Beer making

[Parkbandit]

I used to do this about 15 years ago, but never had enough time to really customize it the way I wanted to. Now, with the Internet and advances in malt extracts and availability in different grains, you can pretty much cook up anything you can think of.

I plan on buying a simple starter kit this weekend.

Anyone here into brewing their own beer?

[Sean of the Thread]

I used to about 13 years ago.

I went to this place it was pretty good and very helpful. Not a far ride for ya.


The Beer and Winemaker’s Pantry
Exceptional
Type: Homebrew Shop

9200 66th Street North
Pinellas Park, Florida United States 33782
(727) 546-9117

[Celephais]

I bought my girlfriend a beer making kit as a present (Christmas, birthday, anniversary, valentines, one of those, I can't be expected to tell the difference), and then we kept it in my apartment. Beer making was a very rewarding and fun experience and the results were much more delicious than I expected considering my lack of attention to detail.

Anyway the relationship did not last and after we broke up she was like "When do you want me to stop by to pick up the beer kit". I really wanted to tell her that the ingredients were the present, and the kit was mine.

I need to buy a new kit. Please, keep posting about your progress, I'm hoping it'll motivate me to actually go out and get another.

[Donut]

I started brewing beer about a year and a half ago, have had something fermenting pretty much the whole time since.

there're definitely a lot of resources out on the web, my favorite is www.homebrewtalk.com for ideas.

Right now I've got a milk stout and a cider in the closet that should be ready in a couple weeks, and I'm running dangerously low on my amber from earlier in the fall.

If you want ideas on some recipes let me know.

[Back]

Funny. I was just in this huge wine/beer store and saw a kit and thought I should give it a shot.

Anyone recommend any kits for newbs?

[Paradii]

any homebrew shop will have a starter kit, and they are pretty much standardized.

If I remember correctly, mine came with a 7 gallon bucket with a lid, a 5 gallon bucket, a hydrometer, some airlocks, a siphon tube, and a thermometer. And probably some miscellaneous stuff I had to replace due to poor quality, like a bottle capper.

Once you start brewing, you will become a real glass bottle whore. Start collecting growlers, and 22 oz'ers early. Makes things a lot easier.


When buying actual beer kits (i.e. the ones with the hops, barley, malt, yeast), always upgrade and buy some liquid yeast and use that instead of the pre-packaged powdered stuff.

And lastly, I'd recommend using a kit beer on your first attempt, and then graduate into selecting for hops, malt, ect.

Edit: Also, start with a plastic bucket set up until you know you are in it for the long haul, and then start looking for a glass carboy or the more advance keg set up.

[Parkbandit]

Funny. I was just in this huge wine/beer store and saw a kit and thought I should give it a shot.

Anyone recommend any kits for newbs?

Here is the one I think I'm going to get:

http://www.midwestsupplies.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/b/r/brewing-starter-kit.jpg

I don't need bottles.. I'll just start putting them aside. Midwest Supplies seems like a pretty sweet site, but the shipping is a killer. I think I'll head over to Pinellas Park this week and check out the place Sean suggested. If I can find the same items, I'll save like $80 in shipping.

[Keller]

I'm really interested to see how it goes.

I don't have room for it right now, but if I can ever convince my wife to live in more than 800 sq feet, this will be one of the first things I try.

[Back]

I don’t think that kit has the 5 gal. pot to boil the grains in. Add another $20.

Still that kit looks like the best deal I’ve seen.

I’ve tried it with wine. Mashed up two batches of grapes. White and red. Let them sit in the garage for about two weeks until it made a moldy cap. Removed that and strained the rest. Let that sit outside for 4-5 weeks. Strained again into glass jars. I did not add starter yeasts or anything. Just all natural. The result was surprisingly decent. Like a yeasty grape juice with a little kick.

The results weren’t to bad but I’m a beer guy. Not a wine guy. I may have to try it.

[Sean of the Thread]

Here is the one I think I'm going to get:

http://www.midwestsupplies.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/b/r/brewing-starter-kit.jpg

I don't need bottles.. I'll just start putting them aside. Midwest Supplies seems like a pretty sweet site, but the shipping is a killer. I think I'll head over to Pinellas Park this week and check out the place Sean suggested. If I can find the same items, I'll save like $80 in shipping.



Try to find some Grolsch bottles. That place in pinellas will have them but best off if you can find or save them your self.

http://www.uncrate.com/men/images/2007/09/grolsch.jpg

That's what I used to bottle my beer before I went to kegging it. Those work great but cheaper if you can find them on your own then buying from the shops.

[Back]

Thats one hell of a good idea actually.

[Mogonis]

Send Vyst a PM.

[Gnome Rage]

Here is the one I think I'm going to get:

http://www.midwestsupplies.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/b/r/brewing-starter-kit.jpg

I don't need bottles.. I'll just start putting them aside. Midwest Supplies seems like a pretty sweet site, but the shipping is a killer. I think I'll head over to Pinellas Park this week and check out the place Sean suggested. If I can find the same items, I'll save like $80 in shipping.

This is the kit my brother's girlfriend got him this summer. He was really pleased with it, and it basically served his original purposes. Now he wants to go bigger or something like that, but for starters this was a good kit for him.

He loves brewing, it has become some sick obsession. Anyways, as far as your bottles--My brother found that using the Grolsch bottles with the swing top are easiest.
(I should have finished reading the thread before posting but WHATEVER)

Though I'm sure you already know, make sure you seriously sanitize them. A friend of my brother's tried brewing a few years ago and his entire family got sick from his beer because there was bacteria in the bottle

[Donut]

That kit looks really good for starters, and I'd be surprised if you outgrew it too soon. Even if you do, those 5 gallon buckets and the carboy will still be useful to have around.

I second the suggestion about careful sterilization, you want to avoid bacteria infections as much as possible. I have learned from my few experiences with that that, even infected, beer/wort works wonders as fertilizer for your lawn. Dump the stuff out and let it grow!

[peam]

Here is the one I think I'm going to get:

http://www.midwestsupplies.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/b/r/brewing-starter-kit.jpg

I don't need bottles.. I'll just start putting them aside. Midwest Supplies seems like a pretty sweet site, but the shipping is a killer. I think I'll head over to Pinellas Park this week and check out the place Sean suggested. If I can find the same items, I'll save like $80 in shipping.

I've had that kit for about three and a half years. It's a great starter set. I got mine off of eBay for something like $50 plus $20 shipping.

If you get hooked, you'll want to get the additional equipment for all-grain brewing, but for general extract and partial grains it's about the best thing you're going to find.

http://www.homebrewtalk.com/ is a wealth of information. If you have a question, it's likely been asked and answered somewhere in their forum.

I'd recommend saving non-twist off bottles and capping your own. Those Grolsch bottles, while easier to use, tend to harbor bacteria.

[Parkbandit]

I'm really interested to see how it goes.

I don't have room for it right now, but if I can ever convince my wife to live in more than 800 sq feet, this will be one of the first things I try.

I'm actually having the same problem right now. Every space in this house seems to be for something specific... so it's about moving something out of it's "rightful" place and putting it somewhere else. My wife is very supportive... as long as it doesn't disrupt her organization. :(

Right now the only place that even makes sense is our den closet. I have a shelving unit in there, but I think I can make it work if I move some stuff around. I will have to put off getting the kegging unit with customized refrigerator... which makes me very sad.

[Parkbandit]

I don’t think that kit has the 5 gal. pot to boil the grains in. Add another $20.

Still that kit looks like the best deal I’ve seen.


If I could get a 6-8 gallon stainless steel pot for $20, I'd be pretty happy right now. Cheapest one I have found so far is like $70... and that's not including shipping.

http://www.amazon.com/Bayou-Classic-1036-Stainless-Steamer/dp/B0009JXYUA

From that page though, I AM buying that immersion chiller for $40. The one on the brewing site was $100.. but it's SO needed to chill your wort down quickly. The ice method seemed to take forever.

[Cephalopod]

My brother-in-law got a 'Mr. Beer' kit many years ago that sucked major ass. It pretty much soured my desire to home-brew and tainted my view of it. Poking around the homebrewtalk forum makes me want to consider it again... let us know how it goes.

[Parkbandit]

My brother-in-law got a 'Mr. Beer' kit many years ago that sucked major ass. It pretty much soured my desire to home-brew and tainted my view of it. Poking around the homebrewtalk forum makes me want to consider it again... let us know how it goes.

Yea.. I'm pretty sure that type of kit is what I used oh so many years ago. Now everything is customized.. from type of grain to type of malt to type of hops to even flavoring such as cherry or lemon.

I am SET. Going on Friday to Pinellas Park to pick up my shit. Now... to determine what type of beer to make. I'm partial to Belgium wheats, nutty browns and strong lagers. I want to make it a type of beer most people wouldn't have a problem drinking, so they actually want to try it.

[Keller]

Yea.. I'm pretty sure that type of kit is what I used oh so many years ago. Now everything is customized.. from type of grain to type of malt to type of hops to even flavoring such as cherry or lemon.

I am SET. Going on Friday to Pinellas Park to pick up my shit. Now... to determine what type of beer to make. I'm partial to Belgium wheats, nutty browns and strong lagers. I want to make it a type of beer most people wouldn't have a problem drinking, so they actually want to try it.

I was interested to know, too.

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1491-the-10-easiest-beer-styles

Looks like a decent list with recipes to boot.

[peam]

If I could get a 6-8 gallon stainless steel pot for $20, I'd be pretty happy right now. Cheapest one I have found so far is like $70... and that's not including shipping.

http://www.amazon.com/Bayou-Classic-1036-Stainless-Steamer/dp/B0009JXYUA

From that page though, I AM buying that immersion chiller for $40. The one on the brewing site was $100.. but it's SO needed to chill your wort down quickly. The ice method seemed to take forever.

You don't really need a 6-8 gallon pot. Some purists will encourage a full boil, but a TON of people boil 2-3 gallons of their wort in a smaller pot and just top off the bucket/carboy to capacity with water.

[Parkbandit]

You don't really need a 6-8 gallon pot. Some purists will encourage a full boil, but a TON of people boil 2-3 gallons of their wort in a smaller pot and just top off the bucket/carboy to capacity with water.

Very true. The sites I have been on range greatly, but this one guy wrote something like 'You reach a threshold of absorption if you only use 2-3 gallons of water when creating your wort. It's boiled until the water cannot possibly hold more of the grain or hop flavor. Doesn't it make sense that 5 gallons could hold twice as much flavor as 2.5?' Might not be entirely true.. but if I can pull in more flavor from the hops and grains, why wouldn't I?

[peam]

I'd also recommend this book for anyone interested in the hobby:

http://www.amazon.com/gp/product/0060531053/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0380763664&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1MGECN3AS2NVBHWMAVEY

Pretty much anything written by Papazian is gold.

[Back]

5-6 gal pot is pretty big for a conventional stove. I would use a deep fried turkey kit. You get the pot plus a propane hookup to cook with. $60 and change at Home Depot.

http://www.homedepot.com/catalog/productImages/300/8e/8e82b106-88a5-445d-bd5b-e298336645ea_300.jpg

About bacteria... can’t you just soak bottles, even Grolsch bottles, in a water/bleach mixture to eliminate any possibilities?

[Clove]

Doesn't it make sense that 5 gallons could hold twice as much flavor as 2.5?' Might not be entirely true.. but if I can pull in more flavor from the hops and grains, why wouldn't I?Which is more dense. 1lb of lead or 2lbs of lead?

[Mighty Nikkisaurus]

5-6 gal pot is pretty big for a conventional stove. I would use a deep fried turkey kit. You get the pot plus a propane hookup to cook with. $60 and change at Home Depot.

http://www.homedepot.com/catalog/productImages/300/8e/8e82b106-88a5-445d-bd5b-e298336645ea_300.jpg

About bacteria... can’t you just soak bottles, even Grolsch bottles, in a water/bleach mixture to eliminate any possibilities?

I have some friends that are really into home brewing and wine making.. they usually run their clean bottles through the dishwasher with heated dry on, without soap or rinsing agent, and then soak them in batches for a few hours in a sanitization mix (starting out they used bleach and water, though I think they use sani-clean since that's commercial and no rinse). The big thing is that you try not to handle them when filling/prior to capping and especially don't touch around the lip/the inside of the cap once everything is sanitized.

[Warriorbird]

Beer making is great fun if you have the space and ability to schedule it out right as well as maintain temperature.

[Celephais]

Which is more dense. 1lb of lead or 2lbs of lead?

Well that was stupid.

It's like making iced tea, if you have 1 gallon of water and mix in as much Iced tea mix as it'll take, then pour it into a 2 gallon bucket and add another gallon of water, it'll contain less ice tea mixed than if you take 2 gallons of water and mix in as much iced tea mix as it'll take.

[Mighty Nikkisaurus]

http://images1.memegenerator.net/Fucking-Magnets/ImageMacro/3332311/Dilution-How-the-fuck-does-it-work.jpg

[AnticorRifling]

Which is more dense. 1lb of lead or 2lbs of lead?

LOL Fail.

[Gnome Rage]

I have some friends that are really into home brewing and wine making.. they usually run their clean bottles through the dishwasher with heated dry on, without soap or rinsing agent, and then soak them in batches for a few hours in a sanitization mix (starting out they used bleach and water, though I think they use sani-clean since that's commercial and no rinse). The big thing is that you try not to handle them when filling/prior to capping and especially don't touch around the lip/the inside of the cap once everything is sanitized.

My brother does bleach dilution, dishwasher and then a no rinse sanitizing solution right before bottling. He has yet to get anyone sick.

[NocturnalRob]

He has yet to get anyone sick.
His exes beg to differ.

[Parkbandit]

I'd also recommend this book for anyone interested in the hobby:

http://www.amazon.com/gp/product/0060531053/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0380763664&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1MGECN3AS2NVBHWMAVEY

Pretty much anything written by Papazian is gold.

Just started reading "How to Brew" by John Palmer. I'll grab this book when I'm done.

[Parkbandit]

5-6 gal pot is pretty big for a conventional stove. I would use a deep fried turkey kit. You get the pot plus a propane hookup to cook with. $60 and change at Home Depot.[/img]

That's the exact system I already have.. my pot is aluminum though, and I've heard rumors that you shouldn't use that to brew your wort.



About bacteria... can’t you just soak bottles, even Grolsch bottles, in a water/bleach mixture to eliminate any possibilities?

You have to be real careful with bleach.. if you don't rinse it properly, you will end up with a bad taste in your beer. There are many no rinse sanitizers available that are pretty cheap. For bottles, I will run them through the sanitizing setting on my dishwasher, then a quick dip in the sanitizing solution and a quick rinse.

[Parkbandit]

Which is more dense. 1lb of lead or 2lbs of lead?

http://3.bp.blogspot.com/_9FPkhQ1I4Tg/TI7yGVElRXI/AAAAAAAABMM/85swf2zszoY/s1600/wtf-cat.jpg

[Clove]

http://3.bp.blogspot.com/_9FPkhQ1I4Tg/TI7yGVElRXI/AAAAAAAABMM/85swf2zszoY/s1600/wtf-cat.jpgIt's okay PB, it was pretty clear you didn't understand from the original post. Concentration is not directly proportional to volume.

[Celephais]

It's okay PB, it was pretty clear you didn't understand from the original post. Concentration is not directly proportional to volume.

Still failing?

[Back]

Which is more dense? 1lb of lead, 2lbs of lead, or Clove?

[Parkbandit]

It's okay PB, it was pretty clear you didn't understand from the original post. Concentration is not directly proportional to volume.

You would have a point.. if I took out the mesh of grains and hops out of the 2 gallons of water and put them into 2 more gallons of water and that water remained clear. That would mean that the grains and hops gave all the flavor and color to the initial 2 gallons and had nothing else to give.

[Skeeter]

Send me a case of Buzz Beer plz.

[Clove]

You would have a point.. if I took out the mesh of grains and hops out of the 2 gallons of water and put them into 2 more gallons of water and that water remained clear. That would mean that the grains and hops gave all the flavor and color to the initial 2 gallons and had nothing else to give.The water can only saturate so far and the concentration will be the same no matter how much you use. Can you dissolve more salt in more water? Yes. Will the concentration be the same. Yes. This would be like using more water to get more flavor out of a tea-bag. You know about tea-bags don't you?

[Parkbandit]

The water can only saturate so far and the concentration will be the same no matter how much you use. Can you dissolve more salt in more water? Yes. Will the concentration be the same. Yes. This would be like using more water to get more flavor out of a tea-bag. You know about tea-bags don't you?

So.. when you use 2 gallons of water to pull out the flavor and color out of the grain/hops.. let's say you have 5% solution (totally made up number). You contend that the 5% is the most you would get from that 2 gallons.. and if you used 5 gallons.. you would only get that same 5% solution?

Thank you for proving my point... since you have to make that 2 gallons of wort into 5 gallons by adding 3 more gallons of water at the end.. thus making it less concentrated.

[Celephais]

The water can only saturate so far and the concentration will be the same no matter how much you use. Can you dissolve more salt in more water? Yes. Will the concentration be the same. Yes. This would be like using more water to get more flavor out of a tea-bag. You know about tea-bags don't you?

You really still don't get it? Wort is made exactly like tea... you remove the mash.

[Clove]

You really still don't get it? Wort is made exactly like tea... you remove the mash.Yes, I know what wort and mash are. What I'm saying is you have a maximum concentration that you cannot exceed by "using more water" or for that matter less mash in the same volume of water. I hope what PB is trying to say is that by using more water he will waste less mash (by extracting all the flavor possible from it); but he's not going to get a stronger/better tasting beer.

[Clove]

So.. when you use 2 gallons of water to pull out the flavor and color out of the grain/hops.. let's say you have 5% solution (totally made up number). You contend that the 5% is the most you would get from that 2 gallons.. and if you used 5 gallons.. you would only get that same 5% solution?No quite. I said if you add more water you wouldn't exceed that maximum concentration. You could be missing the maximum concentration by adding more water to the mash, instead of just diluting it afterwards. Six of one, 1/2 a dozen of another.

[Parkbandit]

Hey Clove.. you are right. Thanks for your very valuable input as usual.


Moving on now... I think I've settled on my first brew - Belgium Witbier. It's supposed to be a clone style of Blue Moon, which is one of the few beers my wife can almost drink and not give the bitter beer face to. It's a 2 stage fermentation beer, so hopefully if I make it on Saturday, I'll be able to enjoy it by the beginning of December.

[AnticorRifling]

What kind of mash will you be using? Monster I hope.

[Parkbandit]

What kind of mash will you be using? Monster I hope.

No, the recipe calls for 4.5 lbs of Pale Malt Crisp and 4.5 pounds of Flaked Wheat.

[AnticorRifling]

Woosh.

[NocturnalRob]

Was it a graveyard smash?

[Parkbandit]

Starting set purchased.. ready to make my first beer in 18 years: Kelly's Belgian Wit.

http://i36.photobucket.com/albums/e6/belike53/beer.jpg

BTW Sean... found a better place than the one you told me about in Pinellas Park. It's called Southern Brewing on Busch. They have everything you would ever need for making beer and wine.

[Parkbandit]

Beer is now complete.. now we let the yeast do their job.

Start to finish, 90 minutes. On 11/6, I will move the wort from the first fermentation container to a glass carboy. Then on 11/13, add the sugar and bottle. Should be ready to pop a top by Christmas.

[Kuyuk]

nice, grats!

[Warriorbird]

Beer is now complete.. now we let the yeast do their job.

Start to finish, 90 minutes. On 11/6, I will move the wort from the first fermentation container to a glass carboy. Then on 11/13, add the sugar and bottle. Should be ready to pop a top by Christmas.

Sounds like you have it plotted out well. I hope you get great results. Remember to keep an eye on it during the process.

[Back]

Beer is now complete.. now we let the yeast do their job.

Start to finish, 90 minutes. On 11/6, I will move the wort from the first fermentation container to a glass carboy. Then on 11/13, add the sugar and bottle. Should be ready to pop a top by Christmas.

So did you go with the 3 gal. wort or the 5 and how and where did you cook it?

[Parkbandit]

So did you go with the 3 gal. wort or the 5 and how and where did you cook it?

I simply followed the recipe, which called for a 2 gallon wort and 3 gallons of cold water.

I cooked it on my pool deck with my big turkey fryer. Turned out exactly like I thought it would.. now I'm just crossing my fingers that it tastes like I hope.

[Sean of the Thread]

Grats. And that place on Busch looks better but that's too f'n far of a drive for my traffic hating ass. Pinellas and Hillsborough county traffic has to be the worse in the state.

[AnticorRifling]

Did you ask the guys at the beer place which was more dense 1 pound of lead or 2 pounds of lead?!

[peam]

Did you ask the guys at the beer place which was more dense 1 pound of lead or 2 pounds of lead?!

Trick question.

Lead's the most dense at 1.5 pounds.

[Parkbandit]

Did you ask the guys at the beer place which was more dense 1 pound of lead or 2 pounds of lead?!

I did, because I wanted to make sure I gave him all the new information about beer making I learned in this thread. He looked at me strangely, like I had no idea WTF I was talking about. Sure he's been in the business for 10+ years, but if he doesn't know the importance of lead density.. how can I seriously trust him to know about beer making?

T-minus 4 days for secondary fermentation.

[AnticorRifling]

WTF does experience have to do with it? I own stock man!

[Gnome Rage]

My brother's once carbonated out of the glass jug in our basement. The top was still on, sort of, but there was beer everywhere. Now our basement smells like hops.

[Parkbandit]

Grats. And that place on Busch looks better but that's too f'n far of a drive for my traffic hating ass. Pinellas and Hillsborough county traffic has to be the worse in the state.

Yea, but it's 20 minutes for me versus 40 minutes it took me to get to that Pinellas Park location... plus it was far better stocked (which is why I had to go to the Busch store, because the PP place didn't have 3 items I needed)

Southern Brewing is pretty difficult to find because it's in a storage facility, but what they have done with a terrible location is amazing. It's incredibly organized and clean and the thing I really liked about it is they have an entire room devoted to just dry storage of ingredients. This allows me to go in there with just a beer recipe and they can measure out each of the different malts and grains I need. Their prices are slightly higher than Midwest Brewing, but I save a shitload on postage.. plus I can just go there that day and pick it up.

[Parkbandit]

My brother's once carbonated out of the glass jug in our basement. The top was still on, sort of, but there was beer everywhere. Now our basement smells like hops.

Yea... I think my wife would force me to end this hobby if this were to happen to me... given that my brewing place is in our den.

I went with a 10 gallon plastic container for my initial fermentation with a 5 gallon wort. If that goes all over the place, I did something drastically wrong.

So far, so good. It's in there bubbling away with no smell at all.

[Gnome Rage]

I've only been to the place my brother gets his stuff from once. I thought the dry grain room was standard, as was you being able to use their mill to crush it up (or grind it or whatever). I guess he just found a really good company, does yours let you taste their on tap recipes and take a paper if you like the flavor?

[Gnome Rage]

Yea... I think my wife would force me to end this hobby if this were to happen to me... given that my brewing place is in our den.

I went with a 10 gallon plastic container for my initial fermentation with a 5 gallon wort. If that goes all over the place, I did something drastically wrong.

So far, so good. It's in there bubbling away with no smell at all.

It was due to a broken valve or something. I guess this piece that goes in the top is supposed to let air out but not in, and it was busted so the head of the beer went EVERYWHERE.

[Parkbandit]

I've only been to the place my brother gets his stuff from once. I thought the dry grain room was standard, as was you being able to use their mill to crush it up (or grind it or whatever). I guess he just found a really good company, does yours let you taste their on tap recipes and take a paper if you like the flavor?

Yea. Next time I go, I'll take pictures. They have a "bar" in the back with 5-8 spigots of home brew from kits they have created. Like it? Here's the recipe for you to make it yourself.

And if the dry grain room is standard, 2 other places I've been at are not up to that standard. Southern Brewing was the only one.

[Cephalopod]

This thread is useless without the ability to send us free samples.

[Gnome Rage]

Yea. Next time I go, I'll take pictures. They have a "bar" in the back with 5-8 spigots of home brew from kits they have created. Like it? Here's the recipe for you to make it yourself.

And if the dry grain room is standard, 2 other places I've been at are not up to that standard. Southern Brewing was the only one.

They only had two spigots, which is an awesome word that I like to use when appropriate, but it was pretty sweet to just mosey around and look at everything while my brother was cranking away at his grains that they measured for him. Plus, they had two beautiful retrievers.

I can't imagine that you'd own a store for brewing without having the dry grain room. But oh well, I guess CT is just made of awesome.

[Keller]

They only had two spigots, which is an awesome word that I like to use when appropriate, but it was pretty sweet to just mosey around and look at everything while my brother was cranking away at his grains that they measured for him. Plus, they had two beautiful retrievers.

I can't imagine that you'd own a store for brewing without having the dry grain room. But oh well, I guess CT is just made of awesome.

Let me show you my spigot . . .

[AnticorRifling]

Let me show you my spigot . . .

So small you can only draw shots.

[Gnome Rage]

Let me show you my spigot . . .

http://images.icanhascheezburger.com/completestore/2009/1/5/128757017089385611.jpg

[Parkbandit]

Racking Day!

This is what greeted me when I opened the top:

http://i36.photobucket.com/albums/e6/belike53/IMG_0595.jpg

One of the issues I had during my previous beer making was the sediment on the bottom of the bottles.. so I decided to strain it between first and secondary fermentations:

http://i36.photobucket.com/albums/e6/belike53/IMG_0596.jpg

It strained out so much sediment, that I had to clean the cloth out twice. Here's what the final straining took out:

http://i36.photobucket.com/albums/e6/belike53/IMG_0597.jpg

And the final product. It's extra cloudy right now due to the syphoning it went through. It will clarify this week quite a bit, but still should be cloudy since it's a Belgian Witbeir.

http://i36.photobucket.com/albums/e6/belike53/IMG_0599.jpg

[Gnome Rage]

I dislike that carpet but like your counter top cabinet combination. It looks like your island has a sweet built in stove too.

[Warriorbird]

Looking pretty solid. Some people filter but I think your straining technique may well give it character.

[Parkbandit]

I dislike that carpet but like your counter top cabinet combination. It looks like your island has a sweet built in stove too.

It's not carpet, it's a small rug in front of the sink (which I may or may not have leaked some of the beer onto.........) And no, there is no stove on the island. There is a sink and a dishwasher.

[Gnome Rage]

My brother always strains but he uses like a metal sieve. Maybe I should suggest the cloth. Looks like it was really effective, what kind of cloth was that exactly?

[Gnome Rage]

It's not carpet, it's a small rug in front of the sink (which I may or may not have leaked some of the beer onto.........) And no, there is no stove on the island. There is a sink and a dishwasher.

Well, I think a sink would be sweet too but a stove would be cooler. But I guess conversation while doing the dishes would be nice.

[Parkbandit]

My brother always strains but he uses like a metal sieve. Maybe I should suggest the cloth. Looks like it was really effective, what kind of cloth was that exactly?

It's called a "Nylon straining bag". One thing I learned was to put the bag deeper into your carboy and keep the end up the hose 3-4" off the bag.

[Gnome Rage]

It's called a "Nylon straining bag". One thing I learned was to put the bag deeper into your carboy and keep the end up the hose 3-4" off the bag.

He doesn't use a hose to pour it, which I think would be a better idea buuut whatever. He just pours it. But if its a bag he could just stretch it over the top of his tub right?

(Totally thinking about Christmas presents by the way)

[Parkbandit]

He doesn't use a hose to pour it, which I think would be a better idea buuut whatever. He just pours it. But if its a bag he could just stretch it over the top of his tub right?

(Totally thinking about Christmas presents by the way)

Problem with pouring is that you incorporate far more air into the beer between fermentation stages. Most things I've read say to try and minimize this. Also, I'm going from a bucket to a glass carboy. There's no way I could ever pour the beer into that small opening.

And the bag isn't large enough to put over the bucket.. but I'm sure you could find one that is.

[Parkbandit]

Chilled my first beer today and had it. I have to say it really turned out far better than I had hoped.

http://i36.photobucket.com/albums/e6/belike53/IMG_0611.jpg

Tomorrow I will bottle my nut brown ale which should be ready to drink by Christmas. Next up: Blonde Ale.

[Kuyuk]

Nice, grats!

[Warriorbird]

Awesome. Nice job!

[Kuyuk]

Things I want to try and do when I move in a few weeks or months:

Beer making
Hydroponic growing of herbs

[Parkbandit]

We had our first annual "Beer Mitzvah" last night. We had friends in from California (and yes, they were hippies) who have been brewing beer for 10+ years and have actually won awards for their home brews. I had 2 beers (Belgian Wit and Nut brown ale) and my friend had 2 (IPA and Double Belgian). Everyone loved my Belgian Wit, but were less than impressed by my Nut Brown. Our hippie friends brought some Dark lager with them which was amazing as well as some hoppy irish red which I liked. I also bought the Jewbelation Celebration pack from He'Brew which was a little weird. It's an anniversary pack that was numbered from 8 to 14... "8" had 8 malts, 8 hops and 8%. That went all the way up to "14" which had.. yes, 14 malts, 14 hops and 14%. I wasn't a fan of any of those.. too sweet and too hoppy for my tastes. 14 poured like a thin syrup.

Today, I plan on making a Belgian Tripel and next week I want to recreate that Dark lager from last night.

[NocturnalRob]

14 poured like a thin syrup.
Barleywines are the devil.

[Parkbandit]

The Almighty Beer Nook:

http://i36.photobucket.com/albums/e6/belike53/IMG_0618.jpg

[IorakeWarhammer]

I had a Belgian Tripel in Belgium before I got in cahoots with the Muslims. I was DRUNK.

[Parkbandit]

I had a Belgian Tripel in Belgium before I got in cahoots with the Muslims. I was DRUNK.

Real radical muslims don't drink alcohol.

[Back]

The Almighty Beer Nook:

http://i36.photobucket.com/albums/e6/belike53/IMG_0618.jpg

Awesome. Though I would call it a fucking shrine.

[Keller]

The Almighty Beer Nook:

http://i36.photobucket.com/albums/e6/belike53/IMG_0618.jpg

Is the shadow painted or a result of the light?

If the latter, kudos.

In either case, I really like the art. (although I would have hung it about 3 inches higher)

[Parkbandit]

Is the shadow painted or a result of the light?

If the latter, kudos.

In either case, I really like the art. (although I would have hung it about 3 inches higher)

Actually both. The shadow is painted, but the light mimics it perfectly. It's funny, we were going to put the light out of the ceiling, but there was no attic access to that part of the house, so we were forced to put a sconce on the wall... and now I like it even better.

Tomorrow, I put the Dark Lager under pressure, move the belgian dubbel to the secondary fermenter and cook a batch of Blonde Ale. In 3 weeks, I will have 2 beers on tap with another keg waiting in the wings.

[Kuyuk]

Nicely done PB. I'd like to start brewing, but alas, have to wait for money.

[Parkbandit]

And the first kegged beer ala forced carbonation is a success!

I present The Dark Lager!

http://i36.photobucket.com/albums/e6/belike53/IMG_0620.jpg

[Parkbandit]

Just won this 15 pound CO2 tank on ebay for the kegerator, to replace my 2.5 pounder:

http://i36.photobucket.com/albums/e6/belike53/tank.jpg

Which will come in handy because I have 2 beers that will be under carbonation by February 9th or 10th.

http://i36.photobucket.com/albums/e6/belike53/IMG_0623.jpg

[Parkbandit]

The Belgian Dubbel just went under forced carbonation today.. should be ready by Friday for drinking. Tasted good (but flat and warm obviously) but was far more cloudy than I thought it should be. I'll see what it looks like in a glass in a couple of days.

The Dark Lager, by FAR my favorite beer, is still flowing from the tap. I thought it would be done by this past weekend, but I've been having 2-3 beers a day and it's still going strong. If the Late John Pope II needs 1 more miracle to become a saint... I'll let him use my keg.

[NocturnalRob]

What are you tackling next? That lager looks tasty as hell. Any seasonal options?

[Parkbandit]

What are you tackling next? That lager looks tasty as hell. Any seasonal options?

In 2 weeks I'll have 2 full kegs in my 2 keg kegerator.. but for St. Patty's day I'm making a blond ale that I will be dying green. I'm sure my 2nd dark lager will be gone by then.. but if not, I'll just keep it in my 3rd keg until there's room.

After the blond ale, I'm open to suggestions. I'm thinking a oatmeal stout or maybe even a chocolate bock.

[Parkbandit]

Belgian Dubbel isn't as good as I had hoped. Not sure what happened... the SG was perfect at the beginning and the end, but it's cloudy as hell. That doesn't bother me as much as how it tastes.. it's just ok compared to the one my friend made using the same recipe. It's still a little flat, so I upped the pressure on the keg. I'll give it a try tomorrow and hope that this fixes the problem.

I keg the 2nd batch of dark lager on or about February 9th and then make the blonde ale for St. Patty's day. After that, probably another dark lager (since it's by far my favorite beer right now) and I would like to try to craft a good red.

[Parkbandit]

Dark lager kegged and now undergoing forced carbonation.

I DID figure out what happened to the Belgian Dubbel... {nicknamed "Ass beer" by the superbow party goers (MOTHER FUCKERS) because 1) It tasted like ass (my wife's words.. bitch) and 2) It packed an 8% ABV% which consumed during beer pong made a couple losers pass out. } I remembered that Southern Brewing didn't have the recipe yeast and gave me what they called a good substitute. It was neither good or considered a substitute.

Saturday I will be going to the first of four BFBC homebrew competitions to just watch and taste. On the 20th, I'll be a "steward" for the judges for one of these competitions. Sounds like I'm the judge's little bitch, but it's free drinks and hanging out with a bunch of people who have been doing this longer than I have so maybe I'll pick up a trick or two.

Next beer up is the blonde ale (finally) and then probably another dark lager before trying something new.

[Kuyuk]

Just got my own little setup today from a shop in Columbus - the lady seemed nice and knowledgeable... unlike me.

I picked out the Docklands Porter as my first attempt - she gave me a different yeast to use instead of the recipe yeast. Also following her instructions, not the recipe instructions.

Got the batch boiling now. Heres to hoping I am doing something right. Probably not.

One thing that concerns me, is everything needs to be sterile, but then it calls for cold water... I'm worried the tap water (even through brita) isnt sterile... hrm. Maybe next time I'll buy distilled or something I trust more.

Bout 5 more mins on boil then into the 1st fermenter!

[Parkbandit]

Just got my own little setup today from a shop in Columbus - the lady seemed nice and knowledgeable... unlike me.

