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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #5 June 29, 2012
Free Republic | 6/29/2012 | Red_Devil 232

Posted on 06/29/2012 4:01:07 PM PDT by Red_Devil 232

Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!

Happiness is a bubbling airlock!

 

airlock_5001

Airlock

Good evening/afternoon. This past week I rested and did not have a brew day. It has been just to darn hot to stand over a boiling brew kettle. My bottled Honey Ale is coming along just fine. I have tasted a couple and it is carbonating nicely and should be good to go by July 4th. I am having one now and it is mighty tasty. The liberty Cream Ale I brewed up last week will be racked into a secondary next week. My Copper Ale will be bottled next week. I think my next beer to brew will be another Honey Ale. Mainly because this last one finished up quickly and it is a good tasting beer.

I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.


TOPICS: Hobbies
KEYWORDS: beer; homebrewing; weekly; wine

1 posted on 06/29/2012 4:01:19 PM PDT by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

List ping


2 posted on 06/29/2012 4:02:32 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Strawberry Wine

1 Gallon Recipe

4 - 4 1/2 lbs. Strawberries
1 Gallon Water
2 lbs. Sugar
1 tsp. Acid Blend (Do Acid Test)
1/8 tsp. Tannin
1/2 tsp. Peptic Enzyme
1 tsp. Yeast Nutrient
1 Campden Tablet
1 pack regular wine yeast.

Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence crushing and mashing. Leave straining bag in a sterilized bucket. Add water, sugar, acid blend (if needed, do test), tannin, peptic, enzyme, and yeast nutrient. Stir well. Before you add the yeast, you will need to sterilize the must. Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover, and stir every day for 4-5 days. Then siphon into your 1 gallon jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle. You can make more than just 1 gallon if you just multiply out the recipe to however many gallons you want to make. One pack of yeast will work well for 5-7 gallons.


3 posted on 06/29/2012 4:10:05 PM PDT by ATOMIC_PUNK (Any man may make a mistake ; none but a fool will persist in it . { Latin proverb })
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To: Red_Devil 232

I need a recipe for Porter.


4 posted on 06/29/2012 4:13:20 PM PDT by jonrick46 (Countdown to 11-06-2012)
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To: ATOMIC_PUNK

Sounds good! When you say we need to sterilize the must, is that by boiling and if so for how long?


5 posted on 06/29/2012 4:15:01 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
The taste test on the 'George Washington' molasses beer worked so well that I didn't get up until 7am this morning and neighbors are asking about it. 9% is too much.

I'm going to repeat that experiment over and over and test it to make sure I have everything right.

I've not dipped into the one with the ground ginger root in it.

/johnny

6 posted on 06/29/2012 4:17:38 PM PDT by JRandomFreeper (Gone Galt)
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To: jonrick46

All grain or extract?


7 posted on 06/29/2012 4:21:03 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Now this is a nice distraction from these fascist times. Brewed my first batch ever recently and had one when I got home to cool down! A nice Kolsch. I’ll probably make American Pale Ale next.


8 posted on 06/29/2012 4:22:50 PM PDT by kreitzer
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To: kreitzer

Yep! Relax have a brew and enjoy a nice diversion from the week’s news cycle.


9 posted on 06/29/2012 4:29:42 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: JRandomFreeper
"9% is too much."

===============================================

9%? Childs play. My last 2 batches have clocked in at around 15%!

Between batches I bought some Goose Island Honkers Ale. Always loved the stuff but hadn't had any in a few years.

Tasted pretty wimpy in comparison to the home brews, like going from Guinness to Coors.

Was still good tho.

10 posted on 06/29/2012 4:33:32 PM PDT by Manic_Episode (Tom Hoefling for President - 2012)
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To: Manic_Episode
Dude, for me, 9% is too much. Yeah, I did come to life around 7am, but with both eyes in the same socket....

Next time, I'll bump it down to 5% or so.

I love my beer. My hangovers that get pregnant and have baby hangovers while I'm asleep? Not so much.

It was entertaining. And educational.

Less sugar in the next recipe.

/johnny

11 posted on 06/29/2012 4:39:04 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

I’d like to do a good cellarable (high gravity) beer, but my days of doing BDBs (Big Damn Beers) just ‘cause I can is over. There’s more of a challenge to making a lighter beer with a clean flavor profile and on style. And by lighter, I don’t mean no flavor. We made a Belgian Golden ale that was surreal.

Oh, and hangovers suck, especially when you’re over 50.


12 posted on 06/29/2012 4:49:47 PM PDT by brewer1516
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To: JRandomFreeper

I have cut back on brewing high gravity beers myself. They are interesting to contemplate, but it is heck for me to deal with the effects. I like a brew that I can enjoy and have another one or two if I want and not have to take a nap compelled by a beer.


13 posted on 06/29/2012 4:57:53 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: JRandomFreeper
There are pros and cons to the higher %s.

If you like more than 2-3 at a time better keep it at 5%

Mine also clocked in at 425 calories each. Gained 2 lbs this week p

14 posted on 06/29/2012 4:58:16 PM PDT by Manic_Episode (Tom Hoefling for President - 2012)
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To: Red_Devil 232

Just finished bottling Belgium light ale. Also have a Kolsh and an Amber Ale fermenting. Earlier in the Week had the house fridge die; had to use the lager fridge for perishables. So, the Kolsh got relocated under a blanket over an A/C floor vent. We shall see how it turns out in 3 weeks....

Seriously considering going to Kegs. Getting real tired of bottles....


15 posted on 06/29/2012 4:59:16 PM PDT by Mechanicos (When did we amend the Constitution for a 2nd Federal Prohibition?)
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To: brewer1516
Those were the days, my friend.

When I was young and just starting, I was buying Fischer's Biere d'Alsace for the flip top and the rubber gasket (I still have dozens of bottles)... 14%. That's not beer. It's damage.

Back then I could take it.

I may not be wiser, but I'm older and a hell of a lot more careful.

/johnny

16 posted on 06/29/2012 5:05:45 PM PDT by JRandomFreeper (Gone Galt)
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To: Manic_Episode
The day I go over 130 lbs, there will be a news story. I enlisted at 107 (waiver) and re-enlisted 20 years later at 118.

I'm not worried about weight gain.

Peeing in the front yard and waving at passing cops could become an issue, though... so low-gravity beers are de-rigour.

/johnny

17 posted on 06/29/2012 5:10:04 PM PDT by JRandomFreeper (Gone Galt)
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To: Manic_Episode

How do you determine the calories?


18 posted on 06/29/2012 5:11:02 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
Calories are most exactly determined by a calorimeter... or calorie bomb. But they can be derived with complex mathematics that cooks do while waving their hands, scribbling on a white board and screaming and weighing stuff.

Being a cook, I prefer the second method. It's acurate within a magnitude.

/johnny

19 posted on 06/29/2012 5:15:29 PM PDT by JRandomFreeper (Gone Galt)
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To: Red_Devil 232

I think that is the job of the campden tablet it kills the wild yeasts so that your wine may be fermented by your chosen yeast. Most wine yeasts have a very high alcohol resistance up to 15% or so a lot of the wild yeasts such as are found on the skins of fruit have a low alcohol tolerance and tend to be hard to clarify when they have finished fermenting. This is the same reason given for not using bread yeasts to ferment your wine. That is the extent of my reading not actual experience at the moment and for all I know may be a conspiracy to induce you to purchase wine yeast. The wine yeasts are not prohibitively expensive OTOH so may be some truth to the matter. They convinced me my ordered wine yeasts arrived the other day and I will be creating a batch this weekend.


20 posted on 06/29/2012 5:21:43 PM PDT by scottteng (Tax government employees til they quit and find something useful to do)
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To: JRandomFreeper

I would like to know the “Hand waving” method.


21 posted on 06/29/2012 5:27:18 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: JRandomFreeper

If it’s not 9% it’s not enough. ‘Course I’m from CO the Napa Valley of beer. Dubbels and Double IPA’s are the way to go.

