I am looking to buy a home brewing kit. Are there any other home brewers out there? I have no experience brewing, so any advice would be appreciated. Here is a link to the kit I've been eyeing:
http://www.williamsbrewing.com/COMPLETE_BREWERY_WITH_INDIA_PA_P2349C257.cfm
Thanks in advance for any advice!
I've been wanting to get into home brewing for a few years now, but haven't pulled the trigger. I suggest reading a reliable article on how to homebrew, making a list of all the necessary components and find something that fits that list.
I got a cheap set for xmas and it wasn't worth anything, don't skimp out if you wanna do it right is what I'd suggest.
Hey, I'm a homebrewer - I've done quite a few batches, but I'm a little out of practice lately.
That looks like an excellent kit, even includes a wort chiller. I would highly recommend getting a glass carboy to use as a primary fermenter - they're way easier to keep sanitized than a plastic bucket. One little scratch in a plastic fermenter, and you might as well throw it away. Plus, with a carboy, you get to watch the stuff ferment, and can use a blow off tube to see what it smells like while it's fermenting. The "Better Bottles" on that site look nice - even if they're not glass, you're unlikely to scratch the inside of it.
Thanks aMD and CYY... I am definitely willing to spend a little extra green to get into a kit that will serve me better. Also, thanks for the tip on the glass carboy; It sounds like a better solution than the buckets and as you pointed out, I can watch the beer ferment. Sweet.
http://www.williamsbrewing.com/7_GALLON_FERMENATOR_-_Free_Dr_P882C135.cfm
This Fermenator is great, but my wife would murder me...
Quotehttp://www.williamsbrewing.com/7_GALLON_FERMENATOR_-_Free_Dr_P882C135.cfm
This Fermenator is great, but my wife would murder me...
Oh my god, that thing is beautiful - I've got to go hide my credit card...
So.... I bought my startup kit online today from High Gravity (www.highgravitybrew.com) in Tulsa and I can't wait to start brewing. I feel as though I've done a decent amount of research (more like over-analyzing) and I ended up with their starter kit (primary fermenter, bottling bucket, hydrometer, capper, etc.), which can be customized. I added an auto siphon as well as two Better Bottle carboys for secondary fermenting. This way I can stagger my batches and never run out of home brewed beer (yeah, right).
I also went ahead and purchased two of High Gravity's extract ingredient kits: one that they refer to as 'My Favorite IPA' and the other they call 'Thespian Stout'; both are clones of popular microbrews of the same variety. I plan to start with kits initially; I figure that it is best to take the 'Hamburger Helper' approach until I halfway know what I'm doing.
I am not a patient person, so the fermentation and conditioning will be rough on me. From what I've read: primary fermentation 7-10 days, secondary fermentation (although not entirely necessary) 7-10 days, bottle conditioning 10 days minimum.
So much for instant gratification. :P
Hey, that's my brewshop, flyguy! Are you in Oklahoma?
Don't worry about the time, you'll enjoy watching the process happen, and the payoff is well worth the wait. I've got more free time these days, so I'll be doing a lot more brewing soon.
That's hilarious! Actually, I live in northwest Kentucky; I found High Gravity online. Of all the websites I went through, theirs made it easy to go basic or add options if I wanted. Also, they were very helpful in answering my questions (spoke with Dave twice, I think that he and his wife are the owners). I am sure they answer the same questions all day long. They were very helpful. I hope to get my kit sometime this week and start up on Saturday!
So excited for you, flyguy! Good luck! You can't go wrong starting with an ingredient kit, I think. Let us know how it turns out! :)
I agree with ALady. Use a kit the first few times. I found out you CAN screw it up, but it takes a real brain fart. Don't forget to add the yeast when you're done! My pumpkin ale didn't turn out so well. I'm still not 100% sure that it's "bad" (bacteria infected), but it just doesn't taste as sweet as I think it should (or at least as sweet as some other pumpkin ales I've had). Either way, I don't like it and I'm throwing it out :( On to the next batch!!
I'm sure you have some of the no-rinse sanitizer, but if you don't, make sure you get that. It makes sanitizing really easy. And if you plan on bottling, there's an attachment they make for your faucet that makes sanitizing bottles a breeze. I've read that, although you should be as thorough as possible with sanitization, you don't necessarily have to be anal about it. I was pretty worried about it my first few batches and they turned out fine. Good luck, have fun, and don't forget the yeast!!
As Papazian says, "Relax, don't worry, have a homebrew!"
A little care sanitizing goes a long way, and Hawkeye is correct, you don't have to go nuts worrying about it. However, if you are forgetting to pitch the yeast, you might want to look for a different hobby... ;D
Thanks for the tips, guys! One of my main concerns is sanitizing. I did order the no-rinse sanitizer. Oh and by the way...
I got my order from High Gravity today!!! [smiley=beer.gif]
I'm going to start my first batch on Saturday, which will be a stout. I did get Better Bottles for secondaries, but I think I'll just go with the primary and straight to bottles on this batch (I would like to have it finished by Christmas). In theory, I'll bottle the stout a week from Saturday (after a gravity check, of course) and start the IPA on Sunday. I plan to move the IPA into secondary for an additional week before bottling and will make that my standard procedure from there on out. I will try to take some pictures of the progress.
Do you guys use a secondary fermenter? I realize that it's not required, but understand that it will clean the beer up quite a bit in appearance and taste. I also read that some people have a bad reaction to the dead yeast sediment that a primary-only batch could produce. Your thoughts?
I highly recommend racking to a secondary -- not just for the clarity (not so important for a stout), but it really helps the flavor to get it off of the trub at the bottom of the primary. I don't know about bad reactions, but after you rack it and get a sample of that sediment, you'll see how you don't want that flavor much in your beer. It's not difficult and doesn't take too long, depending on your siphon system. The most important thing is not to get too much air into it, but even then, you don't have to worry much.
QuoteAs Papazian says, "Relax, don't worry, have a homebrew!"
A little care sanitizing goes a long way, and Hawkeye is correct, you don't have to go nuts worrying about it. However, if you are forgetting to pitch the yeast, you might want to look for a different hobby... ;D
yeah yeah, I knew I'd get some flack for that one!! In my defense, I had a lady friend over who I was trying to show the ropes, and we had a few too many while we were brewing. Let's just say I was doing a lot of wall leaning by the time we were done! And I shan't forget to pitch the yeast again!
QuoteQuoteAs Papazian says, "Relax, don't worry, have a homebrew!"
A little care sanitizing goes a long way, and Hawkeye is correct, you don't have to go nuts worrying about it. However, if you are forgetting to pitch the yeast, you might want to look for a different hobby... ;D
yeah yeah, I knew I'd get some flack for that one!! In my defense, I had a lady friend over who I was trying to show the ropes, and we had a few too many while we were brewing. Let's just say I was doing a lot of wall leaning by the time we were done! And I shan't forget to pitch the yeast again!
Oh, well, a lady friend -- that excuse could work...once.;)
Thanks to you flyguy, I've just placed an order of my own with High Gravity!
QuoteQuoteQuoteAs Papazian says, "Relax, don't worry, have a homebrew!"
A little care sanitizing goes a long way, and Hawkeye is correct, you don't have to go nuts worrying about it. However, if you are forgetting to pitch the yeast, you might want to look for a different hobby... ;D
yeah yeah, I knew I'd get some flack for that one!! In my defense, I had a lady friend over who I was trying to show the ropes, and we had a few too many while we were brewing. Let's just say I was doing a lot of wall leaning by the time we were done! And I shan't forget to pitch the yeast again!
Oh, well, a lady friend -- that excuse could work...once.;)
Thanks to you flyguy, I've just placed an order of my own with High Gravity!
Agreed on the excuses! ;) (Sorry Hawkeye!)
Since there was a Lady involved you obviously couldn't be bashed for that one!
