@brudibrau@hostux.social
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brudibrau

@brudibrau@hostux.social
  • European Hessian
  • Maker of vegan homebrews
  • Open fermentation evangelist
  • Hype-sceptical tech enthusiast
  • Hiker
  • Skat player
  • Person with way too many hobbies

Pronouns: He/Him

Read my rants about German politics over at https://hessen.social/@gruener_skatbruder.

Support local breweries! Kein Bier für Nazis!

CONTENT WARNINGS:

  • Alcohol
  • Mild language

#nobridge

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brudibrau, to random
@brudibrau@hostux.social avatar

... and we zank you for traweling wiz Deutsche Bahn! 😆

brudibrau, to random
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We started our personal Biergarten season tonight with a Helles and a Märzen made by our local brewery Grohe...

#Biergarten #MärzenStattMerz

brudibrau,
@brudibrau@hostux.social avatar

...and decided to enjoy a bottle of my favorite Kriek, Boon Oude Kriek, on the balcony afterwards.

There are people who say that a Kriek isn't really beer. I agree. This is to your regular run of the mill Lager what the Saturn V is to a firecracker. You can just taste that the brewers put all their knowledge and passion into this to create something truly beautiful. The cherry flavor is magnificent. Not too sweet, not too sour, not too overpowering, just perfectly balanced. Cheers to Boon!

brudibrau,
@brudibrau@hostux.social avatar

@barnetboy Well what are you waiting for? Get yourself some of this! 😆

Nah whatever you feel comfy with. But this is a damn good summer drink and a really underappreciated style of beer.

brudibrau,
@brudibrau@hostux.social avatar

@barnetboy Aww that's a shame. Not even Lindemans?

I'm curious, what kind of beer does Lidl sell in Italy? They only have crappy stuff in Germany.

brudibrau,
@brudibrau@hostux.social avatar

@barnetboy That's pretty good. I'm always amazed how Lidl and Aldi seem to sell terrible beer in Germany and real good stuff somewhere else.

18+ Allie_Bilbao, to diy
@Allie_Bilbao@mastodon.social avatar

deleted_by_author

    •
    brudibrau,
    @brudibrau@hostux.social avatar

    @Allie_Bilbao Did you put the bottles in the fridge already? If not there should still be some yeast in suspension and you could add a pinch of sugar to each bottle, close them and wait for like two weeks.

    That's basically how I get carbonation in my homebrewed beer, it might work for Kombucha too.

    brudibrau,
    @brudibrau@hostux.social avatar

    @Allie_Bilbao Just a pinch though. Bottle bombs are a real thing!

    brudibrau, to random
    @brudibrau@hostux.social avatar

    Remember that Decoction-mashed Bière de Garde Blonde with Cascade Hops I made back in January? It makes me sad to say this but I think I will pour it down the drain. We just had a glass and it was not great. It had a berry-fruityness and I wasn't sure whether the Nottingham yeast got too hot or the Cascade went wack-a-doodle. Too sweet, too sticky, very unpleasant. But eh, I have decided that if I ruin my liver with alcohol it has to be with stuff that I like so this goes down the drain tomorrow

    brudibrau, to random
    @brudibrau@hostux.social avatar

    This weekend I had a little beer tasting with my family and I told them what Gose is.

    Today my mother texts me with a screenshot from some TV quiz show where the final question was "Where does the beer style of Gose originate from?" and she was all "I KNEW THE ANSWER AND THEY DIDN'T AND THEY LOST ALL THEIR MONEY!!!"

    I'm so proud of her! 🤗

    brudibrau,
    @brudibrau@hostux.social avatar

    They unanimously decided that they didn't like Gose, by the way... 😆

    Oh well, more for me 😏

    brudibrau, to homebrewing
    @brudibrau@hostux.social avatar

    Is that just me or do we get more content on Mastodon recently?

    Anyway, I love it. 😍

    brudibrau, to random
    @brudibrau@hostux.social avatar

    "I don't know you, but you scratch the right places!"

    (Photo by the girlfriend, obviously...)

    #caturday

    brudibrau, to baking
    @brudibrau@hostux.social avatar

    The Queen of the Fluffy Doughs has worked her magic 😍

    With some humble assistance from her Jester of the Golden Ales of course...

    Anyway, Beer Buns are ready for breakfast.

    #baking #homebrewing

    brudibrau, to homebrewing
    @brudibrau@hostux.social avatar

    TIL that my colleague is from the Tettnang region 😮

    And he helps with the hop harvest 🤩

    And he might be able to get me some freshly harvested Tettnanger hops 😍

    #homebrewing

    brudibrau, to random
    @brudibrau@hostux.social avatar

    Okay, I just have to ask:

    What kind of person needs to be reminded that a bedside table is no climbing gym?

    brudibrau,
    @brudibrau@hostux.social avatar

    @oblomov Someone with kids doesn't already know this?

    brudibrau,
    @brudibrau@hostux.social avatar

    @oblomov Then telling their parents or people who might have kids over in some point in the future is pointless and they can stop patronizing me with stupid stickers.

    brudibrau,
    @brudibrau@hostux.social avatar

    @oblomov Welp, they have to learn that you can't climb everything safely at some point...

    solimanhindy, to random
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    C’est l’heure de l’apéro ! Bon début de week end.

    brudibrau,
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    @alarig @solimanhindy @alrj @kleph Prost! Elle est encore comestible? Je vais brasser cette bière encore une fous en mai ou juin.

    brudibrau,
    @brudibrau@hostux.social avatar

    @alarig I'll up the hopping rate a bit with the next batch to keep it from going tart.

    (My French is that bad, huh? 😆 )

    brudibrau,
    @brudibrau@hostux.social avatar

    @alarig It definitely is easier, I had to look up a couple of words in my dictionary 😆

    brudibrau, to homebrewing
    @brudibrau@hostux.social avatar

    It is finally time to brew this year's vintage of Trois Lunes, my annual Bière de Garde Ambrée!

    And this year I am going to ChAnGe ThE rEcIpE! 🙀


    brudibrau,
    @brudibrau@hostux.social avatar

    And I'm done mashing in. I won't do anything fancy for mashing, just a protein rest at 53°C for 10 minutes and a combined rest at 65°C for an hour. I could use a more complicated step mash schedule but since the beer will have enough body due to its 7% ABV and enough head retention due to the wheat flakes and since the Saison yeast will ferment all unfermentable sugars anyway, I decided to take the lazy approach and mash for a bit of head retention and a lot of fermentability.

    brudibrau,
    @brudibrau@hostux.social avatar

    God, I have missed this smell of sweet hay! 😍

    brudibrau,
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    For hops I was going to use that wild workhorse variety but it turns out, I don't have any left here, so I just go with 42g of that Hallertauer Whatnot and 8g of Cascade. Feels very farmhousy to just brew with what you have at hand. Also I increased the amout of hops a bit to raise its profile from "barely detectable" to "definitely present".

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