Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on July 29, 2008, 02:29:32 PM
-
I thought this deserved it's own thread. What goes into home brewing, I'd really like to get into it. What's the start up cost? What kind of space requirements? Is it more economical (not counting start up costs) to brew vrs buy?
-
GS check out this site http://www.homebrew.com/ (http://www.homebrew.com/).
There are many, many sites such as this one with some great info.
A simple setup takes up very little space and is inexpensive.
I`d suggest starting out with malt extracts to begin with just out see how you like it.
From there the sky is the limit.
You can keep it simple or go full grain, etc. and from there go as big as you would like.
You can save some money on most beers, but the best thing about brewing your own is you can get exactly what you want and if done right will be much better beer than you can buy commercially. Another good thing is that you don`t have all the additives that give you the dreaded hangover.
WARNING: This hobby is as addictive as AH. :)
-
HB is great fun and its easy.
only think is keep the number one lesson in your head at all times.
KEEP EVERY thing clean and sanitized.
-
A great site to learn the hobby and get great tips and ideas. http://www.homebrewtalk.com/ :aok
-
WARNING: This hobby is as addictive as AH. :)
The man is 100% correct!! I started out with one batch/month. It's up to 2-3 brews per week now. Now I am running out of room to keep all of the carboy's full of fermenting beer.
(http://i239.photobucket.com/albums/ff107/tymekeepyr/Beer/100_0877-1.jpg)
(I know, I know. I need new pics, but I am at work and this is the only one I have access to)
I have graduated from extract to all-grain. From 5-gallon batches on the kitchen stove to 10-15 gallons at a time in a set of kegs that I converted into brew kettles.
Don't do it unless you are prepared for the addiction :rofl
-
I thought this deserved it's own thread. What goes into home brewing, I'd really like to get into it. What's the start up cost? What kind of space requirements? Is it more economical (not counting start up costs) to brew vrs buy?
You can get started on your first batch of home brew (kit and ingredients) for + or - $100.
I would have to say that it is more economical in the mid to long run. bout $30-40 per 5 gallons (about 2 cases of 12 oz. bottles)
If you figure that any "premium" or micro brew beer that you may purchase is almost that much for ONE case, and the beer you brew at home will be ten times better, I will never buy beer again.
-
There is a place near where I live called Shenandoah Brewing... its a micro brewery that makes its own stuff... OR you can make yours using their equipment! It's great!
They have all the grains, some serious industrial cookers, and 10 gallon barrels to ferment your beer in. When it's done, you can use their bottling equipment. Great fun, and even better beer!
http://www.shenandoahbrewing.com/
-
How hard is it to get it in a keg? I have a 16 and an 8 gallon with a kegorator and CO2 tank. Just wondering cause I heard a buddy mention this one time?
-
How many times are you going to use that photo Von?
:p
j/k!
-
How hard is it to get it in a keg? I have a 16 and an 8 gallon with a kegorator and CO2 tank. Just wondering cause I heard a buddy mention this one time?
Oh hell, you are halfway there :aok
You can pick up 5-gallon Cornelius (Pepsi/Coke style) kegs for about $30-$40. Since you already have a tank and regulator, you can force carbonate your beer and chop about 2-weeks off of conditioning time(beer getting bubbly).
Again, just a warning. Once you go the keg route, you will never go back to bottles. You can even get a portable (food grade) Co2 cartridge dispenser for easy transport.
The only time I bottle anymore, is at Christmas when I give out seasonal beer as gifts, upon request(making a batch for a friend), or for super-special brew that I want to get opinions on. Washing one keg is a lot easier than 60 bottles :aok
-
How many times are you going to use that photo Von?
:p
j/k!
Piss off, I'm very proud of my beer. :rofl
I even play music for it, sometimes. The yeast IS a living creature, ya know.
I'll take some more, tonight, along with some pics of the hops in the garden. :aok
-
Piss off, I'm very proud of my beer. :rofl
I even play music for it, sometimes. The yeast IS a living creature, ya know.
