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Is Homebrewing Worth it in 2020?

Is homebrewing worth it in 2020?

If homebrewing is worth it is very individual and depends on why you choose to homebrew beer in the first place. In this article, I will go through some of the pros and cons of brewing your own beer at home. And what to think about if you consider start brewing your own beer.

There is something magical and mystical with your homebrewed beer

There’s something magical with your first homebrewed bottle of beer. I think all homebrewers remember there first homebrewed beer. Your first homebrew was probably a bottled beer which had to sit for a while to get natural carbonated in the bottle. So from the actual brew day, you probably waited at least two-three weeks until you got to try your first homebrewed beer. I bet you checked the beer bottles every day for any visible changes in the beer. Looked at the bottom of the bottles after sediment. If you’re a homebrewer, I’ll bet you recognize the story. You might also have made beer labels and given your beer a cool name. Yes, we do that, name our beers.

Your own labels makes it more worth it

Making your own labels is fun and gives a totaly different excperience when you give beer your homebrewed beer away to friends and family. If you want to make your own beer labels and don’t want to jump into a program like for example, Photoshop. I do recommend trying out Beer labelizer which is an easy online solution to make your own beer labels for your homebrewed beer. I will link to it at the end of this article. It is free to get started with so give it a try. I’m not using that personally anymore, I’ve been using Photoshop or Pixlr which is another free online solution. But if you just want to print out some beer labels fast, give Beer Labalizer a try.

Beer label made with Pixlr

Is brewing your own beer worth it when there is so much craft beer to choose from in 2020?

If brewing your own beer is worth it? I guess it depends on the reason why you decided or are thinking of starting brewing your own beer at home. Is baking your own bread worth it when you can buy a lot of different kind of bread at the grocery store? Is anything worth doing that you can buy already made? Brewing beer takes time, and it’s a lot of work. But brewing your own beer at home is a gratifying hobby, which makes you feel proud when you brew a great beer right in your own home.

But you can buy excelent craft beer at the store

Yes, some of us can buy good craft beer at the store. But not all of us. And much craft beer is so old when you buy it at stores so there no resemblance left of the beer it ones where when it was fresh. When will beer and wine get the same treatment as food? The problem is already solved. The food industry does it every day. Ship food all over the world without breaking the cold chain. Brewers put a lot of effort into brewing these craft beers. Which then is left out in room temp,  sitting some times in storage for months or at a shelf at the store. When you brew your own beer at home, you get to decide when your homemade beer is perfect for drinking.  And you also get to decide what beer to have at home, always.

Something is magical with your own beer

There something magical and mystical with wort turning into beer during the fermentation. It always has been, at least it has been for over 5000 years when mankind started to brew beer from barley. Which actually makes beer one of the oldest drinks that humans have produced. Wort is what we call the beer before we add the yeast. Unfermented wort is a very sweet solution. Tastes like a very sugary tea. Back in the days, no one knew how the wort could turn into beer. It has been described as an act of gods.

The mystery of fermentation of beer was solved

The German purity laws for brewing beer, which William IV, Duke of Bavaria, decreed in 1516 had to be updated sometime after 1857. Initially, beer could only come from water, barley, and hops. But, after the discovery of the existence and the critical role that yeast played in brewing beer, yeast had to be added to the purity laws. So thanks to Louise Pasteur, the magic surrounding fermentation was solved. But not the magical feeling of something that turns into something completely different. Like a larva turns into a butterfly, wort turns into beer. And the waiting for that to happen, in my opinion, make it even more worth brewing your own beer. Cause if it were ready to drink the same day you made it the magic wouldn’t be there.

Louis Pasteur 1885

Craft beer deserves our respect

When someone sends me a homebrewed beer I rush to the post office to get that beer into a fridge as soon as possible. The work that is put into making beer deserves respect. And if we want to have the best beer it demands it. If you’re satisfied with storebought craft beer has to be answered by yourself. I personally think it will take more than just the love for beer to want to become a great homebrewer. I think you need to fall in love with the processes of brewing your own beer at home. For me, I think that what makes brewing your own beer at home worth it. Even if we now know how wort turns into beer. That first glass of every homebrewed beer you make at home is still a magical moment.

How long does it take to brew your own beer at home?

This yet again can vary a lot depending on what and how you brew your own beer. There are so many different beer styles, and so many different ways of brewing beer. But when starting brewing your own beer at home, expect at least to have to wait for two-three weeks until you get to enjoy your first homebrewed beer.

Is brewing your own beer at home hard?

No. If you can boil water and keep all your brewing equipment clean, it is not that hard. Now with that said, there is a lot of ways to make brewing beer very hard and complicated. But again that’s just another thing that makes the hobby of brewing your own beer at home worth it. With homebrewing beer as with most hobbies, it doesn’t have to be hard or expensive to get you started.

Is homebrewing beer illegal?

If homebrewing beer is legal or not depends on where you live, so you have to check that out for your self. But for most countries, including my own country, Sweden. Homebrewing is legal. Fermentation is a natural thing that happens in nature all the time, so it’s hard to forbid.

You will never forget your first homebrewed bottle of beer.

Distilling spirits at home is another thing

Distilling at home is another thing though. Distilling is not legal in as many countries as brewing beer or wine is. In most countries homebrewing beer, wine, and cider is legal if you are brewing for your own consumption. You’re not allowed to sell homebrewed beer or wine, but it’s fine to give away for free. Check the laws for your country before you get started with homebrewing your own beer or distilling spirits.

Can the beer I brew at home be dangerous to drink?

Brewing your own beer is not dangerous. Your homebrewed beer is perfectly safe for you to drink. Back in the day’s beer was drunk instead of water cause it was safer to drink. Because the beer had been boiled before fermentation. But cleanliness when making beer is very important.  And I wouldn’t brew beer next to someone’s toilet. Distilling, on the other hand, can be dangerous, but with beer, the worst that can happen is that you end up with a bad beer. Or a beer that not turns out the way it was supposed to. You won’t get sick from drinking your homebred beer. But as its an alcoholic beverage. Drink your homebrewed beer with moderation.

Can brewing my own beer at home save me money?

The economics in homebrewing comes down to a few factors. The answer to the question if homebrewing is cost-effective depends on, in my opinion, how you value your time. More than just money spent. The beer you want to brew and the way you brew it. The ingredients for brewing an all-grain beer is not that expensive. But an all-grain brew day takes typically 6-8 hours. And the work does not end there. That’s just the work before fermentation. Extract brewing goes a lot quicker, but then the ingredients are a bit more expensive. And brewing a beer with a lot of hops like an American IPA cost more than a lager. If we are only counting the cost of the ingredients that go into the brewing of your own beer. Making your own beer saves money. Your time spent must also be weighed against your batch size. It takes about the same time to brew 4 liters of homebrewed beer as like brewing 23 liters. But of course, the bottling day goes a lot quicker. If you bottle that is. But not much, setting up and cleaning is a big part of all steps in the making of beer. Many homebrewers turn to kegging beer to cut down on time. I prefer kegging beer for other reason besides cost also.


Most hobbies often cost more than you save, but it’s up to you

As with most hobbies, they often cost more than we save, cause there is always another shiny new toy to buy. In my opinion, I don’t think saving money should be what makes you get started with homebrewing your own beer. But that is for you to decide. I think you have to enjoy the process of making your own beer for it to be worth it.

All equipment you need to spend your money on?

If you’re not a person that likes shiny new toys. Brewing your own beer can save you a lot of money. But if you’re likely to be upgrading and getting new equipment all the time, like I think most of us homebrewers do. You might spend more than you save in the long run. But that’s why homebrewing beer to most of us homebrewers is a hobby more than a cost-effective way to live. But with all that said. If you just want to make beer for saving money. I don’t think there is much money to be saved. Just go out the cheapest beer you can find, if that rocks your boat. Now I realize that this may vary a lot from where you live in the world. Feel free to comment on that down below. I’m just looking at this from my perspective.

Money to be saved on brewing your own beer at home?

How much does it cost to start brewing beer at home?

It doesn’t have to get expensive to start with homebrewing.  You could get started more or less for free. Brewing small batches on your stove. Of course some cost of ingredients.  But with that said, spending a little money to get a small starting kit is a good idea. Cause there is some equipment which makes it easier to get started. So even if you can DIY everything with what you have at home I recommending buying a little starting kit.  If the hobby of brewing your own beer gets you hooked. Which it most likely will ( Cause this hobby makes you beer! ).  You’re most likely going to spend more money as you want to go up in size. But if you’re just doing it for fun, you might be satisfied with brewing smaller kitchen top batches for quite a while.

How do I get into homebrewing beer?

It’s not hard to brew your own beer at home. To get into brewing your own beer, you just have to get started. Take the leap. And there is a lot of forums, YouTube channels, blogs etc to learn from. Like my own blog and YouTube channel for example. I think the best way to get into homebrewing is to buy a small brewing kit. That makes it easy to brew your first beer at home.

I’m not talking about canned beer kits

Instead, get yourself a small homebrewing equipment kit. I would suggest starting to brew a partial mash, extract beer. That gets you to get to know all the ingredients and steps in beer brewing at your first try. I don´t think you should get a canned kit. But that’s just my opinion. You will need some steeping grains, dry malt extract ( DME ), hops, and brewers yeast. I think most homebrewer suppliers have small kits with brewing instructions. Brewing this way will get you more satisfaction than a canned kit, I can almost promise you that. As it feels more real and genuine.

Some rookie mistakes I made brewing beer

Don’t forget to crush your steeping grains if they aren’t crushed already. You can use a rolling pin to smash the kernels with. Or even use a coffee grinder. You’re not after a flour, you just want to break the kernel husks really. If you steep your grains in a steeping bag you will be fine. On my first 4liters or 1 gallon batch, I did not. It was a rookie mistake and me following a bad written instruction. The beer turned out great as the DME where the big fermentable source. But I still got to smell and taste malt and hops for the first time brewing. That wasn’t the only thing I did wrong making my first batch of beer at home. But as I said the beer came out great and it was a magical feeling when I popped the cap and poured my first homebrew. And I was hooked!

