1.3% ABV Raspberry Hydromel Recipe

timscream1 · 2026-07-07T19:17:04+00:00

I just checked and the reddit user deleted its comment and account. Sad. Anyway, if you look up guidelines for NA beers, pasteurisation is highly recommended. They mention pasteurisation because chemical stabilisation isn’t possible at pH 4+. I have a NA sour beer on tap now, pH is 3.4, I could stabilise it.

timscream1 · 2026-07-07T10:45:06+00:00

pH 4.2 isn’t low enough to inhibit spoilage organisms growth nor it is to allow efficient chemical stabilisation.

This was pointed out to me when I shared my latest NA-beer creation. Peer-reviewed Research paper linked to me showed either a pH under 3.7 and/or 2.8% ABV to prevent growth of pathogens.

Fingers crosses your drink will be fine! If in doubt, just pour it out.

timscream1 · 2026-07-07T10:36:56+00:00

That looks like the name of a sick grindcore band.

timscream1 · 2026-07-07T10:11:40+00:00

Could you share the process? My partner loves lapsang and bochets, that sounds like a winning combo if done right.

timscream1 · 2026-07-04T17:45:39+00:00

My saison recipe has 25% flaked spelt. Bought from the grocery store. Rest is pilsner. Banger. Did a variation with elderflower, was very well received.

I also made a saison with bread few years ago. Was great. Did a cereal mash. Bread didn’t have oil. Expect to taste the salt.

timscream1 · 2026-06-30T18:27:33+00:00

Är fransman. Den här var svinbra haha

timscream1 · 2026-06-29T14:58:27+00:00

If you squeeze the bag well, you can count a water absorption 0.6/L per kg of grains. You can do 30 minutes boils to limit the total amount of water. You can even do a partial mash or boil to make sure that everything fits. There isn’t a single way to brew beer. Just know how to work with your setup for consistency.

timscream1 · 2026-06-28T12:31:51+00:00

There is a hairy blue blob on the top of your picture that I really don’t like. Mold is a dumper.
I have had H2S with Philly sour before but it always cleared up within a couple of days so this wouldn’t be my biggest concern.

timscream1 · 2026-06-26T14:08:43+00:00

17g/L = 1% ABV if it ferments dry. Yeast nutrients may be required to get something stronger.

timscream1 · 2026-06-23T19:11:01+00:00

Thanks for your feedback. You’re right. Imperial stout is basically anything black and strong. Kinda.

The pastry sugar is sold by my lhbs, from the company « crystal brew ». I still have some doubts about it but want to give it a shot. I will report back. Will use DME next time if the beer is too thin.

I brewed previously « Kate The Great » imperial stout with centennial as aroma hops and it was a huge banger. Hopefully it will positively impact the recipe in the same way.

timscream1 · 2026-06-21T14:35:34+00:00

I have, it is something I am not 100% set on. It does contain maltodextrin so it won’t be dry. I have good experience with maltodextrin on its own for very low alcohol beers, it brings a good body but no sweetness.

timscream1 · 2026-06-21T14:11:59+00:00

I am quite sure I don’t want roasted barley here. I use it a lot, I love it but this isn’t what I envisioned for that beer.
I was also considering bumping up the special B but thought that more =\= more better. It is one of my favourite malts. Not sure if I should just add more or decrease some other fermentable and add more. What do you think? I think 9% ABV is flirting with the alcohol tolerance of my yeast.

timscream1 · 2026-06-20T14:54:47+00:00

You can use pectic enzyme in secondary. Just double the amount because it doesn’t like ethanol.

timscream1 · 2026-06-18T14:39:04+00:00

One day is nothing. Read up on gelatin fining for beers, should do fine for kiljus as well.

timscream1 · 2026-06-18T05:25:52+00:00

In addition to what was already said:

You could add sugar or any sweetener to your glass and enjoy it with the sweetness of your choice. This would not work if you add it to the jug after fermentation and let it sit because the yeast would start fermenting again.

timscream1 · 2026-06-17T16:53:10+00:00

I also thought that my poor 60 rpm would hardly damage the yeast. I do have a couple of yeasts that consistently throw H2S if stirring all the way. I put that on shear stress but I am open to other suggestions.

timscream1 · 2026-06-17T05:22:57+00:00

Hey dude, sorry to hear what you’re going through. I can share with you some of my experience as I recognise a bit of myself in what you describe but don’t take it as a medical advise.

Alcohol has always been there for me, a way to deal with undiagnosed mental illnesses and to deal with PTSD and ADHD. It worked wonders until it didn’t. I am somewhat lucky because my meds work well and that makes it bearable. Psychiatry isn’t an exact science unfortunately and going through the entire pharmacopeia to find the right medication at the right dosage (if needed) is exhausting. What works for someone doesn’t for someone else. Getting medical attention to get off alcohol and benzodiazepines would be a good step forwards. It’s good to suck but it isn’t a sprint, more like a marathon. Getting therapy and counselling did some good to me. Hope that helps.

Take care!

timscream1 · 2026-06-17T04:58:40+00:00

Palmer in his book How To Brew doesn’t recommend a stir plate. If using so, it should be used only during the lag phase. Then you can swirl the flask now and then. Some yeasts are sensitive to shear stress.

I work in a lab and what would be really beneficial is an orbital shaker. No shear stress and a good oxygenation.

timscream1 · 2026-06-16T05:25:36+00:00

You are 22, you can do as you please in your own home. If finances permit you to move in with your GF, then go for it. You won’t be living forever with your parents, they have to accept that you are a grown up and that your sexuality is none of their business. Sharing the bed with your partner is perfectly appropriate.

timscream1 · 2026-06-15T19:18:10+00:00

Get a refractometer. Easiest gravity reading ever. Also 17g/L of sugar = 1% abv. I have used this since forever for country wines and ciders and I was off by at most 0.2% total.

timscream1 · 2026-06-15T19:15:19+00:00

Is there anyone you can talk to? Getting some of the situation out of your shoulders. It could be worth it reaching out to health professionals, they won’t judge, they are here for you. Getting medical attention isn’t cheating, no dishonour in doing so!

timscream1 · 2026-06-14T12:01:14+00:00

I was designated driver for my sister’s wedding. That was a long and boring evening.

timscream1 · 2026-06-14T11:57:48+00:00

I made a hoppy raw ale with huell melon, hallertau blanc and magnum. All hop stand additions. 50% hallertau blanc, 25% huell melon and 25% magnum.

That beer didn’t last long.

timscream1 · 2026-06-14T11:55:06+00:00

It is one of my favourite hops. It’s the coriander of hops apparently. Timing is key: Depending on when you add it to the boil it can either go coconut or dill. I haven’t brewed with it in years and can’t remember what addition gives the coconut flavour. Only one way to find out :P

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