I'll take some more, tonight, along with some pics of the hops in the garden. :aok
Damn, if only we weren't 2500 miles apart...we could sample yours and you could teach me Obi-beer-wanobi! :lol :aok
-
(http://www.depeche-mode.com/home/wp-content/uploads/2008/04/strange-brew.jpg)
eh?
-
You guys ever try your hand at making mead? Takes forever to ferment and the alcohol bite can be fierce if you don't let it sit and mellow for a while, but great stuff.:aok Only downside... worst hangover ever.
-
You guys ever try your hand at making mead? Takes forever to ferment and the alcohol bite can be fierce if you don't let it sit and mellow for a while, but great stuff.:aok Only downside... worst hangover ever.
I've been wanting to make mead for a long time. I just don't have the patience, but I might make a batch soon. I have a recipe for mead with salamanderly pear cactus(the fruit, of course) in it that I'm dying to try. It does take forever plus the price of honey is almost as bad as gas right now.
-
I and another squaddie of mine "bigjohnV" are into home brewing beer.
His son has a hops farm. :D
http://lazyacres.ca
-
Tell his son to up the production, this hop shortage blows for us IPA fans!! ;)
-
I found out one thing about growing hops. They are a cat magnet for some reason.
I bought some rhizomes and set up to grow three plants just to experiment. Had it set up pretty good with poles and a trellis setup.
Cats came from miles around just to let mother nature take it course. Killed all of them.
I may try again next spring with some cat proofing. :lol
-
The hops killed the cats or you?
-
The hops killed the cats or you?
I thought he killed the cats for whizzing on his hops, at first.
We had a problem of a local stray(s), um.... pooping in my wife's flower bed. The hot pepper trick worked for that one really well. Just sprayed it on the ground. Viola, no more cat(s) pooping on the flower bed. :aok
-
I've been wanting to make mead for a long time. I just don't have the patience, but I might make a batch soon. I have a recipe for mead with hootly pear cactus(the fruit, of course) in it that I'm dying to try. It does take forever plus the price of honey is almost as bad as gas right now.
Do it Messa, you won't be disappointed. Just buy another carboy, brew and hide it somewhere, and by the time you remember you have it, your mead should be ready. The batch I made was ginger-flavored. Great stuff, but like I said, the hang-over is brutal. You'll need champagne yeast, because the alcohol production will get so high that beer yeast will croak before all the sugar is fermented. :D
-
:rofl
It turned my P-RICKLEY pear cactus into a hootly pear cactus.
Cthulhu, I can't wait to try it, believe me. I have a few extra carboy's, actually. It will probably be soon. I want to have some ready by next Christmas. I have been impatient with my brewing. I was going to start a Marzen/Octoberfest lager in, well March like it's traditionally done. I didn't have the fridge set-up for lagering temps, in time. I know that there are other, higher temp, lager yeasts, but I wanted to go authentic. Now I am ready.
Next acquisition will be a Thermonator chiller, and of course a March pump to use with it (and for vorlaufering).
The brew kettles (converted 15.5 gal kegs) are ready, and I have a burner to handle it (kinda), but I can't cool down 10 gallons fast enough to suit me, yet.
A Thermonator and a good jet burner (actually hooked into my house gas as I am using propane, now) should shave at least 2 hours off of a brew session.
-
Hi all,
Rattfink told me about this forum. Glad to see so many fellow brewers. Been brewing for a long time and only got to intermediate grain/malt brewing. I'm living in the Arctic now and been downgraded to kit beers. Don't really have the room for anything else. I've found a kit made by Baron's. It's not a malt kit it's concentrated wort....more like a wine kit plus you get a package of hops for dry hopping. Best tasting kit beer I've found. Try them if you can find them.
:aok :salute
BigJohn
-
The hops killed the cats or you?
LMAO
Well..............I guess I didn`t make that too clear , did I?
The cats killed the hops. :)
-
LOL!!
