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13 Homebrew Recipes To Make Beer At Home | Homesteading

Homebrew recipes are great for making homemade beer in the comfort of your homestead. Use these beer recipes and beer brewing supplies to start making beer on your own.

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13 Best Homebrew Recipes | How to Make Homemade Beer

Let’s face it, many people think beer is just beer. But let’s also be real here, people, there’s different strokes for different folks! There are countless kinds of beers, all equipped with different flavors, textures, aromas and alcohol contents. This post will definitely encourage beer lovers to hop on the homebrew recipes bandwagon and get to fermenting! And maybe it can even convince those of you who don’t like your typical market beer to reach above and beyond the horizon and give these homebrew recipes a try. Beer isn’t the world’s most consumed beverage for nothing, guys.

There are, of course, two categories of beer: ales and lagers. And in the list below, we’ve included various types of recipes that fall under these categories. How about you take a gander and start fueling up on motivation to turn your empty closet or storage space into a malted barley and hoppy bonanza!

Equipment and Supplies

Before you get started on any beer recipes, try checking out A Walkthrough and Cost Breakdown of Brewing Your Own Beer. It’s a terrific resource you can turn to in order to know what supplies you need according to your brewing level expertise!

What You’ll Need:

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(via The Simple Dollar)

1. Triple Lindy

As you may see, this Belgian Triple requires two grains and some cane sugar so it sits smoothly on the pallet. If done correctly, the Triple Lindy should be a pale beer that’s spicy and subtly malty — it should also yield in a high alcohol content.

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(via Barlow Brewing, click here for full tutorial)

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2. Irish Stout

This stout takes about four weeks to brew, and it’s also a recipe for advanced beer makers. The brewer / blogger says this is great for St. Patty’s as long as it’s done in advance. She also indicates that you should place a request with your butcher for his finest corned beef flat . . . hmmmm, very interesting!

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(via Bad Mama Genny, click here for full tutorial)

3. Blackberry Stout

If you like blackberries and dark beers, then this is a recipe to try out! Like any modern beer, the flavor of this recipe relies on hops! And like any brewing recipe it’s good to be cautious with the fermentation process. There’s a good chance of contamination, so be careful.

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(via Do It Yourself from Scratch, click here for full tutorial)

4. All Grain Beer

Grain beer is usually a challenge to brew. If it’s your first time, don’t expect too much of yourself. Use the process as a learning experience. This recipe and process requires infusion, a method of mashing, which is simpler than decoction.

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(via Beer & Wine Journal, click here for full tutorial)

5. Dark Brett Saison with Candied Figs, Star Anise, Cinnamon and Sweet Orange Peel

Saison is a nineteenth century Belgium beer which is now broadly interpreted as a pale ale. This recipe in particular is totally experimental and sounds absolutely divine: the citrus of the orange peel, the sweetness of the fig, the fragrant flavor of anise and the cinnamon kick are surely to-die-for.

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(via Small Place Big Brews, click here for full tutorial)

6. Smoked Baltic Porter

This beer tutorial uses American 2-Row malt and a few flaked oat grains. It also hones in on a traditional base malt like Munich and the required smoked Bamberg malt that really brings everything together in a pleasantly smoky kind of way.

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(via Barlow Brewing, click here for full tutorial)

7. Noble Hopped Pilsner

There are varieties of noble hops which are adequately characterized as aroma hops, since they have relatively low alpha bitterness and are highly aromatic. These hops have high amounts of the hop oil and humulene. They also provide a mild, slightly spicy flavor.

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(via Literature and Libation, click here for full tutorial)

8. German Bock

Bock came to life in the thirteenth century and is a strong malty beer. With a little pilsner malt in this rendition of a german bock, a little can go a long way. The color you should get in the end is a dark amber to brown tinge.

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(via Not Crude Matter, click here for full tutorial)

9. Standard American Lager

Aside from ales, lagers are among the most popular beer in the country. They tend to be America’s favorite and best selling beer. Do Bud Light, Coors Light, Budweiser and Miller Light ring a bell? These are at the top of the 2014 Top Domestic Beers List. So, here’s a standard American lager recipe to continue on with the trend!

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(via Meek Brewing Co, click here for full tutorial)

10. Lager

Along with the standard American lager, our trusty blogger at Meek Brewing Co. decided to make a totally separate post devoted to tips in order to improve your lager, how thoughtful!

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(via Meek Brewing Co, click here for full tutorial)

11. American Pale Ale

Did you know that pale ales were first made from malts dried with coke? This, of course, started in the early 1700s. Don’t worry, that’s not exactly what this recipe calls for and is definitely not what it yields! This recipe should yield in a moderate to high hop flavor with a teeny ounce of citrus. The flavor rests on the dried malt extract, yum!

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(via Clairemont Central, click here for full tutorial)

12. Sugar Puff Beer

Who would’ve thought that the old cereal in the pantry could be the gateway to your next home brew? We didn’t, that’s for sure. As long as the sugar puffs are not completely stale you may use them due to their fermentable sugars. Why not try it next time you think of throwing out your sugar puffs?

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(via The Guardian, click here for full tutorial)

13. Grapefruit American Pale Ale

From the orchard to the fermenting process the grapefruits used in this recipe are bound for a fruitful fate. Just try and imagine ruby red grapefruit zest sitting on your tongue infused with the smooth yet strong nature of hops. Delicious! This is one of the homebrew recipes you must try!

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(via The Mad Fermentationist, click here for full tutorial)

It’s always good to remember that inspiration can go a long way! All you have to do is look around you to do something slightly unique with your home brews. However, classics are classics! Try a mix of both at home. I’m sure once you start making your own beer at home you won’t be able to stop!

That’s it for our homebrew recipes, folks! Do you have a beer brewing project that you’d like to share with us? Leave the link in the comments section below, and we’ll add it to our roundup!

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Editor’s Note – This post was originally published in October 2014 and has been updated for quality and relevancy.

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

|

Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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