#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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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 -
🎃 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 😅 )
-
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 😅 )
-
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 😅 )
-
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 😅 )