homebrewing

I saw an article about a blue cheese beer by some US brewer. Got me thinking, I wonder that this would go? Anyone have an idea how to achieve this? I can only presume throwing some blended cheese into the fermenter would just cause a yeast infection.

I got roughly 12k, which is a lifetime for me. (I bottle exclusively)

It looks to me like a third party just scraped a lot of the content from northernbrewer.com. Some are more obvious than others. The prices are too good to be true as well. I was about to buy a bunch of stuff ‘on sale’, but it’s just too sketchy, I think....

UPDATED...

It’s looking like a long term project. The acidity and tannins in this batch is working against the fermentation process so I added starch to help neutralize some of it. I mixed in over a pound of sugar and a little extra yeast, let’s see what time has for us. I will update again in several months....

Its that time of year here in the US of A that sweet potatoes are on sale, so I thought about making a beer with them. I found this youtu.be/rwcEllQZpLE...

Designing some custom labels for when I start bottling before Christmas, so I finally have to get around to coming up with names. The cherry has had its name since before I even started it, as well as a tagline and description. So cherry is set. Need to come up with something along the same lines for the blueberry and the mixed...

Blech. Tepache failure. It’s supposed to go for 3-5 days, but mine didn’t kick off for a bit. Day 6 & tastes good, but smells like a barn has gym feet. So weird....

This is my first cider. I threw in some grapes I’d frozen a while ago. I bottled directly from primary. 2 weeks in the bottle and I checked on it, saw the sludge on the left. A night in the fridge and then poured off the clear cider into one glass and the sludge into another. So much sludge. A good 15-20% of the volume. Lesson...

Making my first tepache! Using TheBruSho 's recipe. youtu.be/dRlPG-9Y9aw

He breaks it down into 1st batch vs 2nd. Once you get past the first batch, that’s pretty decent.

I’ve been brewing for little shy of one year and thought I’d make some content for this fine group and say hello :) Here’s what I do, with what it’s done with and some little tips that work for me…:...

I put a beer brew on just a simple wit barrel brew, but a cold snap here in nz has dropped the average temp to just below 20c and it has stopped bubbling away after only 4 days. Is there a cheap and easy way to get the temperature back up and keep it up. I don’t have a heating pad.

It has a refreshingly crisp finish to the palate. All sugars were fermented out (added quite a bit), perfectly dry and acidic with a very low note of sweetness. Total ferm time was 2 weeks using less than 1g of cider yeast, so ABV was on the low end around 10....

I’m looking to start brewing again. I used to brew beer, but I want to brew fruit wines and meads now. I’d love to make an alcoholic ginger ale or ginger mead. Anyone have a good recipe? I’d like for it to be sweet with a really strong ginger flavor.

Was running out of Kveik yeast (my last brewing yeast), and too impatient to wait for more to arrive so decided to co-pitch the one gram I had left with some sourdough starter....

Website: dointhemost.org/mold/...

always rack to a 2ndary. It’ll avoid solids in later steps....

I think I can tell a difference in my brews. I think that hop character is more pronounced without the spider and I’ve stopped using it. Caveats: I’ve not done a huge sample size and I’ve known the difference.

Tried to make a Pina colada mead following city steading brewing’s recipe, accidentally bought coconut milk instead of coconut water and found out only when everything was sanitized and pineapple juice already in the fermenter, and thought “what the hell, what the worst that could happen? If it goes rancid I’ll just dump...

I have some questions and concerns...

I’m thinking of harvesting a local bush of Japanese quince (Chaenomeles Japonica) and make a small batch of fruit wine. Since they have a very strong citrus flavor, I’m thinking to lean in on it and make something like a very sour apertif....

So it is finally almost time! The event I’ll be pouring my Oat-wine at is this Saturday, October 14th at Brooklyn Navy Yard and tickets are still available if anyone is going to be around NYC and wants to try it (as well as 29 other beers!)....

I’ve been brewing indoors on a gas stove and it takes forever to get 10 gallons to a boil. I bought an outdoor propane burner and haven’t taken it for a spin yet. How long does a propane tank usually last you?

So my friend has some vineyards and this is the part of the year....