#homebrewing — Public Fediverse posts

So apparently my next beer's going to be an oatmeal stout...

#homebrewing #beer

Man, I'm psyched to make that Hüll Melon hopped Pilsner... :blobcat_bongo:

Only two more weeks...

#homebrewing

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. 🤔

#homebrewing #gardening

Squeezing the blackberry wine today.

#WineMaking #Wine #HomeBrewing

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

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.

#homebrewing

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.

#homebrewing #beer

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

#homebrewing #beer #bierbrauen

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.

#HomeBrewing

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).

#HomeBrewing #Beer

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.

#homebrewing

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?

#homebrewing

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?

#homebrewing

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

#Beer #HomeBrewing #WildYeast

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.

#HomeBrewing #Beer

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!

#homebrewing #gardening

Brew day! It feels like it's been so long since I've actually gotten something done in this regard and... well, it's been so long.

Today's batch is Get the Golem, an international dark lager (BJCP category 2C), and we're trying this one with actual lager yeast instead of kveik for once.

Cross your fingers!

#homebrewing

@afg Is this a #homebrewing challenge? 😁

Home Brewers Flavor Beer with Locally Grown Hops Varieties https://www.allforgardening.com/1930592/home-brewers-flavor-beer-with-locally-grown-hops-varieties/ #beer #GardeningUtah #HomeBrewing #utah

This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.

Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)

#CurrentlyDrinking #Beer #HomeBrewing #Sahti

Drinking that sahti on nitro tonight.

#Homebrewing #Beer #CurrentlyDrinking #Sahti

Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.

#HomeBrewing #Sahti #CurrentlyDrinking

Back enjoying my #zymurgy #HomeBrewing interest after a year or two hiatus. Still just kit beers, this one's an Extra Special Bitter (ESB) I bought from Ontario Beer Kegs. Completely overfilled the pot, resulted in overflow when I added the malts. Split some out to a maslin pan for the boil. Recombined them after the evaporation.

Happily burbling along in my basement. Should finish primary fermentation in three weeks, though the Original Gravity (OG) was much higher than the kit expected.

Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.

#HomeBrewing #Sahti #SunRise

ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.

#HomeBrewing #Sahti

The California Gewürztraminer has been bottled on Day 36! 22 liters total counting 2.5 liters of cloudy lees I'll let clear up again.

#WineMaking #homebrewing #wine #Gewurztraminer #DIY #April12 #WhiteWine

Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.

Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.

#homebrewing #sahti #beer #kveik

My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.

It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.

#homebrewing #sahti

This is the final gravity of the Sahti. I fermented it with Voss Kveik at 80°F/27°C and it stopped bubbling after about 3-4 days. This is the highest FG I think I've ever had for a beer. Gonna attribute that to the main mash rest at 160°F/70°C.

The taste is surprisingly not cloying considering the high FG and lack of hops. The spruce flavor is present but takes a background seat to the malty flavor. I'll reserve actual tasting notes for when it's cold and carbonated.

#homebrewing #sahti #beer

Heating up strike water for Sahti. I'm using blue spruce instead of juniper because I don't have juniper growing near here.

#sahti #homebrewing #brewing #brewinghistoricalbeer

So I am going to attempt a Sahti brew inspired by this amazing woman's brewing process: https://www.brewingnordic.com/farmhouse-ales/brewing-sahti-in-pertunmaa/

I'll be making a few modifications to compensate for my equipment set up and available ingredients (blue spruce instead of juniper). But I will be direct firing the mash and will slowly bring the entire mash to a boil. She doesn't use any hops at all, and I'm still debating on that for mine...

#homebrewing #beer #sahti

Fall time #brewday

A bit of an off the cuff amber ale recipe using #chapgpt and whatever grains I had left.

- 8lbs 2 row; some crystal malts (approx 1.75 lbs)
- Used 0.5 oz cascade pellets (60 min) and 4 oz local bought whole cones (15 and 5 min)
- Did a 90 min boil this time

OG: 1.052 (sample was bitter!!!)

#homebrewing #beer

Finally found a few hours today to engage in some serious zymurgy. The first seven gallons of this year's maple sap were used to make a bourbon vanilla porter... currently bubbling away like crazy in primary. The "Bernie's Barleywine" went into secondary (protected by a Netroots Nation t-shirt of course). And first racking of the Tavola Zinfandel. Cheers! 🍺🍷#homebrewing #winemaking #zymurgy