-Jordan Trent- Howdy, FSG crew! Question: How much is that fancy store-bought kombucha habit setting you back monthly? Is the sweet vinegary goodness weighing down your budget? Are your children’s extra organs looking more valuable by the minute (Just kidding kids, stay in school!) You’ve come to the right place, because I’m about to change your life. Not only is kombucha almost comically easy to make, it is also cheeaap. Dirt cheap. Ramen cheap. Prepare for the most delicious Pineapple … [Read more...] about Making Your Own Kombucha is Just This Easy
Homebrew
Calculating Your Potential ABV
-Ryan Blankenship- As a home brewer at Fifth Season Gardening, I get fairly frequent requests about how to properly calculate the ABV (Alcohol By Volume) of beer/ wine. In this blog, I’ll walk through the measurements and calculations necessary to determine ABV of your brew. First let’s take a look at what these numbers mean on a standard hydrometer (an instrument used to measure the density of liquids). One side of the hydrometer shows Specific Gravity, which is the ratio of the density … [Read more...] about Calculating Your Potential ABV
Grain Crush
-Peter McMindes- It’s not the size of the crush; it’s how you use it. The crush of the grist results in different size particles that give the brewer the range between the speed of sugar extraction and the ability to extract overall. A small or fine crush will allow sugars to be converted faster by enzymes but can create a stuck mash or unwanted husk tannin extraction. A coarse crush will allow for a better flow of wort and lauter but will not be converted as quickly. While the degree of … [Read more...] about Grain Crush
Pumpkin Spice Kombucha
-Gabrial House- With fall in full effect, this week on the blog I wanted to share one of my favorite kombucha recipes. This time of year I am a sucker for crisp cool days, cozy sweaters, and everything pumpkin spice. It only makes sense for us to enjoy all the wonderful benefits of kombucha with the delicious taste of pumpkin spice. To make this recipe, we’ll start off by fermenting a batch of kombucha from green tea. Then we will be adding the Pumpkin Spice flavor during our second … [Read more...] about Pumpkin Spice Kombucha
Propper Starter Review
-Ryan Blankenship- Have you ever had that perfect bottle-conditioned beer and thought to yourself, “I sure would love to be able to harvest this yeast for my next brew”? Well now there is a much easier way to do that without having to brew a batch of beer for the wort, or make a yeast starter using DME (dried malt extract). Omega Yeast went ahead and brewed a condensed wort for you and put it in a convenient 16oz can. Introducing Omega’s Propper Starter Canned Wort! We went ahead and put this … [Read more...] about Propper Starter Review
Cryo Hops® – A Practical Hop for Homebrewing
- Peter McMindes - Brewers today are pushing the past standards on IBUs and hop additions in their beers. With this new wave of hoppy IPAs and other hopped up traditional styles brings increased trub loss via higher vegetative matter, more astringency, and of course higher costs per batch of beer. The sheer amount of hops alone going into a New England IPA can double the cost of the beer! A newer style of hops, called Cryo Hops®, lends a solution to these setbacks. Originally Cryo Hops® … [Read more...] about Cryo Hops® – A Practical Hop for Homebrewing
DIY Hard Seltzer: A Trend Worth Trying
-Kristin Weeks- Summer is the busiest season of the year nationwide for beer sales, and over the past several months, the adult beverage industry has witnessed a major rise in popularity of a new kind of boozy beverage, hard seltzer. This light, low-cal, low-carb alternative to beer is attractive to consumers preferring more health-conscious drinking habits and an active lifestyle. Hard seltzer offers that with its sessionability (low ABV, 5% typically) and convenient packaging. Both national … [Read more...] about DIY Hard Seltzer: A Trend Worth Trying
Brewing in the Summer
-Ryan Blankenship- Summertime is usually a slow time for the traditional home brewer. Mainly because it gets so hot outside, most of us don’t want to spend 6-8 hours over a boiling hot kettle. It can also become difficult to regulate your fermentation temperatures. If you’re a diehard brewer like we are, however, you might be deciding on what beers do best during the summer. A few of my favorite summer style beers include: Belgian pale ales, Kolsch, and Saisons. Today I want to give a little … [Read more...] about Brewing in the Summer
Kveik: A Hot New Yeast Trend in Homebrewing
-Peter McMindes- Norway has been using kveik for centuries, passing it down through generations of brewing families, providing unique characteristics to farmhouse ales. Kveik (pronounced “kwike”), means “yeast” in Norwegian, and the strain has remained relatively unchanged in areas that engage in traditional farmhouse brewing. The name kveik refers to the yeast itself, not the style of beer, and it is extremely genetically diverse while exhibiting characteristics not typical in other brewing … [Read more...] about Kveik: A Hot New Yeast Trend in Homebrewing
Fining Your Beer With Gelatin
-Peter McMindes- As homebrewers, we pride ourselves on delivering delicious tasting beer to our friends, family and ourselves. While demonstrating how well-made fresh beer tastes, we also like to focus on the presentation. When seeing the brightness and clarity of other homebrewers’ beer, you may wonder how they achieve such a level in the finished product, and the answer is usually a fining agent known as gelatin. Many commercial and larger craft breweries may filter their beer and use … [Read more...] about Fining Your Beer With Gelatin
