gavroche” at Ballast Point. The very limited edition red wine barrel aged kegs are now on tap at their San Diego Little Italy, Long Beach, and Downtown Disney locations. Try it before it’s gone!
https://untappd.com/b/ballast-point-brewing-company-gavroche/6410710
https://untappd.com/b/ballast-point-brewing-company-fils-de-gavroche/6870813
#homebrewing #sandiego -
10 months ago, my friend and I brewed a red ale called “Gavroche” at Ballast Point. The very limited edition red wine barrel aged kegs are now on tap at their San Diego Little Italy, Long Beach, and Downtown Disney locations. Try it before it’s gone!
https://untappd.com/b/ballast-point-brewing-company-gavroche/6410710
https://untappd.com/b/ballast-point-brewing-company-fils-de-gavroche/6870813
#homebrewing #sandiego -
10 months ago, my friend and I brewed a red ale called “Gavroche” at Ballast Point. The very limited edition red wine barrel aged kegs are now on tap at their San Diego Little Italy, Long Beach, and Downtown Disney locations. Try it before it’s gone!
https://untappd.com/b/ballast-point-brewing-company-gavroche/6410710
https://untappd.com/b/ballast-point-brewing-company-fils-de-gavroche/6870813
#homebrewing #sandiego -
10 months ago, my friend and I brewed a red ale called “Gavroche” at Ballast Point. The very limited edition red wine barrel aged kegs are now on tap at their San Diego Little Italy, Long Beach, and Downtown Disney locations. Try it before it’s gone!
https://untappd.com/b/ballast-point-brewing-company-gavroche/6410710
https://untappd.com/b/ballast-point-brewing-company-fils-de-gavroche/6870813
#homebrewing #sandiego -
🎃 Fall brewing project: a 1-gallon Harvest Pumpkin Session Mead.
~8% ABV, semi-sweet, built to drink young. Pitch it this month and it's ready by Thanksgiving.
What goes in:
1.75 lb wildflower honey, about 1.5 lb roasted pie pumpkin, pectic enzyme (pumpkin is a pectin factory, skip it and you're drinking haze), half a pack of 71B, and Fermaid O staggered over the first few days. OG lands around 1.062.The important stuff:
Roast the pumpkin until the edges caramelize. That step is most of the pumpkin flavor right there. Raw puree tastes like squash water.Ferment dry at 62-65F, stabilize with metabisulfite and sorbate, then backsweeten with honey to 1.012-1.014 for semi-sweet.
The spice goes in at packaging as a vodka tincture: cinnamon, nutmeg, allspice, ginger, and a restrained pinch of clove. Clove takes over a low-ABV mead fast and never ages out.
Drinks like: warm cinnamon and nutmeg, roasted pumpkin underneath, soft honey on the finish. Semi-sweet without going syrupy.
Timeline: pitch mid-September, rack and stabilize late September, bottle mid-October, drinking by November, peak around the holidays.
Technique sources:
https://byo.com/articles/session-meads/
https://brewingmischief.com/harvest-pumpkin-spice-metheglin/ -
🎃 Fall brewing project: a 1-gallon Harvest Pumpkin Session Mead.
~8% ABV, semi-sweet, built to drink young. Pitch it this month and it's ready by Thanksgiving.
What goes in:
1.75 lb wildflower honey, about 1.5 lb roasted pie pumpkin, pectic enzyme (pumpkin is a pectin factory, skip it and you're drinking haze), half a pack of 71B, and Fermaid O staggered over the first few days. OG lands around 1.062.The important stuff:
Roast the pumpkin until the edges caramelize. That step is most of the pumpkin flavor right there. Raw puree tastes like squash water.Ferment dry at 62-65F, stabilize with metabisulfite and sorbate, then backsweeten with honey to 1.012-1.014 for semi-sweet.
The spice goes in at packaging as a vodka tincture: cinnamon, nutmeg, allspice, ginger, and a restrained pinch of clove. Clove takes over a low-ABV mead fast and never ages out.
Drinks like: warm cinnamon and nutmeg, roasted pumpkin underneath, soft honey on the finish. Semi-sweet without going syrupy.
Timeline: pitch mid-September, rack and stabilize late September, bottle mid-October, drinking by November, peak around the holidays.
Technique sources:
https://byo.com/articles/session-meads/
https://brewingmischief.com/harvest-pumpkin-spice-metheglin/ -
🎃 Fall brewing project: a 1-gallon Harvest Pumpkin Session Mead.
~8% ABV, semi-sweet, built to drink young. Pitch it this month and it's ready by Thanksgiving.
What goes in:
1.75 lb wildflower honey, about 1.5 lb roasted pie pumpkin, pectic enzyme (pumpkin is a pectin factory, skip it and you're drinking haze), half a pack of 71B, and Fermaid O staggered over the first few days. OG lands around 1.062.The important stuff:
Roast the pumpkin until the edges caramelize. That step is most of the pumpkin flavor right there. Raw puree tastes like squash water.Ferment dry at 62-65F, stabilize with metabisulfite and sorbate, then backsweeten with honey to 1.012-1.014 for semi-sweet.
The spice goes in at packaging as a vodka tincture: cinnamon, nutmeg, allspice, ginger, and a restrained pinch of clove. Clove takes over a low-ABV mead fast and never ages out.
Drinks like: warm cinnamon and nutmeg, roasted pumpkin underneath, soft honey on the finish. Semi-sweet without going syrupy.
Timeline: pitch mid-September, rack and stabilize late September, bottle mid-October, drinking by November, peak around the holidays.
Technique sources:
https://byo.com/articles/session-meads/
https://brewingmischief.com/harvest-pumpkin-spice-metheglin/ -
🎃 Fall brewing project: a 1-gallon Harvest Pumpkin Session Mead.
~8% ABV, semi-sweet, built to drink young. Pitch it this month and it's ready by Thanksgiving.
What goes in:
1.75 lb wildflower honey, about 1.5 lb roasted pie pumpkin, pectic enzyme (pumpkin is a pectin factory, skip it and you're drinking haze), half a pack of 71B, and Fermaid O staggered over the first few days. OG lands around 1.062.The important stuff:
Roast the pumpkin until the edges caramelize. That step is most of the pumpkin flavor right there. Raw puree tastes like squash water.Ferment dry at 62-65F, stabilize with metabisulfite and sorbate, then backsweeten with honey to 1.012-1.014 for semi-sweet.
The spice goes in at packaging as a vodka tincture: cinnamon, nutmeg, allspice, ginger, and a restrained pinch of clove. Clove takes over a low-ABV mead fast and never ages out.
Drinks like: warm cinnamon and nutmeg, roasted pumpkin underneath, soft honey on the finish. Semi-sweet without going syrupy.
Timeline: pitch mid-September, rack and stabilize late September, bottle mid-October, drinking by November, peak around the holidays.
Technique sources:
https://byo.com/articles/session-meads/
https://brewingmischief.com/harvest-pumpkin-spice-metheglin/ -
🎃 Fall brewing project: a 1-gallon Harvest Pumpkin Session Mead.
~8% ABV, semi-sweet, built to drink young. Pitch it this month and it's ready by Thanksgiving.
What goes in:
1.75 lb wildflower honey, about 1.5 lb roasted pie pumpkin, pectic enzyme (pumpkin is a pectin factory, skip it and you're drinking haze), half a pack of 71B, and Fermaid O staggered over the first few days. OG lands around 1.062.The important stuff:
Roast the pumpkin until the edges caramelize. That step is most of the pumpkin flavor right there. Raw puree tastes like squash water.Ferment dry at 62-65F, stabilize with metabisulfite and sorbate, then backsweeten with honey to 1.012-1.014 for semi-sweet.
The spice goes in at packaging as a vodka tincture: cinnamon, nutmeg, allspice, ginger, and a restrained pinch of clove. Clove takes over a low-ABV mead fast and never ages out.
Drinks like: warm cinnamon and nutmeg, roasted pumpkin underneath, soft honey on the finish. Semi-sweet without going syrupy.
Timeline: pitch mid-September, rack and stabilize late September, bottle mid-October, drinking by November, peak around the holidays.
Technique sources:
https://byo.com/articles/session-meads/
https://brewingmischief.com/harvest-pumpkin-spice-metheglin/ -
Brewday! After ten years of homebrewing, I cannot escape my German heritage any longer, so I will embrace it and make a German Pilsner with fresh Hüll Melon hops.
A 🧵
(In which I might look back on ten years of homebrewing at some point so if it is too much text, feel free to skip ahead 😅 )
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Brewday! After ten years of homebrewing, I cannot escape my German heritage any longer, so I will embrace it and make a German Pilsner with fresh Hüll Melon hops.
A 🧵
(In which I might look back on ten years of homebrewing at some point so if it is too much text, feel free to skip ahead 😅 )
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Brewday! After ten years of homebrewing, I cannot escape my German heritage any longer, so I will embrace it and make a German Pilsner with fresh Hüll Melon hops.
A 🧵
(In which I might look back on ten years of homebrewing at some point so if it is too much text, feel free to skip ahead 😅 )
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Brewday! After ten years of homebrewing, I cannot escape my German heritage any longer, so I will embrace it and make a German Pilsner with fresh Hüll Melon hops.
A 🧵
(In which I might look back on ten years of homebrewing at some point so if it is too much text, feel free to skip ahead 😅 )
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Brewday! After ten years of homebrewing, I cannot escape my German heritage any longer, so I will embrace it and make a German Pilsner with fresh Hüll Melon hops.
A 🧵
(In which I might look back on ten years of homebrewing at some point so if it is too much text, feel free to skip ahead 😅 )
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The other day I used my craft beer trained sense of smell to find a fried IC in one of our devices.
So if someone asks me in a future job interview, what I learned from my hobby that is applicable to my work, I'll answer "Homebrewing taught me olfactory troubleshooting" 😆
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The other day I used my craft beer trained sense of smell to find a fried IC in one of our devices.
So if someone asks me in a future job interview, what I learned from my hobby that is applicable to my work, I'll answer "Homebrewing taught me olfactory troubleshooting" 😆
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The other day I used my craft beer trained sense of smell to find a fried IC in one of our devices.
So if someone asks me in a future job interview, what I learned from my hobby that is applicable to my work, I'll answer "Homebrewing taught me olfactory troubleshooting" 😆
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The other day I used my craft beer trained sense of smell to find a fried IC in one of our devices.
So if someone asks me in a future job interview, what I learned from my hobby that is applicable to my work, I'll answer "Homebrewing taught me olfactory troubleshooting" 😆
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The other day I used my craft beer trained sense of smell to find a fried IC in one of our devices.
So if someone asks me in a future job interview, what I learned from my hobby that is applicable to my work, I'll answer "Homebrewing taught me olfactory troubleshooting" 😆
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4.5ish gallons of oatmeal stout wort at an OG of 1.059 - I'll add a bit more water to dilute it down to my target of 1.056, but that's about where I was aiming!
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4.5ish gallons of oatmeal stout wort at an OG of 1.059 - I'll add a bit more water to dilute it down to my target of 1.056, but that's about where I was aiming!
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4.5ish gallons of oatmeal stout wort at an OG of 1.059 - I'll add a bit more water to dilute it down to my target of 1.056, but that's about where I was aiming!
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Brew day yet again - today's recipe is "Breakfast in Bed", an oatmeal stout (BJCP 16B). I figure it's definitely getting to the time of year for darker beers for one, and also that I'm not trying any more lagers until my basement is cold enough to deal with temperature spikes (or I can ferment in the garage).
Here goes nothing!
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Brew day yet again - today's recipe is "Breakfast in Bed", an oatmeal stout (BJCP 16B). I figure it's definitely getting to the time of year for darker beers for one, and also that I'm not trying any more lagers until my basement is cold enough to deal with temperature spikes (or I can ferment in the garage).
Here goes nothing!
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Brew day yet again - today's recipe is "Breakfast in Bed", an oatmeal stout (BJCP 16B). I figure it's definitely getting to the time of year for darker beers for one, and also that I'm not trying any more lagers until my basement is cold enough to deal with temperature spikes (or I can ferment in the garage).
Here goes nothing!
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So apparently my next beer's going to be an oatmeal stout...
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So apparently my next beer's going to be an oatmeal stout...
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So apparently my next beer's going to be an oatmeal stout...