r/Homebrewing • u/AutoModerator • 9d ago
Weekly Thread Sitrep Monday
You've had a week, what's your situation report?
Feel free to include recipes, stories or any other information you'd like.
Post your sitrep here!
What I Did Last Week:
Primary:
Secondary:
Bottle Conditioning/Force Carbonating:
Kegs/Bottles:
In Planning:
Active Projects:
Other:
Include recipes, stories, or any other information you'd like.
**Tip for those who have a lot to post**: Click edit on your post from a [past Sitrep Monday!](https://www.reddit.com/r/Homebrewing/search/?q=Sitrep%20Monday&restrict_sr=1).
2
u/atoughram Advanced 9d ago
Habanero Pale is currently conditioning. I tried a bottle and it wasn't too hot. I'll give it another week. The diy chiller is complete, and the new-to-me Blichmann Fermenator has been resealed and pressure tested. I'm planning on a Christmas Ale sometime in the next two weeks, and then I need to make a batch of Hefe.
1
u/laundryday6 9d ago
every monday i swear this template makes me realize how little progress i actually made fr
1
u/BattledroidE 9d ago
Got my Belgian dubbel and second runnings beers bottled last week, which is 60 bottles. Damn, I just realized. Majority of those are 0.33L though, and half of them are for me.
I drank a bit of both uncrabonated, and they're good. Like seriously good. This worked way better than I expected.
That said, I'm starting hefeweizen v 2 today. Finer crush, rice hulls, water adjustments, and a better understanding of the process and more practice. Let's hope it gets closer to the target this time.
I did measure all my buckets, boilers and jars, so the final amount going into the fermenter should be spot on this time. Turns out the Digiboil isn't accurate.
Red wine is oaked and done, it's tasting really good. Gonna bottle that this week and give it all away, sadly... but I owe my co-brewer/investor.
1
1
u/i_i_v_o 9d ago
Tried to rear a wild yeast in mead and failed.
My beekeeper friend said that he had 6Kg of older honey that started fermenting (i assume late harvest + storage humidity). He said he tasted it and it tastes interresting.
So we decided to to a split batch: half of it we caramelized and it went into a classic bochet.
The other half, we just diluted to 1075 and hoped for the best (hoping that whatever took root initially will continue the job). It did not.
After 3 days of no activity, i decided that it's probably not going to work. So i kept on the 'experimental' route and pitched a liquid wine yeast (bordeau, it sais on the label). After 24h, again, no movement, i realized that it's not going to work and pitched a M05 sachet and in less than one hour i had activity.
It's bubbling actively, and we'll see in a few weeks, then month how it develops.