-
the only book you need to read to make the best Mead.
http://www.amazon.com/Compleat-Meadmaker-Production-Award-winning-Variations/dp/0937381802/ref=cm_lmf_tit_3/102-5198203-8704921
it isn't hard to make. takes about 4 weeks to fully ferment. rack it [edited out] every couple weeks
even during fermentation til very little lees form. Lees will add off flavors.
add finings and stabilizers for sweet Mead.
I had a couple bottle bombs going off, not a pretty sight and very messy to clean.
various yeasts are available. champagne yeast for a very dry Mead. other types for sweeter Meads.
need to be able to maintain a constant temperature in the range the yeast will thrive and do its job.
you can easily adjust the honey to water ratio for the yeast you use to get either dry or sweet.
all yeast will die when it reaches a certain % alcohol that it can not survive in. (sometimes listed on label)
all the meads I made were 11-14.75% ABV. one was a bit higher I kind of boosted it to an unknown number, the yeast used can tolerate 18%.
there is a super yeast somewhere that can make it to upper 20's to low 30's %. can't remb offhand what it was.
yeast can come in dry packs, liquid vials, or smack packs. I prefer the smack packs, it will tell you when it is ready to pitch. (balloons up tighter than a football.)
basic recipe
12 lbs of honey to 5 gallons of water. (orange blossom, wild flower, or for a spicy Christmas flavor, star thistle honey)
a high quality yeast. (don't pinch yer pennies here or you will regret it.)
stir well to get loads of O2 in it for yeast to multiply quickly.
pitch the yeast.
once it starts fermenting, try to keep air contact to minimum.
need a 6 gallon bucket with a sealed lid and an airlock.
2/ 5 or 6 gallon carboys with airlocks & vodka to fill airlock with, plus a racking hose. can use 1 carboy but 2 makes it quicker and easier to rack.
bottles and corks plus sanitizers. And STABILIZERS for sweet Meads. (bottles can and will go boom.)
decant the Meads that have stabilizers added, before serving.
oh and serve it to me chilled. ;)
You guys ever try your hand at making mead? Takes forever to ferment and the alcohol bite can be fierce if you don't let it sit and mellow for a while, but great stuff.:aok Only downside... worst hangover ever.
on average it takes 7-8 months from pitching yeast to a clear drinkable "green" mead.
2 years in the bottle for a prime real smooth and "Drink of the Gods." state.
as for the bite, never had any to bite. not even when it was the greenest it can be.
only thing I can think of to cause that, would be yeast quality or local wild yeast.
as for hangover, never go to sleep drunk or buzzing.
I ain't editing this wall of text for perfect grammars and YMMV. :P
edit to remove something that can be misleading.
-
First, you need to get this book
Or the original book (The Joy of Home Brewing) aka the Home Brewing Bible:
http://www.amazon.com/Complete-Homebrewing-Third-Harperresource-Book/dp/0060531053/ref=pd_lpo_k2_dp_k2a_2_img?pf_rd_p=304485601&pf_rd_s=lpo-top-stripe-2&pf_rd_t=201&pf_rd_i=0380763664&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1XKSK0G4BH3Y21CFB61B
(http://ecx.images-amazon.com/images/I/51KFMQB4WFL._SL500_AA240_.jpg)
The New Joy of Home Brewing:
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664
(http://ecx.images-amazon.com/images/I/51SKZH4AACL._SL500_BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,45,-64_OU01_AA240_SH20_.jpg)
-
bahh forgot to add the number one rule.
SANITIZE everything both, before and after contact with the Mead.
always SANITIZE!!!!!
and SANITIZE some more.
goes for Beer and Wines and other spirituous liquids too.
SANITIZE.
edit to use [bold]
-
That is what the "Iodine" is for :)
Put your bottles in the dishwasher w/o soap, just HOT water will do it. You don't want any soap sudz in your beer.