What did you order CrispYY? A High Gravity kit or Brewer's Best? I'm just being nosey...
I will mumble these words to myself in my spare time: Pitch. Yeast. Pitch. Yeast. Pitch. Yeast... and so on.
Here's what I ordered, it's being delivered tomorrow: :D
Crystal Malt 80L - Briess - Qty:1
Crystal Malt 120L - Briess - Qty:1
DME Briess Golden Light - 3lb - Qty:2
Pellet Hops Cascade - Qty:3
Pellet Hops Perle (US) - Qty:2
White Labs American Ale Blend Yeast (WLP060) - Qty:1
Ingredients for a basic American Pale Ale to get the ball rolling again. It's been WAY too long.
QuoteHere's what I ordered, it's being delivered tomorrow: :D
Crystal Malt 80L - Briess - Qty:1
Crystal Malt 120L - Briess - Qty:1
DME Briess Golden Light - 3lb - Qty:2
Pellet Hops Cascade - Qty:3
Pellet Hops Perle (US) - Qty:2
White Labs American Ale Blend Yeast (WLP060) - Qty:1
Ingredients for a basic American Pale Ale to get the ball rolling again. It's been WAY too long.
Sweet! I can't wait to get the basic method down so that I can start experimenting with ingredients...
dammit...(hangs head in shame)
Thanks for the sympathy guys ;)
The sad thing is I'm seriously thinking about becoming a brewmaster! I have a chemistry degree...I love beer...perfect match right? I do have a few contacts in the industry, too, so we'll see. I'll just make sure to never tell them this story!! ;D
Alas, I am still a beginner though (obviously). I can't wait to start trying my own recipes too. My gramps is going to grow me some hops and maybe some grains as well next year, so it should be fun! He is a retired farmer with quite the green thumb, so I'm sure he'll get a kick out of it.
Happy brewing gentlemen...cheers!
I wondered about that...do any of you guys grow your own hops? My dad and brother do, but they're having trouble figuring out ways to prevent the plants from taking over the yard ;D I got my dad one of those vacuum sealers, and they work great for storing the hops.
I'm going to grow my own hops next year whether I start brewing or not. If I don't start brewing maybe I'll pass them along to you guys.
A friend of mine is trying to become a brewmaster. He just finished an internship at a German brewhouse. I need to get in with him. He has a group of friends that get together every weekend to start a new batch and enjoy the fruits of their labor from the last time they were at that house, kind of like a weekly poker game. I went to one before he left and realized I have a lot to learn.
QuoteI'm going to grow my own hops next year whether I start brewing or not. If I don't start brewing maybe I'll pass them along to you guys.
A friend of mine is trying to become a brewmaster. He just finished an internship at a German brewhouse. I need to get in with him. He has a group of friends that get together every weekend to start a new batch and enjoy the fruits of their labor from the last time they were at that house, kind of like a weekly poker game. I went to one before he left and realized I have a lot to learn.
Are they easy to grow? I'd be up for growing some also just to share with peeps here who do brew. Heavan knows I have enough farming area in my backyard. I'm not even going to attempt to make my own beer. It would be so bad it would cause blindness. I would send to whoever, and would only ask for a bottle or 2 in payment.
As far as I've heard they're pretty easy to grow, a lot like growing tomatoes or hops' evil cousin, mj. You need a lot of trellising as they are climbers.
I've always wanted to grow hops, but I think I'm too far south in Oklahoma -- I remember reading somewhere that one should be north of the 40th parallel...
Hmmm. This gives me something to research this winter. No issue with the climbing, plenty of space for that, and I have tons of trellising from growing green beans.
QuoteI'm going to grow my own hops next year whether I start brewing or not. If I don't start brewing maybe I'll pass them along to you guys.
Is there a sign up sheet? Count me in!
Doesn't look like it's overly expensive either, $5-$8 a rhizome. Hell, I'd plant just for the amazing smell. You would catch me in my garden huffing on a bag.
Alright, Crispy. It's killing me. Where is your tagline from? "Sob it up, make it look real sad and pathetic" I need to know.
Alright, back to the topic
Hops looks like a very interesting plant to grow:
(http://humptydumpty.typepad.com/photos/uncategorized/2007/10/08/experiments.jpg)
Dylan, I'm surprised! That's from "It's Been a Great 3 or 4 Years" -- give it another listen.
"Sell those records..."
Damn, I wanna grow me some hops!
I ought to be ashamed! I guess I need to listen to C&I again.
Ah, but who ever listens to "3 or 4 years" all the way through? Nutjobs like me, I guess. I just love that bit though, it's like Johnny knew what was going to happen with this band, and you can feel how torn he was about what to do.
QuoteDylan, I'm surprised! That's from "It's Been a Great 3 or 4 Years" -- give it another listen.
"Sell those records..."
Damn, I wanna grow me some hops!
I don't know if it is any condolence, but I had wondered about CrispYY's quote also. I mean '3 or 4 Years' is interesting in it's own right, but I guess it isn't quite ringtone-worthy (BTW, I only set my ringtone to emulate the sound an actual telephone makes).
I am guessing that I should use 'purified' water for my batch, right?
Crispy, good news. I did some research and hops grows just about anywhere. Warmer, more humid climates have more problems with mildew, but check your local extension office for recommendations on cultivars that are best for your area.
Sweet! Thanks, Dylan -- I will see what I can do around here.
Flyguy, if your tap water tastes good to you, it will be fine for your beer. But the gallons of drinking water from the store are nice and handy. Just don't use distilled water!
I started my first batch of home brew today (High Gravity's Thespian Stout) and it is now in primary fermentation. I plan to rack to secondary on Wednesday.
(http://i837.photobucket.com/albums/zz298/rowanjones78/DSC_0014-1.jpg)
Boiling The Wort
(http://i837.photobucket.com/albums/zz298/rowanjones78/DSC_0018-1.jpg)
Chilling The Wort
Well, I racked to secondary tonight on the stout. I hope to bottle in the next few days. The anticipation!
Way to go flyguy! I boiled my IPA last night and got it into the fermenter, but as of lunchtime today, I was still waiting for the yeast to start. Hopefully when I get home tonight it will be going. >:(
Yes, Hawkeye, I did pitch the yeast. There were no lady-friends present to distract.
I bottled my stout last night and everything seems to be going well. The only problem was that I only ended up with 46 bottles out of a 5 gallon batch instead of 48, which deeply irritates my OCD tendacies. Although I am sure that I didn't use a whole beer's worth, I think that this is partially due to me discarding the sample I used for the original gravity test. I had about a half of a bottle's worth left over after bottling, so we sampled it and to my surprise, it tasted like flat beer. Who could've guessed?!
I think that racking to secondary was definitely worthwhile because there was a decent amount of sediment in the bottom of the carboy. It may be a tad premature (and impatient), but I will probably crack one open on Christmas Eve for a sample. That will give it nine days of bottle conditioning. I will set the rest back for a while and start on batch number two this weekend.
Nice! You probably also lost a part of those couple of bottles to the racking process, quite a bit gets left. It's worth the small sacrifice though, for the gains in clarity and flavor.
I just racked mine the other day, but it's going to be in the secondary for a while, at least until after Christmas!
Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles. Five gallons must make 48 bottles.
Nah, just kidding. I'm sure it's worth the loss in quantity.
Cooked an IPA and the beginning of a blueberry ale this afternoon. Two batches in primary, one in bottle conditioning. Yep. Wait.
Great pics Fly!
Thank you, sir!
Success! I served up my stout last night to the family and everyone approved. I have an IPA going right now and I will probably rack to secondary tomorrow. I should be able to crack open my IPA by my birthday.
[smiley=beer.gif]
Nice! Sounds delish, flyguy! Glad the first batch went well :)
My dad made a Samiclaus last Christmas and aged it, so we finally got to enjoy it this year...really, really delicious and tastes just like it should. I think it's my favorite of all the beers he's made.
Do you guys have any favorite recipes? If so, do you mind sharing? Here's a link to the recipe for the stout I brewed:
http://www.highgravitybrew.com/docs/ThespianStout.pdf
QuoteSuccess! I served up my stout last night to the family and everyone approved. I have an IPA going right now and I will probably rack to secondary tomorrow. I should be able to crack open my IPA by my birthday.
[smiley=beer.gif]
Hey, how's that IPA coming along? I finally cracked mine open last week and it's way better than I expected, I had thought it might have been aerated too much when I was transferring, but it seems fine. I served it to a few guests last Friday and they approved! [smiley=beer.gif]
I just ordered ingredients for a doppelbock, it will be my first try with a lager, should be interesting.
ALady, that Samiclaus sounds great, I might have to try something like that for gifties next Xmas.
QuoteQuoteSuccess! I served up my stout last night to the family and everyone approved. I have an IPA going right now and I will probably rack to secondary tomorrow. I should be able to crack open my IPA by my birthday.
[smiley=beer.gif]
Hey, how's that IPA coming along? I finally cracked mine open last week and it's way better than I expected, I had thought it might have been aerated too much when I was transferring, but it seems fine. I served it to a few guests last Friday and they approved! [smiley=beer.gif]
I just ordered ingredients for a doppelbock, it will be my first try with a lager, should be interesting.
ALady, that Samiclaus sounds great, I might have to try something like that for gifties next Xmas.
I bottled the IPA on 1/6 and have had a couple and I think that it turned out well (it's still a little green, but I had to try it). It is good, but not nearly as hoppy or bitter as I expected. I was hoping for something more akin to Hopslam, but it was a clone kit and I was unfamiliar with the original. I wouldn't call it a disappointment, but it is different from what I wanted. I see a double IPA in my future.
I hope to start a new batch in the next week or two.
Is there any way for us to trade beers (like a sixer)? Is it illegal to ship alcohol? I guess I could look it up...
QuoteQuoteQuoteSuccess! I served up my stout last night to the family and everyone approved. I have an IPA going right now and I will probably rack to secondary tomorrow. I should be able to crack open my IPA by my birthday.
[smiley=beer.gif]
Hey, how's that IPA coming along? I finally cracked mine open last week and it's way better than I expected, I had thought it might have been aerated too much when I was transferring, but it seems fine. I served it to a few guests last Friday and they approved! [smiley=beer.gif]
I just ordered ingredients for a doppelbock, it will be my first try with a lager, should be interesting.
ALady, that Samiclaus sounds great, I might have to try something like that for gifties next Xmas.
I bottled the IPA on 1/6 and have had a couple and I think that it turned out well (it's still a little green, but I had to try it). It is good, but not nearly as hoppy or bitter as I expected. I was hoping for something more akin to Hopslam, but it was a clone kit and I was unfamiliar with the original. I wouldn't call it a disappointment, but it is different from what I wanted. I see a double IPA in my future.
I hope to start a new batch in the next week or two.
Is there any way for us to trade beers (like a sixer)? Is it illegal to ship alcohol? I guess I could look it up...
What the "man" don't know is all you need to know....
Hell I was going to send you guys hops if I grow any this year. I'm sure THAT won't look suspicious or anything.
I had a buddy who home brewed, and then sent it to a lab. I guess his beer had like 600 or 700 calories per 12oz. Wow!
QuoteI had a buddy who home brewed, and then sent it to a lab. I guess his beer had like 600 or 700 calories per 12oz. Wow!
jesus, what did he brew with, butter? Wow, that is a meal in a glass
Does anyone have a good IPA recipe? The kit that I bought and brewed just didn't have the punch I expected...
Hi All I'm brand new here but have been homebrewing for over a year now and I have about 15 or so batched under my belt. It's a great hobby and there is something special about catching a buzz on your own homemade beer.
Flyguy> I have done three IPAs in and they were all really different. I have had the best time learning the difference in hop and malt flavors and my suggestion to you is to try whatever sounds good to you.
Welcome, Iroog!
I racked my doppelbock to the secondary last night, and I think it's gonna be a good one. This is my first time with a lager yeast, I have it in a closed-off spare bedroom that's been between 45-48F, and it's still bubbling fairly quickly. The original gravity was 1.10, yesterday it was at 1.52, so it should end up at about 12% alcohol, and might have a caloric value like the butter beer above.
Hey flyguy, have you looked at the recipes at Gambrinus' Mug? http://brewery.org/gambmug/ The one I made last time was Dirty Old Man IPA -- decent, but not much nose to it. I've had to use pellet hops lately, and I think I prefer whole leaf.
Made an Imperial Wheat Stout last night. Should be about 9% alcohol. I did not forget the yeast this time ;D
QuoteMade an Imperial Wheat Stout last night. Should be about 9% alcohol. I did not forget the yeast this time ;D
No lady friend distractions or just more concentration? I need to start another batch soon. I am still looking for a good Torpedo-esque recipe.
I have been too busy to brew lately, but my buddy has been using the hell out of my kit. The good thing is that he is hooking me up with the beer he's been brewing. These are the selections in various stages:
Blueberry Ale
Double IPA (It's still conditioning, but I can't wait to try this one)
Oatmeal Chocolate Stout (This one is still green, but I'm cracking a couple open tonight anyhow)
Nice hookup there, flyguy. I made a blueberry stout about 17 years ago, it was my second batch ever, and it was so good. At least I think it was, it went pretty fast.
I bottled my doppelbock last Sunday, with a little bit of worry, since the gravity was stuck at 1.030. Kinda scary putting that in a bottle, so I lowered the priming sugar to 1/4 c. I don't know how good it will be, but at least it'll mess you up...about 11.5%. Three days in and no explosions yet.
Sounds good, Crispy. Let us know how it turns out.
I am now brewing a "Reddish-Brown Belgian Ale" (terrible name), with a partial mash which is now resting in the mashtun (picnic water cooler). And of course, while doing that I'm enjoying a Doppelbock from my last batch, and it's not bad, but needs some more time in the bottle. The low amount of priming sugar has resulted in little carbonation, but at least they didn't blow up. Strong!
I met CrispYY before the show and we swapped home brews. Chris, my dad and I tried your Doppelbock and it was great! I would buy this beer.
On a side note,It was also nice to meet JohnnYYac, ALady, and a couple of other forum folks (sorry, I'm not the best with names).
QuoteI met CrispYY before the show and we swapped home brews. Chris, my dad and I tried your Doppelbock and it was great! I would buy this beer.
On a side note,It was also nice to meet JohnnYYac, ALady, and a couple of other forum folks (sorry, I'm not the best with names).
Awesome! Glad you liked it. I haven't had a chance to try yours yet, but I will after work, and after today, I am going to be ready for it. This feels like Monday!
How'd you feel yesterday? ;)
QuoteQuoteI met CrispYY before the show and we swapped home brews. Chris, my dad and I tried your Doppelbock and it was great! I would buy this beer.
On a side note,It was also nice to meet JohnnYYac, ALady, and a couple of other forum folks (sorry, I'm not the best with names).
Awesome! Glad you liked it. I haven't had a chance to try yours yet, but I will after work, and after today, I am going to be ready for it. This feels like Monday!
How'd you feel yesterday? ;)
Pretty darn good. We slept in (we have 3 kids under 4 years at home) and grabbed a quick bite (and a couple of Big Hoppy Monsters) at Mellow Mushroom.
I've been away from brewing for about 2 years now... planning on brewing a Vanilla Cream Ale net weekend.
Flyguy! Your beers are outstanding, both of them! As you said, the IPA is less hoppy than you'd hope, but still really tasty (did you get enough sugar in the bottle? ;)). And the stout is really, really good.
My "Reddish Brown Belgian Ale" is ready to bottle, I just need to get my lazy ass in gear and do it. I got 12 more new grolsch-style bottles, so I can now do a whole batch in those, which is nice. Time to start another one!
QuoteFlyguy! Your beers are outstanding, both of them! As you said, the IPA is less hoppy than you'd hope, but still really tasty (did you get enough sugar in the bottle? ;)). And the stout is really, really good.
My "Reddish Brown Belgian Ale" is ready to bottle, I just need to get my lazy ass in gear and do it. I got 12 more new grolsch-style bottles, so I can now do a whole batch in those, which is nice. Time to start another one!
I'm glad that you liked them! Would a reduction in priming sugar make a beer taste less hoppy? I just used what came with the kit. I would be intereted to know for future reference.
The "Stout" (Porter?) is the Thespian Stout from High Gravity. The IPA is My Favorite IPA, also from High Gravity.
QuoteI've been away from brewing for about 2 years now... planning on brewing a Vanilla Cream Ale net weekend.
That sounds interesting. I haven't ever tried a beer like that, I don't believe. Let us know how it turns out. Is it your own recipe or a kit? Extract or mash?
QuoteQuoteFlyguy! Your beers are outstanding, both of them! As you said, the IPA is less hoppy than you'd hope, but still really tasty (did you get enough sugar in the bottle? ;)). And the stout is really, really good.
My "Reddish Brown Belgian Ale" is ready to bottle, I just need to get my lazy ass in gear and do it. I got 12 more new grolsch-style bottles, so I can now do a whole batch in those, which is nice. Time to start another one!
I'm glad that you liked them! Would a reduction in priming sugar make a beer taste less hoppy? I just used what came with the kit. I would be intereted to know for future reference.
The "Stout" (Porter?) is the Thespian Stout from High Gravity. The IPA is My Favorite IPA, also from High Gravity.
Ah, I was unclear (had a few in me) about what I was saying there about the priming sugar. Maybe it was just the bottle I got, but it seemed like there may have been a little much sugar, it was really heady and took a while to pour. A high amount will affect the flavor a teensy bit, but shouldn't mess with the hoppiness. How much did the recipe call for? I think what I usually use is about 3/4 cup. I'd like to start using DME instead of sugar, but I never have any on hand when I bottle.
QuoteQuoteQuoteFlyguy! Your beers are outstanding, both of them! As you said, the IPA is less hoppy than you'd hope, but still really tasty (did you get enough sugar in the bottle? ;)). And the stout is really, really good.
My "Reddish Brown Belgian Ale" is ready to bottle, I just need to get my lazy ass in gear and do it. I got 12 more new grolsch-style bottles, so I can now do a whole batch in those, which is nice. Time to start another one!
I'm glad that you liked them! Would a reduction in priming sugar make a beer taste less hoppy? I just used what came with the kit. I would be intereted to know for future reference.
The "Stout" (Porter?) is the Thespian Stout from High Gravity. The IPA is My Favorite IPA, also from High Gravity.
Ah, I was unclear (had a few in me) about what I was saying there about the priming sugar. Maybe it was just the bottle I got, but it seemed like there may have been a little much sugar, it was really heady and took a while to pour. A high amount will affect the flavor a teensy bit, but shouldn't mess with the hoppiness. How much did the recipe call for? I think what I usually use is about 3/4 cup. I'd like to start using DME instead of sugar, but I never have any on hand when I bottle.
I gotcha. Yeah, I noticed the same thing about the IPA and wasn't really very pleased with it overall. I thought that the Stout (Porter?) turned out really well. So, well, in fact, that I only have a couple of bottles left. I guess that I need to make more!
QuoteQuoteI've been away from brewing for about 2 years now... planning on brewing a Vanilla Cream Ale net weekend.
That sounds interesting. I haven't ever tried a beer like that, I don't believe. Let us know how it turns out. Is it your own recipe or a kit? Extract or mash?
Extract recipe I found on a homebrw forum.
Malts 3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops 1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast Wyeast German Ale
Extras 1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract
Priming >1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME
That is an interesting-looking recipe, YAGTF, and steeping the Caramel malt at that temperature means you're getting into partial mash territory. Have you done much mashing before?
Does the recipe mention when to add the vanilla to the boil?
QuoteThat is an interesting-looking recipe, YAGTF, and steeping the Caramel malt at that temperature means you're getting into partial mash territory. Have you done much mashing before?
Does the recipe mention when to add the vanilla to the boil?
Add the 2oz. of vanilla at the very end of the boil.
This was actually the first beer I ever made. Kind of intimidating at the time, but it turned out very well. I found that steeping the caramel was realy just like making a big batch of tea, but with more attention paid to temperature.
I submitted it to the Sam Adams homebrew contest a few years back and got a pretty respectable score. I got 2 scoresheets back... I forget what my actual score was but it was in the 70-80% range. I was pleased :)
QuoteQuoteThat is an interesting-looking recipe, YAGTF, and steeping the Caramel malt at that temperature means you're getting into partial mash territory. Have you done much mashing before?
Does the recipe mention when to add the vanilla to the boil?
Add the 2oz. of vanilla at the very end of the boil.
This was actually the first beer I ever made. Kind of intimidating at the time, but it turned out very well. I found that steeping the caramel was realy just like making a big batch of tea, but with more attention paid to temperature.
I submitted it to the Sam Adams homebrew contest a few years back and got a pretty respectable score. I got 2 scoresheets back... I forget what my actual score was but it was in the 70-80% range. I was pleased :)
Good stuff! If you do more mashing, I've found using an Igloo picnic water cooler works very well to hold the temperature. Half a gallon of water at 165F for each pound of grain will put the mash temp at around 155-158.
QuoteQuoteQuoteThat is an interesting-looking recipe, YAGTF, and steeping the Caramel malt at that temperature means you're getting into partial mash territory. Have you done much mashing before?
Does the recipe mention when to add the vanilla to the boil?
Add the 2oz. of vanilla at the very end of the boil.
This was actually the first beer I ever made. Kind of intimidating at the time, but it turned out very well. I found that steeping the caramel was realy just like making a big batch of tea, but with more attention paid to temperature.
I submitted it to the Sam Adams homebrew contest a few years back and got a pretty respectable score. I got 2 scoresheets back... I forget what my actual score was but it was in the 70-80% range. I was pleased :)
Good stuff! If you do more mashing, I've found using an Igloo picnic water cooler works very well to hold the temperature. Half a gallon of water at 165F for each pound of grain will put the mash temp at around 155-158.
I never thought of using a picnic cooler... I usualy just put a pot on the stove and carefully moitor the temp for 45 minutes.
(http://www.learntobrew.com/gallerymedium/1e5p/Lauter_Tun_Picnic_Cooler_Kit.jpg)
http://www.homebrewtalk.com/wiki/index.php/Converting_a_cooler_to_a_mash_tun
I have yet to get into mashing...
QuoteFlyguy! Your beers are outstanding, both of them! As you said, the IPA is less hoppy than you'd hope, but still really tasty (did you get enough sugar in the bottle? ;)). And the stout is really, really good.
My "Reddish Brown Belgian Ale" is ready to bottle, I just need to get my lazy ass in gear and do it. I got 12 more new grolsch-style bottles, so I can now do a whole batch in those, which is nice. Time to start another one!
That shit will turn out better in the high country...i'm just sayin... ;)
Brewed yesterday. Everything went really well... partial mash stayed right at 155 degrees for about 35 minutes.... full 60 minute boil... had fermentation within 4 or 5 hours, and that airlock was really bubbling this morning with some good smells coming out of it. only 20 days until bottling!
ALright, I'm doing it, finally. I bought two books on homebrewing and I'm going down to the homebrew store sometime this week (maybe today) to get the equipment. I've just been balking on the up front investment but I spent 150 bucks on alcohol this weekend and thought, what am I waiting for? It's time to brew!
QuoteALright, I'm doing it, finally. I bought two books on homebrewing and I'm going down to the homebrew store sometime this week (maybe today) to get the equipment. I've just been balking on the up front investment but I spent 150 bucks on alcohol this weekend and thought, what am I waiting for? It's time to brew!
Way to go Dylan! The whole money-saving thing may not pan out, but the craft and enjoyment are totally worth it. Did you get Papazian's book? That's the best one to get started with.
Nice link to the homemade mashtun, flyguy, I hadn't seen that site before.
I took a couple bottles of my ridiculous doppelbock to a redneck birthday party yesterday, where most people turned their noses up to it and went back to their Bud Light...one guy even spit it out. However, a couple people liked it, and the most redneck looking dude there really enjoyed it and drank it up. It seems to have conditioned pretty well since I tried it last.
My reddish-brown Belgian ale is in the bottle, and I am itching to crack one, but it's only been a week!
No, I got these two:
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/ref=pd_sim_b_2
http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=pd_sim_b_3
They came highly recommended on another site, but I wish I would've known your recommendation before I put my order in. Which one do you have? The Joy of Home Brewing?
Why won't I save any money? Are the ingredients expensive?
QuoteNo, I got these two:
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/ref=pd_sim_b_2
http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=pd_sim_b_3
They came highly recommended on another site, but I wish I would've known your recommendation before I put my order in. Which one do you have? The Joy of Home Brewing?
Why won't I save any money? Are the ingredients expensive?
You can save money, if you make plain ol' light all-extract beers, but when you start making the more complex styles (and you will), it will run a little more money. I think the doppelbock I brewed cost about $60, but that included $10 for shipping, so there's that. But you're not doing this to save money, are you? ;)
The New Complete Joy of Homebrewing is the Papazian book, and from the reviews, it sounds like you will be getting a more up-to-date guide. I have actually lost my copy, and use something called The Brewmaster's Bible http://www.amazon.com/Brewmasters-Bible-Gold-Standard-Brewers/dp/0060952164/ref=sr_1_1?ie=UTF8&s=books&qid=1274024648&sr=1-1.
Well, luckily I have a local homebrew store so I won't have to pay shipping, but I definitely want to brew the more complex brews. Saving money isn't the main reason I've decided to brew, but it is how i justified spending the money to the wife. ;)
I can't wait to get started. I've had pretty good success as a cook and a gardener so I figure this is a natural progression for me.
QuoteALright, I'm doing it, finally. I bought two books on homebrewing and I'm going down to the homebrew store sometime this week (maybe today) to get the equipment. I've just been balking on the up front investment but I spent 150 bucks on alcohol this weekend and thought, what am I waiting for? It's time to brew!
Beer swap!
QuoteNo, I got these two:
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/ref=pd_sim_b_2
http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500/ref=pd_sim_b_3
They came highly recommended on another site, but I wish I would've known your recommendation before I put my order in. Which one do you have? The Joy of Home Brewing?
Why won't I save any money? Are the ingredients expensive?
Ingredients aren't always expensive, but it becomes a hobby, and I don't know of a hobby that really ever saves money. The more beer you brew the more complex styles and techniques you will want to try. Although it might not save you money, the quality of beer you drink will improve :)
FLyguy- definitely. Maybe we can even arrange a brewing party or two!
I guess I should chalk this up to a hobby, of which I have many but they aren't as expensive collectively as something like collecting antiques or rebuilding muscle cars. Most of my hobbies tend to be productive: gardening, cooking, music (which isn't materially productive most of the time but I definitely get something out of it). I'm sure I'll forget about the cost after I crack open that first homebrew!
I bought my equipment today and brewed my first batch. I went with an English Pale Ale. I think I'm really going to like this. The homebrew shop here in town is pretty awesome. They have or can order anything you need for beer or winemaking. They offer free homebrewing classes, I'm going tomorrow night. And the owner is really nice.
QuoteI bought my equipment today and brewed my first batch. I went with an English Pale Ale. I think I'm really going to like this. The homebrew shop here in town is pretty awesome. They have or can order anything you need for beer or winemaking. They offer free homebrewing classes, I'm going tomorrow night. And the owner is really nice.
That's really cool that they offer classes. Let us know what you learn. Did you go to the shop that we passed on the way to Baxter Station?
QuoteQuoteI bought my equipment today and brewed my first batch. I went with an English Pale Ale. I think I'm really going to like this. The homebrew shop here in town is pretty awesome. They have or can order anything you need for beer or winemaking. They offer free homebrewing classes, I'm going tomorrow night. And the owner is really nice.
That's really cool that they offer classes. Let us know what you learn. Did you go to the shop that we passed on the way to Baxter Station?
Yeah, My Kentucky Homebrew is the name. Very cool store! He said he had all the hardware available for turning a cooler into a mush ton for 40 bucks or he could build it for you for 160. They crush their own grains there. He has grains and spices lining the walls. He has two frigs, one for yeast, the other completely full of every kind of hop you can think of. It was quite impressive. I can tell I'm going to be spending a LOT of money in there. :-/
Wow. Okay I just got back from the free class and it was awesome! I'm hooked for sure now! The wife and I were the only ones there so he just explained the process and answered all of our questions for an hour, one on one. It was crazy. He has all the recipes for the greats, nows dofishhead 90 minute by heart, which is my favorite beer. He has citra hops in right now and the recipe for torpedo. He can put together just about any beer. He also told me how to convert my refrigerator into a kegerator. To do the whole conversion with CO2 components and two kegs with taps would be around 300. We have an extra frig sitting out in the garage we're doing nothing with but storing beer anyway! He said if you "bottle" to a keg it cuts your labor on bottling day from an hour and a half to 20 minutes. I'm going to bottle the first batch, but after that I think I'm going for the keg system!
Man, that is great! So Candace is into this, too? A personal class? Kegerators? I have to admit, I'm a little bit jealous...
What days are the classes? Only on Wednesdays? It would be really nice to have a mentor of sorts when it comes to brewing. If you can hook me up with the 90 Minute and Torp recipes I would greatly appreciate it.
I'm trying to get Candace into it, she needs a hobby. I think she's interested after our class last night. Apparently there are a lot of women brewers in the area and they have monthly meetings, which excited the wife.
The classes at the brewstore are every Wednesday night at 7, but the owner Jeff is almost always there and always willing to let you pick his brain especially if they're not all that busy. He can also get you the recipe for just about anything you want to brew. Next time you come to da ville make sure carve out some time for the homebrew store! Next time I go I'm getting the recipe and and the stuff for 90 minute and Torpedo and I'll definitely pass the recipes along.
I'm dying for an Octoberfest/Marzen recipe that uses Ale yeast. They're my favorite style but I just dont have the equipment or room to lager.
I'm went ahead and bought the kegerator setup. My first homebrew will be ready to tap in about a week. I also got the recipe for dfh 90 min ipa. I'll post it in the next few days.
I also went to the local brewery and noticed they were doing some brewing and asked my server if I could get an impromptu brewery tour. They welcomed us back, told us all about their operation, and even offered us free brewers yeast as long as we call ahead in advance. Pretty cool. He seemed like a normal homebrewer doing it on a huge level. One interesting thing they told me is that it's too difficult to dry hop stuff there and if they did it on a regular basis it'd be too difficult to keep up with demand. In other words, it'd sell too well, so they just don't mess with dry hopping for their brewpub brews.
QuoteI'm went ahead and bought the kegerator setup. My first homebrew will be ready to tap in about a week. I also got the recipe for dfh 90 min ipa. I'll post it in the next few days.
I also went to the local brewery and noticed they were doing some brewing and asked my server if I could get an impromptu brewery tour. They welcomed us back, told us all about their operation, and even offered us free brewers yeast as long as we call ahead in advance. Pretty cool. He seemed like a normal homebrewer doing it on a huge level. One interesting thing they told me is that it's too difficult to dry hop stuff there and if they did it on a regular basis it'd be too difficult to keep up with demand. In other words, it'd sell too well, so they just don't mess with dry hopping for their brewpub brews.
