We set up the hop rigs today. The wild hops look pretty good already. Which is great because if all goes well, around this time in 2026 I'll drink a nice pint of bone-dry, thirst-quenching, hop forward session farmhouse pale ale and enjoy this hop's marmalady orangeyness 
Yeah, I know, sometimes this hobby requires an insane amount of patience 
Underwhelmed feedback from the non-craft beer crowd at the family get together.
Is it too much to ask for a recipe that is so tasty and addictive people of usual basic macro brewery liking turn into savage animals just to empty my heavy keg?
On the plus side the one tap test for DIY jockey box worked.
The California Gewürztraminer has been bottled on Day 36! 22 liters total counting 2.5 liters of cloudy lees I'll let clear up again.
Making a jockey box for my #homebrewing
Thinking of fun beer taps to #3dprint
I like the idea of a chimp…or a punk….
Or a punk chimp:
https://cults3d.com/en/3d-model/art/punk-monkey-bust-headphone
Today I bottled my Amber Ale and introduced a new bottling routine that should reduce oxidation risks drastically.
Step 1: Clean a second fermentation bucket (the "bottling bucket") and fill it with your priming sugar solution. Close the lid and put an airlock on it.
(Past) time to dump this sour stout/old ale blend. It no longer tastes like a mildewy basement but it's still not good tasting. 8 years is too long to mess with stuff hoping it might magically become delicious.
What should I brew next?
Der er ikke et ordsprog der hedder 'Man skal ikke købe æblepresseudstyr når det er æblesæson' - men der burde der være!
En af mine ciderbuddies faldt over den her på Facebook marketplace til 350 kr, så nu skal den bare slibes ned og males på ny og så er der en fuldt funktionsdygtig stor tung ungarsk æblepresse på matriklen.
Yesterday, while half the city was losing power and limbs off their trees…I decided to brew Sierra Nevada Pale Ale Clone (did not have ingredients for cream ale as suggested by poll)
My RAPT pill must be broken or need calibration (or I’m impatient) reading still at 1.025 after 18 hrs… regular hydrometer showing about 1.052
This is a new strain of yeast I’ve never tried from a Canadian supplier
My efficiency and volume was garbage though and I needed to add about 212g of DME
#homebrewing help!!
Brew day tomorrow for a family easter get together. Crowd is not a craft brew crowd…what to brew?
Finally got taxes dropped off today. Looks like we'll owe significantly less this year?
Missed reporting the removal of the DNEIPA because of unrelated stress. Transfer / keg / bottle / condition all successful...final product is more amber than I'd like, probably because of some older grain...hazy light amber is just ugly. But it smells so damn good, and the balance appears spot-on. I want it in my body but it's still way too green. It'll probably take a while to get rid of acetaldehyde as I'm pushing the yeast's alcohol tolerance.
I'm otherwise my current usual (stressed / antisocial / miserable but surviving).
Leaving for San Diego for a scouting trip in less than a week. Hoping to find *something* in the context of that excursion that'll bring me a bit of genuine happiness.
Brewed a Grodziskie style beer today, 100% smoked wheat malt and some rice hulls; hit all targets and no mashing issues at all 
This won't surprise anyone: I ferment the Amber Ale in an open vessel. I use Lallemand Nottingham dry yeast at 16°C. This is the Ol' Reliable of the homebrewing world and I was always super impressed by how clean it ferments almost any beer under almost any condition.
I am also excited to see the effect of Kräusen-scooping on the hop notes. West coast hops like Cascade can get a little grating and by scooping the hop resins off, this should make the beer a bit smoother.
What tense would I use if I wanted to say "I made beer yesterday" in French?
Brassé composé?
*RIMSHOT*
Brewday at Brudi Bräu!
Today I am making an American style Session Amber Ale. I think this is an underrated and underbrewed style. Plus when I had Madtree's Amber Ale in Cincinnati last year, I thought I should drink this stuff more often. And since this style is even harder to find in Germany than the US, I have to make it first.
A 
Any Lager brewers present who siphon the beer to a secondary vessel for lagering?
I noticed that my Schwarzbier had an oxidation note and I assume that's because I racked it to the secondary vessel without purging that with CO2, so I am contemplating on buying some equipment to do that in the future.
Here's my question: How do you do that? Or do you have some other idea to get around that problem?
It's incredible the difference in flavor between the bottled saison and the exact same beer on tap. Carb levels are different for sure, but even drinking the last of this bottle two hours later it's still so different. Maybe I should try naturally carbonating the keg next time?
Looks like a #homebrewing setup
Il lusso di scomparire
Uscire dai social è complicato, spesso mi trovo a pensare:”ma quanto tempo sto perdendo per niente?”. Uno su tutti instagram, seguo solo profili che mi interessano, ma l'algoritmo ha una capacità incredibile di farmi perdere tempo.
https://bloghim3.wordpress.com/2025/03/11/il-lusso-di-scomparire/
#corsa #run #running #runnerpigro #ultrarunner #mastorunning #bike
#blog #change #pintarest #wordpress
#mindfulness #sport
#beer #craft #homebrewing #handmade
