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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #19 November 2, 2012
Free Republic | 11/2/2012 | Red_Devil 232

Posted on 11/02/2012 3:34:08 PM PDT by Red_Devil 232

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

Happiness is a bubbling airlock! And a Cold Brew

 

BEER


 

alt

Small glass of my sparkling Cranberry Mead - Tasty Too

I missed posting the weekly thread last week because I had to make a trip back to Mississippi to check on the house and property I own there.

When I returned to Tx on Saturday I racked the Irish Stout I had brewed into a secondary and also made another Hard Apple Cider. I used some raisins as a super food for the yeasties. And those raisins seem to be great for the yeast - they are still working away!

A few weeks ago I mentioned that a new Home Brew Store was opening in my area. They have not opened yet! They are waiting on licensing from the state. This is a husband and wife team trying to open a small business in this economy. This is their website page - Link to the Home Brew Store Website in Shreveport, La.

It has got to be difficult for them to try opening a new business in this economy! I will give them business.


TOPICS: Hobbies
KEYWORDS: beer; homebrewing; weekly; wine
Navigation: use the links below to view more comments.
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1 posted on 11/02/2012 3:34:18 PM PDT by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Ping to the Brewers and wine makers!


2 posted on 11/02/2012 3:36:23 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

I didn’t know about this, can you add me to the ping list?

I just finished brewing an imperial chocolate milk stout. We brewed 15 gallons. 5 gallons was just an imperial stout. 10 gallons had lactose, cocoa, and vanilla bean. 5 gallons of that was put on bourbon soaked oak. All turned out fantastic, but I used my blichman bottling gun to bottle them from the keg and even though I used wheat in the recipe, I have absolutely no head retention. The beer tastes awesome, and carbonation is fine...just a small head that fades fast like coke foam. Any knowledge on why this might have happened? My next brew is a Christmas Oatmeal Raisin cookie ale. Marris Otter, Crystal, Special B and Oatmeal with some spices.


3 posted on 11/02/2012 3:42:50 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Red_Devil 232

Please add me to your ping list. Home brewer here, soon to be a home distiller.


4 posted on 11/02/2012 3:46:28 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: ConservativeInPA

Where are you in PA? Anywhere near Troegs? I would love to get my hands on some Mad Elf for my father-in-law. He loves that and Troegenator. He got hooked on that stuff when I lived in New Cumberland.


5 posted on 11/02/2012 3:48:49 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Red_Devil 232

Please add me to your ping list.

Thanks,,,


6 posted on 11/02/2012 3:53:09 PM PDT by sauropod (For Barack so loved the poor, he created millions more of them.)
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To: Jay777

I live in Mechanicsburg. Definitely near Troegs. I had two for lunch at Nathan’s in Enola. (What a great dive bar!) BTW, Enola spelled backward is alone.


7 posted on 11/02/2012 3:53:37 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: Red_Devil 232

Wine tasting in Napa today. Does that count?


8 posted on 11/02/2012 4:00:55 PM PDT by upsdriver
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To: ConservativeInPA

Have you been to their new brewery in Hershey? I really thought they would do a chocolate beer when they opened there. What Troegs beer did you have today? What was the last thing you brewed?


9 posted on 11/02/2012 4:10:34 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: upsdriver

What wines stood out to you in your tasting? I love Pinot Noirs.


10 posted on 11/02/2012 4:11:58 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: sauropod

Brew or make wine?


11 posted on 11/02/2012 4:12:49 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Red_Devil 232

5 Gallons Sangiovese
12 Cab / Merlot
5 Savignon Blanc

First time making wine in 30 years.

Check back in six months to see how it all works out.


12 posted on 11/02/2012 4:14:02 PM PDT by NY.SS-Bar9 (Mitt has dogs for pets - Obama had them for lunch)
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To: NY.SS-Bar9

Wow! Winemaking takes that long? I imagine so for it to actually be good, huh? I can make good beer in less than one month if I keg. Of course a lager takes a few months, and big stouts improve with age, but overall beer doesn’t take long at all.


