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Thank you and happy chatting!
What are you brewing? First time? I brewed beer for a decent part of my 20s. An old roommate worked at the local brewery supply shop and so we were always making something to get drunk on.
Im going to the beach tonite. Going to do some fishing tonite and some beachcombing tomorrow. If I find cool flotsam I'll post it.
I don't drink anymore so I'll DD for the revolution party.
Yeah I'm sober too, happily I might add, I do miss drinking from time to time but it's not worth it. In the classic slogans from the big book, my life "becomes unmanageable" and when I sober up after months of binging my life is on fire.
So now it's just coffee and nic pouches and splurging on fast food which I vice on.
Glad you're finding your way, broseph.
Thanks!
I'm into my third decade of brewing. Just a SMASH lager to try out pressurized fermentation.
playoff baseball tomorrow, let's fucking gooooooo
what type of beer you brewing?
Doing a SMASH lager. First lager ever. So just two row and hops. Gonna ferment under pressure. So we'll see.
Good luck with your sportsball!
nice, that's super cool! i've been peripherally interested in brewing for a while now but never known anybody who's done a lager, you gotta let us know how it comes out
If you do it under pressure, it can be done at room temp. So I'm doing a bit of a personal challenge, but keeping it simple.
ah that's interesting i never thought of pressure as being part of the equation for fermentation conditions. does that also effect the fermentation time?
It speeds it up or so I've read. The down side for ales is it suppreses esters and flavors. However, in the lager world - that's a desirable trait.
If you set them up right lagers don't really take all that long to ferment at low temperatures, it's that pesky lagering period that'll get you.
That reminds me, my parents have an apple tree that needs to be picked. I should brew some hard cider.
Hell yeah, you should.
I am bound by Camaraderie to do this now.
Happy Friday nerds, I'm drinking beer
Fuck yes, you are!
Want my recipe for a wheat beer that has immaculate caramel and bannana flavours? It impressed the shit out of the German migrants next door. I'd have to dig it up.
I'm mostly sober now so I don't brew anymore but it was a lovely hobby.
Sure!
Awkward screenshot upload. I can send a PDF if you like.
Heating the ferment after 3 days is key to making the yeast sad enough to maximise ester production.
Gibe.