Home hop growers,
Do you recall how much growth your hop plants put on the first year you planted the rhizomes?
I know the plants focus most of their energy on root growth their first year.
My plants seem quite puny (0.5 to 1.5 meters high), so far. 🫤
Do any of you USian brewers out there have a way to ship beer to your friends? I know the USPS forbids it. I also know some brewers pull it off. How do you do that?
After a bit of a hiatus due to a back injury, I’m back to #homebrewing #beer with the latest iteration of my Japanese rice lager!
Two new yeast capture attempts, one with Saskatoon berries from the riverside in Pashastin and one with wild cherries from the riverside park in Leavenworth.
The mini kegs are filled and chilled. They need to be ready on the 12th of July – plenty of time, so I'm thinking about just letting them rest for a while 🤔
The answer is: yes. It did take quite a while though, so this is will be a rather short cold crash.
WOOHOO! I'm actually really close (within 3 points) to my intended starting gravity this time!
C'mon, you yeasties. I did my part - now do yours!
Oooh, my Pale Ale should be ready for drinking this weekend... 😍
Today’s the day.
Attempting 1st #homebrewing sour 😬
(*hat tip @Mutedog *)
Still have to dial in my efficiency on my Robobrew and Brewfather profile…was about 0.010 points off again pre-boil. Added 260g DME….and doing extra long boil with regular refractometer checks.
(* hat tip @schlupf *)
Starting my second ever batch of brewing.
The mash and sparge are done. Just getting it up to the boil before adding hops.
High hopes for this one - the mashed liquor is already much sweeter than last time.
Drinking some of my homebrewed Tripel now that we've reached our rental in Leavenworth, WA
@brudibrau You should be able to get good results with Omega's Lutra Kveik (available liquid and dry) fermented at very high temperatures...I don't think it's phenolic at all, but I've found conspicuously "spicy" notes at ~30C nonetheless, and there's no less-hassle option for bone dry fermentations. Lightning fast and barely requires any secondary with nil acetaldehyde production. Tariffs are a thing, though...
Given your affinity for simplicity in malt and hop bills and lower alcohol brews, I still feel like you'd love brewing a Grodziskie, being another beer that just screams summer refreshment (if you're okay with some soft smoke in your beer). You can get all those ingredients locally in Germany no sweat. I used Glacier hops to great effect in that style, but you might have access to the intended hop (Lublin) like I don't.
Okay I want some bone dry Saison for the next summer. I'll make it happen somehow. I'll find yeast that is not shipped all the way from Mexico. I'll either use WHC or Gozdawa. Or possibly even some liquid yeast. But there has to be Saison on these hot summer days!
Some of my hop varieties have crazy side shoots…totally normal for second year growth?
These are pretty high up for me to really do anything.
Spruce tip beer ('tis the season)
Making Stinging Nettle Beer | Atomic Shtimp
Temperance fanatic Carrie Nation began her campaign of vandalizing alcohol-serving establishments OTD in 1899 by destroying the inventory in a saloon in Kiowa, Kansas https://cromwell-intl.com/brewing/?s=mb #homebrewing
Bottling day is upon us. It's been a long time since I had a bottling day.
