The part that I find the absolute most boring with brewing beer is filling up the kettles with water and then adding the water minerals to it. It's like 1% of the time and effort of the whole brew, but it just feels like such a chore.

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Left:
A batch of Altbier in my retro-style primary fermentor, soon to be racked into...

Right:
...an 11-liter carboy to finish fermenting.

#Altbier
#OpenFermentation
#RetroBrewing
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The Schwarzbier has reached its final gravity of about 2.2°P, so racked it off the yeast and into the lagering bucket. I think I will just re-use the lagering schedule of my first Schwarzbier: Three weeks at 6°C. That worked perfectly well on my first Schwarzbier. And to be honest the six weeks at 4°C for the Märzen were not worth the effort. The bucket is in the Ferminator now and I'll lower the temperature by 2°C every morning and evening until I reach lagering temperature

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I managed to brew a berry gose today. Aiming for around 2.8% ABV for Christmas and summer thirst quencher. I am cheating by adding acid instead of a proper lacto souring. I also cheated by adding the fruit at a 80C “hop stand”, a fruit stand if you so will.

Ain’t nobody got time for traditional techniques.

I am as usual a bit late, but my excuse is that my bier de garde needed an extra week in the fermenter.

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Dear Homebrewers,

I'm getting ready to buy a kettle to use as a mash tun for 3-gallon (11.3 liters) batches of ale and am trying to decide if a 5-gallon kettle will be large enough or if I need an 8-gallon kettle.

How much volume, would you guess, does a mash take up for a 5-gallon (19 liters) batch of an average pale ale?

Tak! (Thanks!)

Gravity is down to about 2.2°P and I am amazed how much the flavor of the Schwarzbier changes over two days. Today it tasted more like a Stout 😋

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Brewday complete, the kettle gong has been rung!

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