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Gustav's homebrewing 🍺

@gustav@mastodon.beer

mastodon 4.6.6

I'm a Swedish homebrewer from #Jönköping, #Sweden. I like to brew Belgian ales.

I brew in a Grainfather G30.

#Homebrewing #Beer

#fedi22

352 Followers

28 Following

12 Posts

Joined October 30, 2022

Website 🇸🇪:

https://gustavlindqvist.se/hembryggeri/

Untappd:

https://untappd.com/GustavsHembryggeri

Main account 🇸🇪:

@gustav@jkpg.rocks

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Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jan 02, 2025

Replying to @gustav@mastodon.beer

I store at room temperature to allow the yeast to age the beer properly and only cool before consumed. When I only cool for a few hours to reach the proper temperature I get poor carbonation, but if I let it sit for 4+ days, I get good carbonation. I can't state how happy I am that I don't have another bad batch!

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jan 02, 2025

Replying to @gustav@mastodon.beer

What I had experienced was that the CO₂ was there, but it was in the headspace and lost the second I opened the bottle. In order for the CO₂ to go into the liquid I needed to cool the beverage for longer before consuming it. More of the CO₂ go into the liquid when it is cooled, but it needs to be cooled for longer to allow this process to take place. >

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jan 02, 2025

Replying to @gustav@mastodon.beer

First I thought it might be the infamous WLP530 that just have gone to sleep in the bottle and didn't eat all the sugar in some bottles. But today I did a small experiment after reading a bit more on CO₂. When adding sugar to be fermented during conditioning in the bottle a certain amount of gas is created, but based on other factors, mainly the temperature, this extra gas can either be in gas form in the headspace or in the liquid. >

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jan 02, 2025

Learned something new about homebrewing and carbonation today and also "salvaged" my latest brew, a belgian quadrupel.

I've been having issues with uneven and low carbonation with my quadrupels that I've been trying to diagnose for a while.

Despite having the exact same amount of sugar added to the bottle before bottling they have had differing levels of carbonation. Because of this I don't want to increase the amount of sugar to not risk bottle bombs.

#Homebrewing #BelgianBeer

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Dec 22, 2024

Pretty happy with my labels. Looking forward to taste test my new quad recipe.

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Dec 07, 2024

@brudibrau@hostux.social give it a few more months. Most of my belgians see their prime, both in taste and carbonation after 6+ months.

DO NOT DUMP IT!

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Nov 23, 2024

@brudibrau@hostux.social 11%

https://gustavlindqvist.se/hembryggeri/heliga-handgranaten/

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Nov 22, 2024

My latest Belgian Quad is turning out really well (107 days old now).

Carbonation is still not where i want it, but previous batch needed quite a lot of time to get that right too.

Compared to previous batch i succeeded in balancing the sweetness. Now has some more taste notes similar to stout.

#Homebrewing #Beer #BelgianBeer

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jul 24, 2024

@kartoffelmos utebryggning är det bästa!

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jul 07, 2024

Replying to @gustav@mastodon.beer

@brudibrau@hostux.social so, I'm not that bothered, I have another batch that I brewed 3 months ago that is soon ready to drink (a dubbel at 8%)

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jul 07, 2024

@brudibrau@hostux.social Yes, they are usually complete at 2.5 weeks, I have my standard duration set to 3.

In this case it will be 4 weeks because I won't be at home.

The fermentation duration isn't that much of a bother to me though, the conditioning and aging is much longer and equally important.

The difference between 1 month and 3 months is astronomical. It's not even the same beer.

Gustav's homebrewing 🍺 @gustav@mastodon.beer · Jul 07, 2024

@brudibrau@hostux.social I started this fermentation at 23°C and it ended up slightly lower than last time.

Will be interesting to see if it made any difference.

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