I picked out the Docklands Porter as my first attempt - she gave me a different yeast to use instead of the recipe yeast. Also following her instructions, not the recipe instructions.

Got the batch boiling now. Heres to hoping I am doing something right. Probably not.

One thing that concerns me, is everything needs to be sterile, but then it calls for cold water... I'm worried the tap water (even through brita) isnt sterile... hrm. Maybe next time I'll buy distilled or something I trust more.

Bout 5 more mins on boil then into the 1st fermenter!

Welcome to the Brew Family!

Yea.. I would be a little concerned about using tap water in this way. Personally, I would boil it for 15 minutes and then put it in the freezer to chill it before putting it in my wort.

Take pictures and make sure you take a SG reading prior to putting it in the primary.

And take pictures!

[Kuyuk]

nothing says SON OF A BITCH more than accidentally shoving the rubber stopper inside the fementor when trying to attach the air valve release...

PS - it doesnt float.

[Parkbandit]

nothing says SON OF A BITCH more than accidentally shoving the rubber stopper inside the fementor when trying to attach the air valve release...

PS - it doesnt float.

Ew.

I use one that goes on the outside:

http://www.brewsuppliesdirect.com/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/r/u/rubbercarboycap1.jpg

It's a bitch to put on, but once it's on it won't pop out and there's no way I will accidently shove it inside.

So, what did you do?

[Archigeek]

So last night I'm minding my own business, playing some GS when the doorbell rings. It's my buddy Steven, being a good guy and dropping off 6 22oz bottles of home brew. What a pal!

[Kuyuk]

Ew.

So, what did you do?

Swore loudly and proudly. Then used a whisk to fish it out.

Brought 1.5gal H20 to near boil, added the box starter, let simmer 10 mins, chill in ice bath to bring temp down. Add to bucket w 3.5gal cold H20. Added Yeast, starting temp was 69.2. Capped and now is sitting happily on my counter.

[Parkbandit]

Swore loudly and proudly. Then used a whisk to fish it out.

Brought 1.5gal H20 to near boil, added the box starter, let simmer 10 mins, chill in ice bath to bring temp down. Add to bucket w 3.5gal cold H20. Added Yeast, starting temp was 69.2. Capped and now is sitting happily on my counter.

You used one of those box kits? Like "Mr. Beer"?

:( Those kind of kits are what ruined my first brewing experience. I got bored and the beer wasn't even good.

Find a good brewing store near you and create a recipe. It's 100x better.

[Kuyuk]

You used one of those box kits? Like "Mr. Beer"?

:( Those kind of kits are what ruined my first brewing experience. I got bored and the beer wasn't even good.

Find a good brewing store near you and create a recipe. It's 100x better.

I figured the first time I'd use a kit, the next I'd go solo.

Kind of like the first time you cook a new recipe, you follow the recipe, the next time, you change all sorts of shit.

We'll see.

The store had all the stuff to make them yourself, but like I said, I wanted something stupid proof the first go-round.


Benefits of working in kitchens, I can get all the 5 gal buckets I want for free :-D

[g++]

A friend of mine has been trying to make skittlebrow from the Simpsons taste good for like a year now. If anyones wondering brewing skittles tastes like sprite with grain alcohol in it.

[Parkbandit]

Beer making today: Blonde ale for me and a Russian Imperial Stout (8.8% and a 64 IBU) by a friend. We're also going to make a Samuel Smith's Oatmeal Stout clone from a recipe book.

The Dark lager is almost as good as the last batch I made, but the taste is amazingly different. Not as complex... and the only difference was 1/2 teaspoon of Irish Moss which is supposed to just precipitate out suspended proteins to make your beer more clear. I think I'll stick to using that for only lighter colored beers... and definitely not use it on the next batch I make.

[Kuyuk]

http://farm6.static.flickr.com/5091/5448306373_7918ee786e_m.jpg

http://farm5.static.flickr.com/4141/5448916438_57a4a75287_m.jpg

http://farm5.static.flickr.com/4154/5448308453_3d1053ca75_m.jpg

Going into secondary fermentation.

We'll see how it comes out!

[Parkbandit]

I've come to realize that I need more beer in process to avoid having no beer on tap. The Belgian dubbel that wasn't good when I first tried it has gotten surprisingly better and far more clearer. And the dark lager I just kegged has smoothed out over the past weekend.

I will buy 2 more corney kegs so once the beer is done fermenting, I can keg it, pressurize it and then let it condition for a week or two before chilling it down for consumption.

[Kuyuk]

Just bottled my first batch.

Next up is a from scratch oatmeal stout, using locally produced amish oats.

Need new batteries for my camera, or I'd have pictures of the bottles... yielded 53.

[Parkbandit]

Just bottled my first batch.

Next up is a from scratch oatmeal stout, using locally produced amish oats.

Need new batteries for my camera, or I'd have pictures of the bottles... yielded 53.

Nice.

I'm currently making an Oatmeal Stout that is supposedly a clone of Samuel Smith's. It's not as dark and smelled like a bad tea when I was brewing it. I have very little faith that it will come out to taste anything like Samuel Smith's.

My blonde ale is darker than I anticipated.. so not going to be dying it green for St. Patty's day. Both get thrown in kegs sometime next week and allowed to condition for a week or two.

I literally have no idea what my next beer is going to be.

[Kuyuk]

Nice.

I'm currently making an Oatmeal Stout that is supposedly a clone of Samuel Smith's. It's not as dark and smelled like a bad tea when I was brewing it. I have very little faith that it will come out to taste anything like Samuel Smith's.

My blonde ale is darker than I anticipated.. so not going to be dying it green for St. Patty's day. Both get thrown in kegs sometime next week and allowed to condition for a week or two.

I literally have no idea what my next beer is going to be.



Hey mine too! What does your oatmeal have for ingredients?

I got 8 oz roasted oats
1# 90 o L
8 oz choc malt
4 oz roast barley
6# Lt DME
3 oz Fuggle
1 tsp Irish Moss
Yeast 1084

[Parkbandit]

8 oz roasted oats
8 oz 55o Crystal malt
8oz Chocolate malt
4oz Rice malt
3oz Roasted Barley
5.75# Lt DME
2oz EKGoldings
1tsp Irish Moss
Yeast 1084

[Yellow00]

Lets play a little game of what did I do wrong?

Made beer first week in January for the first time since 2001. Which was also a failed experiment. However, this time everything seemed to go off without a hitch until it was time to taste the final product. Came out with a lower ABV then the directions said and tastes very sweet and malty...

Was a premade kit of IPA which I picked up from the local brewing supply store.

So no hoppiness and very sweet and malty..

The only thing I know I could have done differently was followed the directions on the yeast didn't activate the yeast just dropped it in the bucket at the first fermentation stage.

In the end the beer did have plenty of carbonation.

any thoughts?

[NocturnalRob]

Was a premade kit of IPA
I would say that this is where you went wrong.

[Parkbandit]

Lets play a little game of what did I do wrong?

Made beer first week in January for the first time since 2001. Which was also a failed experiment. However, this time everything seemed to go off without a hitch until it was time to taste the final product. Came out with a lower ABV then the directions said and tastes very sweet and malty...

Was a premade kit of IPA which I picked up from the local brewing supply store.

So no hoppiness and very sweet and malty..

The only thing I know I could have done differently was followed the directions on the yeast didn't activate the yeast just dropped it in the bucket at the first fermentation stage.

In the end the beer did have plenty of carbonation.

any thoughts?

If it tastes very sweet and malty with a lower ABV%, your yeast didn't ferment the sugars and turn them into alcohol... which will mask the hoppy taste you are looking for. This can happen due to:

1) Low fermentation temp - Unless you are lagering, you need your fermentation to be at a constant temperature of 70ish degrees.

2) Improper yeast type - Generally, a high ABV IPA will take a specialized yeast that can survive in high alcohol conditions. This probably isn't the case, since you had a kit though.

3) Yeast starter - With IPAs, it's recommended that you make a yeast starter... which is put some dextrose in a sanitized vial and pitch the yeast. Let it do it's thing for a day or two.. which will double/triple/quad the amount of yeast you pitch into your wort.

4) Bad yeast - This happens from time to time.. you get a batch of yeast that is relatively weak and doesn't do the job you want it to. You can double check each yeast batch by doing a yeast starter every time.

[AnticorRifling]

If you aren't part of the beer union you'll never make the best beer.

[Yellow00]

If you aren't part of the beer union you'll never make the best beer.

Who said anything about making best beer. The attempt was a decent beer but came up short.

[Parkbandit]

Kegged the Blonde Ale. Man, did that clear up over the past 2 weeks. So clear, I might not put any gelatin in it.

Next to be kegged is the Oatmeal Stout on or around the 17th and I just made another batch of Dark Lager Stout yesterday.

Now, I need a new beer to make in 2 weeks..... If I like my oatmeal stout, I'm going to be in beer heaven... 3 beers lined up.

I'm not a big IPA fan.. no high IBU beers.. pretty much 60 is my enjoyable limit.

Suggestions?

[Parkbandit]

Kegged the Oatmeal Stout today and racked the Dark Lager Stout from primary to secondary. I put a vodka soaked vanilla bean into the Dark Lager Stout to see what it will do... just for shits. Might be good.. might be bad.

I also started bottling a 6 pack of each beer, in case one is so good I want to enter it in a beer competition. 5ml of boiled dextrose in the bottle should be sufficient to carbonate them.

I am going to an All Grain class on the 27th.. so I'll figure out what I'm going to do next. I would love to start doing all grain, but the equipment might just freak out the wife, who has been ultra cool about this so far.

[Back]

Oh wise brewmiester... your opinion please. And a heads up to any aspiring brewers out there.

Groupon has this deal today. A basic starter kit and one ingredients package for $64. A video of the deal here (http://www.midwestsupplies.com/groupon-homebrewing.html). I’m leaning towards taking the plunge but could use some feedback.

[Cephalopod]

I've only ever used local Groupons before, and I can't find this one online -- is this a code you can share? I don't know if this kit is any good, but for what you get and at that price, it looks worthwhile.

[Back]

http://www.groupon.com/deals/midwest-hydro-dc?c=all&p=7

[Parkbandit]

Oh wise brewmiester... your opinion please. And a heads up to any aspiring brewers out there.

Groupon has this deal today. A basic starter kit and one ingredients package for $64. A video of the deal here (http://www.midwestsupplies.com/groupon-homebrewing.html). I’m leaning towards taking the plunge but could use some feedback.[/QUOTE]

That's a really good starter kit, but you are going to need more supplies before you get started:

Sanitizing solution (I use Star San)
Glass Carboy for secondary fermentation
Beer bottles

But for $76 (it looks like they are only charging $12 for shipping) you can't go wrong. Midwest Supplies is a top notch brewing company that has just about anything you could need to make beer.

[Cephalopod]

Awesome. I'm going to give it a try. Includes a $25 gift certificate, too, so it seems hard to go wrong.



Whatever the favored flavor, Midwest's premium ingredients and handy 90-minute how-to DVD help to make consistent batches each time, aiding neophyte brewers in avoiding the embarrassment of turning out a spicy pilsner or bacon-flavored lager.


If they're telling you that's embarassing, I'm not sure they understand the online market segment.

[Back]

That's a really good starter kit, but you are going to need more supplies before you get started:

Sanitizing solution (I use Star San)
Glass Carboy for secondary fermentation
Beer bottles

But for $76 (it looks like they are only charging $12 for shipping) you can't go wrong. Midwest Supplies is a top notch brewing company that has just about anything you could need to make beer.

Sold! This deal has an added $25 coupon towards a future purchase which is close to the price of a 5 gal. carboy, the sanitizer is cheap and the bottles are a no brainer.

Now which ingredient kit to choose from. Red, amber or stout...

[AnticorRifling]

I thought you stopped drinking because you realized you were on the road to ruin. How's that working out?

[Warriorbird]

I thought you stopped drinking because you realized you were on the road to ruin. How's that working out?

He seems somewhat more functional than Sean. Alcoholics can be productive members of society! Don't be a disease-ist!

[Parkbandit]

Sold! This deal has an added $25 coupon towards a future purchase which is close to the price of a 5 gal. carboy, the sanitizer is cheap and the bottles are a no brainer.

I would try to find a carboy on ebay or locally.. they are heavy and the shipping will kill your "deal". I was never an ebay fan before making beer.. now I love it.



Now which ingredient kit to choose from. Red, amber or stout...

Depends on your taste. I'm a gigantic stouthead... so my pick would be obvious.

[Back]

Always been an amber fan so going with that. Thanks for the tip on the carboy. Found an extensive brew supply warehouse less than 10 miles from me. Been watching videos on YouTube and am anxious to start. Gonna use my deep fried turkey kit to make the wort.

The only sucky thing about Groupon is for some reason I have to wait a few days after I actually purchase the groupon to submit it to the company it is good for. I bought it the day I posted about it and can’t use it until this coming Wednesday. But, whatever, its a good deal.

[Parkbandit]

Hopefully, your turkey frying pot isn't aluminum like mine is.

[Back]

Hopefully, your turkey frying pot isn't aluminum like mine is.

It may be. What is the issue?

[Parkbandit]

It may be. What is the issue?

Reading forums regarding beer making, people are split between cooking in aluminum is bad and it has no effect. Many people believe that because aluminum creates an oxidation layer in the pot, some worts can absorb some of that material and leave a bad taste in the finished beer. I don't necessarily believe it, but I never wanted to take a chance and have always cooked my wort in stainless steel.

[Parkbandit]

Put the Dark Lager Stout in a keg yesterday and put it under about 15 pounds of CO2. I didn't refrigerate it, as it is still has a higher SG than the recipe called for. This might be because I used an extra pound of dark LME, but since I have 2 in the kegerator already, I decided to rack it to a keg and let it finish conditioning there. I'll pick up an extra regulator this weekend and hook it up on Sunday.. so it will maintain the same pressure as the beer slowly absorbs the CO2. It should be ready to refrigerate in a week or two.

[Parkbandit]

Tomorrow is the first "real" beer we'll make.. going all grain. We've settled on an "80 Shilling Scottish Ale":

9.00 lb Pale Malt (2 Row) UK
1.00 lb Caramel/Crystal Malt 40L
1.00 lb Munich Malt
0.50 lb Chocolate Malt
0.50 oz Bullion [8.00 %] (60 min)
2.00 oz Fuggles [4.50 %] (30 min)
0.75 oz Goldings, East Kent [5.00 %] (10 min)
1.00 tsp Irish Moss (Boil 30.0 min)
1 Pkgs German Ale (Wyeast Labs #1007)

Purchased the additional equipment we're going to need (Mash and lauter tuns):

http://i36.photobucket.com/albums/e6/belike53/IMG_0059.jpg

[Back]

Just found out about this and this thread really is the best place to share...

The Obamas Make History With Homebrewed White House Honey Ale (http://obamafoodorama.blogspot.com/2011/03/obamas-make-history-with-homebrewed.html)


President Obama and First Lady Michelle Obama made culinary history when they served homebrewed White House Honey Ale, made with a pound of honey from the White House Beehive, to guests at last month's Super Bowl party. They are the first presidential couple to ever charge their chefs with the ancient--and now wildly popular--art of homebrewing, according to White House Curator Bill Allman.

http://2.bp.blogspot.com/-aPetyuunTDc/TW0spyC_HsI/AAAAAAAAVto/DgbQ5vm36ME/s1600/beerorama%253Aappleton.jpg

“You take the ping pong ball out before you drink it.”





Also...


Thomas Jefferson brewed at Monticello (http://www.monticello.org/site/research-and-collections/beer)


In the spring of 1812, while tensions grew between the United States and Great Britain, Jefferson was enjoying his retirement from public life at Monticello. Construction was under way on the brick garden pavilion, and Jefferson embarked on the scientific pursuit of brewing beer - the kind of experiment that he relished. Using malt purchased from his neighbor William Meriwether and hops bought locally, Jefferson was apparently successful in the first brewing attempt at Monticello since his wife had made beer some forty years earlier. On May 12th he instructed his overseer to "bottle the beer."

[Parkbandit]

Just found out about this and this thread really is the best place to share...

The Obamas Make History With Homebrewed White House Honey Ale (http://obamafoodorama.blogspot.com/2011/03/obamas-make-history-with-homebrewed.html)



That's actually pretty awesome.

[Parkbandit]

All Grain beer to make for tomorrow:

Style: Weizen/Weissbier OG: 1.061
Type: All Grain FG: 1.015
Rating: 4.0 ABV: 6.03 %
Calories: 199 IBU's: 021.73
Efficiency: 70 % Boil Size: 6.50 Gal
Color: 5.0 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
________________________________________

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 68.0°F
Bottle/Keg 21 days @ 68.0°F

Grains & Adjuncts
Amount Percentage Name Gravity Color
6.50 lbs 56.52 % Wheat Malt, Ger 1.039 2.0
3.00 lbs 26.09 % Vienna Malt 1.036 3.5
2.00 lbs 17.39 % Pale Malt (2 Row) Bel 1.037 3.0

Hops
Amount IBU's Name Time AA %
1.00 ozs 14.68 Tettnang 45 mins 4.50
1.00 ozs 7.06 Saaz 15 mins 4.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Weihenstephan Weizen Wyeast Labs 3068


Hopefully, it turns out to be a pretty nice summer type beer... which is what I am looking for to balance out my current stouts.

[Parkbandit]

Sunday never happened, but tomorrow I'm off, so I'm making this beer (already bought the ingredients and 2 days into a yeast starter)

Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.14 gal
Boil Time: 60 min
Equipment: My Equipment - Brew Pot (8+gal) and Rubbermaid cooler (10 Gal)
Taste Rating(out of 50): 42.0
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 48.78 %
2.50 lb White Wheat Malt (2.0 SRM) Grain 24.39 %
1.50 lb Wheat, Flaked (2.0 SRM) Grain 14.63 %
1.00 lb Wheat, Torrified (2.0 SRM) Grain 9.76 %
0.25 lb Acid Malt (3.0 SRM) Grain 2.44 %
1.50 oz Saaz [4.00 %] (60 min) Hops 18.6 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 3.1 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.50 oz Seeds of Paradise (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast 3944 ) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 4.74 %
Bitterness: 21.7 IBU
Calories: 187 cal/pint
Est Color: 4.1 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10.25 lb
Sparge Water: 5.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 12.81 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

[Back]

A question. What water do you use?

[Parkbandit]

A question. What water do you use?

I was using bottled water from a local spring, but now I'm using a carbon filter on my own tap water. This is mostly to filter out the chlorine... which is terrible in your beer.

One thing I've learned from the local homebrewing club is that water chemistry is a big part of beer making. Most of the super serious home brewers will use an RO filter, and then add the chemicals and minerals to build their own water profile to fit the specific type of beer they are making. I'm not even close to being at that stage.. and to be honest, that seems like it's more work than I even want to get into.

[Parkbandit]

Put the Belgian Witbier into secondary and will be brewing my next batch of beer tomorrow: Maple Brown Ale. As soon as I get it into BeerSmith, I'll post the recipe.

[Parkbandit]

Maple Brown Ale
American Brown Ale


Type: All Grain
Date: 4/21/2011
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
6.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.05 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.89 %
0.75 lb Special Roast (50.0 SRM) Grain 7.89 %
0.75 lb Victory Malt (25.0 SRM) Grain 7.89 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.26 %
0.50 oz Magnum [14.00 %] (60 min) Hops 25.5 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 7.7 IBU
8.00 oz Maple Syrup (Secondary 2.0 weeks) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.96 %
Bitterness: 33.1 IBU
Est Color: 23.3 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.50 lb
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 11.88 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 6.65 qt of water at 196.6 F 168.0 F

[Back]

Have you come up with a name or label for your beers yet?

[NocturnalRob]

Have you come up with a name or label for your beers yet?
Work in progress. PB, I expect to be paid in O&C product.

http://i411.photobucket.com/albums/pp194/nocturnalrob/K0YLBA1303331743.jpg

[AnticorRifling]

Have you come up with a name or label for your beers yet?

I like the potential of this question and I think we, as a PC community, should take on the task of coming up with appropriate names and labels.

[Parkbandit]

Have you come up with a name or label for your beers yet?

I have:

http://i36.photobucket.com/albums/e6/belike53/IMG_0107.jpg

Actually, I keg most of the beer and only bottle 6 bottles per batch... so I don't need to name or label anything.

Here is my all grain Belgian Wit that I put into secondary today:

http://i36.photobucket.com/albums/e6/belike53/IMG_0109.jpg

Much lighter than I thought it would be. It's already hit it's target SG, so it's basically done. I'll move it to a keg next week and pressurize it. No big hurry, since I still have been in my kegerator.

And this is the yeast starter for my Maple Brown Ale:

http://i36.photobucket.com/albums/e6/belike53/IMG_0111.jpg

[NocturnalRob]

Mix and match. Nice.

[Parkbandit]

Here is my next addition: 15.5 gallon kettle/mash tun. Plasma torch a big hole in the top.. add a spigot and thermometer and boom.. 10 gallon batches.

http://i36.photobucket.com/albums/e6/belike53/IMG_0112.jpg

Finding a natural gas burner to go with it seems to be a fucking nightmare though. Looks like I'll have to fabricate one.........

[Parkbandit]

Maple Brown Ale
American Brown Ale


Type: All Grain
Date: 4/21/2011
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
6.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.05 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.89 %
0.75 lb Special Roast (50.0 SRM) Grain 7.89 %
0.75 lb Victory Malt (25.0 SRM) Grain 7.89 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.26 %
0.50 oz Magnum [14.00 %] (60 min) Hops 25.5 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 7.7 IBU
8.00 oz Maple Syrup (Secondary 2.0 weeks) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.96 %
Bitterness: 33.1 IBU
Est Color: 23.3 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.50 lb
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 11.88 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 6.65 qt of water at 196.6 F 168.0 F

Made this beer today, but couldn't get the SQ or volume that was expected. Ended up adding water to the wort to make the 5 gallons, but the dilution resulted in a 1.040 SG. I think the taste profile will end up being right, but the alcohol will end up being lower than the 5% I was shooting for. I might add 12oz of maple syrup instead of the 8 and hope that I get a small bump in alcohol without changing the taste too much.

[pabstblueribbon]

Here is my next addition: 15.5 gallon kettle/mash tun. Plasma torch a big hole in the top.. add a spigot and thermometer and boom.. 10 gallon batches.

http://i36.photobucket.com/albums/e6/belike53/IMG_0112.jpg

Finding a natural gas burner to go with it seems to be a fucking nightmare though. Looks like I'll have to fabricate one.........

Basically you'll need a different regulator and you'll need to drill out the holes on the burner to spec for natural gas. Wah-lah.

[Parkbandit]

Basically you'll need a different regulator and you'll need to drill out the holes on the burner to spec for natural gas. Wah-lah.

