Brew Dudes Homebrewing Blog

Bottle Dregs Witbier – Yeast Collection for Homebrewing

On February 22, 2026

I got an email asking if I still had that Hoegaarden yeast I harvested years ago. So, I checked my fridge and found a jar that looked like peanut butter. I decided not to revive the old sample. Instead, I grabbed a fresh six-pack and started over.

The goal was simple. Harvest the bottle dregs and brew my own witbier.

Here we go!

Bottle Dregs Witbier Recipe & Brewing Process

We kept this one straightforward and let the yeast experiment lead the way.

Name: Because I Can Witbier

Batch Size: 5 gallons

Water:
Spring water from the store – no additions

Grain Bill:
50% Dingemans Pilsner Malt (I used 4.5 pounds/2 kg)
50% Flaked Wheat (I used 4.5 pounds/2 kg as well)

Hops:
1 oz (27 grams) of Karma hops 8.7% AA added with 60 minutes left to go in the boil
0.5 oz (14 grams) of Karma hops 8.7% AA added with 10 minutes left to go in the boil

Extra:
0.75 oz (21 grams) of Fresh Orange Peel – added with 5 minutes left to go in the boil

Yeast:
Dregs from a six pack of Hoegaarden, added to a liter yeast starter made with Fast Pitch canned wort

Instructions:
Mash for 60 minutes at 150°F (66°C)
Boiled for 60 minutes
Fermented for 2 weeks at 72°F (22°C)
Kegged and carbonated to 2.5 volumes

Outcomes:
Original Gravity: 1.046
Final Gravity: 1.009
% ABV: 4.8%

What We Learned

On the tasting side, the aroma was immediately recognizable. It had that slightly sulfury, wheaty character typical of a witbier strain. The beer poured hazy with a classic wheat beer appearance. I wanted a bit more citrus on the palate from the zest. The soft water made it very easy to drink.

The Karma hops brought a green, almost umami character with minty citrus notes. I think I was heavy handed on the 60 minute addition. The bitterness pushed the IBUs higher than traditional witbier ranges. If I brewed this again, I would scale that back. Still, the yeast character came through clearly. By day two of the starter, it smelled like witbier. That told me the harvest worked.

I can tell you that harvesting bottle dregs still works. Even with rumors about different bottling strains, this fermented like a proper witbier. Building a healthy starter made the difference. The yeast took off and finished clean.

Next time, I would reduce the bittering hops and maybe bump the citrus. But overall, this proved again that you can source yeast from commercial bottles and brew a solid beer at home. It is a fun experiment and a practical skill for homebrewers.

Mash pH in Homebrewing Beer Research Project

By John Krochune

On February 4, 2026

In Experiments, Videos

In this video, Mike walks through his deep dive into mash pH and water chemistry. He collected mash pH data across fifteen beers using a proper pH meter. The goal was to understand how mash pH affects attenuation, clarity, and overall beer perception.

This video is a long one but it’s well worth it for the data and the conversation

What Mike Presented

Mike compared mash pH readings from a pH meter, pH strips, and BeerSmith predictions. The meter consistently read higher than strips, which tended to run about 0.5 lower. BeerSmith predictions tracked closely with measured values when water chemistry inputs were accurate.

He showed how calcium additions generally lowered mash pH through phosphate reactions. Higher bicarbonate levels raised mash pH, especially when working with very soft water. Beer color alone did not correlate strongly with mash pH once salts were adjusted intentionally.

To test whether these differences mattered in the glass, Mike brewed three identical amber ales. The only difference was water source and mineral additions.

Amber Ale Test Recipe

Grain Bill:
86% Pale Malt
8% Crystal 40
4% CaraVienne
2% Carafa Special II

Hops:
1 oz Tettnang at 60 minutes
0.5 oz Tettnang at 5 minutes

Yeast:
Cellar Science Cali

Mash:
152°F for 75 minutes

Fermentation:
68°F for approximately 10 days

Water Treatments:
Beer 1: Straight tap water with Campden
Beer 2: Straight spring water with no additions
Beer 3: Spring water with calcium and bicarbonate additions

Mash pH landed at roughly 5.3, 5.4, and 5.5 across the three beers. Attenuation ranged from about 77% to 82%, with only minor differences.