-
I have a rubbermaid tub I keep filled with 2 oz. bleach per 5 gal. water. Almost everything lived in there until I brew. And, no, I don't mind the extra rinsing. If I'm a real hurry, I'll use Iodiphor or C-Brite. No rinsing :aok
-
First, you need to get this book
Or the original book (The Joy of Home Brewing) aka the Home Brewing Bible:
http://www.amazon.com/Complete-Homebrewing-Third-Harperresource-Book/dp/0060531053/ref=pd_lpo_k2_dp_k2a_2_img?pf_rd_p=304485601&pf_rd_s=lpo-top-stripe-2&pf_rd_t=201&pf_rd_i=0380763664&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1XKSK0G4BH3Y21CFB61B
(http://ecx.images-amazon.com/images/I/51KFMQB4WFL._SL500_AA240_.jpg)
The New Joy of Home Brewing:
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664
(http://ecx.images-amazon.com/images/I/51SKZH4AACL._SL500_BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,45,-64_OU01_AA240_SH20_.jpg)
Relax, have a homebrew. :lol
-
1 garden spickett complete with hose
2 dutch girls panties
1 sun tea jar
strain or stir
roughly equals a quart of st. pauli girl or a cup of heineken :)
-
1 garden spickett complete with hose
2 dutch girls panties
1 sun tea jar
strain or stir
roughly equals a quart of st. pauli girl or a cup of heineken :)
OH my... :rofl :aok
-
I've done a standard mead and a Barshck's Ginger Mead. Both were primed and bottled in either beer bottles or champagne bottles that can handle the pressure. Bottled as soon as fermentation was done, saved a lot of time racking. Both turned out really well. Didn't pop a ginger mead for at least 6 months but the other one was drinkable sooner.
Used to have my own bees in Nova Scotia. There's no great amount of one crop there so all we have there is classified "wild flower" honey but it does the trick. I didn't heat treat my honey like they do commercially to keep it liquid so all the natural goodness is still there. It may make a difference in the mead.
Happy brewing :salute
-
Here's a link to one online brew store that carries the Baron's kits. A great one to start with if you're just getting into brewing or even if you've been at it for a while. Great quality!
http://www.clickabrew.com/shopping/shopdisplayproducts.asp?id=58&cat=Barons+Premium
-
I've done a standard mead and a Barshck's Ginger Mead. Both were primed and bottled in either beer bottles or champagne bottles that can handle the pressure. Bottled as soon as fermentation was done, saved a lot of time racking. Both turned out really well. Didn't pop a ginger mead for at least 6 months but the other one was drinkable sooner.
Used to have my own bees in Nova Scotia. There's no great amount of one crop there so all we have there is classified "wild flower" honey but it does the trick. I didn't heat treat my honey like they do commercially to keep it liquid so all the natural goodness is still there. It may make a difference in the mead.
Happy brewing :salute
Yeah mine was Barkshack's Ginger Mead too, but I think I had to wait ~8-9 months on mine. Maybe your's settled down faster because of all the legs, wings, and bee heads in that wild honey.:D
-
the proper use of finings will get it to settle and clear a bit quicker.
using honey straight from the hive is fine, but it can harbor wild yeasts. as was said, it can/does make a difference in the final product. the 1st racking will get rid of the wax and bee parts. or you can use a fully SANITIZED fine mesh net, to fish the bigger parts out before pitching the yeast. SANITIZE your hands too.
SANITIZE always
oh just thought of something, the water needs to be PH neutral. and city water (ughh) needs to be distilled. yeast like certain PH ranges better. if the PH is off, it can stall/prevent the fermentation. (I use my perfectly suitable well water, country bumpkin redneck farmer :p )
need to read the book I posted a link to. need testing equipment, etc. if you are seriously considering brewing for a hobby.
IIRC, read that the ancient ones just dumped some honey in a clay pot of water, covered with cheese cloth and sit it in a corner in a horse stable for a couple months, then strain it and served. they unknowingly used wild yeasts. some used unsuitable containers, etc. unpredictable results, leads to the saying drinking yourself blind.
some yeasts produce higher alcohols which can be poisonous and lead to blindness and/or death.
same with grape wines. in some areas the main wild yeasts population produces better resulting products. thus leading to "wine countries".
a lot of factors are involved. such as, will the vines grow well, will they be productive. unknowingly, are the wild yeast populations the right kind?
some areas grew good fruit but the wild yeasts killed the final product, thus the area isn't suitable to the ancient ones.
today with cultured yeasts, equipment, and the knowledge, the area that produces good fruit can become "wine countries".
as always YMMV
and done rambling for now. :lol
-
The man is 100% correct!! I started out with one batch/month. It's up to 2-3 brews per week now. Now I am running out of room to keep all of the carboy's full of fermenting beer.
