I wanna hear about your homebrew projects.

I’m not doing anything to wild but I’ve got a Munich lager and another Munich lager that are finishing off.

I wanna do another Munich lager, what do you think?

  • JoYo@lemmy.mlOPMEnglish
    2·
    2 months ago

    which hops? you can taste the mash, tea, and hops pre fermentation to get an idea of how bitter it became. a lot can happen during fermentation and bottling to change it but it does give a good idea of where you’re at.

    • fdagpigj@lemmy.mlEnglish
      2·
      2 months ago

      Styrian Savinjski Golding, which I used both for bittering and aroma. I do already always taste the chilled wort post-boil after measuring the OG, mostly out of curiosity moreso since I don’t really yet have a clear grasp of what that might say about how the beer turns out. Interesting tip to taste the ingredients after taking them out. Although I only have one hop bag that I added all of the hops and tea into at different times, not sure if that complicates it (I used to not even have the one, but I figured it’d make siphoning, cleaning etc. easier). Would the “trash” (used mash, hops etc.) being bitter indicate that the beer will also be bitter or is it inversely related?

      • JoYo@lemmy.mlOPMEnglish
        1·
        2 months ago

        If it’s not bitter at all then the mash will be overly sweet and starchy. I would drink the gravity measurement sample rather than pour it back in.

        • fdagpigj@lemmy.mlEnglish
          2·
          2 months ago

          I don’t drink the whole sample because it tastes so bad. But I don’t pour it back in either to minimise risk of contamination.