#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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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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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
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
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
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
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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The Glacier hops I'm growing are getting quite tall now. This one has reached the roof which is about 25 feet / 7.6 meters and it still wants to go higher. In past years I had lines going up to the peak of my roof which is probably another ~8 feet / 2.5 meters higher and they would get up to it.
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The Glacier hops I'm growing are getting quite tall now. This one has reached the roof which is about 25 feet / 7.6 meters and it still wants to go higher. In past years I had lines going up to the peak of my roof which is probably another ~8 feet / 2.5 meters higher and they would get up to it.
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The hops are starting to get fairly tall. This photo was taken out of my second story window, so it's probably close to about 20 feet / 6 meters at this point.
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The hops are starting to get fairly tall. This photo was taken out of my second story window, so it's probably close to about 20 feet / 6 meters at this point.
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Allrighty, it's 35°C outside, time to brew a big and honking Baltic Porter for Christmas! 😅
A 🧵
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Allrighty, it's 35°C outside, time to brew a big and honking Baltic Porter for Christmas! 😅
A 🧵
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Allrighty, it's 35°C outside, time to brew a big and honking Baltic Porter for Christmas! 😅
A 🧵
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Allrighty, it's 35°C outside, time to brew a big and honking Baltic Porter for Christmas! 😅
A 🧵
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Allrighty, it's 35°C outside, time to brew a big and honking Baltic Porter for Christmas! 😅
A 🧵
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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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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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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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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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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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I met my uncle yesterday and as usual we talked about our respective forms of boozemaking.
Of course he makes his apple wine from apples from his own orchard. I also learned that he uses the wild yeasts from the apples for fermentation and a communal cider press from the 1960s.
I want to see more of this kind of "Belongs to a certain place and terroir" shit in beer brewing 😍
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I met my uncle yesterday and as usual we talked about our respective forms of boozemaking.
Of course he makes his apple wine from apples from his own orchard. I also learned that he uses the wild yeasts from the apples for fermentation and a communal cider press from the 1960s.
I want to see more of this kind of "Belongs to a certain place and terroir" shit in beer brewing 😍
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National Homebrew Championship results were posted today. Got some perspective on how my scoring stacks up against the "elite" judging standard.
Most categories had 27 entries (3 per site, of which San Diego was one), unless fewer than 3 failed to advance somewhere.
The highest score I've given so far went to a Brut IPA that took 2nd place in its category nationally, so that speaks well to the effort I invested stumping for it. In the American Wild category, the beer that took third place at our *table* (barely advancing) took 3rd nationally, while the other two I thought were way better didn't place.
Huh. Could see about my #1 judged meticulously to the base style, but that Straight Sour I scored a single point lower didn't show. Wondering if that was a bottling issue, or just that it was going to taste better fresh (a *huge* issue when giving disparate styles within a category each an equal shake). Good data to process.
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Happy belated #Brewday 😂 #homebrewing
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Happy belated #Brewday 😂 #homebrewing
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Happy belated #Brewday 😂 #homebrewing
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Happy belated #Brewday 😂 #homebrewing
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Happy belated #Brewday 😂 #homebrewing
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#Brewday had to be postponed because of supply chain issues. But now we're set. Albeit with a greatly reduced brew team. #homebrewing
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#Brewday had to be postponed because of supply chain issues. But now we're set. Albeit with a greatly reduced brew team. #homebrewing
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#Brewday had to be postponed because of supply chain issues. But now we're set. Albeit with a greatly reduced brew team. #homebrewing
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#Brewday had to be postponed because of supply chain issues. But now we're set. Albeit with a greatly reduced brew team. #homebrewing
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#Brewday had to be postponed because of supply chain issues. But now we're set. Albeit with a greatly reduced brew team. #homebrewing
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So I'm working on this West Coast Pils recipe with Calypso hops. I'm brewing 10 gallons of this beer so it will go into 2 different kegs so I was thinking I should dry hop them differently. One with Calypso, of course, but what about the other one? I'm open to suggestions.
Here's the recipe: https://share.brewfather.app/AWn4GZxJwwiCax
Info about Calypso hops: https://hopsteiner.us/variety-data-sheets/Calypso/
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So I'm working on this West Coast Pils recipe with Calypso hops. I'm brewing 10 gallons of this beer so it will go into 2 different kegs so I was thinking I should dry hop them differently. One with Calypso, of course, but what about the other one? I'm open to suggestions.
Here's the recipe: https://share.brewfather.app/AWn4GZxJwwiCax
Info about Calypso hops: https://hopsteiner.us/variety-data-sheets/Calypso/
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So, next Saturday is #Brewday and I'm gonna try to push the output of our brew kit. The kettle has a volume of 30 liters and so far we have used recipes for 30l of total mash water, usually ending up with ~23l of post-boil wort.
But we had good results with keeping the strike water a little lower and using more sparge water, which in the end means we never really maxed out the kettle capacity. Therefore we're gonna try to hit ~28l of wort next time. #homebrewing
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So, next Saturday is #Brewday and I'm gonna try to push the output of our brew kit. The kettle has a volume of 30 liters and so far we have used recipes for 30l of total mash water, usually ending up with ~23l of post-boil wort.
But we had good results with keeping the strike water a little lower and using more sparge water, which in the end means we never really maxed out the kettle capacity. Therefore we're gonna try to hit ~28l of wort next time. #homebrewing
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So, next Saturday is #Brewday and I'm gonna try to push the output of our brew kit. The kettle has a volume of 30 liters and so far we have used recipes for 30l of total mash water, usually ending up with ~23l of post-boil wort.
But we had good results with keeping the strike water a little lower and using more sparge water, which in the end means we never really maxed out the kettle capacity. Therefore we're gonna try to hit ~28l of wort next time. #homebrewing
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So, next Saturday is #Brewday and I'm gonna try to push the output of our brew kit. The kettle has a volume of 30 liters and so far we have used recipes for 30l of total mash water, usually ending up with ~23l of post-boil wort.
But we had good results with keeping the strike water a little lower and using more sparge water, which in the end means we never really maxed out the kettle capacity. Therefore we're gonna try to hit ~28l of wort next time. #homebrewing
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So, next Saturday is #Brewday and I'm gonna try to push the output of our brew kit. The kettle has a volume of 30 liters and so far we have used recipes for 30l of total mash water, usually ending up with ~23l of post-boil wort.
But we had good results with keeping the strike water a little lower and using more sparge water, which in the end means we never really maxed out the kettle capacity. Therefore we're gonna try to hit ~28l of wort next time. #homebrewing
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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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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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The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
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The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
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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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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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Damp Machines Breed Tiny Dwellers
Mold can grow in Keurig coffee makers. Learn why and how often you need to clean your machine to avoid drinking moldy coffee.
#KeurigCleaning, #CoffeeMakerMold, #HomeBrewing, #KitchenHygiene, #MoldPrevention
https://newsletter.tf/how-often-to-clean-keurig-coffee-maker-mold/