Congrats! I’m retiring at the end of Jan and hope to be brewing regularly once the weather gets out of the negatives!
Enjoy.
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Congrats to you!
Not to be negative, but Ive found I’m actually brewing less than I was before I retired 12 years ago. Too many other things to do now that I have time!
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Yeah, I’ve been retired since July 25’…I don’t like it at all!..It was great in the summer and fall months but now I am going back to work…in the freezing cold weather working outside but since that’s what I’ve done for the past 40 years…I’d rather go back to work and earn. I’m not bitchn’ just sayin’. I think retirement is overrated at this stage in my life. I will revisit that in a few more years.
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That’s what I’m finding in my very brief time of being retired, but at least now I have the time freedom to do whatever I want. Whether it’s brewing or something else I’ve never had the time to do.
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My kellerbier (now very clear thanks to some lagering time). It’s an enjoyable recipe for this time in the (SoCal) winter! Recipe, etc., on the blog.
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Beautiful beer!!!
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My Munich dunkel - this is the fourth brew of the recipe, and it’s such a tasty and easy drinker. Recipe, etc., at the blog.
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My SMaSH using Mars Malt (Gambrinus) is now on tap–it’s a pretty decent beer! It’s around 5% abv, with Centennial bittering and dry hops. The color is definitely red, probably best described as dark reddish amber. If I were to do this again, I’d probably mash a bit higher or bolster with crystal malt, because the beer comes across as somewhat thin. Even so, this is a highly drinkable batch, and it was fun to try a new ingredient.
Details at the blog. I had fun making a logo/label for this one, too.
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That is one clear beer!!
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Demoiselle Farmhouse table beer / petite saison / grisette. 3% with moderate hopping.
(PS - it actually came out clearer than it looks; the haze is condensation on the glass.)
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Wow any advice to make beer so clear?
The biggest thing I’ve found to get clear beer is to nail the pH. There are other factors of course, but I have consistently found that to be the main thing.
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A proper fermentation and time seem to work for me. Usually.
And I can’t argue with Denny as he knows far more about brewing than I do. However, I don’t measure pH beyond what brewing calculators estimate for my mash.
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I’m used to seeing the target pH as a range. It sounds like you’re saying that there’s a more specific target. What should that target be? And is it generally the same for all light hued beers?
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Fin du Siècle dry-hopped saison.
Wheat malt & pilsner.
Citra @ FWH, and Citra dry-hop.
Mixture culture from various farmhouse strains.
OG 1.064 & FG 1.002 → 8% ABV
~ 40 IBU
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When you talk about pH is during the mash? When I bottle the beer, it comes out clearer than when I put it in a keg
IPA 5.7% ABV. Denny, I did the dry hopping as you suggested in the keg at 3°C. The flavor was incredible, and the carbonation was great too. I’d like to address the cloudiness; I want to make a clearer beer. Any suggestions?
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Tell us about your recipe and process.