(http://i239.photobucket.com/albums/ff107/tymekeepyr/Beer/100_0877-1.jpg)
(I know, I know. I need new pics, but I am at work and this is the only one I have access to)
I have graduated from extract to all-grain. From 5-gallon batches on the kitchen stove to 10-15 gallons at a time in a set of kegs that I converted into brew kettles.
Don't do it unless you are prepared for the addiction :rofl
My Gawd, I I gonna hurl Geeeeeeeeeeeeorrrrrrrrrrrrrge!
Still though, I always wanted to make my home brew. It's on my list. Still far down though.
-
Thanks for all the great posts. I was also curious about kegging your own beer. I was reading about it all night last night while I was on CQ but couldn't go to certain sights (net filter). Is it possible to do with a ball lock stile 7 gallon keg or do you need a soda keg like most sites recommend? Also, does refrigeration really help when it's fermenting? I could be wrong but I thought I read that somwere.
Here is something I looking at getting with later getting into kegging http://homebrew-supplies.homebrewmart.com/Product116
Now I've seen those "Mr Beer" kits for pretty cheap, are they worth looking into at all? Also, I have a big aluminum pot for my turkey fryer, I read earlier that a hotter source will go faster, will that suffice?
-
Thanks for all the great posts. I was also curious about kegging your own beer. I was reading about it all night last night while I was on CQ but couldn't go to certain sights (net filter). Is it possible to do with a ball lock stile 7 gallon keg or do you need a soda keg like most sites recommend? Also, does refrigeration really help when it's fermenting? I could be wrong but I thought I read that somwere.
Here is something I looking at getting with later getting into kegging http://homebrew-supplies.homebrewmart.com/Product116
Now I've seen those "Mr Beer" http://www.mrbeer.com/category-exec/category_id/132 kits for pretty cheap, are they worth looking into at all? Also, I have a big aluminum pot for my turkey fryer, I read earlier that a hotter source will go faster, will that suffice?
-
I don't think wild yeast was present. The batch was boiled and protein scum was skimmed off then I used a good quality champagne yeast. Maybe it as the legs and wings...lol. The ginger mead was primed and bottled in 12oz beer bottles and put away so I really don't know how fast it cleared. The standard mead I primed to make it sparkling instead of still plus I steeped fresh strawberries in it after the boil. I wonder i the fruit made a difference. It didn't take long to clear at all after it was bottled.
:salute
-
Also, does refrigeration really help when it's fermenting? I could be wrong but I thought I read that somwere.
it depends on the yeast type.
some like it best in 50-60 degrees range.
some like 60-70, others like it 70-80, and so on. most die over 120-140.
most go dormant under 40 degrees.
you really need to do your homework on what you want to make.
as for quick heating, you really don't want to scorch the mash or caramelize the sugars. unless that is a flavor you are after.
like cooking, the best dishes takes time to prepare.
get some books and study.
personally I bought several on Mead making, wine making, beer brewing.
it is best to read all of the directions 1st before starting and get everything together you need for what you want to make.
