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Crafts event in Pirkkala, Finland by Muinaisaikayhdistys Birckalaiset ry and Brewing Nordic on Saturday, April 26 2025
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
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2 yr. ago
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz thetreesaysbark @sh.itjust.works Adding flavours to extract.
Hello Brewers!
I am still a noob to this, but I want to brew my wife something that she'd like.
I don't yet have the equipment to do an all grain, and I am reliant on extracts.
I was wondering if anyone has experimented with adding flavour ingredients, like cherry for example, to an extract? If so, when and what have you added? And is this going to be an expensive process of trial and error?
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz Flemmy @lemm.ee Hi I just started testing home fermenting to expand the hom cookbook. I have a few questions.
The jar is filled with:
- 1/5th dark bastard sugar, stirred;
- 1/5th bread yeast and some sesame seeds;
- 1 date for aroma;
- clear water
Set for a month now 1 week left and it is bubbling on the surface so the reaction has set. Can I consume this to test the results or should it be refrigerated first? What kind of tools other than glass jars with valves should you have to make fermenting better?
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz MuteDog @lemmy.world Sahti Brewing Demo/Course
I know a lot of members here are in Finland so I figured I'd share this event here (sorry for the FB link but that's all I've got). Mika Laitinen (of brewingnordic.com and author of Viking Age Brew) is giving a traditional sahti brewing demo/course on Saturday April 24
Here's what he wrote on FB about it:
I'm giving a course on brewing sahti and other ancient ales on Saturday, April 26. Bircalaiset organizes the course in Pirkkala and is also open to those who aren't members of this Iron Age society. It will be a practical one-day hands-on course where people brew their own sahti or ancient ale in small groups. Handling farmhouse yeast such as kveik is a special theme of this course. I have learned a lot of new things about these yeasts in 2024-2025, although I have used Norwegian and Lithuanian farmhouse yeasts since 2015. Of course, you'll also learn to brew a tasty high-gravity sahti and flavor it with juniper, hops, and other ancient beer herbs.
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz Naich @lemmings.world Brewing with "High Voltage" yeast
Brewing up an APA with WHC Labs High Voltage dry yeast. It's insanely quick - I put it in at 3pm and by 8pm there was CO2 coming out of the fermenter. 2 Days later and it's down to FG. That was fermenting at 30 C, which is as high as my fermenting fridge goes. You can ferment at up to 36 C.
From brewing to keg within a week - what a world we live in!
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz Martj9 @lemm.ee Some bitter again
Hello
I recently restarted beer brewing after a pause of some years. I like to drink and brew bitter, so I restarted from there. This in the picture is the second brew in my "second era", an e+g beer brewed in a 10 l fermenter (I don't want to manage bigger volumes).
Recipe is: 1 kg dry light malt extract; 50 g crystal dark (ebc about 270); 20 g Challenger for 40 min; 15 g Challenger for 2 min; 10 g Challenger in dry hopping; Mangrove Jack's M36 yeast. ABV 4.2%, IBU about 34.
I should change the 50 g crystal dark for, let's say, 60 g crystal medium. I'll think about it. In order to spend less I used a dual purpose hop. Maybe in the future I'll use some Target for the bittering, but for now I'm quite happy. I use a single fermenter, so the result is a bit opaque. I don't care so much about that, other than try to cool down the beer for a night before bottling.
Also I would like to resume my production of porter and maybe try some barley wine. Since a friend beekeeper gave me some ho
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz tasankovasara @sopuli.xyz Going to try birch sap sparkly wine
Lemmitor @[email protected] in this community tipped that if the process serves and luck is on one's side, fermented birch sap can be better than champagne. Right now is the time when sap can be collected, so I'm giving it a shot!
The tree isn't terribly bothered, the tap hole is only a few millimeters deep. I only do one tap per tree.
Plan is to empty these tap bottles off several trees once a day into an intermediate container, use a Campden tablet per container and keep the intermediates in the fridge until I have enough, five liters maybe? Then one liter yeast starter, possibly with some cane sugar to lend a little extra aroma and colour (the sap is clear). Ferment fingers crossed. Serve force carbonated. Wish mi luck :D
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz thetreesaysbark @sh.itjust.works First ever homebrew!
Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.
I'm trying to find a way to better control the fermentation temperature on the cheap. Any tips appreciated!
One question I do have... After leaving in the bottles for a couple of weeks I've noticed a white residue is settling on the bottom of the bottle. Is this normal? (Pic of sediment in comments)
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz tasankovasara @sopuli.xyz Cheers to Finnish brew industry's strike
... great time to get a brew going :D Yes, Big Brew is getting struck by a week-long strike starting today. Sure enough I hope the workers will get what they are going for. I know what I'll be getting, this is the fourth run of the lemon + ginger recipe and it's guud:D
I'm sharing this mostly to show my malt grind station ideas: making it operable by power drill (hand crank replaced with just a regular bolt) and having a vacuum cleaner positioned where the output falls so that it picks our the lightest dust. Helps with keeping the room clean as well as hopefully makes the beer a bit clearer. The hoover collects a fair bit of dust every run: I weighed it once and now adjust the amount of malt going into the grind up by 2 % to account for the lost dust: 1000 g -> 1020 g.
The Simpsons Maris Otter Pale Ale & caramel malts and the Viking Munich Light will be joined by a small amount of smoked wheat. Viking Malt says that this stuff can be used just like regular pilsner malt, being active
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz Skua @kbin.earth Comparing brewer's yeast and baker's yeast
I brewed two rough versions of this sahti recipe over the winter, the only difference each time being the yeast that I used (and any mistakes that I made). The first batch used Mangrove Jacks M42 ale yeast, the second used a sourdough starter made over the course of two weeks with Bioreal fresh organic yeast and some basic bread flour. Each one was clarified with fungal chitosan, although I can't say I was particularly impressed with the results - it seems to have killed the ability to form a head without really clarifiying it much. Each also got a small amount of priming sugar in the bottle and at least a couple of weeks before drinking (save for a pint for me during the bottling process).
Appearance: Basically identical.
Process: The brewer's version fermented for two weeks, the baker's for one. I would have left it for the full two weeks, but it had clearly stopped any significant activity by that point.
**
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz thetreesaysbark @sh.itjust.works Coopers European Lager question
I've just brewed my first batch ever. For my first time I went with the Cooper's European Lager kit.
FG was stable for 3 days (due to some personal stuff I couldn't bottle it on day 2) and the FG matched the expected end ABV as advertised.
The beer tasted pretty good on sampling before bottling.
So far so good.
One thing I am surprised by, however, is how dark this lager looks. Not sure if this will get lighter during the 2 weeks that it's suggested to leave it in the bottle, it's something that can happen to this different batches, or it's just how this beer looks?
Thanks for any tips/advice anyone can offer :)
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz SpiderShoeCult @sopuli.xyz What are you brewing? March 2025
Hey folks, time for the monthly post again. What's everyone been up to?
I've not been that active in my cleaning with a side effect of beer-making hobby lately, I am sad to report. But planning perhaps a California lager.
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz nope @sopuli.xyz using regular agricultural barley for making malt
Does anybody have experience with using regular barley used as animal feed for making malt on their own? i have an endless supply of the stuff from a friend that uses it as animal feed.
I was wondering if i really need specialized malt or would regular barley make an OK beer. I'm mostly curious and I don't want to waste time on a malt that would definitely result in a bad beer, I'm new at homebrewing and it would take up my only fermenting pot until it finishes.
any thoughts or suggestions? thanks!
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz SpiderShoeCult @sopuli.xyz What are you brewing?
What's everyone brewing?
I've just bottled something. Went for the parameters in beersmith of a wee heavy. Came out pretty nice, pre-carbonation.
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz ErrorCode @lemmy.world Mead - what type of bottles
Hey all, I have brewed a few meads in the past. I have used capped beer bottles, I have used wine bottles & corks for still mead, and I have most recently used swingtop (flip top, Grolsch-style bottles). All of those seemed to work fine. Do you all have preferences or experiences where one type of bottling works better for you?
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz Grass @sh.itjust.works Calculating or measuring grams of suger per bottle/can like how it's printed on the label
How is this done and what tools are needed? I'm going to be following a friend's recipe and instructions for a low abv beer, and borrowing the anton eastdens and smartref from work to measure sg and abv. Will I need anything else?
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz kalpol @lemmy.world Bottling that vaporlock blowing batch of Grand Cru
It's pretty good even raw. Pils and golden malts,honey, some bitter and some sweet orange peel, cascade hops and coriander.
Just trying to get rid of these trash bottles ;D
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz poleslav @lemmy.world Lemon wine and orange wine
Orange on the left, lemon on the right. Lemon looks darker since I did an oopsie with the water level and had to boil for a while. Orange wine is at an fg of 1.006 and tastes very sweet, don’t even have to back sweeten it. It tastes different but I like it! 18% abv. Lemon wine has a very bitter back end. I’ll be screwing around with back sweetening it to see how it is. The lemon wine ended at 1.032 or 10% abv. Girlfriend likes both so I’m not sure which I’ll be turning into brandy but either way, citrus test was a success!
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Homebrewing - Beer, Mead, Wine, Cider @sopuli.xyz GrayBackgroundMusic @lemm.ee What is it about pineapple juice that's so foamy?
I made some ginger bug fermented pineapple juice into soda. It was my first ceiling painter! No other juice has foamed this much. The pressure was roughly the same, but the foam! So much!