* I’m a drunk, not an alcoholic. Alcoholcs have to go to those F*#%ing meetings.


22 posted on 06/29/2012 5:29:19 PM PDT by Illuminatas (Obama - Dumber Than Bush!)
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To: scottteng

Thanks for that info! Beer and wine yeasts have been nurtured over many years and decades to be specific to the type or style of beer or wine that is being made. I will stick to them.


23 posted on 06/29/2012 5:36:17 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: jonrick46
I need a recipe for Porter.

I've got a good all-grain recipe that makes a delicious, medium-alcohol porter that has a really nice head and complements almost any kind of food.

10 lbs. Maris Otter
1 lb. roasted barley
1 lb. chocolate malt
1 lb. carapils malt
1 to 2 lbs. brown sugar

1 oz. fuggles @ 0
1 oz. fuggles @ 30
1 oz. kent goldings @ 3

Munton's Gold ale yeast

This is very easy to do as an extract brew. Just steep the roasted barley, chocolate malt and carapils in the standard way, then add 4 pounds or more of regular malt extract, depending on your preference for alcohol content. I ferment in primary for two weeks, then transfer to a secondary for another two weeks (chilled in a refrigerator) before bottling. If you chill it, you should add a small amount of ale yeast before bottling to ensure carbonation.

24 posted on 06/29/2012 5:50:09 PM PDT by Mr Ramsbotham (Laws against sodomy are honored in the breech.)
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To: JRandomFreeper
I love my beer. My hangovers that get pregnant and have baby hangovers while I'm asleep? Not so much.

I love my beer too, but if I overindulge (in beer or any other kind of alcohol) I get a headache that shoots right up the side of my neck and doesn't go away until I take a lot of medication. That's been going on for about the past 25 years, and it's a good thing. I enjoy great beer in moderation, and my waistline is still within limits!

25 posted on 06/29/2012 5:54:55 PM PDT by Mr Ramsbotham (Laws against sodomy are honored in the breech.)
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To: ATOMIC_PUNK

Wow, you add a lot of sulphites. When we started (1999) we didn’t realize we had to add sulphites after the primary fermentation & had a lot of trouble with oxidation. Now we add a half measure of sulphites every other rack & it seems to work out well.

Our first batch of strawberry had an odd aftertaste, but the most recent batch has a nice flavor. We’ll be doing another in the not too distant future.


26 posted on 06/29/2012 6:01:23 PM PDT by Twotone (Marte Et Clypeo)
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To: Red_Devil 232

“Sounds good! When you say we need to sterilize the must, is that by boiling and if so for how long?”

With wine you don’t cook the fruit. You leave the fruit & chemicals in the primary fermenter for 24 hours before you add the yeast & yeast nutrient. The sulphites kill any wild yeast that is on the fruit & then dissipates before you add the wine yeast.


27 posted on 06/29/2012 6:04:42 PM PDT by Twotone (Marte Et Clypeo)
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To: Twotone

As you can tell I am not a winemaker - yet!


28 posted on 06/29/2012 6:13:52 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

When we started, we had my sweety’s mother’s equipment & a book she used, & lots of fruit trees. We enjoyed the result, but knew we had a lot to learn. We took our wines to the state fair because the amatuer wine competition judges would give hints as to what we were doing wrong. That’s where we discovered that we had to sulphite more frequently (a factoid not noted in the book we used). We’ve slowly gotten control of all the little interesting processes (like keeping the carboys covered) & now we have a very drinkable product. :-)


29 posted on 06/29/2012 6:23:18 PM PDT by Twotone (Marte Et Clypeo)
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To: Red_Devil 232
A few of the calculators out there estimate calories as well as gravities and %s.

Here is one that estimates calories:

Calculator

30 posted on 06/29/2012 6:37:12 PM PDT by Manic_Episode (Tom Hoefling for President - 2012)
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To: Manic_Episode

Thanks for that link! Bookmarked.


31 posted on 06/29/2012 6:46:23 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
Weigh the ingredients.

Go to the B of Y or some other source and determine the caloric content. Math is involved, scribble it down on a white board so you don't have to do it again.

Yell about the nasty sink you are dealing with.

Wave your hands to see if anybody in the kitchen is alive and can see or hear, or if they are all friggin zombies (I do have a shotgun).

When the sink gets cleaned, go back to the white board and figure out how to do the derivation of the sugar extraction over time in a boiling solution at atmospheric pressure (water boils at 209F here).

That's the handwaving method.

You'll need knife skills.

/johnny

32 posted on 06/29/2012 7:09:56 PM PDT by JRandomFreeper (Gone Galt)
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To: Red_Devil 232
B of Y should be 'Book of Yields'. Sorry. Shorthand.

/johnny

33 posted on 06/29/2012 7:12:47 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Holyphooshnickens Batman. 9%

Send that recipe to me please!
THX in advance


34 posted on 06/29/2012 8:11:51 PM PDT by BigpapaBo (If it don't kill you it'll make you _________!)
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To: BigpapaBo
It was on week before last thread.

Something like... Gimme a second.... 4.0 oz molasses, 4.5lbs sugar, 18 quarts water.

I waited until it was cool to pitch the yeast.

It's harsh. I'm having to work hard to be polite on FR and speel things correctly.

/johnny

35 posted on 06/29/2012 8:18:51 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper
Spell... ahem..

/johnny

36 posted on 06/29/2012 8:23:41 PM PDT by JRandomFreeper (Gone Galt)
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To: Red_Devil 232

I do all grain because I like the mashing process for the quality it brings.


37 posted on 06/29/2012 8:25:33 PM PDT by jonrick46 (Countdown to 11-06-2012)
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To: JRandomFreeper

Found this:

http://beerhistory.com/library/holdings/washingtonrecipe.shtml


38 posted on 06/30/2012 4:36:50 AM PDT by Mechanicos (When did we amend the Constitution for a 2nd Federal Prohibition?)
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To: Red_Devil 232
When I Binged brewing calculators I found this one.

LINK

Plug in OG & FG and it returns Calories, Carbohydrates, and Alcohol content.

39 posted on 06/30/2012 4:47:50 AM PDT by Petruchio (I Think . . . Therefor I FReep.)
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To: Petruchio

Thanks. Very interesting! Another bookmarked page for me. It even has the math behind the calculations on a linked page.


40 posted on 06/30/2012 8:52:25 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Can I be put on the long list? Conservative home brewers unite!


41 posted on 06/30/2012 9:23:03 AM PDT by erod (This Chicagoan will crawl over broken glass to vote the fake Chicagoan Obama out!)
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To: erod

You are added. Have fun. We meet every Friday at Beer Thirty (5:30 Central)


42 posted on 06/30/2012 11:44:41 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Sounds good!


43 posted on 06/30/2012 2:08:52 PM PDT by erod (This Chicagoan will crawl over broken glass to vote the fake Chicagoan Obama out!)
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To: Mechanicos

The 2 things that assure brewing happiness:
1) going all grain
2) kegging

oh...and a dedicated beer fridge/keggerator

OK, so the THREE things that assure brewing happiness:
1) going all grain
2) kegging
3) a dedicated beer fridge/keggerator

uh, wait! The FOUR things....(never mind)


44 posted on 07/01/2012 1:14:10 PM PDT by brewer1516
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To: Red_Devil 232

please add me to the ping list. I intend to give homebrewing a go.


45 posted on 07/03/2012 12:24:20 PM PDT by wastoute (Government cannot redistribute wealth. Government can only redistribute poverty.)
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To: wastoute

Added.


46 posted on 07/03/2012 12:56:20 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

I’m still working up the nerve to brew a first batch.


47 posted on 07/03/2012 4:31:25 PM PDT by pigsmith (Gun control means a nice tight pattern.)
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To: pigsmith

Do it! Just follow the directions and you will not believe how easy it is. In a few weeks you will have some tasty home brew!


48 posted on 07/03/2012 4:45:30 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Gracias!


49 posted on 07/05/2012 11:07:31 AM PDT by wastoute (Government cannot redistribute wealth. Government can only redistribute poverty.)
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