#homebrewing — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #homebrewing, aggregated by home.social.
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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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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
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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
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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
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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
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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
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What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
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What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
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What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
-
What's Your Leaven Worth?
This is a saison fermented with yeast I captured from wild cherries that I picked in Leavenworth, WA last summer. It's nice and fruity with a little bit of tartness. It's really a pleasant beer, especially after the freaking moth infestation ordeal.
It seems their leaven is indeed worth something. I should probably try to make some bread with it as well
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I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
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I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
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I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
-
I'm drinking a glass of saison fermented with a wild culture I got from wild cherries growing near the river in Leavenworth, WA last summer. This is from a low fill at the end of the bottling line.
Yeast seems to have a little fruity funk, but also accentuates the malts a lot. This is an uncarbonated taste and there's some additional sweetness from the priming sugar so can't say anything for certain yet, but it's definitely interesting.
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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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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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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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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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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
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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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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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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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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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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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So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
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So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
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So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
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So I decided to dry a bunch of the abbee culture. I made too thicc of a layer, it really grabbed the parchment paper and I had to touch the yeast chunks to get it all off.
It is a wild culture and drying yeast at home in a dehydrator isn't exactly a sanitary process so I'm not too concerned about it, but I would have preferred to not be touching it with my bare hands, could have used gloves I suppose.
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Latest Adventure in Homebrewing:
The Big DIPA SMaSH - On paper it was planned to be a ~10.5% IPA, but the OG (original gravity) was slightly low - 1.086 instead of 1.105
After 36 hours, fermentation activity is starting to slow & it should level out at around a final gravity of 1.016 for an ABV of ~9.5% with an IBU of ~180.
#homebrewing #beer #smashIPA #homebrew #fermentation #tiltHygrometer
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The Hefeweizen after 10 days in the bottle. It actually tastes like cloves and bananas. The one clear bottle I have is bubbling slightly so it's still carbonating some but this tastes good.
Pilsen light DME used was 755 grams and Bavarian Wheat DME was 3017 grams for more than 8.5 gallons or 32 liters. 1oz / 28g Fuggle and 0.6oz / 17g Czech Saaz hops. SafAle WB-06 yeast.
#homebrewing #beer #Hefeweizen #Weißbier #MastodonOnly #CCBYNCND
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Bottled the moscato wine today. It's been 32 days total and 9 days since I put the final addition in it. A little bit over 21 liters in bottles plus some other. It looks good, taste good, came out about 11% ABV.
#homebrewing #wine #winemaking #WineKit #MastodonOnly #CCBYNCND
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The jumping spider I didn't vacuum up yesterday is guarding the observation bottle of hefeweizen. I don't think I wiped it off so there's probably some edibles there for it.
#homebrewing #beer #spider #JumpingSpider #SwingTop #MastodonOnly #CCBYNCND