What are you brewing?
Easter is in few weeks maybe you have some special beer prepared or just your normal #homebrewing experiments. Let’s share what is fermenting, some good tasting #beer you made, something that didn’t end up how you liked, happy little accidents that ended up well… Just everything homebrewing, #wine making, #cider , #mead …
I used to make these posts once per month but didn’t make them for about a year, let me know if I should start again with them.
oh, I also have a cold brew coffee mead bulk aging
https://goldendrop.blueether.net/recipes/3FA5VXRlE9r3ozsxGKrV/coffee-with-a-punch
I’ve got some pseudo Sahti on tap. It was on nitro but I lent my nitro tank and tap to my FIL who brewed a Guinness clone for St. Paddy’s Day.
For my next brew day I’m planning on a West Coast Pilsner and a fig leaf and chicory Blonde Ale.
I have just finished a small batch of rhubarb mead - my first time using rhubarb for brewing. turned out well, but a little cloudy.
https://goldendrop.blueether.net/recipes/eAXKGn7t3kf7XURALz22/rhubarb-mead
I have ~30L of Luisa mead, this had just a hint of Luisa, and on early tasting is going to be very nice
https://goldendrop.blueether.net/recipes/4a45MqhNsLIc5yIGKWrt/larissa-and-pear
Little cloudy is good. Today brew was cloudy a lot. We used some flocculant for the last 10 min of boil but it didn’t help that much, it helped a bit but not enough.
The photo in the post is from this brew and because of the cloudy residue it foamed a lot. So yeah I get that cloudiness is sometimes bit of nuance but the difference is “I don’t like how it looks in glass” and “it makes a lot of mess and I don’t know how to keep it in the pot”.
Good luck on your mead I hope it turns out well and only problem will be the cloudiness.
Currently a couple of different apple based ciders in a second fermentation for residual complex sugars with brettanomyces. I’m trying out ciders with saison/farmhouse/brown beer style of funky funk without the lactic acid acid component.
are you really going to get much from brett in secondary in a cider? Apple juice is all simple sugars and primary would have completely dried it out.
One of them has spray malt added that isn’t consumed by saccharomyces and the other was pitched with brett at SG of 1.010. I want the funk to give notes and texture and not to be the dominant flavour.
My homebrewing is very much experimental and process oriented rather than purist or specific results so we’ll see and regardless it will be a learning experience.
During this week I got to know this quite odd brewery at my university - the picture above. It has lot of weird quirks because it is just ~150l setup with same technology as 1000l+ setup. It sometimes doesn’t make much sense but you can brew pretty much anything in it.
Yeah I will probably be down there quite a lot during my studies ;-)
@plactagonic
Yesterday, I bottled a batch of Kölsch-style ale. In a few days, I am going to try a new (to me) recipe for a Rhenish-style Altbier. After that, I’ll be spending a few months focusing on various meads.@plactagonic @homebrewing My cider is still aging… poorly, I’d guess!
@ascentale @homebrewing my cider usually don’t have time to age - I drink it too quickly. Maybe it will get better with age I am usually quite surprised when I find some forgotten 1+ year bottle.
