Brudi BräuI just measured the gravity of my Saison.
I know that this joke gets old but 0°P is pretty final as far as gravities go, right? 😆
TiukuCustom Coasters from the EU
Custom Coasters from the EU - Sopuli
Wouldn’t it be cool to sport custom printed coasters with your brews? Hell yeah it would! Where should one get these in the EU though? Most shops I found are only selling in bulk, targeting bars. You’ll have plethora of options if quantity isn’t an issue. But as merely an occasional homebrewer I’d rather get just around 20, even if the unit price is higher. In this small scale category the best I found so far were a few sellers on Etsy [https://www.etsy.com/search/home-and-living/kitchen-and-dining/drink-and-barware/drinkware/coasters?q=custom&locationQuery=6255148]. (It seems to be a thing for weddings.) Does anyone have experiences or recommendations of custom coasters in the region?
Theodore CasserI do love how kveik yeast handles a beer. So nice and clear and it drops perfectly clean.
Vienna (Lager) Waits For You is bottled - 53 bottles! - and now we wait for it to bottle-condition to see how it turns out.
The colleague brought some of his first attempt at hard seltzer for a Feierabendbier today.
Tasted like sparkling wine made from these candy apple rings. I suppose, his baking yeast was a bit stressed during the fermentation and kicked out a lot of acetaldehyde which worked well with the residual sweetness he left in his concoction.
Surprisingly moreish. Maybe I need to give this a shot myself 🤔
wildepixelGestern war endlich mal wieder Brautag... jetzt heisst es erstmal warten, bis die Hefe mit ihrem Job fertig is 😎
Dunkles Hefeweizen
Malz: Dinkel, Münchner II, dunkles Weizenmalz, Caraaroma
Hopfen: Nobella, Mandarina Bavaria, Citra
Hefe: Munich Classic
Stammwürze: 12°P IBU: 16
#bierbrauen #homebrewing @homebrewing #hobbybrauer #bier #heiligeshoernchen
Timo KramerAs mentioned a while back, after making mead in January, I had a vegan friend over. Honey is not vegan, so my homebrew buddy and I decided to try and prepare something similar to mead (higher alcohol, interesting flavour) but plant based. Yesterday we started our first batch of Maple Wine. It will take quite a while for the yeast to do its job, but I'm curious how it ends up. To start, it's just diluted maple syrup, but it didn't taste watery, it was still sweet, and had some complexity, so that's a promising start. Curious what additional flavour the yeast will bring and will be left of the current profile. If push comes to shove, and it really doesn't taste like we'd want, we can always back-sweeten it with the remainder of the maple syrup. #Homebrewing
Mute Dog Brewing@brudibrau 100%
I'm also very happy to share recipes, answer newbie questions, troubleshoot brewing issues, etc, etc.
cchelbergAfter waiting 10 hours or so, it turns out that with syrup this is actually much better than it was before, and even pretty good, if unique. But adding lime + lemon juice to try for barley brandied lemonade was a bridge too far.
A fun experiment for now.
#cordial #homebrewing
WillA fresh batch of Kölsch-inspired ale that was just racked from an open fermentor. 😀
#Kölsch
#OpenFermentation
#RetroBrewing
#homebrewing
#UpperWillamette
CarstenAh, I've finally found an ale I have no interest in trying!
"Take ten gallons of ale, and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him); then put the cock into two quarts of sack, and put it to three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel; in a week or nine days time bottle it up; fill the bottle but just above the neck, and give the same time to ripen as other ale."