13 posted on 11/02/2012 4:16:59 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Jay777

Yes, I have been making wine for almost 20 years. I have wine all over the east coast and Germany, Italy, Rio, and in the baltic. I make wine from Raspberry, cherry, banana, kiwi, peach, oranges, cranberry, plum, also mead, rhubarb, elderberry. It is a fun hobby!


14 posted on 11/02/2012 4:20:56 PM PDT by Busko (The only thing that is certain is that nothing is certain.)
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To: Jay777

Maltodextrin will greatly aid in head retention. Try adding a bit of that next time.


15 posted on 11/02/2012 4:21:48 PM PDT by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: Jay777

I haven’t been to the new brewery yet, but a shooting buddy of has been trying to drag my ass over there for the last three weeks or so. He loves it. I had the perpetual ipa for lunch. The last batches I brewed were a Märzenbier for Octoberfest (all gone) and a brown ale (will be gone this tonight).

I need to get brewing this weekend after I go hunting on Saturday morning. It has been nasty and raw weather around here lately, so I think I am going to brew an oatmeal stout. I typically go dark in winter and hoppy in summer.


16 posted on 11/02/2012 4:23:08 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: upsdriver

Ho Yes it sure does!


17 posted on 11/02/2012 4:44:55 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: Jay777; ConservativeInPA; sauropod

All of you have been added.


18 posted on 11/02/2012 4:48:06 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: Busko

Do you just make homebrew wine or are you professional?


19 posted on 11/02/2012 5:05:20 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Lurker

Appreciate the advice.


20 posted on 11/02/2012 5:11:10 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Red_Devil 232

A listing of the top 10 pumpkin beers brewed in the United States(2012). Great for the Holiday season. (Yes, they have two #5’s)

1. Whole Hog Pumpkin Ale - Stevens Point Brewery
2. Punkin’ Ale - Dogfish Head Craft Brewery
3. Pumking - Southern Tier Brewing Company
4. La Parcela- #1 Pumpkin Ale - Jolly Pumpkin
5. Terrapin Pumpkinfest - Terrapin Beer Company
5. Ichabod Ale - New Holland Brewing Company
6. Post Road Pumpkin Ale - Brooklyn Brewery
7. Imperial Pumpkin - Weyerbacher Brewing Company
8. Pumpkin Lager Beer - Lakefront Brewery
9. Pumpkinhead Ale - Shipyard Brewing Co.
10. Saranac Pumpkin Ale - Matt Brewing Company


21 posted on 11/02/2012 5:12:21 PM PDT by tired&retired
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To: ConservativeInPA

I cheated on my Octoberfest this year. Waited too long, so I used San Diego Super Yeast instead of a lager yeast. Faketoberfest was awesome though. My specialty is on stouts, so if you want any advice let me know. What gravity are you going for on the stout? I stay away from black patent and balance roasted malt, chocolate malt evenly at about .5 lbs a piece per 5 gallons with about a lb of crystal, and 12 lbs of base malt. I also love Special B malt for complexity. about .5 lbs. My favorite yeast for stouts is WLP002. For mouthfeel, a lb of oatmeal and some rice hulls for safety. For head retention a little wheat.

What is your usual recipe?


22 posted on 11/02/2012 5:27:05 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: ConservativeInPA

I cheated on my Octoberfest this year. Waited too long, so I used San Diego Super Yeast instead of a lager yeast. Faketoberfest was awesome though. My specialty is on stouts, so if you want any advice let me know. What gravity are you going for on the stout? I stay away from black patent and balance roasted malt, chocolate malt evenly at about .5 lbs a piece per 5 gallons with about a lb of crystal, and 12 lbs of base malt. I also love Special B malt for complexity. about .5 lbs. My favorite yeast for stouts is WLP002. For mouthfeel, a lb of oatmeal and some rice hulls for safety. For head retention a little wheat.

What is your usual recipe?


23 posted on 11/02/2012 5:29:19 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: ConservativeInPA

I cheated on my Octoberfest this year. Waited too long, so I used San Diego Super Yeast instead of a lager yeast. Faketoberfest was awesome though. My specialty is on stouts, so if you want any advice let me know. What gravity are you going for on the stout? I stay away from black patent and balance roasted malt, chocolate malt evenly at about .5 lbs a piece per 5 gallons with about a lb of crystal, and 12 lbs of base malt. I also love Special B malt for complexity. about .5 lbs. My favorite yeast for stouts is WLP002. For mouthfeel, a lb of oatmeal and some rice hulls for safety. For head retention a little wheat.

What is your usual recipe?


24 posted on 11/02/2012 5:31:06 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Jay777

I might change things up, but this is the recipe for my last batch. I am always searching for perfection and think things can always be better. I work towards that and experiment. Rarely do I make things the same way twice. I always want to tweak recipes. This batch that I made last year was very good tho:

Original Gravity: 1.061
Final Gravity: 1.020
ABV: 5.5%
SRM: 30°
IBU: 46.1
Boil Size: 6.5 Gallons
Batch Size: 5 Gallons

Grain:

8.5 lbs Maris Otter
1.25 lbs Flaked Oats
1 lb Crystal 80L
.5 lbs Roasted Barley
.5 lbs American Black Patent
.5 lbs Chocolate Malt

Hops:

60 Minutes – Chinook - Pellets – 11.7 AA
1 Minute - Chinook - Pellets – 11.7 AA

Yeast:

WLP005 British Ale Yeast


25 posted on 11/02/2012 5:48:57 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: ConservativeInPA

Trust me on this tweak. Black patent adds a chalky, ashy flavor that messes with balance. You will have a more complex and interesting beer if you replace that .5 black patent with .5 special B. This will add some dark fruit hints. My personal opinion is to suggest using WLP002 which leaves a nice residual sweetness and some fruity notes. you’re hops look fine. Not what I use, but makes the same difference. This is a malt driven beer. A little wheat would increase head retention.


26 posted on 11/02/2012 6:13:49 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Red_Devil 232

I have TWO batches going now. One in the keg now for final and CO2. The second is re-using the yeast from the first.

Of interest: Beer can survive a nuclear blast! It was proven empirically.

http://www.chem.info/Community/Blogs/CHEM-Blog/Safety-Beer-Bombs/

In the end of days, there will be beer.

Back in 1956, three executives from the Can Manufacturers Institute and the Glass Container Manufacturers Institute wrote a report titled “The Effect of Nuclear Explosions on Commercially Packaged Beverages.” Their motivation was simple: In the event of a nuclear explosion, what, if anything, could be consumed after the fallout?

According to the abstract for “Operation Teapot,” commercially packaged beverages (soda and beer) in both glass bottles and metal cans were exposed to a detonation in various layouts — different shelving, storage, and distances away from Ground Zero. Many of the bottles and cans survived the blast, even those as close as 1,270 feet away. Most of the casualties were either crushed by surrounding buildings, hit by shrapnel, or merely fell off of the shelf.

The contents of the surviving swill, even those in closer proximity to the blast, could still be safely consumed as an emergency supply of potable water. The only negative data to come out of the study — other than the whole hypothetical nuclear holocaust business — was that the beer suffered greater flavor changes than the soft drinks.

What about the radiation? Wouldn’t said beverages become radioactive waste? The study found that while some of the “containers showed some induced radioactivity, none of this activity was transferred to the contents.” While I’ve never seen a person fight through radioactive waste to score a beer, I’ve seen other daring feats that would rival such in acts of brand loyalty and stupidity.

While the study at the Nevada Proving Grounds took place nearly five years before President John F. Kennedy’s inaugural address, it epitomized asking not what your country can do for you, but what you can do for your country. This study, if released, could’ve taken some of the edge off of the Cold War fear.

