Discussion in 'Gearhead Garage' started by MSP, Sep 9, 2011.
Do you serve your cider flat or carbonated?
My buddy Nick did some sort of wine for his friend's wedding, fermented that shit for something like 9 months! I forget exactly how long he said but I was surprised at the length of time.
But yeah, so far I'm loving the fermentation buckets. I know they're limited, but ease of cleanup is awesome. And I'm using all plastic utensils and cleaning with a soft cloth, so scratches shouldn't be a problem.
Carbonated! Although this tasted pretty fantastic flat.
Just don't be like me and start using it to sanitize equipment. That's how you result in a scratched, bacteria filled bucket!
Would it be a good idea that I move this thread in the Workshop/Garage and that I make it sticky?
Wiskas: Yeah, that's a bummer that you can't just brew some awesome wines/liquors/beers with your recolts, since that you won't tase it. Abstinence sucks sometimes, but it's for a greater good. But still, what a loss of wisdom...
Anyways, I guess that if you still "tasted" the stuff, you wouldn't be productive and have that wonderfull DIY domain!
Yeah, a sticky would be fine with me. Go for it.
K, will do it.
And by the way MSP, grats on the first beers! With all you're gonna brew, are you going to fill the kegerator or you also plan to bottle some up, to maybe store them or give them to friends?
I'm going to bottle a bit, for no other reason than I have the capacity to do 12 gallons at a time now (6 gallon fermenters x 2), but I've only got room in the kegs for 10 gallons. 11 gallons if I really cram it in there, filling to just below the air intake valve. So every brew day I'll bottle a gallon or two, probably in these easy plastic PET bottles:
You guys gonna start sending 6pack bottles around for people to taste? This shit sounds pretty interesting. When I get some time, I might join in on the brewfest... Keep it going guys.
Hell yeah, I'll send off some samples. I don't bottle much but I'll save a few from my next batches!
Oh sure, as soon as I get some bottling gear I'll send some out. I'm toying with picking up a 3rd fermenter, and if I do I'm just going to get a whole brew kit. Bottling gear, fermenter, etc. I've ran the math and by the time I buy the bottles, a fermenter, and a batch of ingredients I can just get a kit and get an extra hydrometer, airlocks, brushes, etc, for free.
6%ABV Milk Stout, brewed it for my friend Karsyn. Beer and Label came out pretty well if I do say so myself.
My mom asked me what to get me that's not cash or a gift card so I have something to open, I suggested a pot to begin (finally) to start homebrewing. So I figured I'd post here for links to good pots for reference when she heads to the homebrew store in the Springs.
Edit: DJ that is a badass label!
That label is fantastic! You've got style...
But yeah Smersh, you'll love brewing. djsoulriot is a chef, and I'm just a humble cook. But I've been whipping up some yummy beer, enjoying a nice IPA right now. Be sure to check out induction cooktops. Electric and most gas ranges are too slow, and portable gas cookers can't really be used indoors. Induction heat is sick, indoor safe, and energy efficient to boot.
EDIT: Be sure she buys you an induction compatible pot. Slap a magnet on it. If it sticks it's compatible. Amazon has a bunch to chose from.
Be sure to read, or at least gloss through this guy: http://www.howtobrew.com/intro.html
Is your goal to brew in the garage or in the kitchen?
I don't have a garage so it'd be kitchen at the moment.
I think my next project will be a wort chiller. Immersion perhaps, but I'm leaning towards drilling my brew kettle and getting a plate chiller.
Awesome crazy label!
A complement to rape.... dang!
So I'm brewing a honey ale tomorrow, do you think this recipe has too much honey? Not making mead after all...
12lbs light malt extract
1oz horizon (60min)
1oz horizon (30min)
1oz horizon (10min)
1oz cascade (5 min)
Keep in mind it's a double batch, so 11 gallons.
25% honey isn't too much honey, just make sure its going in after the end of the boil so you don't boil off all those delicate flavors and aromas.
This is gonna be an extremely light-bodied beer, that will definitely let the honey and hops shine. If I was making this, I might want to steep at least a little caramel or even munich malt to heft the malt character a touch, but that's just my particular taste. Interested to see how this turns out and what final gravity you end up with.
Thanks! I'll keep you posted. I'm into lighter, less malty ales right now that are really hop forward.
EDIT: 6 pounds of my pale extract is actually Northern Brewer Gold, so it'll be a bit maltier as a result.
Starting gravity ended up being 1.056, what the hell? I thought maybe my batch had been a little smaller than my target 11gallons, but in order to explain that big if a difference in gravity I would have had to be more than a gallon less, and there's just no way. The LME I'm using must have contributed more gravity than I estimated in BeerSmith. Oh well, should still be fine.
So looking to add some cold space in my brew room. Might try lagering beer at some point, but the immediate needs are:
1) Freezer space to make ice for cooling my brew kettle. Utility sink full of ice + brew kettle = pitching temps <15 minutes.
2) Freezer to store hops.
3) Fridge space to store yeast.
Freezer or fridge? The cost is negligible, $250 for a chest freezer versus $380 for a small fridge. I guess since I need two different temp zones (cool for yeast and cold for hops) that a fridge is the best choice. Any thoughts?
Just sampled from secondary and it's down to 1.012, 7.2 Brix. About 5.84% alcohol. Nice and fruity, grape fruit, can definitely taste the honey. And the hops stand out just as you predicted. Cant wait to cool and carbonate, probably going to age it another few weeks.
Just did a quad batch of American amber. Pics of the brew room with the grain mill installed and my stash of supplies: