LabWolf

Decent yield - and I reckon once carbonated and matured for a bit, it won't be half bad!
#WeuBräu #Homebrewing

Seems like this peat-smoked experiment will be ready for bottling on the weekend! And from what I can tell at this point, it might be less off-putting than I've feared initially o,o
#Beer #homebrewing #WeuBräu

Around 45 % peat smoked malt in the grist - what could possibly go wrong?!
...
Guess I'm about to find out - and I'm already looking forward to it! XD
#Brewing #Beer #Homebrewing

I still lack the equipment to break that kind of stuff myself, so I have someone destroy it for me :3

Okay, this will be interesting... I can already smell faint peat smoke through the bag.

Oof... busy times were had.
Soooo... To catch up on two topics at the same time: I'd call this brew a huge success! ;)
Somewhere between a Festbier and a Märzen - and it was especially delightful to get it served at the location. The guests also seemed to enjoy it.

To continue: Crackers were pretty decent and still fresh, same goes for the jam and the tinned sausage. Nothing to complain about and it goes really well together. The vegetable broth isn't too salty, rather a tad on the bland side?
I haven't gotten around to trying the coffee or tea yet...

Danke dir! :)

PS: Some more pictures from our Zugspitze tour, because why not. ;)
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Now I'd kinda want to do this again, but probably via the Reintal route first, for variety. Let's see when time allows for it!

A hell of a trip! But as if that wasn't enough of an achievement:
He said yes / I said yes! ❤️
I don't think I've ever been so physically destroyed and happy at the same time ever in my life x3

Huge achievement unlocked yesterday: @ookami.cc and me made it all the way up to the Zugspitze, from Hammersbach via the Höllentalferner and the via ferrata. Weather forecast looked promising so we rented ice picks and crampons and set the alarm clock for 3 am. And succeeded this time!

The tuna... Well. I'd say the mentioning of some sort of salad dressing might be a bit misleading. ^^ There is some - just about enough to make it less dry than ordinary canned tuna sometimes is. Which isn't necessarily bad? I've had worse tuna products so this one seems pretty decent for what it is

Honestly this quote is so good:

“Beer can be as simple or as complex as you want it to be—that’s what made me fall in love with it. It’s something you can work to perfect forever”.

Of course we'd like his tens of millions of pounds, but would we take that at the expense of everyone in the world knowing we were pieces of shit? Yes. Yes we would. Please give us tens of millions of pounds.

Nothing wrong with chicken fricassee, one of the main entrees. Not spectacular, not bad, just what you'd expect from that kind of meal when bought canned. Good texture on the meat. A bit bland - salt is provided but some pepper would be nice. Beverage: Multivitamin-kinda flavor, not too thin @ 0,5l

Had to test a fairly young bottle of this experiment at the age of just about two weeks to start refining the recipe for the big batch with enough maturation time.
Still a tad too sweet and no foam whatsoever in two bottles! One week later, foam was present but still a tad too malty and sweet.

As expected, the canned rye meal bread (quite coarse) is still perfectly fresh, and so is the small tin chicken sausage. The spread is some kind of margarine product with a bit of black pepper, something you wouldn't really find in a supermarket like that. Not bad, adds a bit of moisture.

Military ration time again - before this thing gets any older! ^^
This time something almost mandatory for me, one could say: The classic cardboard-boxed German Einmannpackung! Some small items I'll probably keep as a snack for hiking and such, other things I'll try in the near future.

And yes, Lager-Type of beer at basement temperatures, using NovaLager yeast. Worked for the Maibock, hopefully for this one too despite 1-2 °C warmer temperatures at this time of the year.
I'm not yet fully convinced about the experiment with this yeast at 8 °C and didn't want to take a risk there

Oof... That one took a while but (a couple of days ago) I've managed to fill the FermZilla with a proper amount of wort! Something between a Festbier and a Märzen - hope it turns out nice, otherwise this will be a lot of effort going to waste. #homebrewing #Weubräu #Beer

Renfaire idea.

Got around to bottle it today and... This is going to be interesting, especially when carbonated! The yeast definitely created some spicy, "belgian" aroma and taste, together with some alcoholic warmth at 8 % ABV - and of course some residual sweetness (1.013 SG) that isn't too cloying. #WeuBräu

Ok, 4.2 kg of malt is too much for this kettle, at least if you want to have somewhat precise temperatures while mashing. What was I thinking? Anyway: Had my attempt at a Russian Imperial Stout for this year's Christmas season yesterday. Added a bit of coffee and smoked malt. 1.105 SG. Wish me luck!

New hire is doing their best, okay? Their friends even showed up to support them <3

#furryart #furry

I aimed for something Pale Ale-ish, even though ABV-wise it turned out more in the (American) IPA territory (7.1 %) , but at just about 39 IBU.

And since that was usually somewhere in the woods, more or less (with woods nearby at least) and I had that gathering in mind for that beer, I just had to give it the name "Waldfürst" (with "Wald" being German for forest). Decided against making it a Pilsner beer, though ^^

Oh it's not a style of beer but rather a bit of wordplay on "Landfürst", a brand of Pilsener style beer which a group of friends and I drank for a while at a camping gathering we have once a year. Not the best tasting beer, but if you factor in the price... It made sense at the time. ;)

I have to say, the test batch of my Waldfürst already makes for a really nice summer beer! Pleasant fruity hop notes without too much bitterness, and overall a bit lighter than what the color might suggest. #WeuBräu #Beer #Homebrewing