In tasting, the tap water beer leaned maltier but felt less bright. The untreated spring water beer tasted the most balanced and pleasant. The heavily treated water beer finished drier but showed a noticeable mineral character.

What We Learned About Mash pH

Mash pH within the typical 5.2 to 5.6 range did not strongly impact attenuation here. Good fermentation practices likely play a larger role in achieving dryness.

pH strips are usable for spot checks if you understand their limitations. Starting with soft water simplifies both pH control and flavor balance.

Mash chemistry matters most when brewing at style extremes or with challenging water.

BREW ON!

Karma Hops SMaSH Beer Tasting & Review

By John Krochune

On January 28, 2026

In Hops, Videos

Mike and I continue our small batch SMaSH series. This time, we brewed with Karma hops!

We brew these simple beers to try to isolate hop flavor and aroma. We think these beers help us understand what a single hop variety actually brings to the glass.

Karma hops caught my attention after an email from Hops Direct announcing their limited availability. They are a dual purpose variety developed by Puterbaugh Farms (via Hops Direct LLC) in the USA and Charles Faram & Co Ltd in the UK. Although I had to purchase eight ounces (typically, I buy the smallest packs – either 1 or 2 ounces) I grabbed a pack and put one ounce toward this experiment.

Brewing and Tasting the Karma Hop SMaSH Beer

This was a standard one gallon SMaSH setup using two pounds of grain and one ounce of hops.
We fermented with a neutral yeast (Fermentis SafAle US-05) to keep the hop character as clean as possible.

Karma Hop SMaSH Recipe
Batch Size: 1 gallon

Grain Bill:
2 pounds of Rahr 2-row pale malt

Hops:
3.5 g at 60 minutes
17.5 g at flameout
7 g dry hop

Yeast:
US-05 (3 grams)

Water Volume:
2 gallons of spring water

What We Learned from Karma Hops

On the nose, we picked up subtle berry notes, leaning toward blueberry skin rather than sweetness. There was also a light vanilla-like aroma with a noticeable savory, herbal character.

The flavor followed the aroma closely, staying restrained but layered and balanced. We noticed mild earthiness alongside berry impressions and a green, leafy note reminiscent of bay leaf.
It was not loud or aggressive, but it stayed interesting throughout the sip.

Compared to the producer description, the berry and creamy vanilla elements lined up well. We did not get much citrus, though the vanilla could hint at an orange Creamsicle impression.

Karma hops are subtle, balanced, and lean more complex than expressive. They feel well suited as a supporting or blending hop rather than a standalone powerhouse. We both agreed this hop could work well alongside bigger varieties like Mosaic or Galaxy. It may also shine in styles like witbier, saison, or experimental hybrids with herbal additions. This SMaSH confirmed Karma hops bring quiet depth and savory intrigue when handled gently. It is a hop I am excited to explore further in future batches.

BREW ON!

2025 Harvest Ale – Recipe and Tasting

By John Krochune

On January 21, 2026

In Hops, Recipes, Videos

Every year I brew a harvest ale using hops grown in my backyard, and this 2025 version follows that tradition. This batch was inspired by an American Pale Ale Mike brewed earlier, but I put my own spin on it. The goal was a clean, balanced pale ale that lets homegrown hops show up without overpowering the malt.

In this video, we chat through the recipe and taste how good (or bad) homegrown hops can taste.

2025 Harvest Pale Ale Recipe

I brewed up this 5 US gallon batch. Here are the details.