Though a bit dismayed that they didn’t include other spirits in the experiment, I was impressed by the results. The results also made me wonder whether or not contemporary containers could stand both 20 and 30 kiloton blasts. As a child, my Uncle Tom collected his father’s beer cans and amassed an extensive collection that had been displayed in my grandfather’s basement for years. Always the curious kid, I’d examine the old labels, the seemingly impossible to open can tabs (if they even had one), and the structure of the can.

Compared to the thin aluminum used today, they had a much more robust structure. Back in my grandfather’s day, if a man crushed a can on his forehead, he meant business. Today, kid’s do it. Not the bright ones, but some can still pull it off.

The study made me wonder, could cans of today stand up to such a blast as did their predecessors? Of course, this is likely to devolve into a whole “they just don’t make anything like they used to” type of conversation, but given the number of beer drinkers in America, I can see some cause for concern.


27 posted on 11/02/2012 6:16:03 PM PDT by Rio (Tempis Fugit.)
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To: Jay777

If the black patent is for color, replace it with de-husked Carafa III. This doesn’t add any acrid flavors. Just a little black patent can affect flavor a lot. You’ll have a much smoother and balanced stout without it.


28 posted on 11/02/2012 6:24:57 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Jay777

I want all the advice you can give me on a stout. I am brewing using extracts so that limits what I can do. I don;t have the equipment or the funds to get into all grain brewing yet. But I do like a good homebrewed stout!


29 posted on 11/02/2012 6:38:03 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: Jay777

Jay,
You are great. I will try that. I basically brew on my own. I have friends that are into half way, and they are great friends, but we don’t go into detail. I am always open to trying new things of they seem rational.


30 posted on 11/02/2012 6:48:07 PM PDT by ConservativeInPA (I advocate indentured servitude for the 47% until the national debt is eliminated.)
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To: Red_Devil 232

Well, making an extract stout you must be doing a steep. Basically, take the advice I gave on the full grain stout on the adjunct grains...minus oatmeal...and apply it to your steeping grains. Oatmeal will require a partial mash. Can you do that?

It is not really expensive to convert to full grain. After the initial investment you will save money. For less than $100 bucks you can convert. You’ll make your money back in money saved after four brews.

If you are just going for 5 gallons at a time...it will be less than $100. A good igloo cooler, an SS braided hose, and a few other parts is all it takes.


31 posted on 11/02/2012 7:29:53 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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To: Jay777

Yes I do a grain steep. I have used Oatmeal in my stouts but it was the type of oatmeal that did not need to be mashed. Do you ever use brown sugar, molasses or maple sugars in your stouts? I have used Golden Naked Oats, Rolled Oats along with Special B (Castle) as steeping grains in past Stouts.


32 posted on 11/02/2012 8:04:16 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: Jay777

You are getting good advice on those stouts. Even doing a partial mash with some oatmeal will help that head retention and give you some much needed body. The suggestion about malto dextrine is also quite good. It adds body without sweetness and gives your beer more mouthfeel. Add it 15 minutes before flameout.

Bite the bullet and go all grain ASAP. Converting a cooler is cheap and easy. Look into using the stainless steel braid from under sink water lines. It’s cheap and easy. Nearly all home brew stores will pre-mill your gains and the per batch price is undeniable.

Cheers,

knewshound.


33 posted on 11/02/2012 8:38:56 PM PDT by knews_hound (Reading without commenting since 2001.)
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To: Jay777

Jay, it sounds like you are very experienced in homebrewing and I hope you visit the thread regularly. A lot of us can use really good advice. I amyself am just at the beginner stage in brewing. That is why I started the thread - to learn as much as I can and brew up good brews, meads and ciders!


34 posted on 11/02/2012 8:48:32 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

I am getting my recipes for tomorrow’s double brew session now.

