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Itís Beer Thirty FReepers! Time For The Homebrewing/Wine Making Thread #11 August 10, 2012
Free Republic | 8/10/2012 | Red_Devil 232

Posted on 08/10/2012 3:31:12 PM PDT by Red_Devil 232

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

Happiness is a bubbling airlock!

 

BEER


Good evening/afternoon brewers and winemakers. Last week one of our members mentioned an article by Steve Bader “Boil the hops, not the malt extract”. This method is known as Late Extract Addition. In this method you add 75-85% malt extract at the end of the boil. There are several reasons to use the late extract brewing method. One is reducing over-caramelization. The beer will turn out lighter, which can be difficult to do otherwise with extract beers. It can also reduce scorched malt flavors that can result from brewing high-gravity beers, or boiling the wort in a small brewpot, where the wort is more concentrated and susceptible to scorching. This method also increases hop utilization and many brewers choose to use about 20% less bittering hops to compensate for the increased hop utilization. This saves you hops!

1)   Steep the crushed grains in 2-3 gallons of 150º F water for 30 minutes. 
2)   Remove the grain from the water (Wort)
3)   Heat wort to boiling.
4)   Add Irish moss and bittering (or boiling) hops, 1 cup of your malt extract (syrup or powder) and boil for 45 minutes to 60 minutes. Wait until the end of the boil to add the remainder of the malt sugar.
5)   Add any other hops during the boil as per your beer recipe.
6)   Remove your pot from your heat source, and add your malt sugars to the wort. Stir the sugars to dissolve into the beer. The temperature of your wort will drop to about 170º F.
7)   Let the beer sit at this high temperature for 10 minutes to sanitize the malt sugars you just added to the beer.
8)   Cool your wort with a wort chiller or by adding it to cold water. 
9)   Add yeast when the temperature of your beer is 80º F or less.
10)   Ferment your beer as you normally would from this point on.


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

1 posted on 08/10/2012 3:31:21 PM PDT by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Ping


2 posted on 08/10/2012 3:32:20 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’ll put this on my list to do as soon as I can get my hops to stop dying from the drought. Thanks for the recipe!


3 posted on 08/10/2012 3:49:14 PM PDT by FateAmenableToChange
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To: Red_Devil 232

Made mead this week and decided to take a break. We have to start racking in a day or so.


4 posted on 08/10/2012 4:19:25 PM PDT by pennyfarmer (Even a RINO will chew its foot off when caught in a trap.)
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To: Red_Devil 232

I just started brewing again so please add me to your ping list.


5 posted on 08/10/2012 4:58:26 PM PDT by ChuckHam
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To: ChuckHam

Added


6 posted on 08/10/2012 5:03:37 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
Drinking my honey brew right out of the bucket tonight. Bottling is a pain and just drinking it is so easy. It's quite strong and I have to chase it lol but not bad at all.

Cooked up 3 lbs of bacon and the fam is feasting on blts. Cooked up 2 chickens for fajitas and stir fry tomorrow.

So I'm walking thru a store today and a song was being played over their sound system that instantly captivated me and gave me pause.

I memorized a few lines from it and when I got home googled them and it was Adele I'll Be Waiting.

I learned it on guitar and have my blues version of it down pat and am thinking about recording it for youtube.

Well fed, jamming out and having a beer. A fun and productive Friday night.

I get paid for travel at work and that is my secret beer money that I don't tell my wife about.

I may have to start a batch tomorrow and I will not be boiling the extract!

Such a good tip.

7 posted on 08/10/2012 5:14:18 PM PDT by Manic_Episode (Tom Hoefling for President - 2012)
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To: Manic_Episode

Sounds like you are having a great time. My wife really liked the Jack Daniel’s Marinaded grilled chicken we had last week so I decided to try the same marinade on pork chops this week. Will have them with some homemade pinto beans that are out of this world tasty and couple of home grown sliced tomatoes with salt a little pepper and a daub of mayo. I am having couple of the Porter that I brewed a few months ago.

Yep life is good.


8 posted on 08/10/2012 5:55:20 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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Click

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Generous FReeper Sponsors are donating $10 for every New Monthly Donor!
Please Sign Up to Donate Monthly!

9 posted on 08/10/2012 5:59:26 PM PDT by RedMDer (https://support.woundedwarriorproject.org/default.aspx?tsid=93destr)
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To: Red_Devil 232

Question for all the The Homebrewing/Wine Making Thread FReepers. Has anyone tried making prickly pear wine? There are a bunch of pears that have turned purple. I remember some old person when I was a kid that made wine from them. Thanks in advance.


10 posted on 08/10/2012 6:09:10 PM PDT by Arrowhead1952 (RINO season is open. No limit. Make them extinct.)
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To: Arrowhead1952

Wow, wish I could help. Just did a search and there are some people who may have allergic reactions to the prickly pear. Take care. Here is a link

http://winemaking.jackkeller.net/prickly.asp


11 posted on 08/10/2012 6:19:24 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

Started a stout last night.