Sometimes the perfect pour of  your own brewed beer is worth more than any beer you can buy

Don’t miss my article on the smells of homebrewing and what to do about it

Does brewing your own beer smell?

Yes, the different stages of the beer brewing process do smell a bit. The mash, the boil, and the fermentation of the beer. To many of us homebrewers, those odors from brewing our own beer at home are a part of the homebrewing hobby. But they can be off-putting to others. I’ve written a blog post just about the smell of homebrewing beer. What different kinds of smells you can expect in the different part of the beer brewing process, and also ways to minimize the smell from brewing your own beer if the smells are bothering you.

Check out the blog post-Does brewing your own beer smell?–>

Is brewing your own beer at home really worth it in 2020?

To me homebrewing is worth it. And homebrewing also has made me friends with homebrewers from all over the world.  And that makes it even more worth it.


Cheers and thanks for reading, DrHans out!

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Does Brewing Your Own Beer Smell? https://drhansbrewery.com/does-brewing-your-own-beer-smell/ https://drhansbrewery.com/does-brewing-your-own-beer-smell/#respond Tue, 16 Jul 2019 13:51:57 +0000 https://drhansbrewery.com/?p=26310 The post Does Brewing Your Own Beer Smell? appeared first on DrHans Brewery.


Does Brewing Your Own Beer Smell?

Does brewing your own beer smell?

A common question I get from people starting to get interested in trying out to brew beer for them self at home is, does brewing your own beer smell. Often are they more worried about how the smell would impact their significant other than the actual smelling part.

If you are on the go you can listen to the podcast

 Brewing your own beer does smell, but is it a bad smell?
If the brewing of beer is a bad smell or a good smell, that’s up to you. Different steps in the beer brewing process have its own smells. And it also depends on the type of beer your making at home. And your brewing methods. Let’s have a look ( or a noose ) on the different smells at the various stages of brewing beer at home. And also a few ways to make the different stages of the beer brewing process less smelly.


Does brewing beer smell? DrHans Brewery VLOG

The smell of the mash

On brew day you have the smell of mash. Which smells a little like porridge. Bread, biscuits, flour. And sometimes coffee and chocolate. To me, this is a delightful smell. As a homebrewer, i enjoy it. But I’ve heard of people who can’t stand it. To me, a big mystery. A sidetrack here would be to start thinking on how you mash. A mash mashed properly shouldn’t smell that much. But I guess that’s for another article, Will update here when it’s published.

The Smell of the mash

The smell of the boil

During the boil, we get the types of smells that we got from mashing. Biscuity, bready notes depending on the grains you’re using. A very sweet smell comes off the boil as the starches in the wort were broken down to sugars during the mash step. Also during the boil, the addition of hops and other spices gives of there significant smells. To me, all of this is lovely smells but maybe it’s not for everyone. I would say that it’s not very different from cooking or baking.

Consider getting a good fan or brew outside of the house

Most often the boiling of the wort during a brew day goes on for an hour or more. There will be a lot of evaporation. And the smell can be quite intense. So a good fan or brewing outside can be an excellent choice to consider. Or boiling in a garage or shed where you can open doors and windows to let the steam out. I brew outside on my veranda all year round, even at winter time. Winter here in Sweden can be freezing. Insulate your container both under mashing and boiling. I do this in summer to as the insulation also helps to save electricity and the environment. There is no need to boil the beer vigorously a slow simmer will do just fine. Boiling the wort to hard makes you only to lose flavor, aroma, and darken the wort. You do want to boil off some compounds when boiling, but not lose to much flavor.

The smell of the fermentation

Now, the fermentation step can vary a lot from what type of beer you’re making. The method, what yeast, and temperature. It can be a pleasant tropical aroma. Candy banana, apples, ripe fruit, butterscotch, canned corn, or even rotten eggs. Most homebrewers who have space does ferment our beer in a shed or garage. Or a spare room. Most yeast fermentation has a fresh fruity smell to them. Not speaking about a sulfury, rotten egg lager fermentation.

Baby vomit, ripe cheese and, sweaty horse blanket

If you’re brewing sour beer depending on the bacteria culture you’re using you can sometimes have the smell of vinegar, baby vomit, and ripe cheese, wet dog, and sweaty horse blanket coming out of the airlock. But even a sour beer fermentation can cast a very fresh sent from it.

What if I live in an apartment

I have often fermented beer in my kitchen without feeling any discomfort. I actually enjoy it! And the rotten eggs would be from cold-fermenting with lager yeast, and that often takes a separate fridge. So most don’t ferment lagers if we don’t have extra space for it. Whit that said there are some alternatives to fridges to be considered but that’s for another article. On the picture you see an IPA fermenting in my fermentation chamber. It smells of ripe pineapple and tropical fruits. I have a video about my brew shed on the about page. There I talk more about my homebuilt fermentation chamber. To the about page–>

IPA fermenting away in my fermentation chamber. Smell of pineapple and tropical fruits coming out of the airlock. In the smaller glass vesle there is fermenting chili. 

