#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
-
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.
-
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.
-
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.
-
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.
-
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.
-
So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
-
So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
-
So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
-
So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
-
So, today I was bottling some of the elderflower wit I made and also drinking a bottle of Grandad's Tree Beer and then I had the brilliant idea to refill the freshly emptied bottle with primed wit, there's grandad's yeast in the bottom of the bottle so maybe it'll taste different? IDK FAFO is the name of this game.
-
Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
-
Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
-
Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
-
Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
-
Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
-
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.
-
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.
-
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.
-
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.
-
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.
-
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
-
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
-
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
-
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
-
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
-
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
-
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
-
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
-
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.