This month photo for this regular discussion thread is from my summer trip, I visited few craft brewerys and tasted local beers.
As usual share whatever brewing related - questions, recipes, successes, bad batches…
I will be away for some time (~6 months) but should be reachable. I will travel through Europe (Spain, France, Portugal, Germany,…) when I post about this in relevant community I will link it here. Keep it chill here so I don’t have to worry on road.
My last few brews turned out amazing and I am glad that I will be away and they will have time to age. Otherwise I would have drink them in few months, someone told me that ciders are best after 1-2 years of aging so finally it may get the chance to survive that long.
Edit: If you want to ask me something about my plans I posted about it on [email protected]
I did a lazy ginger beer over Christmas, but I wanted it vegan and it didn’t clear in time through an extended cold crash. I put it in a plastic keg with CO2 shortly after Christmas, but I was worried about the haziness so I didn’t share it for New Years either.
I used quite a lot of sugar and it fermented dry, but I didn’t bother checking the OG, so I have no idea how strong it is (though I’d guess it’s 6% or so).
End result: while most people I know are attempting Dry January, I’m drinking a lot of ginger beer.
It is the taste that counts!
There is one simple solution for hazy brews - don’t use glass mugs. But to be fair I completely get it. I usually don’t aim at clear brews because I know that it is finicky, enzymes, cold crash, long aging… it needs some technique and I usually don’t worry about that.
Yeah, I can’t get hung up on haze, got too much life to live.
Sounds cool, but isn’t all beer vegan?
I’d argue that with all that exploitation of single cell life forms, no beer could ever be vegan.
veganism opposes exploitation of animals.
Guinness isn’t (or didn’t use to be - not sure now tbf). They used isinglass - fish bladder - to clarify the brew.
Ah! Today, I learned! Thanks!