Yea.. I finally found one that I could just buy and it's on the way:

http://www.bayouboiler.com/images/pic8.jpg

[Parkbandit]

Kegged the Belgian Wit today and added the maple to the Maple Brown Ale.

http://i36.photobucket.com/albums/e6/belike53/IMG_0133.jpg

Next up, a summertime beer. Maybe an American Honey Ale or California Ale... something other than a lager since I do not have the refrigerator necessary to lager (takes very cold fermentation) or the patience (usually takes 2-3 months)

[NocturnalRob]

CA Ale definitely

[Parkbandit]

FINALLY finished the keg to kettle conversion.

http://i36.photobucket.com/albums/e6/belike53/IMG_0136.jpg

15.5 gallons of stainless steel goodness. I still want to add a sight-glass and a thermometer... but I can do that later.

[Parkbandit]

Made a 10 gallon batch of this today and split it with a friend:

SB Russian Imperial Stout
Imperial Stout

Type: All Grain
Date: 5/22/2011
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
31.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.68 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 4.03 %
1.20 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.23 %
1.20 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.23 %
1.20 lb Roasted Barley (300.0 SRM) Grain 3.23 %
0.60 lb Special B Malt (180.0 SRM) Grain 1.61 %
3.00 oz Magnum [14.00 %] (60 min) Hops 54.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.0 IBU
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.022
SG Measured Final Gravity:
Estimated Alcohol by Vol: 9.26 %
Actual Alcohol by Vol:
Bitterness: 59.9 IBU
Est Color: 39.8 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 37.20 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 46.50 qt of water at 165.9 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
5 Gallons with US-05 dry yeast and 5 gallons with Wyeast 1450 Denny's Favori yeast.

Created with BeerSmith

[Deadelf]

Wow PB, you really are getting into this. Really awesome. Have you tried making using coriander or orange peel for some of the stuff your brewing for the warmer months with the lighter wheat beers/ales?

I grew very fond of New Belgium Brewing Company's "Sunshine Wheat" beer they make during the warmer months. They're out of Fort. Collins Colorado, north of Denver. Here's the link to that Sunshine Wheat.

http://www.newbelgium.com/beer/detail.aspx?id=b6d60cce-6eea-4ef9-a300-0a46e8ce5100

Really quenches your thirst on those hotter days. :)

[Parkbandit]

Wow PB, you really are getting into this.

I generally go all in on things I enjoy. I've already warned my wife that I'll be turning my oldest daughter's room into a real brewery when she leaves for college in a year. I think my wife thinks I'm kidding.....



Really awesome. Have you tried making using coriander or orange peel for some of the stuff your brewing for the warmer months with the lighter wheat beers/ales?

My first beer was an extract Belgian beer... I just made an all grain belgian a month or so ago:

http://forum.gsplayers.com/showpost.php?p=1269156&postcount=143



I grew very fond of New Belgium Brewing Company's "Sunshine Wheat" beer they make during the warmer months. They're out of Fort. Collins Colorado, north of Denver. Here's the link to that Sunshine Wheat.

http://www.newbelgium.com/beer/detail.aspx?id=b6d60cce-6eea-4ef9-a300-0a46e8ce5100

Really quenches your thirst on those hotter days. :)

Yea, the last Belgian I just made turned out very light in color and very thirst quenching. I also have a honey ale in the fermenter right now... which will be an awesome pool beer (I hope).

MAN, the Russian Imperial I just made is going C-R-A-Z-Y in the closet... lots of sugar (high SG) + HUGE yeast starter = a smelly first 2 days of fermentation... but my wife is like "It's fine" after I try to apologize for the smell.

I should start a new business... how to train your wife....

[AnticorRifling]

Two things:

1) You're old

2) Anytime there is mention of your daughter I instantly think of holding up a sign that says "Back Flip", I'm going to hell because of it and it's your fault.

[Parkbandit]

Two things:

1) You're old

2) Anytime there is mention of your daughter I instantly think of holding up a sign that says "Back Flip", I'm going to hell because of it and it's your fault.

1) No, I don't want to hold you.

2) You are already going to hell... but I can't believe she can't find the picture.

[Deadelf]

Yeah the smells from fermentation can get a bit much sometimes. Honestly still "most' of the time prefer the heavier beers, I just really got into some of those lighter brews while in Colorado.

The Russian Imperial really sounds like its going to be a very tasty brew. Gotta love a thick beer thats more like a meal. :)

We are all getting old AR, my oldest is married in the military. Two others are in college and the rest in high school. The hair gets a bit thinner, the belly a bit thicker the pains in various parts of the body get a bit greater, this is life. :) A good beer works wonders for all but the belly part.

[Deadelf]

Oh and as to the wife training thing. I think the great science fiction author Robert Heinlein said it best...

"Women and cats will do as they please, and men and dogs should relax and get used to the idea."

[Suppa Hobbit Mage]

A few things I recently read about that I thought you may be interested in PB-
Really nice homebrew tiered setup - http://www.blichmannengineering.com/brew_stand/brewstand_modular.html


http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew#fbIndex1

www.thebrewingnetwork.com (http://www.thebrewingnetwork.com)
www.homebrewtalk.com (http://www.homebrewtalk.com)
www.beerrecipes.org (http://www.beerrecipes.org)

[Parkbandit]

A few things I recently read about that I thought you may be interested in PB-
Really nice homebrew tiered setup - http://www.blichmannengineering.com/brew_stand/brewstand_modular.html

The first time I was with my wife and we went to Southern Brewing, we saw this... I joked "I need one of these".. we both laughed.

I really do need one of these now... and she's still laughing.


http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew#fbIndex1

www.thebrewingnetwork.com (http://www.thebrewingnetwork.com)
www.homebrewtalk.com (http://www.homebrewtalk.com)
www.beerrecipes.org (http://www.beerrecipes.org)[/QUOTE]

I used Homebrewtalk all the time.. as well as beerrecipes.org. Never heard of the network though, I'll have to take a look at that.

[Deadelf]

Almost 1200 recipes on that last site you listed PB. Freaking awesome.

[Parkbandit]

Currently on tap: Maple Brown ale and California Honey ale.

In keg conditioning: Russian Imperial

In fermentor(s): NOTHING!

Time to brew... I'm thinking a chocolate stout.. like the one a hippie liberal friend of mine made:


Chocolate Oatmeal Stout
Following on the heels of the deliciously successful chocolate stout I made a few months ago (using 7 Bridges' great kit based on Bison Brewing's wonderful beer), Gresham and I brewed 10 gallons of a new recipe we developed: Chocolate Oatmeal Stout. We're looking to slightly increase the body of the first chocolate stout, and give a silkier mouthfeel. So we did our best to develop a well-balanced grain bill, added flaked oats, and mashed at a slightly higher temperature.

Ingredients for 10 U.S. gallons
Target Original Gravity: 1.073
Approximate Final Gravity: 1.017
Brewhouse Efficiency: will figure this out%
Anticipated IBU: 19.9
Anticipated ABV: 7.27%
Wort Boil Time: 60 minutes



Grain:
20 lb Gambrinus Pale Malt 3L
4 lb Munich Malt 10L
1.5 lbs Pale Chocolate Malt 350SRM
1 lb Roasted Barley 300SRM
1 lb Oats, flaked


Hops;
Hardly any! 1.25 oz Pacific Gem pellet hops (15.0% AAU) at the beginning of the boil

Addition:
12 oz Cocoa Powder (Organic, Fair Trade)


Yeast:
At the suggestion of Tim at Seven Bridges, we pitched two different yeasts--one in each carboy:
American Ale (Wyeast #1056).
Irish Ale (Wyeast #1084)
Started two starters back on 2/3/11.

Directions and brewing notes:
single mash: 7 gallons water @150F x 40 mins., then added 1 gallon 190F water to raise temp to 165F

Sparging:
Hybrid sparge technique:

Vorlauf, and then add 2.5 gallons 170F water
Stir and rest 10 mins
Drain into boil pot
Repeat steps 1-3 above
Bring wort to boil: Add 1.25 oz Pacific Gem pellet hops (15.0% AAU) at the beginning of the boil. Boil for 20 mins., add 12 oz Cocoa Powder, boil 10 mins. Add .5 tsp Irish Moss, boil 20 mins. Cool wort and pitch at 72F. Hold at 68F for 4 days, then to 63F for 3 weeks.

OG: 1.0725

[Cephalopod]

We hippie liberals do like our beer.

[Parkbandit]

Brewing up some Oktoberfest beer that won't be ready until... you guessed it.. October:


Oktoberfest/Maerzen
Type: All Grain
Batch Size (fermenter): 10.00 gal
Boil Size: 12.57 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
End of Boil Volume 11.44 gal
Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.00 gal
Est Mash Efficiency 77.0 %
Fermentation: My Aging Profile

Ingredients

9 lbs 8.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 41.3 %
4 lbs 12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 2 20.7 %
4 lbs 12.0 oz Vienna Malt (Weissheimer) (3.0 SRM) Grain 3 20.7 %
1 lbs Amber Malt (22.0 SRM) Grain 4 4.3 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5 4.3 %
1 lbs Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 6 4.3 %
1 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 7 4.3 %
1.00 oz Hallertauer Mittelfrueh [4.60 %] - Boil 60.0 min Hop 8 7.7 IBUs
2.00 oz Saaz [4.60 %] - Boil 15.0 min Hop 10 7.7 IBUs
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 9 7.6 IBUs
1.00 oz Hallertauer Mittelfrueh [4.60 %] - Boil 15.0 min Hop 11 3.8 IBUs
2.0 pkg White Labs WLP820 Octoberfest - Marzen [50.00 ml] Yeast 12 -

Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 26.8 IBUs
Calories: 210.5 kcal/12oz
Est Color: 8.5 SRM

Mash Profile

Mash Name: TippedOver Maerzen
Total Grain Weight: 23 lbs
Sparge Water: 8.94 gal
Grain Temperature: 74.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 74.0 F
Adjust Temp for Equipment: TRUE
Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
step1 Add 28.75 qt of water at 150.2 F 138.0 F 40 min
step2 Decoct 7.57 qt of mash and boil it 153.0 F 40 min

Sparge Step: Fly sparge with 8.94 gal water at 168.0 F

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 7.56 oz Carbonation Used: Bottle with 7.56 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

After fermentation , lager 30 to 40 days at 34-40 degrees

Created with BeerSmith

[Kuyuk]

On an unrelated note - I got 3 kegs from work I gotta get rid of.

They're empty, and old. We got them from a distributor we no longer use, and our new dist. wont take them bc they're not theirs... what a clusterfuck.

[Parkbandit]

On an unrelated note - I got 3 kegs from work I gotta get rid of.

They're empty, and old. We got them from a distributor we no longer use, and our new dist. wont take them bc they're not theirs... what a clusterfuck.

What type of kegs? Take some pictures. If they are ball lock corney kegs and in fair shape.. I'll take a couple. I also know a brewer who would take them if they are pin lock corney kegs.

[Kuyuk]

What type of kegs? Take some pictures. If they are ball lock corney kegs and in fair shape.. I'll take a couple. I also know a brewer who would take them if they are pin lock corney kegs.

they're the full kegs from distributors when you get a keg for a party, etc.

[Kuyuk]

they're the full kegs from distributors when you get a keg for a party, etc.

and the shipping cost would be astronomical I bet. Much more worthwhile to CL it for $30 or whatever

[Parkbandit]

Making this beer today.. if the weather holds out.

By the way.. making beer in the summertime in Florida is next to impossible. This will probably be the last keg I make until September or so.