That's great about your kegging setup! What brewpub were you at? BBC?
That's sweet that you got a kegerator setup aMD. I have the setup, minus the fridge! Just waiting to stumble across a cheap one. In my old place, we had 2 refrigerators, and in one of them we could fit a 5 gallon keg if we removed 2 shelves. For now, I've just got my keg sitting in my kitchen. This weekend I'll probably have a party and just throw 'er in a tub of ice. That's the other nice thing about the 5 gallon kegs. They're actually pretty portable. When I brew, I usually bottle 12 or so and keg the rest, just for variety. Kegging is nice, but I actually don't mind bottling either. I have a bottling tree that helps a lot with sanitizing. It's got a tub on top that holds sanitizing fluid, and a "jet" that sprays the bottles out with the fluid. Just pop the bottle on top, "jet" it, then hang it on the tree. It goes pretty quick. But I've never done more than 12 bottles, so...
happy brewing!
flyguy- yeah, I was at the BBC
Hawkeye- I was thinking I should bottle some and keg the rest, too. The guy at the homebrew shop said it's a good idea to put some of the bottles away and forget about them for a few years and they'll taste fantastic when you do drink them. How much sugar do you use for just bottlling a 12er?
Also, bottling makes it easier to share. ::)
I'd have to look to see how much sugar aMD. I've only brewed kits thus far, so I used however much came with the kit. I just dissolved the sugar in the water per the instructions, and added it all to the fermenter, let it dissolve, and started siphoning it out. I usually get the siphon started into the keg, then switch to the bottles, letting the beer flow into the keg between each bottle. There's probably a better way to do it, but...it works. And the guy said that the sugar won't hurt anything being in the keg beer. Although I've noticed that my keg beer does have QUITE the thick head on it, so maybe it would be best to try kegging it without the sugar?
Here's what I've come up with, Hawkeye. a 12 pack is 1.125 gallons of beer. For a five gallon batch you would normally use 3/4 cup of sugar for bottle conditioning. 3/4 cup is 12 tbsp.s. A 12pack is one quarter the normal batch (5 gallons=48 beers). Therefore you need one quarter the sugar dissolved in 1.125 gallons of beer to bottle condition a 12 pack. 12tbsps divided by 4 for is 3 tbsps. So, you need 3 tbsp.s of sugar for a 12er.
Great stuff, guys! I'm jealous of the kegerator setup Dylan...I have almost everything I need, just lacking a tap and the wherewithal to do the work on my garage fridge. My next project is building a mashtun using a beverage cooler, ala flyguy's advice.
Time to get another batch into the fermenter, but I haven't decided what to do yet -- something hoppy, for sure. I also look forward to seeing those recipes here!
dogfishhead 90 minute IPA
Ingredients:
2oz amarillo hops
1oz simcoe hops
1oz magnum hops
8 pounds dry malt extract, spraymalt extract, plain light, 10 EBC color
1.5 pounds crystal 40 specialty grain
Pitchable yeast for five gallons, 1099 whitebread
Steep specialty grain for 25 minutes
Add Dry Malt extract and bring to a boil
Boil for 90 minutes
Over the course of the boil you will use 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops. Mix the hops together. You will add a pinch of the mixture every seven minutes until you run out of hops (probably with 20 minutes or so left). THis is what dfh calls "continuous hopping"
Cool wort, bring to 5 gallons
Pitch yeast
Leave in primary for about 7 days.
Rack to secondary and dry hop with same mixture of hops: 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops.
Leave in secondary for 10-14 days.
Quotedogfishhead 90 minute IPA
Ingredients:
2oz amarillo hops
1oz simcoe hops
1oz magnum hops
8 pounds dry malt extract, spraymalt extract, plain light, 10 EBC color
1.5 pounds crystal 40 specialty grain
Steep specialty grain for 25 minutes
Add Dry Malt extract and bring to a boil
Boil for 90 minutes
Over the course of the boil you will use 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops. Mix the hops together. You will add a pinch of the mixture every seven minutes until you run out of hops (probably with 20 minutes or so left). THis is what dfh calls "continuous hopping"
Cool wort, bring to 5 gallons
Leave in primary for about 7 days.
Rack to secondary and dry hop with same mixture of hops: 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops.
Leave in secondary for 10-14 days.
Okay, I'm coming out of retirement (6 months) for this one.
QuoteQuotedogfishhead 90 minute IPA
Ingredients:
2oz amarillo hops
1oz simcoe hops
1oz magnum hops
8 pounds dry malt extract, spraymalt extract, plain light, 10 EBC color
1.5 pounds crystal 40 specialty grain
Steep specialty grain for 25 minutes
Add Dry Malt extract and bring to a boil
Boil for 90 minutes
Over the course of the boil you will use 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops. Mix the hops together. You will add a pinch of the mixture every seven minutes until you run out of hops (probably with 20 minutes or so left). THis is what dfh calls "continuous hopping"
Cool wort, bring to 5 gallons
Leave in primary for about 7 days.
Rack to secondary and dry hop with same mixture of hops: 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops.
Leave in secondary for 10-14 days.
Okay, I'm coming out of retirement (6 months) for this one.
Nice! I edited in the yeast, I left it out originally, make sure you get that in there. ;)
QuoteQuoteQuotedogfishhead 90 minute IPA
Ingredients:
2oz amarillo hops
1oz simcoe hops
1oz magnum hops
8 pounds dry malt extract, spraymalt extract, plain light, 10 EBC color
1.5 pounds crystal 40 specialty grain
Steep specialty grain for 25 minutes
Add Dry Malt extract and bring to a boil
Boil for 90 minutes
Over the course of the boil you will use 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops. Mix the hops together. You will add a pinch of the mixture every seven minutes until you run out of hops (probably with 20 minutes or so left). THis is what dfh calls "continuous hopping"
Cool wort, bring to 5 gallons
Leave in primary for about 7 days.
Rack to secondary and dry hop with same mixture of hops: 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops.
Leave in secondary for 10-14 days.
Okay, I'm coming out of retirement (6 months) for this one.
Nice! I edited in the yeast, I left it out originally, make sure you get that in there. ;)
Got it.
QuoteQuoteQuotedogfishhead 90 minute IPA
Ingredients:
2oz amarillo hops
1oz simcoe hops
1oz magnum hops
8 pounds dry malt extract, spraymalt extract, plain light, 10 EBC color
1.5 pounds crystal 40 specialty grain
Steep specialty grain for 25 minutes
Add Dry Malt extract and bring to a boil
Boil for 90 minutes
Over the course of the boil you will use 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops. Mix the hops together. You will add a pinch of the mixture every seven minutes until you run out of hops (probably with 20 minutes or so left). THis is what dfh calls "continuous hopping"
Cool wort, bring to 5 gallons
Leave in primary for about 7 days.
Rack to secondary and dry hop with same mixture of hops: 1oz amarillo hops, 1/2 oz simcoe hops, and 1/2 magnum hops.
Leave in secondary for 10-14 days.
Okay, I'm coming out of retirement (6 months) for this one.
Nice! I edited in the yeast, I left it out originally, make sure you get that in there. ;)
Ha! Good one. Yes. Do not forget the yeast! Can't wait to try that DFH 90!
Wooo! I just ordered the above ingredients for the DFH 90 from High Gravity! Free shipping in June for anybody else here that uses them (enter "JFS" in the coupon box if it's not there already).
Hawkeye will never forget the yeast again! :D
QuoteHere's what I've come up with, Hawkeye. a 12 pack is 1.125 gallons of beer. For a five gallon batch you would normally use 3/4 cup of sugar for bottle conditioning. 3/4 cup is 12 tbsp.s. A 12pack is one quarter the normal batch (5 gallons=48 beers). Therefore you need one quarter the sugar dissolved in 1.125 gallons of beer to bottle condition a 12 pack. 12tbsps divided by 4 for is 3 tbsps. So, you need 3 tbsp.s of sugar for a 12er.
