r/Homebrewing • u/AutoModerator • 1d 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/ddutton9512 1d ago
Realized my grain mill was too tight and was stalling so did a course grind yesterday followed by a fine one. First time I've ever done a double grind and first time I've ever hit 70+ efficiency. Looks like that's going into the process moving forward.
2
u/2intheforest 1d ago
Bottled two different sparkling meads, started a new IPA with fresh hops from my garden. After 5 days my first sparkling mead is fantastic! Crystal clear, lightly carbonated and delicious. Planning a wild plum melomel soon.
1
u/nulldragon 23h ago
trying a bourbon wash again, was way over full last time, so dropped the grain bill down 10%. still way over full. lots of learning doing these whole grain washes.
the mead in my pantry has settled out and ill need to rack it off soon before i start thinking about back-sweetening.
1
u/Kellamitty 4h ago
Found some safale 04 that expired in 2024 AND the packet was open, in the back of the fridge and figured why not try make ginger beer and see what happens. Airlock kicked off this morning so we have life! And soon, beer.
3
u/BattledroidE 1d ago
First "real" batch of beer bottled, 17 bottles of 0.5L. One short of what I hoped for, but it's amazing that I got that, considering the absurd amount of sediment from my shoddy sparging and straining without proper equipment. Tastes quite good, at least. I consider that a win, even if it looks like swamp water in some bottles.
Christmas mead back sweetened and pasteurized, leaving it to age until mid December before bottling. It's rough around the edges, but should become a very nice sweet and spiced dessert mead.
Grape/blackcurrant wine racked to a caboy for a little aging. It's SO good, but the tannins and acid are wildly aggressive. It's only 3 weeks old, so that's not strange.
New equipment coming, planning to do a BIAB batch as soon as possible, once I figure out and purchase the tubes and hoses for the immersion chiller. Gotta have it in hand before I can see what it needs. Apart from that, it's plug and play. I'll do the same recipe, but better.