Draining wort into the Moscato wine pomace for this winey blonde ale. Loads of Hallertauer Blanc at the end of boil. Gonna ferment with Escarpment/Lallemand Pomona yeast and see what happens.
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Milling the grain for my brew day today. Brewing an IPA (rare for me) and a Moscato pomace blonde ale.
Should I open a bottle of the Granddad's Saison this weekend, even though it's only been bottled for a week, or should I wait?
So I was toying with making a not hoppy beer with moscato pomace (the left over grape skins, seeds, etc from pressing wine) and using a thiol producing yeast to see what it'd do. The idea was just kind of a lark, as my LHBS doesn't carry Omega yeast, but when I was over there I saw they had the new Pomona yeast from Escarpment (via Lallamand) so now I'm doing that tomorrow along with some hoppy beers to serve to my sister and BIL who are coming to visit in mid June.
I was just checking how my First Gold hop plants are doing when I spotted this comma butterfly sunning itself on the wall right next to them. And guess what its caterpillars like to eat.
Clue: it ain't egg-and-cress sandwiches........
More info in alt text.
#butterflies #hops #gardening #gardenwildlife #plants #gardenpests #homebrewing
Love home brewing hopwater! Currently have a Simcoe / Cascade and Keylime on tap. Drinking so much. #homebrewing
Ipa Retake riproviamo a fare l'IPA seguendo una ricetta sensata! Se volete leggere come l'ho fatta l'ho scritto qui:
https://homebrengbloglacapannina.wordpress.com/2025/05/06/ipa-re-take/
beer #craft #homebrewing #handmade
Bottling the Granddad's Bluff saison. First beer this newly caught culture has made and it's tasting pretty good, judgement reserved until it's fully carbed, but I'm thinking it's gonna be good.
Before and after chopping the #hops down to get rid of any bull shoots and slow down their aggressive growth by a little bit. After this I'll put down some compost and maybe a little nitrogen fertilizer and then tie strings up for the new growth to climb.
Habemus Kräusen! And some beautiful apricot smell. The Verdant yeast is known for stone fruit aroma, so this might be confirmation bias. Still, I love it 
One of the reasons I made this style is because I wanted to see how open fermentation would impact a more hop forward American style of beer. Oh and open fermentation rules in general!
Goals for May Spring Cleaning:
Sell folding bike 
Sell Nishiki bike = US$150
Sell or donate #homelab stuff -
Sell computer = US$150
Sell monitor = US$50
Sell multi-function black and white laser printer = US$100
Sell or donate old Raspberry Pi 3B+ and box of stuff for it = US$50
Donate old laptop and netbook to Free Geek (they will probably just end up being recycled).
Sell or donate #homebrewing stuff = US$100
Donate two or three Kala ukes from my small #ukulele collection to a local music school.
(Though if there is interest in buying one or more, I will take pictures of them. I''ll take reasonable offers.)
Want everything sold or donated and gone by June 1st.
Brewday!
Today I'll make a New England style Pale Ale with southern Hessian ingredients. Last beer before the summer break and hopefully a beautiful fruity little summer refresher.
A 
Just had another homebrew session amber ale on the balcony and I think I begin to understand the British culture of beers around 4% ABV.
New instance intro.
Hello, I'm Paul, a Canadian #homebrewing dad that works on #mainframes all day to feed his young monkey and wife.
I love #tech, #streetart, and #PunkRock
Big into reading books, not burning them. Working on (so much editing!!!) a potluck book club podcast with cooler calmer friends.
Inspire to be a more organized #maker and #coder, but may have #ADHAhhLookSquirrel.
I used to teach, coach, and parachute pack/rig in #skydiving for 10 years, but parenting is more Xtreme!
Bottled the Scottish ale this morning. 78 brown bottles and 2 pints, one of which is shown and the other is plastic to get an idea on carbonation progress. About 2 hours of doings with cleaning up with much of the worlds problems grumbled about to self.
2 grams of sugar in the pints, and 1.5 grams in the 12 oz bottles to prime. Temperature at bottling was 60F or 15.5C.
Now I wait.
We set up the hop rigs today. The wild hops look pretty good already. Which is great because if all goes well, around this time in 2026 I'll drink a nice pint of bone-dry, thirst-quenching, hop forward session farmhouse pale ale and enjoy this hop's marmalady orangeyness 
Yeah, I know, sometimes this hobby requires an insane amount of patience 
The Scottish 'Wee Heavy' 80 probably should be bottled. It's day 27 of the ferment and the temperature was around 58F/14.5C most of the time. The color looks nice.
The OG was about 1.052 and it's about 1.016 which is close enough for US-05 I think.
Sample taken from the spout on the Speidel, which I will use for bottling too with my picnic faucet filling wand, so there shouldn't be much or any trub in the bottles now that I've cleared a path.