Water:
4 grams of gypsum in 9 gallons of spring water

Grains:
75% Briess Pilsner Malt
25% Dingemans Munich Malt

Hops:

28 g of Magnum Hops – boiled 60 minutes
28 g of Chinook Hops – boiled 20 minutes
56 g of Chinook Hops – 10 minute hop stand at 180°F

Yeast:
1 packet of Cellar Science HAZY Dried Ale Yeast

Instructions:
Mashed for 60 minutes at 150°F
Boiled for 60 minutes
Chilled after hop stand to 66°F
Fermentation went on for two weeks. I had to move the fermentor to a warmer part of the house because of the cold winter.

Outcomes:
Original Gravity: 1.050
Final Gravity: 1.011
Color: 6.37 °SRM
% ABV: 5.12%

What We Learned From This Batch

In the glass, the beer pours a light golden color that lands right where an American Pale Ale should. The Pilsner malt keeps the body light and crisp, while the Munich adds enough structure to support the hops. Bitterness is firm and clean, showing up immediately but never crossing into harsh or resinous territory.

The Chinook additions bring earthy and slightly grassy hop character with a subtle dried pineapple note. Fermentation stayed very clean, which keeps the bitterness sharp and the malt profile focused. With the fermentation stalling a bit, only to be warmed later, may have limited ester development from the yeast.’

This beer drinks easily and feels especially well suited for casual drinking. It pairs well with wings, pizza, and other greasy or salty foods where bitterness helps cut through richness. We think a simple grain bill works extremely well when brewing with homegrown hops. Keeping Munich malt around twenty five percent provides balance without adding too much maltiness.

Homegrown hops require patience, freezer space, and commitment, but the payoff can be worth it. This is a solid harvest pale ale that I would happily brew again.

BREW ON!

2026 American Brown Ale Recipe And Tasting

By John Krochune

On January 14, 2026

In Recipes, Videos

It’s another cold January and Mike brewed another Brown Ale. As he does, he invited me over to taste it on camera. Right away, the head stood out as foamy, rocky, and incredibly stable.

At first glance, the color looked close to a previous beer, but this one lived in a different lane. Once Mike set the agenda for the tasting, we settled in and chatted through it.

The Latest in a Long Line of Recipes

This recipe is for a 3.5 US gallon batch. Here are the details.

Water Profile

Calcium: 10 ppm
Magnesium: 6 ppm
Sodium: 42 ppm
Sulfate: 121 ppm
Chloride: 178 ppm

Grain Bill

68% Pale Malt
23% Munich Malt
6% Caravienne Malt
3% Crisp Chocolate Malt

Hops

Nearly 1 ounce of Centennial hops at 60 minutes
0.5 ounces of Centennial hops at 10 minutes

Yeast

1 packet of LalBrew Verdant IPA Dry Yeast

Mash and Fermentation

Mash at 150°F for 75 minutes
Fermented at 65°F for 7 days
Finished at 68–70°F for 4–5 days

Mash pH landed at 5.4, helping everything stay clean and focused.
Verdant ale yeast attenuated well, flocculated strongly, and cleared the beer nicely.

Outcomes

Original Gravity: 1.051
Final Gravity: 1.011
Bitterness: 46 IBUs
SRM° 16

What We Tasted and Learned

This beer finished as a clean, drinkable American brown ale with subtle hop character. The color came in at 16 SRM, sitting firmly in brown territory rather than red.

On the nose, citrus and pine from Centennial came through immediately. Flavor-wise, the standout was a subtle walnut-like nuttiness in the finish. It was the first time that “nut brown” descriptor truly made sense to me.

The Caravienne brought a toasted, biscuit-like quality with surprising nut character. Munich malt added depth and richness without overwhelming the base. The pale malt from Valley Malting contributed subtle bready flavor and supported clarity.

This recipe showed how a tight grain bill can create clarity of flavor. The Caravienne, Munich, and the touch of Chocolate malts worked together without stepping on each other. The Verdant IPA yeast complemented both the malt and the Centennial hops beautifully.

We this beer may have earned a permanent spot in Mike’s house recipe lineup.

BREW ON!