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Beer
- Thread starter SShepherd
- Start date
My late hubby used to make his own home brew.
Time consuming, and it tasted like crap in the end.
Time consuming, and it tasted like crap in the end.
I need to dig thru my recipes. I want to make another Raspberry Imperial Stout. I have only done it once, a few years ago. It was an extract batch. But is was amazing!
I would not mind trying an all grain batch. My system is set up for 10 gallon batches. But, my mashtun can not hold enough grain for 10 gallons of Imperial Stout. Would have to fire off a 5 gallon batch.
I would not mind trying an all grain batch. My system is set up for 10 gallon batches. But, my mashtun can not hold enough grain for 10 gallons of Imperial Stout. Would have to fire off a 5 gallon batch.
That might be because you drink the beer, then turn to the vodka.
More buzz, less filling.
More buzz, less filling.
No, I think it's that extra step I take in the process...
Achtung!
Dave has a secret recipe!
Dave is another Miss Mamie Baldwin!
ive been wanting to start making my own beer, but im lazy and havent gotten that far yet.
You can start brewing on the stove-top for a minimal investment.
The homebrew supply shop near me also does introduction classes. You can see a batch brewed, and taste some finished samples. It is also a place to find other folks who brew; a great way to get in to brewing is to brew a couple batches with someone who already has all the stuff.
Generally, it takes 1.5-2 hours from start to finish to cook a batch. Then it is a waiting game, a week to two weeks, for fermentation to finish. Then it takes an hour or two to bottle. Although drinkable in about two weeks, it is nice to let it sit for a month or so, depending on the type of beer.
I have never done it to save money on beer, although it does not cost me near the $6-8 a good microbrew goes for in a 6pack around here.
I just like to cook; cooking beer is fun
The homebrew supply shop near me also does introduction classes. You can see a batch brewed, and taste some finished samples. It is also a place to find other folks who brew; a great way to get in to brewing is to brew a couple batches with someone who already has all the stuff.
Generally, it takes 1.5-2 hours from start to finish to cook a batch. Then it is a waiting game, a week to two weeks, for fermentation to finish. Then it takes an hour or two to bottle. Although drinkable in about two weeks, it is nice to let it sit for a month or so, depending on the type of beer.
I have never done it to save money on beer, although it does not cost me near the $6-8 a good microbrew goes for in a 6pack around here.
I just like to cook; cooking beer is fun
SShepherd
New member
The most important thing about home brewing is being sanitary. You can buy a kit, or even hodge podge one togather and still come out with an ok beer ( anythings better than natural light
If you're not sanitary, chances are you'll get a lambic beer- it usually tastes either skunky or sour, it's because wild yeat took hold of your batch before the yeast you pitched did.
I like making my own beer, because it's all natural-- no additives, no junk, and I can deside what %alc. it has. Usually my beer runs about 5%.
If you're not sanitary, chances are you'll get a lambic beer- it usually tastes either skunky or sour, it's because wild yeat took hold of your batch before the yeast you pitched did.
I like making my own beer, because it's all natural-- no additives, no junk, and I can deside what %alc. it has. Usually my beer runs about 5%.
SShepherd
New member
I started off buying from this place:
http://www.midwestsupplies.com/brewing-starter-kit.html
and thats the kit I bought
this is a bigger kit that has everything you need;
http://www.midwestsupplies.com/everything-a-carboy-complete-brewing-package-equipment-kit-3.html
it's a little more. I had my own pot to boil in. I only boild about 1 1/2 gal at a time and then add water to cool it down.
As far as bottles, I use Grolsch bottles. They can be reused as long as the rubber gasket is good.
As far as a recipe, you can start out with kits that inclide everything-- hops, malt, grain, yeast. You can get kits to "clone" almost every beer made. After a few kits, you start experimenting with different hopps and yeast to tweak the recipe how you like it.
http://www.midwestsupplies.com/homebrewing-ingredients/recipe-kits/clone-kits.html
There are a couple fundamental ways to brew. On is with malt extract. It is a gooey molasses like syrup. The other is all grain, in which you go thru all the steps to make the malt extract. The simplest is to start with malt extract.
Like most, I started out on the stovetop. If you have a large stockpot, then that is enough to cook in. For stovetop, you usually only cook 1.5-2 gallons of the wort(unfermented sweet beer), and then add it to cool water. Really all the more equipment you would need is an inexpensive plastic fermenting container, an air lock, and a siphon tube.
I moved on to a propane burner/stand, and cooking outside/garage. It heats a lot faster, and you can boil a complete batch, which has benefits in flavor. I also moved to glass fermenters(carboys). Easier to keep clean and sanitized.
In amoungst this, I switched from 12oz bottles to champagne bottles. Much quicker to bottle the larger bottles than small. And, most times, I poured for two people.
Later, I moved to a larger gravity flow all grain system. With this system, I can brew from malt extract, all grain, or a mix of both. I primarily do 10 gallon batches.
I also, do not bottle beer. I keg everything. Much simpler and faster.
I think I posted pictures here before. I will look them up, or repost this evening.
Like most, I started out on the stovetop. If you have a large stockpot, then that is enough to cook in. For stovetop, you usually only cook 1.5-2 gallons of the wort(unfermented sweet beer), and then add it to cool water. Really all the more equipment you would need is an inexpensive plastic fermenting container, an air lock, and a siphon tube.
I moved on to a propane burner/stand, and cooking outside/garage. It heats a lot faster, and you can boil a complete batch, which has benefits in flavor. I also moved to glass fermenters(carboys). Easier to keep clean and sanitized.
In amoungst this, I switched from 12oz bottles to champagne bottles. Much quicker to bottle the larger bottles than small. And, most times, I poured for two people.
Later, I moved to a larger gravity flow all grain system. With this system, I can brew from malt extract, all grain, or a mix of both. I primarily do 10 gallon batches.
I also, do not bottle beer. I keg everything. Much simpler and faster.
I think I posted pictures here before. I will look them up, or repost this evening.
SShephrd's links were good. Friends of mine started a brew shop locally about 18 years ago. It is under different ownership, but carries all that stuff. That entry level "kit" is about all you need.
Although I have many brewing books, the local store, and the online stores do have lots of beer "kit" that are already measured and ready to go. Follow the directions, and you'll get a nice beer. There are many "clones" out there. As a starter, one of those kits is the way to go.
My local brewshop used to have a couple of my recipes, as well as a few other brewing buddies. They rotate thru, and with the new owners, they added their favorites.
Although I have many brewing books, the local store, and the online stores do have lots of beer "kit" that are already measured and ready to go. Follow the directions, and you'll get a nice beer. There are many "clones" out there. As a starter, one of those kits is the way to go.
My local brewshop used to have a couple of my recipes, as well as a few other brewing buddies. They rotate thru, and with the new owners, they added their favorites.