BIAB

An attempt to document home-brewing in blog form

[phantomrose96]

I'm very very glad that my knee-jerk, gut-feeling, primal-instinct reaction to seeing a Default Influencer is embarrassment. I think this saves me from a lot of bullshit.

[phantomrose96]

Some lip-filler lady on enough Ozempic to euthanize a horse: "The sad truth is an elite lifestyle takes money and discipline. Buy these brands on credit if you have to. Skip meals."

Me: "Oh. Oh I'm physically experiencing the effects of secondhand embarrassment. You live like this? This is your life? Your interiority? If I was anything like this I'd kill myself I think."

[phantomrose96]

To be clear ☝️, absolutely not gender-exclusive. Some broccoli-haired shirtless 23-year-old man on enough trenbolone to euthanize a different horse starts talking about how to be a high-value male and I start thinking instantly about how I'd have 4,000 slugs use me as a jungle-gym before I'd want this man within cootie-contagion distance of me.

[phantomrose96]

[refuzz]

[phantomrose96]

Respect for my soldiers… she’s saving him… the hons…

[balls-itsanotherbrewblog]

Bloobbloobbloobbloobbloob

[balls-itsanotherbrewblog]

It’s all CalComing up Millhouse.

[balls-itsanotherbrewblog]

Today we make a yeast starter for a California Common on Sunday. Not hard, but definitely a bit time consuming.

God bless Palmer’s How To Brew. What a book.

[balls-itsanotherbrewblog]

It’s done! I can now relax. What a faff arse. I’ll get to drink it in a fortnight.

[balls-itsanotherbrewblog]

This stuff is ABSOLUTELY infected with something, judging by the vaguely pellicle-looking stuff on top of the bottles. I now need to drink as much of it as I can before it explodes.

[balls-itsanotherbrewblog]

Begone, foul infected garbage drinks!

[balls-itsanotherbrewblog]

It’s done! I can now relax. What a faff arse. I’ll get to drink it in a fortnight.

[balls-itsanotherbrewblog]

This stuff is ABSOLUTELY infected with something, judging by the vaguely pellicle-looking stuff on top of the bottles. I now need to drink as much of it as I can before it explodes.

[theshitpostcalligrapher]

req’d by @defenestratte

not with that attitude

[balls-itsanotherbrewblog]

It’s done! I can now relax. What a faff arse. I’ll get to drink it in a fortnight.

[balls-itsanotherbrewblog]

Dry hopping into a carboy with whole leaf hops is a pain in the balls. Smells good though.

[balls-itsanotherbrewblog]

Against all expectations, all three batches are now coming along nicely. Really looking forward to tasting these at the weekend when I take some readings. Even the one I pegged as being full of crap looks okay.

[balls-itsanotherbrewblog]

Another one in the fermenter. Or fermenters. One batch of NZ hopped wort in A, with Verdant IPA yeast (which smells AMAZING- I’m using this more), one batch of the same wort with Belle Saison in B, and a final batch C the same as B, except 40% of it is feijoa compote and fruit.

Lots of Nelson Sauvin and Moteuka for aroma and flavour, with Pacific Jade for bittering.

I’m excited, but it was a fucking disaster siphoning it out; I used leaf hops instead of pellets, and it blocked it up something rotten. The more, ahem, improvised transfer resulted in lots of shit in one particular fermenter. It could all be fucked, but we’ll see.

[balls-itsanotherbrewblog]

I really need to brew that fucking nightmare New Zealand hopped feijoa IPA/ saison experiment I’ve been planning. All the ingredients ready, I just need the spiritual strength to commit the recipe to my brewing book and cook the bastard.

[balls-itsanotherbrewblog]

Guess who used Maris Otter Extra Pale instead of Golden Promise in his pale ale? This idiot. At least the beer still tastes good.

[balls-itsanotherbrewblog]

Oh, it's ON now

[balls-itsanotherbrewblog]

Oof. Beauty.

[balls-itsanotherbrewblog]

My latest beer creation has turned out pretty good though- a California Common with Hallertauer Mittelfreuh. I blew past my expected SG by a lot, so I've decided it's a double Cal Com, hence the NCR double bear on the bottle.

Boozey, toasty, delicious, even in its flat state. Looking forward to it conditioning.

It's called Bewduiser because it's fake as shit.

[balls-itsanotherbrewblog]

So after all that graft to make a cherry cider, it didn't taste of cherries at all. So I killed back the yeast and dumped some Monin cherry syrup in, then bottled it. Only got five 500ml bottles thanks to all the cherry crap floating around. Food for thought.