Brudi BräuBottling day is so much better when it makes my kitchen smell like a vacation in Belgium 🥰
Still, switching to smaller batches was the right choice. I made a big one for my company and holy mother am I exhausted now.
Polly KraisusI've been making Kombucha for a while, but I haven't been able to really strike a super tasty balance, usually because this ADHD brain leaves it too long 😅
Lately it's been better, I'm trying to track how long I ferment in jar vs second ferment in bottle. Of course it depends on temperature, but I didn't realise how much the amount of scoby mattered too, until signif other suggested it. I removed about 1/2 and now it doesn't go straight to vinegar.
1/?
Theodore CasserAnother weekend, another #homebrewing competition.
Cherry Blossom results are in and... my ordinary bitter ("Tsurrus") did well enough to earn a bronze. The dark mild ("Nebbish") made mini-Best-of-Show for its table. The others have respectable scores.
Still, my first medal for the year, so I'm happy with it. Next week's an 'off' week in competitions for a bit, and then the weekend after has two competitions.
Onwards and upwards!
DahGangalangCapsicumel Advice
Capsicumel Advice - Infosec.Pub
Hi all, Looking to try my hand at a Capsicumel (spicy mead flavored with peppers). I’d heard about these years and years ago, but never put much thought to it till recently. I’m hesitant to go all in on my first test batch, but saw that crushed red peppers are a decent way to begin to add spice. I think I want to shoot for a semisweet brew with mild spice - primary flavor should be comparable to a traditional mead, but with a bit of a spicy kick. I’ve read that jalapeños are the go to for a mild Capsicumel, but I’m worried even that might be too much (I have experience infusing tequila with jalapeños, and that goes off the rails fast). I was thinking of using crushed red peppers as the spice source. Does anyone have experience with this they’d like to share?
Oooo. My ordinary bitter, Tsurrus, is really nice with another week under its belt to age.
Is it going to win anything at the Cherry Blossom this weekend? I have no idea. But I like it.
Matteo ghim BLa Capannina Lab Newsletter - #28 Nomi diversi...ma sempre di corsa si tratta
https://buttondown.com/LaCapannina/archive/28-nomi-diversima-sempre-di-corsa-si-tratta/
#dirtyrunbrigate #corsa #run #running #runningpigro #ultrarunning #wcft #fkt
#beer #craft #homebrewing #handmade
#bike #blog #sport #music
Someone tried my beer tonight and said "I usually don't drink beer but this stuff you made is SUPER DELICIOUS!".
This is nice 🥰
WillWell, I got a good lesson in what esters are in my last batch of Kölsch-style ale. Lalbrew's instructions for rehydrating their Nottingham yeast say you can add the yeast to water that's 30-35°C. So, I felt it would be okay to pitch the rehydrated yeast into the wort when it was 35°C.
The next morning, when I lifted the cloth cover of my open fermentor, there was a strong, fruity (but not unpleasant) odor.
#Kölsch
#homebrewing
#UpperWillamette
1/2
This week I'll bring my beer to two events.
I thought, a batch of Schwarzbier and a batch of Belgian Blond would last well through the spring. But when I subtract the beer that I'm planning on bringing to these events, I'm left with five bottles of Blond. 😅
Oh well. I guess there are worse things than people liking my beer.
And I really need to get that Saison going...
RangerMatt
🏳️🌈I got the short cider run bottled and resting to finish and clarify. Not sure how sweet it will be, but man it’s got a kick already. #homebrewing
