homebrewing

I thought I would ask some questions....

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

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.

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...

What liquid do people use for their airlocks?...

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...

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...

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....

Opened my first bottle of hibiscus mead. I think it needs longer to carbonate, or I might have not added enough carbonation sugar. Probably both....

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...

I normally don’t drink beer or ale because I find it too bitter. I have no problems with malt though (I actually think it’s pretty interesting). Would I be correct in thinking that unhopped beer is less bitter?...

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....

Website: dointhemost.org/mold/...

I have some questions and concerns...

TLDW: Their mandarin orange wine was a bit too bitter. Testing, unscientifically, if they can tell a difference. They can. They think it lowers the bitterness....

Has anyone made any This is the time of year for it

So this morning at 5 am when I was leaving to work I had this conversation with my dad:...

UPDATED...

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

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.

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…:...

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

We semi-recently got a corker which has let us move a bunch of our meads out of carboys and into bottles (and then boxes). It’s extremely fun to be able to pull out a corked, labled bottle of mead at a gathering, just an extra bit of pizazz....

Hey, folks....

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....