Orangeblossom Honey Ale
American Amber Ale
Type: All Grain
Date: 7/26/2011
Batch Size (fermenter): 5.00 gal
Boil Size: 6.43 gal
Boil Time: 60 min
Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
End of Boil Volume 5.72 gal
Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal
Est Mash Efficiency 53.0 %
Fermentation: Ale, Two Stage



Ingredients
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 62.9 %
1 lbs 12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 15.7 %
2.1 oz Carafa III (525.0 SRM) Grain 3 1.2 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 4 32.4 IBUs
0.75 oz Cascade [5.50 %] - Boil 10.0 min Hop 5 5.7 IBUs
0.75 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 7 -
2 lbs 4.0 oz Honey (1.0 SRM) Sugar 8 20.2 %


Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 7.1 %
Bitterness: 38.1 IBUs
Calories: 151.6 kcal/12oz
Est Color: 10.0 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs 2.1 oz
Sparge Water: 4.97 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.10 qt of water at 163.7 F 152.0 F 60 min

Sparge Step: Batch sparge with 2 steps (1.63gal, 3.34gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Created with BeerSmith



The addition of Carafa III is strickly for color. It's a dark grain, almost like a Starbucks coffee, that I HOPE will make the beer go from a very, very pale yellow to a deeper yellow.

[Parkbandit]

Made a 10 gallon batch of this today and split it with a friend:

SB Russian Imperial Stout
Imperial Stout

Type: All Grain
Date: 5/22/2011
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
31.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.68 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 4.03 %
1.20 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.23 %
1.20 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.23 %
1.20 lb Roasted Barley (300.0 SRM) Grain 3.23 %
0.60 lb Special B Malt (180.0 SRM) Grain 1.61 %
3.00 oz Magnum [14.00 %] (60 min) Hops 54.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.0 IBU
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.022
SG Measured Final Gravity:
Estimated Alcohol by Vol: 9.26 %
Actual Alcohol by Vol:
Bitterness: 59.9 IBU
Est Color: 39.8 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 37.20 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 46.50 qt of water at 165.9 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
5 Gallons with US-05 dry yeast and 5 gallons with Wyeast 1450 Denny's Favori yeast.

Created with BeerSmith

Holy shit... tried this for the first time just now and.. holy shit, it's fucking awesome. I'll never be able to replicate this recipe since we had so many problems making it... stuck sparge, low gravity, added 2 pounds of DME, etc... Final gravity ended up at around 1.018.. which makes it almost 10% alcohol... my highest abv beer yet.

[Cephalopod]

Holy shit... tried this for the first time just now and.. holy shit, it's fucking awesome. I'll never be able to replicate this recipe since we had so many problems making it... stuck sparge, low gravity, added 2 pounds of DME, etc... Final gravity ended up at around 1.018.. which makes it almost 10% alcohol... my highest abv beer yet.

Pic? Head? Lacing?

[Kuyuk]

Did nachos just ask PB for head? Anyone else see that?!

[Parkbandit]

Pic? Head? Lacing?

I'll post a pic tomorrow.

The head is a coffee colored creamy head.. man, I would love to put nitrogen on that beer.

[Parkbandit]

http://i36.photobucket.com/albums/e6/belike53/IMG_0209.jpg

It packs a fucking wallop.

[Deadelf]

A few days late, but man is that one good looking glass of beer, PB. Nice work, looks like a meal.

[Parkbandit]

Beer making starts back up tomorrow. High is only going to be 68 here.. which is perfect.

Beers we are making this weekend:

Belgian Dopple
Black IPA
Honey Blonde Ale

[Parkbandit]

Note to self:

One beer fermenting is almost undetectable.
Two beers fermenting is noticeable. Wife says "what's that smell?"
Three beers fermenting is like you opened up a full blown brewery in your house.

[Parkbandit]

My latest - Maple Porter. DELICIOUS

http://i36.photobucket.com/albums/e6/belike53/IMG_0591.jpg

[Keller]

I'm really interested to see how it goes.

I don't have room for it right now, but if I can ever convince my wife to live in more than 800 sq feet, this will be one of the first things I try.

So I bought a house last week.

Now I need more information.

What is your current setup, PB? Is there anything you'd buy/replace if you could start over?

[Rinualdo]

Step 1) Buy a house
Step 2) Make beer
Step 3) ???
Step 4) Profit!

[diethx]

So I bought a house last week.

Now I need more information.

What is your current setup, PB? Is there anything you'd buy/replace if you could start over?

Congrats! Pics?

[Parkbandit]

So I bought a house last week.

Now I need more information.

What is your current setup, PB? Is there anything you'd buy/replace if you could start over?

If I could start all over again.. I would buy a 7 gallon conical fermenter from the get go and replace the 7 gallon plastic bucket and carboy. I would also start off with all grain brewing instead of taking the baby step of extract brewing.

My current set up for all grain brewing is:

Natural gas burner - when I moved into this house, I had a company come out and put a quick connect to the natural gas in my pool area for my grill.
15 gallon keg made into a kettle and lid
1 mash tun - I made it from a 10 gallon Rubbermaid cooler.
1 lauter tun - Same type Rubbermaid cooler.
Various fermenters - see what I would change above. You can pick up a great conical fermenter for $400 and you can do away with a 7 gallon bucket and a glass carboy.
2 50' copper wort chillers - I connect the two of them.. put one in a bucket of ice and the other in the wort. Cools it down even quicker. If you have money to spend.. I would upgrade this to a plate chiller and pump as they are more efficient.

The other equipment is:

digital thermometer
hydrometer
refractometer
iodine (for testing starch)
airlocks
rubber stoppers
bottle brushes
2 siphons (one for bottling, one for racking)
5 Corney kegs
bottle capper
spatulas and paddles for stirring wort
funnel with screen
beer bottles
bottle tree
Star San sanitizer
Water filter that can filter out chlorine

[Keller]

Thanks, PB.

How much work went into the 15 gallon keg? Was that just the biggest boiling pot you could find?

[Keller]

Congrats! Pics?

Here is one of the listings. http://www.mswoods.com/5951_norwaldo_av-46220-in-21168231-for-sale-mls.htm

Not sure yet when we're moving, but after we settle in I will share pictures.

[Parkbandit]

Thanks, PB.

How much work went into the 15 gallon keg? Was that just the biggest boiling pot you could find?

Not much work at all to be honest... I have a friend who used to work at a local horse track and took it there to have the top cut out and the spigot put in. I "paid" him with a 12 pack of homebrew.

The "hardest" part was having a block party to empty the keg... and it wasn't really hard until the next morning.......................

And a 15 gallon kettle will give you ample room to brew a 10 gallon batch.. which is the most I'll be brewing anytime soon.

[AnticorRifling]

Here is one of the listings. http://www.mswoods.com/5951_norwaldo_av-46220-in-21168231-for-sale-mls.htm

Not sure yet when we're moving, but after we settle in I will share pictures.

I'll be there in 15min, 20min if traffic is bad. But don't worry I won't .357 your ass unless you bring a gun.

[Keller]

I'll be there in 15min, 20min if traffic is bad. But don't worry I won't .357 your ass unless you bring a gun.

This will be my first purchase, so I assume we'll make new friends pretty quickly.

http://www.horizonbbqsmokersstore.com/catalog/16Classic%20Open-Angle-Chrome%20Grates.jpg

[AnticorRifling]

Dude I'm pretty sure they hand those out when you're at your mortgage signing in Marion County.

[diethx]

Really cute house Keller, congrats. Also, now we all know where you live. Take that how you will.

[AnticorRifling]

Please tell me you wrote in the sale that you're keeping the race car bed!

Dude you sleep in a car.

A fuckin sweet car.

[Keller]

I did not.

The really cool part about the house is that both upstairs bedrooms have a "side" attic that is currently unfinished. It is about 10 square feet with a slanted roof. They currently use it as storage.

I am going to finish the one in our daughter's room as her own little private play space. It's something I always wanted growing up, so I hope she loves it as much as I would have.

The issue is that when she is 16, she's going to start storing my home brew up there.

PS - Once I get good at making beer and bbq, I'm buying one of these (http://indianapolis.craigslist.org/bfs/2954929785.html) and traveling around to sporting events in the midwest on weekends.

[the fat white duke]

Natural gas burner - when I moved into this house, I had a company come out and put a quick connect to the natural gas in my pool area for my grill.


Did you have the original gas line installed as well?

I'm debating installing a natural gas connection on my back patio for both grilling and brewing. I'm merely in the research stage at this point. Is having the gas company install this a must?

My dad was a pipe-fitter for years and handled shit a lot nastier than gas. If there's nothing that absolutely requires the gas company to turn a wrench, I'll draft him into the project.

[Androidpk]

PB? Is there anything you'd buy/replace if you could start over?

A new hip.

[Suppa Hobbit Mage]

Not much work at all to be honest... I have a friend who used to work at a local horse track and took it there to have the top cut out and the spigot put in. I "paid" him with a 12 pack of homebrew.

The "hardest" part was having a block party to empty the keg... and it wasn't really hard until the next morning.......................

And a 15 gallon kettle will give you ample room to brew a 10 gallon batch.. which is the most I'll be brewing anytime soon.

Have you convinced the wife to buy this yet...

http://www.williamswarn.com/Shop/The-WilliamsWarn

[Parkbandit]

It's FINALLY getting colder here, so it's time to dust off the equipment and start brewing again.

First up: A Belgian strong ale with dried clementine peels substituted for bitter orange peels.

4420

I'll post the recipe once I type it into BeerSmith

[Parkbandit]

New Year Beer
Belgian Golden Strong Ale
Type: All Grain
Date: 1/6/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 6.93 gal
Boil Time: 60 min
Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
End of Boil Volume 5.72 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal
Est Mash Efficiency 80.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0

Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 53.3 %
3 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 20.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 10.0 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 6.7 %
1 lbs 8.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 5 10.0 %
1.00 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 25.7 IBUs
0.50 oz Tettnang [4.50 %] - Boil 60.0 min Hop 7 6.8 IBUs
0.35 oz Centennial [10.00 %] - Boil 60.0 min Hop 8 10.6 IBUs
2.00 tbsp Coriander Seed (Boil 5.0 mins) Spice 9 -
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [124.21 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.081 SG
Measured Original Gravity:
Est Final Gravity: 1.011 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 9.4 %
Bitterness: 43.1 IBUs
Calories: 151.6 kcal/12oz
Est Color: 6.6 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 15 lbs
Sparge Water: 4.58 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE
Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.88 qt of water at 165.3 F 150.0 F 75 min

Sparge Step: Fly sparge with 4.58 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.34 oz Carbonation Used: Bottle with 4.34 oz Honey
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

[Stanley Burrell]

That clementine thing isn't a bad idea. At all.

I have no idea if you're familiar with New England Brewing Co. but if you can make a mean Gandhi-Bot doppelganger with even more bite and a sweeter, noticeable citrus aftertaste then I will buy you a black and blue burger to go along with it. Actually, wait, I prefer black and tans with salty blue cheese burgers, but good job.

[Naelan]

I just got a kit for Christmas and got the first batch in the closet and fermenting since Sunday but have a question for you guys that have experience with this. How closely do I need to control my temperature? The kit said to stay >68F but my house is closer to 65F when I'm at work during the day. I didn't figure only a few degrees would make much difference but it couldn't hurt to ask.

[audioserf]

I live 30 minutes from NEBCO and am amazed to see someone on here mention them and Gandhi-Bot. If I ever manage to brew a GB clone I'll post about it!


That clementine thing isn't a bad idea. At all.

I have no idea if you're familiar with New England Brewing Co. but if you can make a mean Gandhi-Bot doppelganger with even more bite and a sweeter, noticeable citrus aftertaste then I will buy you a black and blue burger to go along with it. Actually, wait, I prefer black and tans with salty blue cheese burgers, but good job.

[audioserf]

I just got a kit for Christmas and got the first batch in the closet and fermenting since Sunday but have a question for you guys that have experience with this. How closely do I need to control my temperature? The kit said to stay >68F but my house is closer to 65F when I'm at work during the day. I didn't figure only a few degrees would make much difference but it couldn't hurt to ask.

