New instance intro.
Hello, I'm Paul, a Canadian #homebrewing dad that works on #mainframes all day to feed his young monkey and wife.
I love #tech, #streetart, and #PunkRock
Big into reading books, not burning them. Working on (so much editing!!!) a potluck book club podcast with cooler calmer friends.
Inspire to be a more organized #maker and #coder, but may have #ADHAhhLookSquirrel.
I used to teach, coach, and parachute pack/rig in #skydiving for 10 years, but parenting is more Xtreme!
Bottled the Scottish ale this morning. 78 brown bottles and 2 pints, one of which is shown and the other is plastic to get an idea on carbonation progress. About 2 hours of doings with cleaning up with much of the worlds problems grumbled about to self.
2 grams of sugar in the pints, and 1.5 grams in the 12 oz bottles to prime. Temperature at bottling was 60F or 15.5C.
Now I wait.
We set up the hop rigs today. The wild hops look pretty good already. Which is great because if all goes well, around this time in 2026 I'll drink a nice pint of bone-dry, thirst-quenching, hop forward session farmhouse pale ale and enjoy this hop's marmalady orangeyness 
Yeah, I know, sometimes this hobby requires an insane amount of patience 
The Scottish 'Wee Heavy' 80 probably should be bottled. It's day 27 of the ferment and the temperature was around 58F/14.5C most of the time. The color looks nice.
The OG was about 1.052 and it's about 1.016 which is close enough for US-05 I think.
Sample taken from the spout on the Speidel, which I will use for bottling too with my picnic faucet filling wand, so there shouldn't be much or any trub in the bottles now that I've cleared a path.
Spent eight hours undertaking kitchen chemistry, making a mess and causing a stink.
In the demijohn now and seeded with yeast. We'll see what this tastes like in a couple of months. At least it looks good!
Very glad for my brewing software this morning - *totally* forgot it's dry-hop day. Brewfather emailed me and got my attention so I'd go downstairs to do it.
5 days till bottling the DIPA.
Starting my brewing journey this weekend. I'll be trying to re-create a 4.5 litre batch of Adnam's Broadside.
I'm using some work arounds so we'll see how it goes. Should be quaffable by late May.
The 2nd of May is a bank holiday for me. What should I do with it?
Underwhelmed feedback from the non-craft beer crowd at the family get together.
Is it too much to ask for a recipe that is so tasty and addictive people of usual basic macro brewery liking turn into savage animals just to empty my heavy keg?
On the plus side the one tap test for DIY jockey box worked.
https://www.europesays.com/1991962/ Croatia’s Coffee Crisis? Soaring Global Prices Threaten Daily Brew #BrazilianCoffeeHarvest #CoffeeCultureCroatia #CoffeeFestivalZagreb #CoffeeInflation #CoffeeMarketEurope #CoffeePrices #CoffeeShortage #CoffeeTrends2025 #croatia #CroatiaCoffeeConsumption #EspressoMachines #GlobalCoffeeCrisis #HomeBrewing #hrvatska #RisingCoffeeCosts #SpecialtyCoffee #TradeWarCoffee #vijesti
The California Gewürztraminer has been bottled on Day 36! 22 liters total counting 2.5 liters of cloudy lees I'll let clear up again.
Making a jockey box for my #homebrewing
Thinking of fun beer taps to #3dprint
I like the idea of a chimp…or a punk….
Or a punk chimp:
https://cults3d.com/en/3d-model/art/punk-monkey-bust-headphone
@uxmark I started #homebrewing #kombucha Takes a while, but much better than the store bought stuff.
Salts are weighed, water's in the kettle, and brewing's begun!
Today's brew: A double IPA, just because I can. Testing out a few new brewing toys while I have some time around work.
It's a nice thing when I get an "extra" four hours because of my schedule to brew during the work day.
Today I bottled my Amber Ale and introduced a new bottling routine that should reduce oxidation risks drastically.
Step 1: Clean a second fermentation bucket (the "bottling bucket") and fill it with your priming sugar solution. Close the lid and put an airlock on it.
(Past) time to dump this sour stout/old ale blend. It no longer tastes like a mildewy basement but it's still not good tasting. 8 years is too long to mess with stuff hoping it might magically become delicious.
