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.
Edit: If you want to ask me something about my plans I posted about it on !bicycle_touring@lemmy.world
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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…
I know some of these words
Are there any you’d like some help with in particular?
Diastaticus is a good one I want to use in meetings.
For your bock though, you’ve got a stuck fermentation, that’s not hard to at least attempt to fix. Warm it up a bit or pitch a starter and see if that works.
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.
Sounds cool, but isn’t all beer vegan?
I’d argue that with all that exploitation of single cell life forms, no beer could ever be vegan.
veganism opposes exploitation of animals.
A Dragon’s Milk clone and a Belgian Quad. Just kegged a Pale Ale.
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.
