#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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Just pulled the trigger on a new JaDeD chiller as the next thing I need in my garage. Yay. 😀
I mean, I'd love to have a mill or a lot of other things, but honestly, a better cold break and reducing my water consumption while brewing will help my brewing at this point more than a lot of other things.
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Mugwort and hops into the kettle.
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Mugwort and hops into the kettle.
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While trying to open a stuck shut yeast jar the freaking glass jar cracked! I didn't let that stop me so I cut a hole in the lid and rescued my precious yeast 😆
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While trying to open a stuck shut yeast jar the freaking glass jar cracked! I didn't let that stop me so I cut a hole in the lid and rescued my precious yeast 😆
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Brew day today! I'm brewing a West Coast Pilsner with Calypso hops and a Blonde ale with fig leaves and mugwort.
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Brew day today! I'm brewing a West Coast Pilsner with Calypso hops and a Blonde ale with fig leaves and mugwort.
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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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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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Positive for the day - my brother's willing to drop off some beers for me at a competition site that doesn't accept shipping, and where drop-off doesn't fit with my schedule for being up there.
Stupid draconian NJ liquor laws.
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I find myself brewing more and more beers following the "Pilsner Malt plus homegrown hops plus whatever yeast I can get my hands on" philosophy.
I thought this was a coincidence but maybe that's because I always have to order from at least two homebrewing shops to get all my specialty malts for anything even remotely dark.
Seriously, Brouwland, where's the Weyermann Munich malt?
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I find myself brewing more and more beers following the "Pilsner Malt plus homegrown hops plus whatever yeast I can get my hands on" philosophy.
I thought this was a coincidence but maybe that's because I always have to order from at least two homebrewing shops to get all my specialty malts for anything even remotely dark.
Seriously, Brouwland, where's the Weyermann Munich malt?
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Uh… ladies? You're supposed to grow UP those poles…
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Uh… ladies? You're supposed to grow UP those poles…
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Surprise brewday!
I had a couple of leftover ingredients and not much to do so I decided to test the Braumeister's maximum malt capacity and make a blond Bière de Garde.
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Surprise brewday!
I had a couple of leftover ingredients and not much to do so I decided to test the Braumeister's maximum malt capacity and make a blond Bière de Garde.
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Remember when I fantasized about getting a house lager strain of yeast that I propagate from batch to batch?
I don't wanna jinx it but it looks like Brauhaus Grohe, the best brewery in Darmstadt will hook me up with a jar of their lager yeast.
I'm super excited about this.
Okay, it's probably just a slightly mutated run-of-the-mill W34/70 strain.
BUT IT'S MUTATED IN A LOCAL BREWERY WITH OPEN FERMENTERS!!! 😍
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Remember when I fantasized about getting a house lager strain of yeast that I propagate from batch to batch?
I don't wanna jinx it but it looks like Brauhaus Grohe, the best brewery in Darmstadt will hook me up with a jar of their lager yeast.
I'm super excited about this.
Okay, it's probably just a slightly mutated run-of-the-mill W34/70 strain.
BUT IT'S MUTATED IN A LOCAL BREWERY WITH OPEN FERMENTERS!!! 😍
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Both versions of the American Wheat Beer (plain and apricot) are bottled *finally*. OMG. Now to feed the kids, and do cleanup after.
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On a more positive note... after the disaster that was my day yesterday, I'm *finally* prepping to bottle the 10 gallons of American Wheat Beer that are in the basement.
First batch of sugar water (for bottle carbonation) is cooling on the stovetop, and I'll make the second after running my youngest to a doctor's appointment.
Goal is to bottle both fermenters full of beer after my afternoon meeting, though if it runs into the evening, that's fine too. (At worst, I miss my eldest's back-to-school night, and my wife can cover that - it wouldn't be the first time.)
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@knead_i_say_more always says I should do more in the garden with her.
Should I plant a bunch of Gutedel vines and start making wine next year?
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@knead_i_say_more always says I should do more in the garden with her.
Should I plant a bunch of Gutedel vines and start making wine next year?
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I've decided to forego the dryhopping. It's more in-style for the beer, and... hopefully it means I can bottle Wednesday when I have more time.
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This time, the hydrometer did exactly what I expected and its readings spiked upwards instead of downwards (it's back up to 1.019 now). I did, after all, just add water and sugar to the mix.
I might give it an extra day or two before I go to dryhop.
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Apricot nectar's added to one of the fermenters. Next step is dry hop in 2-3 days.
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Bucket number 1 of the American Wheat Beer is showing 1.012 SG. Bucket number 2 is at 1.013.
I'm still amused at the slight initial difference in the readings - they're from the same 10 gallon batch - but they're settling out now.
Tomorrow I dose one up with apricot nectar. And on Monday, it's some dryhopping with Galaxy.
Bottling *should* be Thursday.
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Both beers are now in the BJCP-range (alcohol-wise) for an American Wheat Beer, so... I'm happy.
Having my wife pick me up the apricot nectar tomorrow so I can dose one of the batches and we'll cross our fingers...
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I got stuff to make another batch of braggot already, not necessarily because the braggot was that good (it was pretty decent) but because both me and my roommate are now hooked on spent grain pizza dough and we've run out of spent grains from the last batch
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I got stuff to make another batch of braggot already, not necessarily because the braggot was that good (it was pretty decent) but because both me and my roommate are now hooked on spent grain pizza dough and we've run out of spent grains from the last batch
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I always chuckle when people are like "You let your beer mature for MONTHS in your basement? Wow! I couldn't do that, it would be too hard for me."
Letting the bottles just sit there and not doing anything with them is the easiest part of homebrewing 😄
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I always chuckle when people are like "You let your beer mature for MONTHS in your basement? Wow! I couldn't do that, it would be too hard for me."
Letting the bottles just sit there and not doing anything with them is the easiest part of homebrewing 😄
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I managed to get 24 bottles of Baltic Porter from that brew. Exactly one crate. And I am drawing way to much satisfaction out of hitting this exact number 😅
Now I'll let this sit in the Ferminator at 20°C for two weeks for carbonation and then I'll move it to the basement for five months for some maturation.
I also use antioxidant crown caps to keep the oxidation in check over these months. Let's see how that works.
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I managed to get 24 bottles of Baltic Porter from that brew. Exactly one crate. And I am drawing way to much satisfaction out of hitting this exact number 😅
Now I'll let this sit in the Ferminator at 20°C for two weeks for carbonation and then I'll move it to the basement for five months for some maturation.
I also use antioxidant crown caps to keep the oxidation in check over these months. Let's see how that works.
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I gave the yeast in my Baltic Porter a little kick in the rear by raising fermentation temperature to 20°C but it looks like this stuff finishes at 5°P (1.020 SG). A bit sweeter than I anticipated. Oh well, it's a Christmas beer. And it tastes like liquid dark chocolate with 7.8% ABV, which is pretty awesome.
So I guess today is bottling day.
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I gave the yeast in my Baltic Porter a little kick in the rear by raising fermentation temperature to 20°C but it looks like this stuff finishes at 5°P (1.020 SG). A bit sweeter than I anticipated. Oh well, it's a Christmas beer. And it tastes like liquid dark chocolate with 7.8% ABV, which is pretty awesome.
So I guess today is bottling day.
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My wife: Are you expecting a package today?
Me: Not that I know of.
Her: There's a package coming today.
Me: I... didn't order anything that I can remember. Did you?
Her: I don't remember.The surprise of my morning this Shabbat was my medals (a complete set - bronze, silver, and gold) from the National Homebrew Competition first-round. Just inspires me to try harder for next year to see if I can't win myself a medal at the finals.
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Wild yeast Elderflower Wit
This is so good. Obviously I'm biased because I brewed it, but it's just so nice and refreshing and delicious. Elderflower is definitely present in the nose and flavor. Tastes great on a warm summer afternoon.
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I just zwickeled the Jungbier of the Baltic Porter I'm making for Christmas.
I nailed the style.
But HOLY FUCK, that stuff is strong 🤪
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It's been thundering, and maybe not the most pleasant throughout, but the kettle's clean and away now, and everything's tucked in.
Beers are still around 96° F - they need to cool about another 25-30 degrees before I'll pitch the yeast - but this no-chill thing definitely beats standing there for an hour waiting for my tap water to chill it.
(This is why the next purchase is a new immersion chiller...)
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Company barbecue party has to taste the first 5 liter mini keg. It turned out malty and rich, quite fitting the #Märzen style. I'm hoppy* how it turned out.
*pun intended
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It's brewday!
This is attempt #2 at the American wheat beer (BJCP 1D) that I made last year - I think the pH was too high on the last batch, so it turned out not-quite what I was looking for, and we'll be more careful this year.
This is going to be a 10 gallon batch, so I can make one regular, and another with apricot nectar. Now, to source the apricot nectar... 😂
So complication #1 for the day (and it's not the nectar) - I'm actually concerned about the capacity of my Brewzilla. So we're going to do a slightly thicker mash, for slightly longer, and I'll sparge for once...
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I also just nearly gave myself a heart attack with my competition spreadsheet when I thought I'd not shipped for a competition this coming weekend.
Of course I shipped. I never updated it since that was the day I'd left on my respite. But dear lord.
And why am I looking at the spreadsheet? Because I'm updating a few upcoming competitions to replace a beer with this new one.
Let's go, Gatinha!
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OMG OMG OMG
My catharina sour ("Come Fly With Me, Gatinha!") came out SOOOOOO good.
Like, good enough that my wife - who does NOT like beer (but does drink sours) - is happy with it (she'd like it a bit sweeter, but...)
It's "Even if this gets only courtesy 13's at competition, I'm happy with it" good.