Just bottled my homebrew beer for this summer: a German-style Pils hopped with Perle (bittering), Tradition (bittering & aroma) and Saphir (aroma). Life got in the way, so of course I brewed it way too late (May 1), and it will take another 2 weeks to condition in the bottle. OG 12.2°P, FG 2.8°P, so should be about 5.0% ABV. It tastes and smells good so far!
(sorry, no photos because I was just too busy bottling and cleaning)
We drink a lot of sparkling water at home but I am getting tired of paying absurd prices to exchange the soda machine's proprietary cylinders. I am thinking of just getting an adapter and 2.5 lb cylinder for homebrewing. Anyone ever try that?
John Palmer, Mr. "How to Brew" made a video about open fermentation. The whole process seems to be much more robust against bacteria than even I thought. And I can say it makes a huge difference so please fellow homebrewers, experiment with this technique if you haven't done it already. I'd love to see more stuff made with open fermentation.
Has anyone brewed with OYL-101 Pilsner yeast (or a similar strain) before? It's been 48 hours and I've yet to see activity. It's my first time brewing a lager, so I'm wondering if this lag is typical? #Homebrewing#Beer
Hey all! Like so many others right now I am fleeing the large social media platforms and discovering the Fediverse for the first time! I’m either an an engineer or a software developer - depending on whose asking - in the Energy sector. I’m from Michigan originally but temporarily based in #taiwan for my wife’s job. I love road #cycling , #homebrewing , #cooking , various aspects of tech, and of course Sci-Fi.
I suppose that’ll be my first pass at an #introduction !
The Bière de Garde has reached a final gravity of 1.7°P. That gives it an ABV percentage of big and honking 8.86. It's really amazing how the Saison yeast makes it still feel incredibly light. The sample tastes like a slightly oomphed-up Dunkelweizen, some breadyness, clove and banana at balance. But after the second sip you just feel that this is going to kick your butt. Anyway, this little punk gets bottled tomorrow. #homebrewing
Tapped this home-brewed #beer yesterday afternoon. It's a Wiess, basically an unfiltered Kölsch-style beer, brewed from Maris Otter pale malt, 10% pale wheat malt, and 2% CaraPils malt. Hopped with Tradition (bittering) and Tettnanger (aroma, including whirlpool addition), fermented at 20°C with Lallemand Köln yeast, then cold-conditioned and packaged. Medium bitterness, lemony-herby aromas in the nose, incredibly drinkable, a perfect party beer. #homebrewing