What are you brewing?

Submitted ⁨⁨2⁩ ⁨months⁩ ago⁩ by ⁨plactagonic@sopuli.xyz⁩ to ⁨homebrewing@sopuli.xyz⁩

https://sopuli.xyz/pictrs/image/c8210c70-ac77-49e4-a41f-53991c5f7d6a.webp

This month photo for this regular discussion thread is from my summer trip, I visited few craft brewerys and tasted local beers.

As usual share whatever brewing related - questions, recipes, successes, bad batches…

I will be away for some time (~6 months) but should be reachable. I will travel through Europe (Spain, France, Portugal, Germany,…) when I post about this in relevant community I will link it here. Keep it chill here so I don’t have to worry on road.

My last few brews turned out amazing and I am glad that I will be away and they will have time to age. Otherwise I would have drink them in few months, someone told me that ciders are best after 1-2 years of aging so finally it may get the chance to survive that long.

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Comments

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egrets@lemmy.world ⁨2⁩ ⁨months⁩ ago
I did a lazy ginger beer over Christmas, but I wanted it vegan and it didn’t clear in time through an extended cold crash. I put it in a plastic keg with CO2 shortly after Christmas, but I was worried about the haziness so I didn’t share it for New Years either.

I used quite a lot of sugar and it fermented dry, but I didn’t bother checking the OG, so I have no idea how strong it is (though I’d guess it’s 6% or so).

End result: while most people I know are attempting Dry January, I’m drinking a lot of ginger beer.

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- plactagonic@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
  It is the taste that counts!
  
  There is one simple solution for hazy brews - don’t use glass mugs. But to be fair I completely get it. I usually don’t aim at clear brews because I know that it is finicky, enzymes, cold crash, long aging… it needs some technique and I usually don’t worry about that.
  
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  - verity_kindle@sh.itjust.works ⁨2⁩ ⁨months⁩ ago
    Yeah, I can’t get hung up on haze, got too much life to live.
    
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- verity_kindle@sh.itjust.works ⁨2⁩ ⁨months⁩ ago
  Sounds cool, but isn’t all beer vegan?
  
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  - SpiderShoeCult@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
    Guinness isn’t (or didn’t use to be - not sure now tbf). They used isinglass - fish bladder - to clarify the brew.
    
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  - tasankovasara@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
    I’d argue that with all that killing of single cell life forms, no beer could ever be vegan.
    
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agent_nycto@lemmy.world ⁨2⁩ ⁨months⁩ ago
Violet infused mead

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- kalpol@lemmy.world ⁨2⁩ ⁨months⁩ ago
  I did a lavender infused mead last year, it isnt bad but it needs to age a while longer I think. Was my first mead.
  
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  - agent_nycto@lemmy.world ⁨2⁩ ⁨months⁩ ago
    Mead is great you just gotta forget that you have it hidden somewhere
    
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MuteDog@lemmy.world ⁨2⁩ ⁨months⁩ ago
I brewed a bock and some wild yeast saison last month (combined mash, separate boils). I mashed way too hot and underpitched the lager yeast so the bock is kinda stuck with way too high a FG. The saison has been slowly plugging away as the yeast is (likely) diastaticus so it should at least eventually finish…

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- kalpol@lemmy.world ⁨2⁩ ⁨months⁩ ago
  I know some of these words
  
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  - MuteDog@lemmy.world ⁨2⁩ ⁨months⁩ ago
    Are there any you’d like some help with in particular?
    
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Vanth@reddthat.com ⁨2⁩ ⁨months⁩ ago
I brewed NB’s Bud Light Lime clone over the holidays. Can’t wait to crack that one once the weather turns.

I’m looking at west coast pilsner recipes for my next brew, gotta jump on the bandwagon. I’m on the East Coast so I can at least be on the leading edge of the bandwagon locally.

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- tasankovasara@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
  I’m going to do a second attempt at a lemon infused beer next. Last one had a single lemon in 22 L of beer and the taste didn’t come through at all. How many limes per how much beverage did you go with?
  
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Lorindol@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
My last brew was a pale ale-weißbeer - hybrid and it turned out fantastic. I used Magnum and Hallertau Mittelfrüh hops and weißbeer yeast, the resulting flavour has a tinge of aniseed/licorice root in it. The IBU is somewhere near 30.

I made a 23 litre batch for Christmas and New Year’s celebrations, I should have made 2 batches. Guests shared my opinion of the quality and yearned for more ;)

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kalpol@lemmy.world ⁨2⁩ ⁨months⁩ ago
Just made a strong winter ale and a Grand Cru. The winter ales are freaking awesome after about a year. The Grand Cru will be good this summer.

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verity_kindle@sh.itjust.works ⁨2⁩ ⁨months⁩ ago
Hard cider, using Christensen’s recipe from “Brew Better Beer”. Started second ferm last night, it’s going great! Only 14 years to go. Smells like mead.

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- plactagonic@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
  14? That’s a long time. My ciders usually last max 1 year - I brew consumables so I don’t archive them (at least for now it was my moto)
  
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  - verity_kindle@sh.itjust.works ⁨2⁩ ⁨months⁩ ago
    I was being facetious, we will probably drink it before this spring. :)
    
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ErrorCode@lemmy.world ⁨2⁩ ⁨months⁩ ago
A Dragon’s Milk clone and a Belgian Quad. Just kegged a Pale Ale.

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Korhaka@sopuli.xyz ⁨2⁩ ⁨months⁩ ago
Got a few demijohns filled in my loft with experiments.

1: Sourdough starter brew, nothing fancy just a test for what brewing with sourdough starter as a yeast source might be like. 2: Inverted sugar, see if inverted sugar makes much difference 3: Honestly forgot what went into this one, it looks more active than the others though. It has some bits of fruit floating in it. Really should write this stuff down next time.

Finally while not exactly brewing, I have a large bag of sloe berries that I really want to infuse with gin at some point, but need to get enough gin. Probably fill a demijohn with it because I have them so may as well.

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