I'm also going though my old notebooks and doing a bit of a beer-making ingredients inventory. Some of it has been sitting for a while and I should use it up! So a mini batch of beer this weekend.
Got some nice Cascade and Citra hops on hand! Probably use those for finishing and use my garden's fresh hops for boiling.
Anyone have a good idea how fresh to dried scales? I always just wing it, but should be more measured about it.
Lallemand seem to be really pushing on the front of low/non-alcoholic beer. Their latest newsletter talks about their new LoNa yeast strain, flavour compounds in NA beer, sensory analysis and even homebrewing (they won't sell LoNa to homebrewers 😐).
To the homebrewing bubble: Anyone present who brewed with Lallemand NovaLager? Did you brew with it between 15 and 20°C? What results did you get?
I am considering to re-work my failed attempt at Altbier brewing into a proper Kellerbier using NovaLager but when I look at Lallemand's Lager Yeast Selection brochure it looks like in that temperature range I might as well just make a pseudo-Lager with Nottingham yeast.
It's #hops harvest time! # 1.
This one is a wild hop growing on a tree at someone's places in the next village. We asked if we could harvest it and they said yes! The hop plant is huge and goes up a tree we can't reach, but with what we could take, we have 1.5kg of cones! Also, it has seeds, so we may re plant it. #homebrewing#beer
Hooray for freshly restocked beans stash! This grocery-bought local brand is actually pretty decent considering the price tag (it has a nice packaging, too!). Also available in Lazada: https://s.lazada.com.ph/s.i1F5E
I find myself constantly #homebrewing my monsters, honestly. For one a lot of the well known ones don't have this "Whaaaaat?" factor and for another, I have an easier time building encounters that target the weaknesses of my party without having to have intimiate knowledge of hundreds of creatures.
I mainly use "standard" monsters for encounters where I want my party to just mow down a lot and feel very powerful about it.
And the wild hops that I use as the work horse hops in most of my beers got their own rig this year. This was very successful, if those tiny red spots aren't sunburn I should almost get enough for two years of brewing. Or I make more of that "Altbier" where they gave the beer a nice orangy-marmalady hoppyness.
Shout out to my father in law by the way, the wizard of plants in whose fine vegetable garden these plants have found their home.
We checked on the hops today and the Hüll Melon went completely bananas. It's tough to see but it grows like two meters sideways on top of that wood stack. Cute little cones though...
First pull of At the Märzen of Madness. Nice flavor and aroma with just the right amount of bittering. Head retention is a bit weak, but other than that it's damned fine. There's a 1/2 barrel of it so it'll be on tap for a while.
Fermented 3 weeks, lagered for 3.5 months, keg conditioned for 2 additional months. This is time well spent. #Beer#CraftBeer#craftbrewing#homebrewing#homebrewingexperience
When did people stop being drunk all the time? https://www.lefineder.com/p/when-did-people-stop-being-drunk
Die Industrialisierung und der Kapitalismus sind schuld. Eindeutig! Freibier und Sozialismus FTW ;) !
(Der historische Bierkonsum ist wegen #homebrewing mglw. sogar noch unterschätzt …)
Bei Soldaten und Seeleuten („drunken as a sailor“) waren die täglichen Rationen so groß, dass die etwa die Hälfte der Kalorien über Alkohol zu sich genommen haben … (Bevölkerungsdurchschnitt „nur“ ein Viertel)
Hmm, another fridge to adapt for #homebrewing... works but inaccurate controller. Might swap this one (outdoors!) instead of occupying shed space with a wine cooler with (silly, inefficient) glass. @CavedaleRhones what thermocouple-controlled A/C outlet did you recommend last time?
I have been banished from the kitchen, the girlfriend makes homemade burger buns, vegetarian burger patties and barbecue sauce in there for the beer tasting night. Smells very promising already 🙂
I'm super excited for the weekend because we are having a little beer tasting and we are going to try my summer farmhouse ales for the first time. The Trois Lunes is a Bière de Garde Ambrée with whopping 8.5% ABV. and I brew it every year, the Chanson Cachée is my first attempt to brew a Saison. I'll give tasting notes on Saturday or Sunday.
Now off to work, I have to deal with some lawyer's stuff...
To cure my desperate desire to ferment something we try my attempt to make a Chocolate Stout. The girlfriend thinks that there's a bit too much dried fruit in there but I think we nailed the style. She's right, there is some dried fruit there but also plenty of roast and a clean bitterness. It's also quite dry so all in all it reminds me of very dark chocolate. I like it. Also open fermentation works with Fermentis US-05 dry yeast.
Cheers! 🍺
Just shopped for my next brew. It will be an IPA at 4.9% with Citra/Simcoe hops and Kveik yeast. My two previous IPAs turned out pretty bad so I'm crossing my fingers that third time is the charm 🤞
@ctietze@simonbs Ah, the ol’ spit-bowl technique. Ginger beer’s pretty easy. Water, dextrose, ginger syrup, champagne yeast, some stevia for sweetness that won’t turn into alcohol. A few weeks to ferment before bottling, a teaspoon of sugar for bottle carbonation. Just use strong bottles in case you screw up. I recommend Grolsch flip-tops. #homebrewing