I asked the guy at the homebrew store about this and he said it'd probably be easier to carbonate it in the keg then bottle it from the keg, skipping the priming sugar altogether. He said he tested it on a batch that's over a year old and it still has it's carbonation so he does all of them that way now.
Interesting idea aMD. I may try that next batch. Maybe not using the priming sugar will keep me from getting SUCH a thick head.
So I'm way into the homebrew by now. Here's what I've got going on:
On deck: Ommegang Hennepin Clone, Bells Two-Hearted clone, Raspberry Melomel
Fermenting: Bells Oberon Clone, Apfelwein
Carboy #1: Belgian Trippel
Carboy #2: air
Tap #1: Robust Porter
Tap #2: dfh 90min IPA Clone
The two taps on the kegerator have handblown glass tap pulls. I'm definitely liking the homebrew.
QuoteSo I'm way into the homebrew by now. Here's what I've got going on:
On deck: Ommegang Hennepin Clone, Bells Two-Hearted clone, Raspberry Melomel
Fermenting: Bells Oberon Clone, Apfelwein
Carboy #1: Belgian Trippel
Carboy #2: air
Tap #1: Robust Porter
Tap #2: dfh 90min IPA Clone
The two taps on the kegerator have handblown glass tap pulls. I'm definitely liking the homebrew.
Holy SHIT, Dylan, slow down! You're making the rest of us amateurs look bad!
QuoteSo I'm way into the homebrew by now. Here's what I've got going on:
On deck: Ommegang Hennepin Clone, Bells Two-Hearted clone, Raspberry Melomel
Fermenting: Bells Oberon Clone, Apfelwein
Carboy #1: Belgian Trippel
Carboy #2: air
Tap #1: Robust Porter
Tap #2: dfh 90min IPA Clone
The two taps on the kegerator have handblown glass tap pulls. I'm definitely liking the homebrew.
What recipe are you using for apfelwein, if you don't mind sharing?
Here's the recipe for Apelwein. I'm on the homebrewtalk.com forums and it seems like everyone over there is brewing so I thought I'd give her a whirl.
EdWort's Apfelwein
Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 0.998
Boiling Time (Minutes): None
Color: Champagne
Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees
Secondary Fermentation (# of Days & Temp): None
Apfelwein (German Hard Cider)
This took 1st Place at the 2007 Alamo City Cerveza Fest BJCP sanctioned competition for the Cider and Apple Wine Category and 2nd Place for Best of Show for Meads & Ciders!
Ingredients
5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
Equipment
5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
3. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
4. Repeat Steps 2 and 3, then go to step 5.
5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
6. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
7. Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
8. Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
9. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
There's no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (see here). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.
It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)
If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.
Remember to reserve judgment till after 3 glasses. It grows on you.
GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!
How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.
What is the difference between Apfelwein and hard cider?
EdWort says, "Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker."
Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.
What's the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.
Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.
What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.
How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.
What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."
That looks really interesting, I'm going to try it. One thing though, that guy has some nerve saying this: "Recipe Type: All Grain"...maybe "All Juice" would have been more appropriate... ;D
Speaking of which, I just bought a 10 gallon beverage cooler that I am going to convert to a mash tun for actual all-grain brewing. Can't wait to try that, but I've got these stupid summer vacations to go on...
It's good to see all of this homebrew talk, but unfortunately my brewing has been in neutral for a while now. Keep it up!
Mine too Flyguy, don't feel too bad. I made a batch in April, and I still have half of it left! It's been sitting right next to the kitchen table since then, in the keg. Occasionally I'll eat at the table and take a pull for kicks. Been waiting to have a party so I can put it on ice and share! I really need to get a kegerator. I have the tap and all the fittings, just need the actual refrigerator. Been living vicariously through aMD these last few weeks :)
Also, and this is a lame excuse, been kinda hung-up without a hose at my new place. I usually like to rinse out all my brewing supplies outside so as not to get any big chunks of yeast or whatever going down the drain. The landlord has been dragging his feet on getting the spigot put in. I'm about ready to ask him if I can do it myself, although I'm definitely no plumber. But how hard can it be, right?
Anyway, keep those recipes coming! And hopefully I'll be doing some actual brewing and sharing soon.
QuoteHere's the recipe for Apelwein. I'm on the homebrewtalk.com forums and it seems like everyone over there is brewing so I thought I'd give her a whirl.
EdWort's Apfelwein
Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 0.998
Boiling Time (Minutes): None
Color: Champagne
Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees
Secondary Fermentation (# of Days & Temp): None
Apfelwein (German Hard Cider)
This took 1st Place at the 2007 Alamo City Cerveza Fest BJCP sanctioned competition for the Cider and Apple Wine Category and 2nd Place for Best of Show for Meads & Ciders!
Ingredients
5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
Equipment
5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
3. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
4. Repeat Steps 2 and 3, then go to step 5.
5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
6. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
7. Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
8. Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
9. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
There's no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (see here). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.
It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)
If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.
Remember to reserve judgment till after 3 glasses. It grows on you.
GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!
How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.
What is the difference between Apfelwein and hard cider?
EdWort says, "Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker."
Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.
What's the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.
Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.
What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.
How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.
What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."
Haha thats the one I thought it might be. I'm on that forum too every once in awhile. That might be the most famous recipe over there for anything, beer included.
Youaregiventofly- yeah, like I said it seems like everyone at that place is either brewing it or already has some in bottles. I figured I'd see what all the brew-ha-has about ;)
I've got a brew clone book and a really cool magazine with a ton of clones. If anyone's looking for something specific let me know and I'll see if I have a recipe for it.
QuoteYouaregiventofly- yeah, like I said it seems like everyone at that place is either brewing it or already has some in bottles. I figured I'd see what all the brew-ha-has about ;)
I've got a brew clone book and a really cool magazine with a ton of clones. If anyone's looking for something specific let me know and I'll see if I have a recipe for it.
If you've got anything for a Marzen or Oktoberfest I'd like to try that. Also, DFH's Shelter Pale Ale seems like a nice "safe" beer to get other people to drink and appreciate home brews.
I have three Oktoberfest/marzen recipes: Sin City Amer, Sudwerk Hubsch Marzen, and New Belgium Hoptoberfest. Pick your poison. Here's the DFH Shelter Pale Ale
Quote
Dogfish Head's Shelter Pale Ale
OG= 1.052
FG = 1.013
IBU = 30
ABV = 5.0
Ingredients
6.6lbs Briess light malt extract
7oz light dried malt extract
6oz crystal malt
2oz amber (substitute dark munich or carastan if needed)
1/2 tsp. Irish moss
1/2oz Warrior hops (60 min)
1/2oz Glacier hops (10 min)
1/2oz Simcoe hope (0 min)
White labs WLP 005 (British ale) or Wyeast 1187 (Ringwood ale) yeast
0.75lb corn sugar (for priming)
Steep the crushed grain in 1 gallon of water at 155f for 30 minutes. Remove from wort and rinse with 1 quart of hot water. Add 1.5 gallons of water plus extracts and bring to a boil. Add the hops according to schedule above. Add Irish moss after 45 minutes of boil. Top off with water to five gallons in fermenter.
Cool wort to 75f. Pitch yeast and aerate the wort heavily. Allow the beer to cool to 68f and ferment at that temperature. Rack to secondary and let beer condition for one week then keg or bottle. Allow to carbonate and condition for additional two weeks.
One weird thing is that the instructions in the recipe said to add the yeast nutrient with Irish Moss but it's not listed in the ingredient list so do with that what you will.
