#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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🎃 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 😅 )
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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 😅 )
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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 😅 )
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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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I've made #tepache a couple of times after I heard of it on a YouTube channel last year. It's pretty tasty.
I've only used the rind before, but for the batch I set today, I also used some of the meat. It was a bit too ripe to just eat, but hopefully it'll work in the tepache.
#HomeBrewing #Fermentation