Make brewing your own beer at home less smelly

There are methods besides choosing the beer style and yeast to minimize the smell of the brewing process. Some of them are even good practices for brewing better beer.

Less smelly mash = better beer?

While mashing, you could think about underletting the grains when mashing in. Stir gently and no more than needed. Mash in a closed vessel like a cooler, for example. You could even cover up the mash with plastic wrap to leave as little air contact as possible. If you’re recirculating the wort, try not to splash it. Recirculate at a slow paste with your recirculation hose moth always under the wort surface.

No need for a vigorous boil

A slow simmer is all it needs and leaves more aroma and flavor. If you watched a lot of brewing videos, you sometimes see homebrewers boil their beer at a very rigors boil. There is no need for that. The DMS, for example, which is one thing we want to get rid of when boiling wort made from lighter malt like pilsner malt. Is quite easy to get rid of during the boil. Using a closed for the boiling of the wort is not recommended. Instead by doing a shorter boil and boiling at a slow simmer instead of a massive rolling boil will keep the smell of the boiling wort down. Wort from pilsner malt is often recommended to boil as long as 90 minutes. I’ve found no need for that with today’s modern malt. But I recommend going at least an hour when using pilsner malt. Off course always feel free to experiment with that. I will do that in another experimental video for sure. You could also try to lead the steam from the boil away with a big fan cup over your kettle connected to a hose, driven by a fan or the buildings own ventilation. For making some small changes in the way we boil our wort, we can have less smell from the boiling wort and we can make a better beer in the long run. There is also the alternative of a no-boil beer. But that isn’t for every beer style. I have a video on a no-boil beer I brewed with Kveik yeast. A no-boil means no smell from the boil at all and speeds up the brew day. At least try it once!

Go to the No-Boil beer video–>

A Kölsch style beer fermenting in my conical uni tank the Fermentasaurus. This fermentation doesn’t smell anyway close as much to the hoppy IPA in the fermentation chamber.

 Here are some ideas for a less smelly fermentation

The best way to get at least smell from the fermentation process is to place your fermenter where the smell won’t affect anyone or as little as possible. Putting your fermenter in a closed space like a fridge or closet might help a bit. Maybe try to mask it with another sent.

If you want to get creative and fight the smell

A simple trick would be to try to lead the gas away from the fermenter. You need a small jar. Make two holes in the top. Fill the jar with sanitizing solution half full. Now connect your fermenters out with a hose down into one of the jars two holes. The hose needs to go under the “water” line. The other hoes go into the jars other whole but over the “water line”. Hose number two can preferably be of a wider diameter than hose number one. The longer the hose, the wider I would go. Maybe the end of the second hose could lead out into the ventilation or out a window. That you have to figure out for your self.
You could also build a fermentation chamber with active ventilation and use a charcoal filter to filter the air going out of the chamber. But before I would do anything drastic like that. I would first find out if the smell coming from the fermenter is an actual problem for you.

The sum up on the smell of brewing beer at home

Yes brewing your own beer at home does smell. If that’s a bad smell or a pleasant smell, it’s for you to decide, and I guess the people around you. Most of us enjoy following the brewing process all stages. For me, the smell of brewing beer has never been a problem.  But maybe not all in your family will thank you for a rotten egg stinking house. I would not give up the idea of getting started brewing beer at home cause of the smell from the brewing process. Even in a small apartment. If you have other people opinions to consider, maybe choose your beer style and brew when no one is at home. For me, this has never. Please share your beer homebrewing smell related stories in the comments. If you found this article helpful feel free to share it.

Cheers and thanks for reading, DrHans out!

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Where to take your mash pH sample https://drhansbrewery.com/where-to-take-your-mash-ph-sample/ https://drhansbrewery.com/where-to-take-your-mash-ph-sample/#respond Tue, 09 Jul 2019 19:12:28 +0000 https://drhansbrewery.com/?p=25977 The post Where to take your mash pH sample appeared first on DrHans Brewery.


Where to take your mash pH sample

Does it matter from where in the mash you draw your pH sample?

Have you ever wondered if it matters where you take your mash sample for pH reading? If you’re using a separate mash tun, I guess you’re golden. But then again have you modified that into a recirculation system? My brother used to mash in jus a big cooler, so I think he was golden. Now he has an all in one brewing system as I have. Well, maybe not exactly like mine. Much more expensive. But anyways. So if you have a recirculating mash system as I have, you might have given this a thought a brew day. At least you have now!

Maybe also interesting for BIAB-brewers

And I also think this can be interesting to the BIAB brewers ( Brew In A Bag ). BIAB or brew in a bag means that you chuck all your grains into a bag and “steep” that into the kettle like a big tea bag. It works great, and it’s an excellent entre to start homebrewing all grain as it is so simple. And you don’t have to buy a lot of fancy stuff when you begin your homebrewing adventure.  If you’re mashing with BIAB or a circulation system, you might have wondered if it matters where you take your pH sample. At least I have. Cause if you’re doing it like me, taking your first pH mash sample reading at around 15-20 min into the mash. And you are taking it from the pump or outside the BIAB bag. Is there a difference at that early stage from the wort outside of the actual mash and the wort inside of the mas. Let us find out!