Dude, like, you are making me sooo thirsty! ;)
Anybody else make the dfh 90 yet? I just "tested" mine. My god, it's good. If I do say so myself. Tastes just like the real thing. As it should since the recipe same from Sam at dfh. btw, the recipe should've said to dry hop for 3 days instead of 7-10.
I've been making a lot of melomel or fruit meads. So far I've made a raspberry, a blackberry, and two orange meads. I just can't slow down on this brewing thing. Just like everything else I do, I've jumped in with both feet. But the rewards are well worth it. Cheers, friends! [smiley=beer.gif]
I got my dad an "age your own whisky" barrel for his birthday last year, and he's aging a honey porter in it right now.
Pretty excited to see how that's gonna turn out! :)
Fellow brewers- I've been getting my hops through this guy online and he's running a few really good deals. He's selling 2lbs of pellet hops for $14 (a combo pack of Columbus, Centennial, Cascade, and Williamette). He's also selling a pack with all the hops you need to brew a pliny the elder clone for 12.50. And finally all other hops are 10% off with this discount code: test2190
http://farmhousebrewingsupply.com/
I made the move to all-grain brewing. So far I've done two batches all-grain and it's pretty cool. I bought a turkey fryer off craig's list for $50, a 10 gallon cooler for $40, and $40 for the hardware to convert it into a mash tun. $130 total, not bad. Right now I'm drinking on clone versions of Pliny the Elder and Fat tire.
I need to get back into brewing. Hopefully things will slow down this winter and I can pick it back up.
Dylan, what has been your favorite clone so far? I will probably be hitting you up for some recipes...
DFH 90 min IPA is a great recipe and fairly cheap to make. Two-hearted is good. Pliny the Elder is amazing but it uses 13oz of hops which isn't cheap. I made a celebrator and samuel smith's oatmeal stout that I'm waiting on, don't know how they'll turn out, but I can't wait to find out.
Have to breathe life into this old thread.
Converting a 60 quart igloo cube cooler to a mash tun with manifold similar to this pic
I know iLikeBeer mentioned all grain brewing in the beer thread but wanted to bring the discussion here. BIAB method seems more cost effective but the cooler was given to me and the hardware for the manifold should only be 40$
(http://4.bp.blogspot.com/_5kMlBpjMTQs/TGAE5eXkeVI/AAAAAAAAAHs/l56muP88aqs/s1600/0807001407a.jpg)
Plan on perfecting my recipe by summertime for a Bell's Oberon style brew
Tips? Tricks?
To this point I have only done extract no-boil brews with the mr. Beer kit my brother gave me for Christmas, but the 2 gallons it makes goes way too fast. Moving up to a 6 gallon car boy
Quote from: darkglow on Feb 25, 2013, 11:59 PM
Have to breathe life into this old thread.
Converting a 60 quart igloo cube cooler to a mash tun with manifold similar to this pic
I know iLikeBeer mentioned all grain brewing in the beer thread but wanted to bring the discussion here. BIAB method seems more cost effective but the cooler was given to me and the hardware for the manifold should only be 40$
(http://4.bp.blogspot.com/_5kMlBpjMTQs/TGAE5eXkeVI/AAAAAAAAAHs/l56muP88aqs/s1600/0807001407a.jpg)
Plan on perfecting my recipe by summertime for a Bell's Oberon style brew
Tips? Tricks?
To this point I have only done extract no-boil brews with the mr. Beer kit my brother gave me for Christmas, but the 2 gallons it makes goes way too fast. Moving up to a 6 gallon car boy
Nice darkglow! The only reason I went BIAB is because I didn't want to invest in more equipment. If its given to you, go for it! :beer:
I've been working on perfecting an Oberon clone as well and I think I found a recipe that comes damn close. Yeast is a big key as Bells uses a house strain in most of their ales. You can actually harvest the yeast from their bottles though. I have harvested from Bells Amber Ale to make my last clone and it was damn good. Not exact, but its very close.
I can PM you my recipe if you'd like.
BTW, here is a great forum I frequent that has helped me a lot since I started homebrewing. Pretty much any question you can think of you can find an answer for there. Here is a link to the forum:
http://www.homebrewtalk.com/forum.php (http://www.homebrewtalk.com/forum.php)
Quote from: aMillionDreams on Jun 01, 2010, 07:22 PM
I also went to the local brewery and noticed they were doing some brewing and asked my server if I could get an impromptu brewery tour. They welcomed us back, told us all about their operation, and even offered us free brewers yeast as long as we call ahead in advance. Pretty cool. He seemed like a normal homebrewer doing it on a huge level. One interesting thing they told me is that it's too difficult to dry hop stuff there and if they did it on a regular basis it'd be too difficult to keep up with demand. In other words, it'd sell too well, so they just don't mess with dry hopping for their brewpub brews.
I went back and read over this thread and it was cool to read this post from aMD. Dylan went from being a regular homebrewer to now working in the BBC brewery! Cool shit if you ask me.
We had a small brewery open in my town of Wooster, OH less than a year ago and me and some friends were there enjoying some pints when we asked the owner for a tour. Like Dylan said, the owner/head brewer was just like a homebrewer on a larger scale (although he's on a much smaller scale than BBC).
Also, reading over this thread makes me laugh at how into this hobby I've become. I started out doing extract kits (mainly clones) mainly because they were relatively fast, compared to traditional AG brewing and it was easy and I was making some damn good beer. Hell, I wasn't even making yeast starters then. The more I read, the more I saw people who would make the switch from extract to AG and were blown away by how much better their AG brews were and I just couldn't believe it.
But as I kept learning more about this hobby I stumbled upon BIAB which is a simplified version of AG brewing and I figured I'd give it a shot as the only equipment I needed was a $10 mesh bag. Now I've got about 8 BIAB's under my belt and I've been converted to just how much better AG brews are! Not only that, but they are so much less expensive to brew! And on top of that, not only did I start making yeast starters, I have also learned how to harvest yeast from Bells Brewery beers to make some of my favorite clones (Oberon, Two Hearted and Best Brown). And I have also learned how to wash yeast after I'm done with it to be re-used so I can save even more money on not having to pay $7 per yeast pack per brew! :beer:
I'm just amazed at how much I enjoy this hobby to go from brewing out of box kits to basically running a small scale brewery out of my home in less than a year! :cheesy: Of course it doesn't hurt that I can jam to my favorite music (my other obsession) during my brew day either...
As they say on Brewing TV, "All for brew, brew for all!" :beer:
Quote from: iLikeBeer on Feb 26, 2013, 09:37 AM
http://www.homebrewtalk.com/forum.php (http://www.homebrewtalk.com/forum.php)
i surf that forum a lot lately. They have a pretty snazzy ipad app for that forum that allows you to thumb through pictures very easily.
I started out reading about the "ghetto" brewing setups and looking at pictures. I think it's the easiest way to learn the basics when you see how people have improvised.
BTW, aMD now works for foothills brewing company in Winston-Salem, NC.
http://www.foothillsbrewing.com/about.html (http://www.foothillsbrewing.com/about.html)
Wish he'd post in here and impart some of his rockstar brewmaster knowledge
I'm brewing a new beer today. It's an American Red Ale with a lot of hops. I figured since it's a red ale, and MMJ does the all red lights when they perform Smokin' From Shootin', I'm calling this one Smokin' From Shootin' Red Ale! :beer:
I'm really excited to see how this one turns out as it has a real nice hop schedule. Should be a good one!
Anyone still homebrewin' out there?
I just brewed an attempt at a Pliny The Elder clone that is in the first of two dry hop stages. This is one crazy hopped up beer as I will have over half a pound of hops in this when it's all said and done! :cheesy:
I have never actually had a Pliny, but the recipe I used came straight from Russian River so I'm pretty stoked about how it's going to turn out! :beer:
Getting into fall mode and I'm brewing up a pumpkin ale this weekend that was fantastic when I brewed it last year! :cool: