#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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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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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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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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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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Aha! My #yeast shipment finally arrived!
I'm a bit annoyed at #MoreBeer for charging me $100 (CAD) shipping & then it takes 2 weeks to get here. I'm going to have to starter each of these.
(If I could've bought OYL-501 in Canada I would have.)
But I'm excited to have new yeasts to play with. I'm especially excited to throw the Gulo at a #Boddingtons clone.
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CW: Homebrewing FAQs
I've been making homemade wines and meads for over 10 years, here's some of the frequent questions I get:
-Can I use regular bread yeast?
Yes! Your brew might not win any awards, but it'll be decent homemade booze.-Do I need an airlock?
Yes, but you don't have to buy one. You can use a balloon with a pinhole poked in it, or a piece of breathable fabric tied with a rubber band.-Do I need a hydrometer to measure specific gravity?
Only if you really, really care to know whether your wine is 17% or 18% alcohol. I don't think it matters.-Do I need to add raisens?
No, that's only for brews without added yeast.-Do I need to buy special sanitizer like One-Step?
No, soap and very hot water will work just fine. You can do a bleach bath with 1 Tablespoon in 5 gallons of water if you really want.-How long do I have to age my wine before drinking it?
Look, the initial ferment is done after about 3 weeks. You can drink it. If you let it settle after bottling for like a month, it will clarify and taste better because any sediment will drop to the bottom. After that, it's up to you. I've had 6 month, 18 month, and 5 year wine, and I couldn't tell much difference. Sure, the 5 year wine was best, but not better enough to wait 5 years for it, ya know? I say just drink it!-I've seen a lot of warnings, is homebrewing dangerous?
No more dangerous than preparing any other raw food. There is a very small potential you could grow a toxic bacteria, but you will know it. It won't smell like alcohol or it'll get black and slimy on top. I've never had this happen once in 10 years, it's basically the same odds of getting salmonella from eating undercooked eggs. Wash everything well with soap, keep your working area clean, and you should be fine. If the brew doesn't look/smell right to you, don't drink it, and try again.Overall, online forums and blogs about brewing can be kinda snobby and make it seem like you need all this fancy expensive equipment to get started, and it's bullshit. I've made brews with a plastic milk jug and a balloon. Humans have been making alcohol since there were humans. You don't need specialized equipment, just feed your yeast friends some sugar and voila!
Like making bread, brewing is a skill that has been eroded by mass produced culture. And that's a shame, because I think humans' reciprocal relationship with yeasts is one of the cornerstones of our species. Fermenting things is like harnessing the powers of life and death, and bridging the boundry between the two. Fermenting is magic.
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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 🤷)
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Drinking that sahti on nitro tonight.
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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.
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The last bottle of Saison du Muscat. A wild yeast saison fermented on Muscato wine pomace (the left overs after pressing grapes for wine). It's got a nice fruity wine character melded well with the saison. There's a hint of oxidation as the beer is a few years old at this point but that doesn't ruin the experience.
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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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A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
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Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.
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I'm drinking my home rewed Honey Tripel. I used honey from my bee hive instead of candi sugar and also fermented it with a wild yeast culture I got out of some honey from a neighbor's hive 12 years ago.
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ApoCalypso saison
This saison is brewed with Pilsner malt and Kernza perennial grain, fermented with my Palatki wild yeast culture and then dry hopped with Calypso. Mildly tart and ridiculously fruity with a little underlying funk. I'm really happy with how this beer turned out.
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Time for some Rich Stuff IPA fermented with Ebbegarden kveik and dry hopped with Strata and Zamba hops, I don't hate this IPA (which is good because I have a bunch of it)
Everything on tap is Goonies themed since I brewed this for my sister and her family who came in last week and we all went to Astoria and Cannon beach to check out the locations from the film. She and her husband love hazy IPA which I why I brewed this.
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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
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What if the matrix was powered by cider?
#cider #homebrewing #apples #AppleCider #MastodonOnly #CCBYNCND
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Beer O'Clock on Mefi
"From my personal experience brewing alone and with better brewers, these are some advantages that a home brewer can have over a big brewery ..."
In the Anchor Brewing Co. closure thread, Dr. Curare has a great in-depth comment on home brewing that should be fascinating even to non-aficionados.
https://www.metafilter.com/199951/Anchors-Away#8425149
#beer #brewing #HomeBrews #HomeBrewing #brewer #AnchorBrewingCo #Anchor
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Keg Outlet – has anyone ordered from them before? I'm thinking about ordering a home soda carbonating kit from them, but I have no idea what I'm doing. #homebrewing #brewing #beer #homebrew #brewer #homebrewer #soda #seltzer
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The #helles is #fermenting nicely... A blubb every 10seconds. 12 DegC is ideal, too. Hope this will be a really nice, clean, fun #lager to drink.
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Now if I can convince someone to #brew this: https://codeberg.org/ellisgl/HOEBrewing-Raisin_Hell
#homebrew #homebrewing #homebrewer #homebrewers #brewer #brewers #beer #recipe #brewery