I decided to give this mash pH experiment a shot during a normal brew day?

So it was a typical brew day ( as if there’s any, right? ). My strike water was up to 69C or 156f, 5 degrees Celcius or 9 degrees Fahrenheit over my planned mash in temp at 64C or 147f. I’ve found out that its work excellent for me as the grains cool down the strike water quite a bit. After adding my grains to the strike water, I gave it a gentle but good stir. Not to aerate the mash more than I needed. I always give it another gentle stir at around 15-20min in the mash. It’s at that time I usually take my first mash pH reading.

I took one sample in the mash and the other outside of the grain pipe

What I usually do is at 15-20 minute, is to lift up my recirculating hose from the top of the grains and fill a small amount o wort in a small glass. But that is drawn from the bottle of the kettle and not from the mash itself. Is there a difference. This would compare to as if a BIAB brewer who would take there mash pH outside of the bag in the kettle. It never actually bothered me even to give this a second thought before. But the other day it got me starting to think. Fifteen minutes into the mash. It might be a great difference between the mash pH in the mash and in the wort outside oft the mash if your grain pipe or all in one brewing system. So to find out little more about this topic, I took one sample in the mash and one outside of the grain- pipe. Think of it as one pH sample drawn from the bag and one outside of the BIAB bag if you’re a brew in a bag brewer.


My two mash pH samples, one from the mash and one from the pump. 

Two samples were taken at the same time from two different spots

My two samples, one from the mash and one from the pump. Pumping wort from the bottom of the kettle outside of the grain pipe, and the other one straight from the mash with grain and all.  I placed both of the samples in cold water to take the temperature down to about 20c or 68f. Room temp. Even if I have a really good pH meter that can calibrate for different temperature. I want to stick as close to the room temp temperature as possible. Just to be certain. Don’t really trust the calibrations that much. And cooling down a small sample of wort doesn’t take that long. But as this is an experiment, I chose to go the extra mile. After cooling the wort pH samples down in cold water, I’ve let the two samples of wort stand in room temp for an hour to equal them self out in temperature. I decided to leave the samples an hour at room temp.

Okay, time to take the pH-meter out

After an hour at room temp ( just to be anal ). Both samples had the exact same temperature. If I were going to do this, I better do it right. Right? My Ph-meter is very good. I like it for its price and I found it to be not only very accurate but also very stable over time. If you’re after a pH meter, check it out. ph55 – link to pH-meter–> I’ve had it for quite a time now. I did calibrate the pH-meter when I got it new and shiny straight of the box. Or more like the tube, it came in. Pro-tip, don’t through away the tube pH-meter came in. You want to store it in the container it came in as the pH-meter itself can’t stand upright. The ph-meters tip needs to be stored in a storage solution. I will link to meter, storage solution, and calibrations solution also at the end of the post. Storing the pH55 upright saves on storage solution and thereby also save money. The pH-55, like most other pH-meters, does take some time to adjust to the pH of the liquid, and for you to take a stable reading. There’s an hourglass icon you have to wait for, and it can take some time. As you see in the YouTube documentation video, I made of this experiment.

Tip of the day: don’t throw away the cylinder it came in.

Does it matter from where in the mash you take the pH samples

After going back and forth a lot of times. Just to be entirely sure, as I wasn’t getting the same reading.  As seen in the video. I did, in the end, find a small but maybe insignificant difference between the two samples ph. But as little as a pH difference as pH0.1. The pH55 has only one decimal so I couldn’t get any more accurate reading than that. There’s a lot of cheaper pH-meters than the pH55 to be bought with two decimals from various “no-name” providers. But I wouldn’t have trusted them as much anyway — you kind of get what you pay for with this kind of things. If you want to get a more exact and faster pH-meter than this one, you need to cough up a lot more money. And for homebrewing, I can’t see the point of that. But if you’re making blog posts about it maybe. LOL!

I’m not going to worry about it

My conclusion of this little mash pH experiment is that it doesn’t seem to matter so much where you take the sample. I’m not stressed about 0.1 difference in pH. I used to use pH-strips for quite a while before I invested in the pH55. I have a video on another mash experiment I did with pH-strips on my YouTube channel. Ph-strips and temperature in brewing–>

Go and check that video out if you’re wondering if the pH reading is affected by temperature when measuring pH with pH-strips. As for my next mash experiment, I will try to find out at what time we should take the mash pH measurement. In this experiment, I chose to take the pH sample of wort at 15min into the mash. But maybe time is a more significant factor than were. Sign up at my mailing list to get updated when I release a new post or video. And you will also get my ebook for free. Three of my best recipes in a compact format.

 Cheers and thanks for checking out my blog. See you in the next one, DrHans out!

Don’t think I ever spent so much time on pH during a brew day. I guess it will take even more time in my next pH mash experiment. Don’t forget to sign up on my mailing list, so you don’t miss it. And you also get my free ebook as a bonus!

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Why is the Zombie Dust so popular? https://drhansbrewery.com/why-is-the-zombie-dust-so-popular/ https://drhansbrewery.com/why-is-the-zombie-dust-so-popular/#comments Fri, 05 Jul 2019 12:35:19 +0000 https://drhansbrewery.com/?p=25462 The post Why is the Zombie Dust so popular? appeared first on DrHans Brewery.


Why is the Zombie Dust so popular?

Why the Zombie Dust is so popular

If you are into craft beer and homebrewing my bet is that you already have heard of the Zombie Dust from Three Floyds Brewing in Indiana, US. And if you are a homebrewer you probably even brewed the Zombie Dust Clone or I’ts on your brewing list. Yes we all have on of those, don’t we? The beers we have to brew before we die. The bucket brew list. I’ve bet you have your own ideas on the hype and excitement surrounding the Zombie Dust beer from Three Floyds Brewing. Maybe you even have had a Zombie Dust. As Citra hops is one of the hop rock stars maybe it ain’t that weird after all. As the Three Floyds combined a trendy hop in a single hop beer with a cool name riding on the zombie trend. The Zombie Dust.


two homebrewing recipes for the Zombie Dust Clone further down on the page. One partial mash from the live stream video and an all-grain recipe.

What is The Zombie Dust?

The Zombie Dust Original is an American pale ale from Three Floyds Brewing. It has an ABV of 6.2% and an IBU of 50. According to the Three Floyds Brewing website. The Zombie Dust is a single hopped beer with just Citra hops. And who doesn’t love Citra right? Citra of course as many hops have their own little twist or side note to it. That I can understand if everyone doesn’t fully enjoy. You know it’s OK right, not to like Citra and Mosaic hops? I don’t! Well, I love Citra but not a huge fan of Mosaic. And I think Its a little overused. It’s not hat I hate I can enjoy a beer brewed with mosaic in it but, as I said its a little overused and that spare tire taste and aroma can be a little overwhelming.


The reason the Zombie Dust is so popular in the homebrewing community and seen all around the internet like on Youtube videos, Facebook groups, Instagram and homebrewing forums. Comes from a small bunch of obsessed homebrewers.

When I first brewed with Citra hops I thought something went wrong!

Actually the first time I brewed a single hoped Citra beer was a Zombie Dust Clone inspired beer. I got that pungent side note for the first time. To be honest I blamed the Melanodian malt that is in the Zombie Dust recipe. As it was the first time I’ve ever used Melanodian malt also. But I’ve learned afterward that it was the Citra sidenote. Which I’ve now have learned to love. But it took some time for me getting used to. And as that beer aged. Every day that Citra pungent sidenote got a little bit smaller.
But that’s a topic for another blog or video I guess. The malt bill on the Zombie Dust though is a little more complex with some sweetness and caramel notes to it. And I’ve had the question why this is not called an IPA. To me, an IPA is more about the hops but an APA can be more of a play between the caramel notes from the crystal malt and the hops. So to me, the Zombie Dust is an APA and according to the brewery also. So I guess that’s settled.

Is the Zombie Dust really a beer we all need to brew?

Why is the Zombie Dust so popular? How come this is such a hyped beer to clone in the homebrewing community? Before I’ve started brewing my own beer at home and started to follow other BrewTubers and beer forums all over the internet I’ve never even heard of either the Zombie Dust or the Three Floyds Brewery. So what is it that actually makes this beer so special along with a couple of other beer well spread out beer recipes of course. Like the Supercharger for example. One thing I mentioned earlier is the Citra hops part of. That clearly must drive the wow factor of this beer a quite bit. And of course the awesome name Zombie Dust. Who doesn’t dig that? Right!

The reason why the Zombie Dust from Three Floyds Brewing is so popular comes down to a few homebrewers.

The reason why the Zombie Dust is so popular to brew a clone of in the homebrewing community, do I believe comes from just a few BrewTubers obsession about the beer. For example, I follow a channel with the name GIFRYER. And he made loads of Zombie Dust Clone brews just cause he couldn’t buy one. I’ve just watched one of his videos. And it was a little saying goodbye video. Cause he actually after years of brewing his own Zombie Dust Clones got to taste the real deal, and that was the end of his brewing career. Not that he didn´t enjoy the beer, but I guess his obsession with it died of a bit. Hopefully, he will change his mind. Probably he will get obsessed around another beer he can´t get his hands on and get back into BrewTubing.
Now G I FRYER ain’t the only BrewTuber or homebrewer that has been obsessed by brewing the Zombie Dust Clone.
If you have brewed or had the Zombie Dust original or the Zombie Dust clone, please drop a comment down below and where you are located. Maybe we could find out how well spread out around the globe the Zombie Dust hype really is. And of course, if you have any own ideas or speculation on why the Zombie Dust is so popular.

Three Floyds tap at there brewpub in Munster

The Zombie Dust beer is from The Three Floyds Brewing which was founded by the brothers Nick and Simon together with their father Mike Floyd in Hammond back in 1996. The brewery is since 2000 located in Munster, Indiana.

Who are these homebrewers who raised the Zombie Dust Beer to the Sky?

On my latest live stream, I got to try a partial mash variety of the Zombie Dust Clone. The recipe for the Zombie Dust partial mash recipe is in the bottom of this blog post together with an all-grain version. In my Zombie Dust Clone Live stream, some other BrewTuber names came up in the LIVE chat that had brewed and been a part of the hype of the Zombie Dust Clone in the homebrewing community. I did trim the beginning of the live stream afterward to make it more viewable so that might have got lost. To get straight to the point, the LIVE BEER review of the Zombie Dust Clone. Cause LIVE is one thing but watching it afterward is another. So I needed to trim down the beginning.

Have I tasted the original Zombie Dust from Three Floyds Brewing?

Now, this was not my first Zombie Dust Clone but I’ve not yet got around to taste the Zombie Dust original. And I bet if I did get to taste it here in Sweden, I would be disappointed. I think it’s just that kind of a beer that needs to be drunk fresh. So the Three Floyds Brewing brewpub In Munster Indiana which they opened 2005 might be worth a visit. Try all the Three Floyd Beer Straight from the source. Just as I did in my first Kölsch video. I visited the city of Cologne in Germany to learn more about Kölsch beer style. Tried so many different Kölsch beer I could straight from the Brewery’s Brewpubs.
Link to my travel video to Cologne to learn about Kölsch–>

I need to get back to the Kölsch topic in another video or blog post soon.

I’ve tried quite a few Clones though

So far I’ve tried three Zombie Dust Clones from other homebrewers who were kind to send me a beer mail for me to review on my youtube channel. And I’ve also brewed two beers inspired by the zombie dust clone recipe. Both of mine were a little less in strength though. I like to have more sessionable beers around. Which doesn’t make you dizzy! Cause who would with a keg full of Zombie Dust just have one, right?

So the answer to the question, why the Zombie Dust from Three Floyds Brewing is so popular the homebrewing community!

I think the reason why the Zombie Dust is so popular is the hype spread from a few obsessed Homebrewers. Some who couldn’t get there hands on a Zombie Dust Original. And some who could and just loved and wanted a keg on tap of Zombie Dust at home. Why do you think the Zombie Dust is so popular?

The idea for this topic came from a viewer at my YouTube channel–>

Do you also have an idea for a great topic to cover here on the blog? On my FAQ page Ask the Doctor you will find a comments section. Put your topic suggestions there, thanks! Go the FAQ page Ask the Doctor–>

The glass I used in the video and a lot more gear I recommend for beer and brewing will be found at my Amazon Influencer Storefront–>

Read more about DrHans Brewery here–>

Homebrewing Zombie Dust Cone Recipes

Here are two totally different interpretation of the same beer. A partial Mash recipe from Johan from Luleå and an all-grain recipe from Larry (BeernBBQbyLarry). Larry says that he nailed with this recipe.

Partial Mash Zombie Dust Clone

By Johan from Luleå

23L batch
76.7% Brewhouse efficiency

Boil Time 60min

OG 1.059
FG 1.012
IBU 44
Color 16.4 EBC

65C 60min
78c 10 min

Grain bill
2.7 kg Pale ale malt 52.9%
700g light munich 13.7%
200g caramel 150 3.9

1.5 kg extra light DME 29.4%


First wort 25g Citra (12.8% AA) First 23 IBU
10min 25g Citra (12.8% AA)  8 IBU
5min 75g Citra (12.8% AA) 13 IBU
Dry hop day 4 75g Citra (12.8% AA)
Dry hop day 10 200g Citra (12.8% AA)

lalbrew new england east coast ale

All grain Zombie Dust Clone Recipe

By BEERnBBQbyLarry

Batch Size 6gal us
IBUs: 73,02ABV: 5,8%SRM: 11,4

11lb Pale Malt 77,7%
1.0 lb Vienna Malt 7,1%
0.63lb Caramel Malt 20L  4,4%
0.5lb Melanoidin Malt 3,5%
0.5lb Munich Munich Malt 10L 3,5%
0.53lb Dextrin Malt 3,7%

Mash temp 154f

FWH 1oz  Citra13,0%AA (44,31 IBU)
15min 1oz Citra 13,0%AA (19,29 IBU)
5min 1oz Citra13,0%AA (7,75  IBU)
1min 1oz  Citra13,0%AA (1,68  IBU)

Dry Hop 1oz Citra13,0%AA  (0,00  IBU)

Other:Whirfloc Tablet 1pcs 15 min

YeastLondon ESB Ale 1968

Ferment @64-68 deg F for 7-10 days.
Dry hop for 7-10 days.
Keg & carbonate.

Cheers guys and thanks for checking out my blog, DrHans out!