I don't think wild yeast was present. plus I steeped fresh strawberries in it after the boil.
after the boil? before pitching the yeast and fermenting?
http://www.brewboard.com/index.php?showtopic=68022 < the proper way to make Melomels
http://www.homebrew.com/
http://www.brewboard.com/ < brewing forums
-
and here is an article about a yeast producer White Labs making 4 beers exactly the same except for the yeasts.
showing that each yeast will give a different flavor.
contest was "can you name that yeast?".
http://www.homebrew.com/articles/article10050201.shtml
and a link to a "how to" page.
http://www.homebrew.com/how_to/how_to.shtml
-
if any of yall feeling generous you can buy me this.
http://www.homebrewadventures.com/shopping/index.mv?Screen=PROD&Store_Code=homebrew&Product_Code=DS-BE-C27F
with this
http://www.homebrewadventures.com/shopping/index.mv?Screen=PROD&Store_Code=homebrew&Product_Code=DS-BE-C27L
and this
http://www.homebrewadventures.com/shopping/index.mv?Screen=PROD&Store_Code=homebrew&Product_Code=SYS.KP.3K
:D
j/k
I do want one though.
-
When kegging your beer is it possible to transfer from a soda keg to the regular style beer keg. I only ask because my kegorator is set up a certain way and I don't want to change it.
-
When kegging your beer is it possible to transfer from a soda keg to the regular style beer keg. I only ask because my kegorator is set up a certain way and I don't want to change it.
I take it you've purchased 'Mr. Beer'.
-
After my Dad and I came back from San Antonio we went over to his house and went right to the closet where we stored the batch of beer we made. The beer is finished and the head in the frosted mug was a sight for sore eyes :D
Wooooooooohoooooooooo!!!!
-
So after reading about all this beer< i got jealous and had to give it a go. I ordered the "True Brew K6 Gold Kit" and picked up the recipe and supplies to make an Amber Bock.
here it is step by step.....
These are my tools. I started by sterilizing everything with the provided cleaner c-brite (basically bleach).
(http://i96.photobucket.com/albums/l191/captfish/DSC_2259.jpg)
I had to do it to the Carboy as well
(http://i96.photobucket.com/albums/l191/captfish/DSC_2263.jpg)
Then I got out the goods:
Malts
1.4L Amber Malt extract
.7L Dark Malt
.7L Glucose
hops
16gr Northern Brewer Hops
21gr Tettnang
Grains
168gr Wheat Malt
84gr Crystal Malt
84gr Chocolate
Yeast
1 pack of lager yeast
(http://i96.photobucket.com/albums/l191/captfish/DSC_2264.jpg)
So I put 1.5 gals of distilled water into my pot and set it for 150 deg. I then added the Grains and let it steep for 45 mins
(http://i96.photobucket.com/albums/l191/captfish/DSC_2270.jpg)
I then pulled out the grains and turned up the heat to 185 deg
(http://i96.photobucket.com/albums/l191/captfish/DSC_2272.jpg)
Once it was at 185 I poured in the liquid Malts YUMMMMMMMMMM!!!!!
(http://i96.photobucket.com/albums/l191/captfish/DSC_2273.jpg)
I set it to boil for three minutes
(http://i96.photobucket.com/albums/l191/captfish/DSC_2275.jpg)
I then added my Northern Brewer hops
(http://i96.photobucket.com/albums/l191/captfish/DSC_2280.jpg)
I then let it boil for 50 minutes, normally it's only 30mins but I am making a beer that only uses 2 hops packets.
(http://i96.photobucket.com/albums/l191/captfish/DSC_2278.jpg)
after the 50 minutes I added my second hops bag the Tettnang and let it boil of 10 minutes
(http://i96.photobucket.com/albums/l191/captfish/DSC_2279.jpg)
I then pulled it off the heat and set the pot to cool in the sink.
(http://i96.photobucket.com/albums/l191/captfish/DSC_2283.jpg)
Once it was cooled to 95 degs I siphoned the wort into my carboy filled it to the 5 Gal mark. I then added the yeast. And sealed it up with the airlock.
(http://i96.photobucket.com/albums/l191/captfish/DSC_2286.jpg)
-
I forgot my SG is 1.028 or 0.7 on the balling scale.......
(http://i96.photobucket.com/albums/l191/captfish/DSC_2309.jpg)
-
cool!
I havn't baught anything yet and no i'm not going with mr beer. I found a package online for about $120. A buddy of mine showed me how to pop the ball lock off a regular keg and from there he just siphons it in.