I'm looking for a fine scale to measure out brewing salts.
Found an online shop that advertises its fine scales as perfectly suited to measure gold, diamonds, caviar or truffles.
Measuring chemicals is just too mundane, huh? 😆
I'm looking for a fine scale to measure out brewing salts.
Found an online shop that advertises its fine scales as perfectly suited to measure gold, diamonds, caviar or truffles.
Measuring chemicals is just too mundane, huh? 😆
We planted the hop scions today. Two more Cascade plants and two more Hüll Melon plants in a sunnier place should get me more cones for deliciously fruity pale beers. 😋
We're back from our vacation and it's about time I tried the Saison, the first beer I made with the Braumeister.
It is good. Nice peppery yeast bite, nice little grassy and citric hop note, wonderfully dry and oh so pintable. Bring the summer heatwaves, I am ready for them 🍻
So aside from my meetings today, today's schedule includes a run to the LHBS to get grain and yeast for the next beer (a catharina sour we're jokingly calling "Come Fly With Me, Gatinha" after a fun throw-away line in Inside Out). Something for once that my wife might actually like to drink. (The fruit purees for this beer arrived yesterday courtesy of FedEx.)
Brewing's scheduled for next Wednesday when I'm past the annual meeting at synagogue (and getting the budget approved by the Executive Committee), and is being timed specifically around when I have to be dealing with my kids as schools let out for the year and camp begins.
Should be fun...
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And next brew day is scheduled for next Wednesday, just to make sure that I can get things bottled on a decent schedule.
It'll be a catharina sour - I've never brewed a sour before, and this is trying to make something my wife'll actually drink. 😂
Crossing my fingers that the latest batch of the Kentucky Common is nearing terminal gravity now, and can 'sit' for a week and condition before I bottle it.
And I'm gearing up to order supplies for the next batch.
In other good news, two of the three competition shipments'll be delivered tomorrow (the third will be on Thursday), leaving just one more competition shipment to be hand-delivered when I pick up my brewing supplies Thursday afternoon.
Aha! My #yeast shipment finally arrived!
I'm a bit annoyed at #MoreBeer for charging me $100 (CAD) shipping & then it takes 2 weeks to get here. I'm going to have to starter each of these.
(If I could've bought OYL-501 in Canada I would have.)
But I'm excited to have new yeasts to play with. I'm especially excited to throw the Gulo at a #Boddingtons clone.
Crafty brewing

Busy start of the year has kept me from brewing but here’s one for hoppy happy days. Probably not fully cleared yet after two days of cold crash, but I couldn’t not take a taster… [https://sopuli.xyz/pictrs/image/dd314a31-66ce-4bdf-9f3f-069095ed130f.webp] I made 18 L of beer wort with Simpsons Maris Otter, Viking Munich Light, some caramel malts. Also prepared 4 L of lemon-ginger-raisins-hops infusion with 250 g dark syrupy sugar. Save for ginger and hops, this is what Finns make for May Day and what goes for ‘mead’ (sima) according to the everyman. The infusion was kept for two days, sterilised at start by boiling the water and adding ingredients. Combined both into fermenter with 1 L starter of good auld fresh Sahti yeast for fermenting at 14 °C and bringing the temperature up for an extended diacetyl rest. [https://sopuli.xyz/pictrs/image/0a313a9e-8c59-48e1-9390-66487664840e.webp] The ritual yielded brightly coloured, cloudy beverage with the strongest representation yet from the spices. This recipe has now seen a good four revisions :) Cheers and sunshine to all!