Posted on 06/08/2012 3:28:55 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep it is Beer Thirty Time!
Happiness is a bubbling airlock!
PORTER ALE
After last weeks positive acceptance of the Homebrewing Thread a few of you decided we needed to go weekly with this thread and I agree. Thanks to all who participated in last weeks thread.
So lets get talking about beer and wine. Last week I bottled a 9.3% Porter and decided to try one yesterday just to see how it was doing. As you might suspect it was nowhere near the carbonation level I was looking for, it needs another week or two or more. But I drank it anyway. It was quite sweet like a malty koolaid. I suspect the sweetness will mellow out and the carbonation will improve after a few more weeks aging in the bottle. After the last few sips were downed I actually needed to take a nap. It is not a session or lawnmower beer for sure!
I brewed up a Copper Ale yesterday morning. OG was 1.080 and it has a beautiful deep copper color like an old copper brew kettle. I also transferred my Honey Ale to a secondary after it had been in the primary for two weeks. So things are moving at a nice pace in order to keep the homebrews flowing around here.
Typically I like to brew the darker beers but the Honey Ale and my next brew, a Liberty Cream Ale, are Light Ales. I hope they turn out to be good brews.
When I don’t have a homebrew ready to drink I have been enjoying some Shiner Bock and a couple of styles of Blue Moon Ales. I tried a Belgian Wheat Ale from Blue Moon, which I did not like at all. Yuck! It is not a beer I like.
Find your favorite commercial beer alcohol (ABV) % level at the link below. There are 728 beers listed. There is a Sam Adams at 17.5% and a molly-whopping 43% Schorsch Bock 43.
Beers and their Alcohol Content
Never made either ,, beer or wine ... for a total neophyte wich one is harder to accomplish and next ... which one is more expensive
TT
That's about what I do as well. I used to skip secondary, but I discovered that if you get the beer off the sediment it will end up much clearer.
Been making wine for 43 years. Please add me to the list.
Cheers!
Anybody having some good tips about prepping/sterilizing bottles, I’m all ears!
I have about 200 Grolsch bottles I use, but it’s truly a pain to prep enuff for 5G of beer or cider...
Mt dark ale still has a significant sulfur odor (odor, not taste). As always, time might fix it.
My cider which was very sour when I first bottled it has mellowed alot!
Luv that hard cider! Probably the easiest thing to brew there is!
Need to get more Wyeast 1968 ale yeast, though... maybe later today.
Added
Please add me to your home brew list.
I like to use a sanitizer solution (Star San)and this device (Bottle Rinser (Sulfiter). Then take a bottle, push it down on the white shaft, and the solution is injected into the bottle. drop your caps in the solution reservoir. I can do 55 bottles in about 10 min.
I use the dishwasher as a drying rack. Then store the bottles in covered box until bottling day.
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Please add me to your ping list, too. Thanks!
Wine is probably the easiest and cheapest. any sterilized gallon container, yeast, sugar, balloon, frozen juice concentrate. The balloon is placed over the container opening and acts as an air lock. Wait six weeks.
What type of yeast did you use for your dark ale? Many lager yeast strains produce noticeable amounts of hydrogen sulfide during fermentation. Cold bottle conditioning should cure it.
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Then there is this site: http://drinkmybeer.com/
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