Beer In The Boonies Homebrew Club

01/21/2023

Alright guys, after a short hiatus we’re back and will be trying to plan our first BITB homebrew meetup. Stay tuned for most posts and more information!

07/04/2022

🧫 Some funk! 🧫

For those of you that aren’t familiar with wild sour styles, these categories are made with with by culminating wild bacterias and yeasts that form into what you’re seeing now, a pellicle!

A pellicle is a type of biofilm comprised of these different “bugs” and actually helps protect the beer from other contaminant. Although it’s nasty looking, it’s a great thing to see when it comes to sours.

Any of you guys ever brewed one?

06/18/2022

Who likes sour beer?!

It’s definitely getting hot enough out to break out the sours and sip on something refreshing. This one is an apple/strawberry fruited sour fermented with apple juice. It’s bright, juicy and balanced.

Do any of you brew sours, or are you interested in learning how? 🍻🍻🍻

06/03/2022

🍻 Kegging some beer 🍻

I think most homebrewers come into the hobby and first learn about bottle conditioning and bottling everything. Most people don’t advocate toward Kegging in the beginning because of cost.

But, you can keg for a little under $100! A used keg usually runs around $50, a used CO2 tank can be found for $20-30, and to refill it is about the same.

Kegging has saved me an immense amount of time, cleaning and has ultimately saved beers from getting infected. What do you guys think about Kegging vs bottling?

Cheers!

05/23/2022

🧠 ❔Did you know❔🧠

You can maintain a constant temperature in a carboy without expensive equipment? with an InkBird or similar temperature controller, a heat wrap as seen below and a spare mini fridge you can create a custom fermentation chamber set at any specific temperature.

For me, I use this method to keep lactobacillus (which is responsible for sour beers, but needs 100°F to ferment) and other cultures at higher temps than normal. Kveik is another great use for this, and can make you beer in a little under a week!

Let me know if anyone is interested in information videos about this sort of thing, and cheers!

05/21/2022

🧑‍🔬 Grav check time 🧑‍🔬

As a brewer, it’s always important to note specific gravitates and monitor fermentation to make sure it’s completed. I always love watching brews climb down from their original gravity closer to 1.000.

For those of you that don’t know what this is, it’s a hydrometer! It’s used to take measurements of your beer based on weight! As yeast ferments your beer and turns your sugars into alcohol (which is less dense than water), the hydrometer will near closer to 1.000, which is also the specific gravity of water. You can use it to tell you exactly how much alcohol is in your beer, and it’s a great tool to have all around!

Science in brewing, cheers to that! ⚗️🥼🧪

05/19/2022

What’s in your glass (WIYG)? Hopefully as the club continues to grow we can establish places to meet to share cool beers like this one.

The Veil Brewing X Fonta Flora

English barley wine blend of 13 month old bourbon & cognac barrel aged Velvet River and 16 month old bourbon & cognac barrel aged Circle of Wolves conditioned on cotton candy, marshmallows, double vanilla & nutmeg.

It’s pretty damn tasty, and drinks thicker than normal.

Who would be interest in bottle shares?

Cheers!

05/13/2022

Some boil action from a sour we did recently. Personally, I love using Hallertau hops and other lightly floral hops that help accentuate sour ales.

With most sours being minimally hopped, we’ve also started to experiment with higher IBU additions to make sour IPAs, and even fruiting them from there!

We’ll post updates and releases here as well, so until then, CHEERS!

05/12/2022

A little taster of some rooibos kombucha we’ve got going! We created a new mother from a bottle of kombucha we bought from the store, and we can finally make some fresh batches again.

We are stoked to play around with some fruiting combos and creating more hard kombucha down the road as well.

What do you guys have fermenting?

05/11/2022

Good morning everyone!

Not sure about you guys, but I have a ton fermenting at the moment and sours are my favorite style to brew during the warmer summer months.

One of the sours got kegged the other day and is now conditioning. I’m super excited about it!

What are you fermenting?

HAPPY NATIONAL AMERICAN CRAFT WEEK! We celebrate by making a sour.. of course. This is currently being carbed in the keg. Cheers!

05/10/2022

Hi guys!

Welcome to the Beer in the Boonies home brew club (BITB). Our goal is to bring together people who are interested in enhancing craft beer in the area, home brews, winemakers and fermenters of all kinds!

We plan on creating a group where we can do bottle shares, answer questions and utilize other members for brewing and other fermentation and just to create a community where there isn’t one!

Cheers, and look forward to events and information on how to get more involved.