#homebrewing gear question: The readings of my digital #refractometer change over the first 10-20 seconds for the same sample, when taking multiple measurements.
For example…
t = 0s: 12.0 %Brix
t = 2s: 12.5 %Brix
t = 5s: 12.8 %Brix
…
t= 20s: 13.9 %Brix
Eventually it stabilizes at a number that’s about 1.5-2 Brix higher than the initial measurement.
Is this normal or do I have a defective device? Is the first or the last reading correct?
Ended up a fair bit short of 10L and with a huge amount of trub... but got 1.060 OG when the target was 1.058, so I'll take that. Not too bad for my first go in many years.
Fingers crossed this becomes tasty beer now. Cheers!
First brew of the year using a blend of Vietnam Arabica and Brazil Santos beans (medium roast). Opted for a V60 pourover in keeping with today's theme of slowing down.
My setup to make dark invert sugar because tomorrow is brew day. This is for an Old Ale that is vaguely inspired by Gale's Prize Old Ale (see here for a homebrew clone recipe: https://byo.com/recipe/gales-prize-old-ale-clone/ ), except I'm leaving out the torrified wheat, use all Target hops, and inoculate with Gueuze dregs.
I just learned that the dry yeasts that Fermentis sells in Europe are made in Mexico. Sorry, Fermentis, but this does not work for me. I do not have anything against Mexico specifically but I am going through great lengths to make beer from somewhat local ingredients and you folks ship your yeast around half the globe. I guess I have to find more local replacements for BE-134, BE-256 and T-58... 😐
Half the fun of brewing your own beer is coming up with the funny names for them after.
As an experiment, I'm making something inspired by Czech dark lagers with a wee bit more of a hop punch than I'd intended. I was driving home from synagogue (I had to go sign thank you notes for donations to the annual appeal) when the name hit me.
I have an announcement to make: on March 9, 2024, I'll be talking (in German) about Vienna Lager and its history at the Heimbrau Convention at Schloss Romrod.
It's brewday! Actually the last brewday of the year for me. Today I will attempt to make a delicious banana-heavy Hefeweizen, learn the arcane lore of decoction mashing and try to break tHe CuRsE.
Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider."
New coffee brewing implements are here! Excited to use the EDT to see if it really makes a difference in the quality of an espresso shot. Meanwhile, both stoked and scared to try the bottomless portafilter because I'm pretty sure it'll be messy the first few (?) times before hubby and I get the hang of it.
Update: My #WSPR transmitter v1 looks great! PCBs from JLCPCB arrived some days ago and I soldered the first kit. Works well but some changes will be made to v2 of the PCB. Upcoming: measuring and testing.
I’ve been pondering, writing down, and occasionally bothering people about a modular approach to tinkering and daaaaamn @DK4HAA has a spacious display model here.
Seriously, it’s bang on, right down to the independent amp and filter stages. I was thinking U.FL fly leads for the analog chain but will check out headers and traces now. So glad to see any of it; now I need to find more. #HamRadio#HomeBrewing
Today I will make a Belgian Blond Ale. This is a significant style for me because it was really the first non-German beer style I drank and without that experience I probably would not brew so many Belgian styles today. It is often overshadowed by Tripel and Duvel but a perfect "gateway beer": Close enough to pale lagers to be approachable, yet "Belgian" enough to be interesting. The most common example would be Leffe Blond.
Testing some old brewers' yeast for viability this evening. Though past its expiry date, here is a sequential view of the yeast working on barley malt syrup and water for a few hours in a small bottle: