Making Pour Decisions

03/08/22 • 34 min

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We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ)

Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!)

This was a really fun conversation, and I learned a lot about the process of making mead!

Helgen Mead: 1 gallon:

Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw.

1.3 oz of juniper berries

1 cinnamon stick

.5oz of fresh ginger

.5 oz of coriander seeds

1 cup of strongly brewed black tea

3-5 dried orange or tangerine peels

Spring water to fill

1 packet of Red Star Premier Blanc wine yeast

Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling

Learn more about your ad choices. Visit megaphone.fm/adchoices

We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ)

Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!)

This was a really fun conversation, and I learned a lot about the process of making mead!

Helgen Mead: 1 gallon:

Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw.

1.3 oz of juniper berries

1 cinnamon stick

.5oz of fresh ginger

.5 oz of coriander seeds

1 cup of strongly brewed black tea

3-5 dried orange or tangerine peels

Spring water to fill

1 packet of Red Star Premier Blanc wine yeast

Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling

Learn more about your ad choices. Visit megaphone.fm/adchoices

Previous Episode

Denny Conn of Experimental Brewing

We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer!

Nick Danger Porter - 6 gallons:

Grain:

12lb Lamonta : Pale American Barley Malt

1.8lb Metolius : Munich-style Barley Malt

1.25lb Crystal - 60L (2-Row)l

0.9lb Chocolate Malt

0.6lb SPECIAL Belgium®

0.130lb Black Patent Malt

Hops (60 mins boil):

1oz Tettnang (First Wort)

1oz Hallertau Magnum (60mins)

1oz Cascade (10mins)

Yeast: Denny's Favorite

Mash at 153f 60mins

Mash out at 168f 10 mins

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Next Episode

Rob (From The Internet Talks) Beer

1 Recommendations

This week we welcome Rob From The Internet of the YouTube Channel Rob (From The Internet) Talks Beer - and that's exactly what we do. We talk beer, how to change recipes, and adds his Canadian Dirty Blonde to the taplist.

Check out Rob's YouTube channel here: https://www.youtube.com/channel/UCZ43uitbuqP1znpn7-OqBxw

Reach out to him on Twitter: @RobFromInternet

Candian Dirty Blonde 6.53 Gallons

Grain:

6lb 10.3oz Pilsner (2 Row) Ger (2.0 SRM)

1lb Carapils (Briess) (1.5 SRM)

9.3oz Caramel/Crystal Malt - 40L (40.0 SRM)

Hops:

1oz Tettnang (60 mins)

1.09oz Perle (5 mins)

Yeast:

Cali Common Lager