She’s a bubblin!

So now I got 8 days to wash about 48 bottles... I love drinkin em but hate washin em..


12 posted on 08/10/2012 7:09:28 PM PDT by djf (The barbarian hordes will ALWAYS outnumber the clean-shaven. And they vote.)
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To: djf

Understand. I always rinse mine out after pouring a glass of brew it makes the wash easier. I think my next brew will be a stout. Love them!


13 posted on 08/10/2012 7:27:57 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: djf
I was just talking to one of my coworkers about this earlier today. He has been making his own wine for almost forty years now.

He is in the process of making some apple wine and will be heading down to Georgia in a few weeks to visit family and pick up a couple bushels of peaches to make some peach wine.

14 posted on 08/10/2012 7:34:21 PM PDT by Stonewall Jackson ("I must study politics and war that my sons may have liberty to study mathematics and philosophy.")
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To: Stonewall Jackson

I do cider all the time, if you get the right stuff, it’s ridiculously easy and the results are wonderful.

Just buy the yeast and make sure you buy PRESERVATIVE FREE cider. It can be pasteurized or unpasteurized, as long as it’s PRESERVATIVE FREE.

Did I underline PRESERVATIVE FREE??

Heck, if you buy a gallon of that stuff and leave it on the counter, it will start fermenting on it’s own without adding any yeast - that actually happened to me and is what got me into homebrew.

But those are wild yeast - you take yur chances.

Better to go to a brew supply store and pick up a Wyeast 1968 London ESB pack.

Will give you a bubbly, almost champagne-like very dry hard cider. Truly delicious!


15 posted on 08/10/2012 8:14:05 PM PDT by djf (The barbarian hordes will ALWAYS outnumber the clean-shaven. And they vote.)
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To: djf

I read once if you take your hard cider and leave it on the porch when the temp goes below freezing overnight and then pour off the good stuff in the morning and throw the ice out you can get some REALLY hard cider.


16 posted on 08/11/2012 4:26:05 AM PDT by wastoute (Government cannot redistribute wealth. Government can only redistribute poverty.)
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To: Red_Devil 232

Do you recall if anyone posted the recipe for chicken with ale sauce? The sauce is absolutely scrumptious! If it hasn’t been posted, I’ll do so.


17 posted on 08/11/2012 10:24:37 AM PDT by Silentgypsy (If you love your freedom, thank a vet.)
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To: Silentgypsy

OH Yes! Please post it!


18 posted on 08/11/2012 10:32:42 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: djf

Yup, I don’t know any homebrewer who likes the bottling process. That’s why you may look into kegging. It’s not as difficult as you might think. There’s a bit of cost up front, but man, the amount of time saved is very worth it.

Also, you don’t have to wait 2-3 weeks for the beer to carbonate in the bottle. In fact, if you were in a hurry you can force carbonate a keg and have beer ready in a day! Not ideal, but I’ve done it.


19 posted on 08/13/2012 12:51:28 PM PDT by brewer1516
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To: Red_Devil 232
I have been planning on home brewing for quite a while now. I would like to have recommendations on brew sculptures or brewing systems. I want to go all grain eventually but will start out with extracts. I have a welder and and can build the frame for the burners but am undecided on a two tier gravity or one tier system with pumps. I have looked at a lot of different systems on line but would like to have suggestions from people already brewing on what their dream system would be and common mistakes to avoid, I would like to do it right the first time.
20 posted on 08/15/2012 10:01:20 PM PDT by Hotmetal (FReepin' from the sandbox.)
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To: Red_Devil 232

Oops. I apologize for tardiness.

Pan sear chicken breasts. Remove from pan.

Hearty Brown Ale Sauce

1 tbsp. vegetable oil
1/2 onion, sliced thin
Salt
3/4 cup low-soldium chicken broth
1/2 cup brown ale
1 tsp. dried thyme (2 tsp. fresh)
1 tsp. brown sugar
1 bay leaf
3 tbsp. unsalted butter, cut into 3 pieces and chilled
1/2 tsp. cider vinegar
Pepper

Add oil to skillet; heat at medium high until shimmering. Add onion and 1/4 tsp. salt and cook until softened (about 3 min.). Stir in broth, ale, thyme, brown sugar, and bay leaf, scraping up any browned bits. Simmer until thickened, about 8 min. Stir in any accumulated chicken juice. Turn heat to low, and stir in butter, one piece at a time. Off heat, remove bay leaf and stir in salt and pepper to taste.

Source: America’s Test Kitchen Family Cookbook, Revised Edition, 2006 (My husband’s go-to cookbook—an incredible resource—highly recommended!).


21 posted on 08/15/2012 11:30:17 PM PDT by Silentgypsy (If you love your freedom, thank a vet.)
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