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Are You a Real Doctor, DrHans? https://drhansbrewery.com/are-you-a-real-doctor-drhans/ https://drhansbrewery.com/are-you-a-real-doctor-drhans/#respond Wed, 03 Jul 2019 18:24:47 +0000 https://drhansbrewery.com/?p=25379 To view this content, you must be a member of DrHans Brewery's Patreon at $50 or more - Click "Read more" to unlock this content at the source

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The New DrHans Brewery Website https://drhansbrewery.com/the-new-drhans-brewery-website/ https://drhansbrewery.com/the-new-drhans-brewery-website/#respond Sun, 30 Jun 2019 18:22:07 +0000 https://drhansbrewery.com/?p=690 The post The New DrHans Brewery Website appeared first on DrHans Brewery.


The New DrHans Brewery Website


I guess since you found your way here, it’s no secret anymore. I’ve been working on a brand new website for DrHans Brewery. It has been a lot of work, and when I’m writing this blog post, I’m near the release. If you look at the menu in the picture of this blog, you can see that the Doctors blog Spot hasn’t even published yet. But when you’re reading this, it is.

But it all starts to come together now

I want in this first post, send a big shoutout to Graham Preston A.K.A Hapless Ginger Brew. For his support while building the website. Hey, it’s running on his server. Having someone to ask for guidance and help ain’t that bad after all.

Why a website for DrHans Brewery

Well, the idea with the website is for it to work as a junction for all DrHans Brewery sites over the web. As I started branching out from just my YouTube channel about beer and homebrewing. I found myself trying to be everywhere on the internet. That isn’t working! Here on DrHans Brewery website, it’s still going to be beer and homebrewing related content. Might try to stick in a coocking video from time to time and see what you guys think about that. And of course, the hop growing series won’t go away.

Everything in one place

If you look at the menu up top, you see that there are stores and Patreon pages. So instead of me to trying to be everywhere. I wish I could! I’m trying to fit everything into one place. At least as most ass possible.


Still on YouTube

My YouTube channel won’t change, and of course, my appearance in Facebook groups and other beer-related social media won’t stop either. But my DrHans Brewery content will be focused here or pipelined through the DrHans Brewery website.


Patreon at the  DrHans Brewery Website

As the plan is to focus here on the DrHans Brewery website. I’m moving over some of the exclusive content from my Patreon site to here. Not the old posts, of course! As I’m writing this, I’m about to hit 100 Patreon behind the scenes videos and a lot more posts than that. That’s not going to be migrated over it’s still there to stay. But… the BIG DrHans Book of Recipes is moving over here. It is though a bonus for my Patrons to dig into. In the DrHans Book of recipes, I fit all of my own and beer mail recipes both seen and not seen on my channel.

The Doctors Blog

I think that the Doctors Blog can be an excellent complement to my videos, and it also lets me try my wings on blogging. As doing talking head videos in English has been challenging but proper training. I guess also writing craft beer and homebrewing related articles. The blog will have video content both from new videos and old videos where I think an old topic could be interesting to lift to the surface once again. But there will also be “normal” text-based blog post like this one.

There’s a problem with YouTube

If you have seen one of my videos you probably heard me asking you to ring the bell. And if not from me, I’ll bet my hat on that you’ve heard it from another YouTuber. YouTube has changed there ways of delivering videos to subscribers. All of my videos arent event shown no more to my subscribers. That’s why I thought I would take the matters in my own hands instead. YouTube as being the second largest search engine after Google. Has become more of a search and video recommendation platform, than a subscription based one. That means that for us that is trying to build an audience and make content on YouTube. 

We are left out to search. Or doing click bait. Now that’s gonna happen! Well, little click-baity titles and thumbnails can be fun. But they have to deliver the topic the promise.

My channel has a lot of crazy experimental brewing videos that no one with a sain mind would ever search for!

Instead of me trying to please YouTube and doing just the content that people are searching for. I decided to try to build up a mailing list. I am taking control of the notifications myself. So if you want to know when I release a video or a blog post, subscribe to my mailing list. As a thank you for subsribing you will get my ebook for free!

I do these crazy experiments things, so you don’t have to!




I’ve selected three of DrHans Brewery’s top recipes in my first ebook for you to brew at home.

Found an error at my website?

As this website is brand new there probably a lot of little mistakes here and there. And there’s gonna be more. If you find any while poking around please let me know.
There is a contact form at the bottom of every page.

That’s it for the first blog post. Hope you guys enjoy the new DrHans Brewery Website.
Let me know in the comments here or in one of my videos.

Cheers and thanks for reading, DrHans out!

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The Doctors Book of Recipes https://drhansbrewery.com/drhans-brewery-recipes-full-recipe-book/ Sat, 29 Jun 2019 17:59:41 +0000 https://drhansbrewery.com/?p=497 To view this content, you must be a member of DrHans Brewery's Patreon at $5 or more - Click "Read more" to unlock this content at the source

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Beer Mail Recipes https://drhansbrewery.com/beer-mail-recipes/ Sat, 29 Jun 2019 17:56:14 +0000 https://drhansbrewery.com/?p=495 To view this content, you must be a member of DrHans Brewery's Patreon at $2 or more - Click "Read more" to unlock this content at the source

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