It's fine. Fermenting too hot kills the yeast and stops them from doing their job, but I've never hurt a beer by fermenting cold. You don't want to lager an IPA, for instance, but your 3 degree difference is nothing to worry about.

[Naelan]

It's fine. Fermenting too hot kills the yeast and stops them from doing their job, but I've never hurt a beer by fermenting cold. You don't want to lager an IPA, for instance, but your 3 degree difference is nothing to worry about.

Excellent, this is a pilsner so hopefully everything works out. I'm pretty stoked about it. I'm going to do a couple batches from HME to get my feet wet in the hobby and depending on how those turn out move on to adding my own hops and grains.

[Parkbandit]

I'm looking for a good beer recipe to make this weekend. I'm not a big fan of IPAs, but pretty much like everything else.

Anyone have a go to recipe they are willing to share that I could make? I'm strickly all-grain.

[AnticorRifling]

Find a way to make bacon beer. Don't be a bitch.

[Parkbandit]

Find a way to make bacon beer. Don't be a bitch.

I've had it. Obviously you can't use real bacon, but I had a Breakfast Oatmeal stout that tasted like bacon and maple. It was fantastic. I think it was from a brewery in Boca Raton called the Funky Buddha.

[Parkbandit]

Brown Porter

Type: All Grain
Batch Size (fermenter): 5.55 gal
Boil Size: 7.02 gal
Boil Time: 60 min
End of Boil Volume 6.32 gal
Final Bottling Volume: 5.55 gal
Fermentation: My Aging Profile
Taste Notes:

Ingredients
8 lbs 7.8 oz Pale Malt (2 Row) UK (3.0 SRM)
1 lbs 1.6 oz Caramel/Crystal Malt - 80L (73.6 SRM)
9.2 oz Chocolate Malt (456.9 SRM)
2 oz Fuggles [4.50 %] - Boil 60.0 min
.50 oz Fuggles [4.50 %] - Boil 15.0 min
1 pkg Dry English Ale (White Labs #WLP007) [35.00 ml]


Beer Profile
Est Original Gravity: 1.049 SGMeasured Original Gravity: 1.047 SGEst Final Gravity: 1.012 SGMeasured Final Gravity: 1.008 SGEstimated Alcohol by Vol: 4.8 %Actual Alcohol by Vol: 5.1 %Bitterness: 33.1 IBUsCalories: 154.0 kcal/12ozEst Color: 24.9 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash OutTotal Grain Weight: 10 lbs 2.6 ozSparge Water: 5.14 galGrain Temperature: 72.0 FSparge Temperature: 168.0 FTun Temperature: 72.0 FAdjust Temp for Equipment: FALSEMash PH: 5.20

Mash Steps

Sparge Step: Fly sparge with 5.14 gal water at 168.0 FMash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: BottleVolumes of CO2: 2.4Pressure/Weight: 4.20 ozCarbonation Used: Bottle with 4.20 oz Corn SugarKeg/Bottling Temperature: 60.1 FAge for: 28.00 daysFermentation: My Aging ProfileStorage Temperature: 52.0 F
Notes
Created with BeerSmith (http://www.beersmith.com/)



I made this beer tonight.. it's chilling now before I put it in a glass carboy and forget it for a month. I'm also taking some oak chips and putting them into it just to see what it does.

[Aanton]

Find a way to make bacon beer. Don't be a bitch.

Wasn't a fan myself, but see if you can find some of this: http://rogue.com/beers/voodoo-bacon-maple.php

[Parkbandit]

Wasn't a fan myself, but see if you can find some of this: http://rogue.com/beers/voodoo-bacon-maple.php

Damn.. Wonder how they used actual bacon in it...

And a brown ale? I would have made it a stout.

[EasternBrand]

Brown Porter

I've never made a porter, but this seems like a longer boil than I would expect for a maltier style. I'd be interested in a flavor report on the oak chips too. A few months back I had Stone Brewing's Oaked Arrogant Bastard Ale, and to be honest couldn't isolate the oak flavor. Maybe it would have been more evident if I'd had a regular Arrogant Bastard as a control.

[Parkbandit]

I've never made a porter, but this seems like a longer boil than I would expect for a maltier style. I'd be interested in a flavor report on the oak chips too. A few months back I had Stone Brewing's Oaked Arrogant Bastard Ale, and to be honest couldn't isolate the oak flavor. Maybe it would have been more evident if I'd had a regular Arrogant Bastard as a control.

Yea, I was surprised by the additional 15 minute boil on that one as well.

And what I've noticed with oak in beermaking is that it doesn't impart much taste.. it tends to blend and smooth out the taste. I had a Cigar City IPA that was bitter as hell (which I don't care for) and they put that into an oak cask and aged it.. It came out with a much more smooth taste and not nearly as bitter.

[Aanton]

Damn.. Wonder how they used actual bacon in it...

And a brown ale? I would have made it a stout.

No argument here. Was surprised at how much the bacon came through. I was expecting a dark malty flavor with bacon and maple notes. Nope... Salty pork beer. Two sips for novelty then handed off to some other folks who were sampling with me. But if you really like bacon, as in enough to drink it, go bananas!

[Parkbandit]

The two beers I made, ready to put into kegs on Wednesday:

4519

My next beer making purchase:

http://www.blichmannengineering.com/fermentor/photos/photo02.jpg

That will save me from moving beer from primary to secondary and greatly reduce the light getting to the fermenting beer.

[Parkbandit]

It has been over a year since I made beer... which makes me sad.

So next weekend, I'm making this:

Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)Grain Bill (70% Efficiency assumed)13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt (edited - Thanks Denny)
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes
Hop Schedule (37 IBU)1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)

YeastWhite Labs Denny's Favorite 50 (WY1450) or
White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/BoilMash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.

[Parkbandit]

I ended up making a Belgian Dubbel last weekend and helped a friend make a hard cider (which is easy as hell if anyone wants to make it). I'm brewing the above beer tomorrow morning while it's cool outside.

For anyone who is interested in brewing their own beer.. I would put a Therminator Plate Chiller on your wish list. This thing is amazing. You attach a hose to one end, a hose from your kettle and a hose to your carboy on the other.. and as the boiling hot wort goes from the kettle to the carboy, it cools from 200 degrees to 75 degrees. SO much faster than using the copper coil wort chiller I was using before.

[Suppa Hobbit Mage]

The two beers I made, ready to put into kegs on Wednesday:

4519


Why does the one on the right look like tomato juice?

Oh, if I was going to brew my own beer, not a ton, but for parties we host and such, can you give me specific things I should get to do it from soup to nuts? In a relatively small space...

[Parkbandit]

Why does the one on the right look like tomato juice?

Oh, if I was going to brew my own beer, not a ton, but for parties we host and such, can you give me specific things I should get to do it from soup to nuts? In a relatively small space...

I think it's just the way it was in the photo. If I remember, that was a New Year beer.. which ends up as a hazy yellow color. It will be "thicker" looking as you wait for the proteins, yeast and additions to settle out over the course of a couple weeks.. clearing the beer up a bit.

If you are doing it small and for the first time, I would start off with extract brewing... this takes out the step of buying your grains, mashing them, spurging them and getting them into your kettle. Basically, you buy the grain sugar (called malt) and just add it to the water before boiling. Your basic equipment can be found here:

http://www.howtobrew.com/equipment.html

If you like cooking and like beer, then I would say give it a try. If you don't like one of those, then this hobby probably isn't for you.

[Suppa Hobbit Mage]

I love cooking AND beer. Thanks for the website :)

[Parkbandit]

I love cooking AND beer. Thanks for the website :)

One thing is a must:

http://www.northernbrewer.com/shop/media/catalog/product/cache/3/image/800x600/9df78eab33525d08d6e5fb8d27136e95/9/1/9152.jpg

It will allow you to get a robust boil going without having to babysit it for the full hour. Stops it from overflowing.

[Parkbandit]

My imperial porter is going crazy...

7076

[Parkbandit]

I found a clone of the best Russian Imperial I've ever had. This will be the next beer I make:



Courage Russian Imperial Stout Clone

Recipe Specifics
----------------
Batch Size (Gal): 4.00
Total Grain (Lbs): 15.94
Anticipated OG: 1.101
Anticipated SRM: 55.0
Anticipated IBU: 50.3
Brewhouse Efficiency: 68 %
Wort Boil Time: 95 Minutes

Grain/Sugar
-------------
6.00 lbs. Golden Promise
4.00 lbs. Maris Otter
3.00 lbs. Amber Malt
1.50 lbs. Dark Candi Sugar Syrup
0.94 lbs. Black Patent Malt
0.31 lbs. Cane Sugar
0.19 lbs. Brown Malt

Hops
-----
1.39 oz. Target @ 90 min.

Extras
-------
.65 Oz Medium Toast French Oak Beans for 60 Days

Yeast
-----
WYeast 1028 London Ale

Water Profile
-------------
Profile: Courage RIS

Calcium(Ca): 58.0 ppm
Magnesium(Mg): 11.0 ppm
Sodium(Na): 81.0 ppm
Sulfate(SO4): 62.0 ppm
Chloride(Cl): 48.0 ppm
biCarbonate(HCO3): 247.0 ppm

pH: 8.34

Mash Schedule
-------------
Sacc Rest 90 min @ 155
Mash Out 10 min @ 166 (pulled 1 gallon of wort, heated to a boil, then returned to the mash)

Notes
-----
Brewed 7/14/07 with James

Made a 3 pint starter the night before, probably not ideal but I've gotten by with worse, I won't be pitching until the morning after the brewday anyway.

Starting with DC tap water filtered through a Brita, 8 gallons of water with 6g Baking Soda, 1 g Chalk, 1g salt, and 1g Epsom salt.

6 gallons of 1.075 wort collected, including the sugars that were added while the sparge was going. Boiled down to about 3.5 gallons @ 1.115, with the starter and about 1 qrt of boiled and chilled water added the effective OG is 1.101.

The next morning, after a night of cooling in the freezer it was down to 65 degrees, I pitched the now mildly active starter and about a quart of boiled and chilled water.

Solid layer of krausen by 8 hours later, glad I made the starter.

Blow off tube needed by 12 hours, I needed it for about 24 hours.

Fermentation seemed to wrap up after about a week between 63-65 ambient.

Transferred to Secondary after 2 weeks, gravity around 1.030 (70% AA)

8/30/07 Added 5/8 oz of briefly boiled StaVin medium toast French oak cubes and a tablespoon of Brett A slurry (saved from my 2nd Mo' Betta clone). Left in a 5 gallon better bottle with airlock.

9/24/07 Down to about 1.025, mild Brett flavor/aroma

10/13/07 Down to 1.022, Brett seems to be very smooth.

10/28/07 1.020 (80% AA, 10.8% ABV) time to kill it.

10/29/07 Dissolved 1 packet of Knox gelatin in 1/4 cup of cold water, then mixed in 1/4 cup of boiling water. Added it to the beer and stirred/swirled to distribute, then chilled to 62 in the freezer to encourage precipitation of the yeast (not much did).

10/31/07 Racked to bottling bucket, cleaned/sanitized fermenter, then racked back with 3 crushed campden tablets. About 3 gallons of beer remain. No sign of the gelatin, no idea if I just don't see it or if I screwed up somehow. Slight foamy head, probably just from the campden releasing SO2. Left at room temp.

11/09/07 Bottled, yielded 3.25 gallons. Added 2 grams of US-05 rehydrated in warm water, and 2.5 oz of corn sugar. Aiming for 2.2 volumes of CO2. FG still 1.020 (80% AA, 10.8% abv), good sign hopefully all of the Brett really is dead.

5/01/08 Still has moderate carbonation, looks like the campden tablets did their job and killed the Brett.