I’m brewing for thanksgiving weekend and am making a classic pale ale and a blondish sort of thing for a daily drinker.

Batch 1- 11.5 gallons
18 lbs 2 row pale
Mash at 148
1 oz Magnum @60
1 oz Columbus @ 20
1 oz Colombus @flameout
Yeast - SA 05 @ 68 degrees

Batch 2 - 11.5 gallons
17 lbs of 2 Row
1 lb wheat
Mash at 152
1 oz Magnum @60
1 oz homegrown Cascades @ 20
1 oz homegrown Cascades @ 5
WLP 001 at 68 degrees

I have 12 gallons of Mocha Stout ready to transfer this weekend.

18 lbs 2 row pale
1 lb chocolate malt
1 lb pale chocolate malt
1/4 lb carafa 550 for color
2 pots STRONG French Roast coffee 5 minutes before flameout.
It has been fermenting at 70 for 2 weeks and tastes a lot like a chocolate stout with a nice coffee back bitter. I am letting it age until Thanksgiving weekend when we will tap one for our annual fishing trip.

Additionally, I have 12 gallons of cider that is finally ready to bottle for this summer. I still need to blow off the sulphur with Co2 before I’m done but at least that brew is almost out of my hair.

I am extremely frustrated as I have my new two pump system ready to go and all I need the the high temp tubing to get it all up and running but just do not have the coin right now.

Soon, real soon.

Cheers,

knewshound


35 posted on 11/02/2012 8:57:28 PM PDT by knews_hound (Reading without commenting since 2001.)
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To: Jay777

The glass of sparkling mead I posted in my original post was started last year at the end of November and I was instructed to let it clarify in a secondary and tertiary for about six months and then bottle age for another six months. Wine takes time as does a mead (honey wine). That is why I prefer brewing BEER! It may be a month or a little more to a good tasting brew!


36 posted on 11/02/2012 9:03:38 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 have been curious about home-brewing since my brother-in-law does some awesome meads that he became quite well known for at sci-fi cons.

Tonight, however, I am reading this while enjoying a bottle of Crispin’s Honey Crisp hard cider. Wow....is this stuff good!

Anyone do hard cider?


37 posted on 11/02/2012 9:16:43 PM PDT by hoagy62 ("Tyranny, like hell, is not easily conquered..."-Thomas Paine. 1776)
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To: hoagy62

I am doing hard Ciders right now, a gallon at a time at this point. And all have been very, very tasty! I have used frozen concentrate and fresh squeezed Muselman’s Cider from WalMart at $4.98 a gallon. This is an easy, easy brewing project!

Do it! I have bottled mine carbonated, which I prefer for a homemade hard cider. Tasty stuff! There are a few other FReepers on this thread who are doing apple ciders.


38 posted on 11/02/2012 9:37:44 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

You can use maple syrup, brown sugar, etc...in any brew...but if you want those things to add flavor...well...

If you put any of those into a fermenting bucket they will not add flavor. They will only add ABV. They are all 100% fermentable. u want those flavors u either have to kill the yeast with perservatives or use an extract. Otherwise you will just increase the alcohol content.


39 posted on 11/02/2012 9:52:42 PM PDT by Jay777 (My personal blog: www.stoptheaclu.com)
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My first batch is mashed in and the sparge water is heating.

Have I mentioned how much I enjoy home brewing?

Cheers,

knewshound


40 posted on 11/03/2012 10:13:02 AM PDT by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

I enjoy the brewing process and watching with satisfaction as the airlock goes active knowing those yeasties are happy but sure do hate the wait after bottling!


41 posted on 11/03/2012 11:02:02 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

Thats the best reason to keg.

5 days from fermenter to glass.

Cheers,

knewshound


42 posted on 11/03/2012 11:29:18 AM PDT by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232
I had a very productive brew day.  A neighbor that is also a home brewer came by and we hung out all day, drank homebrews and cider and generally had a pretty good day.

I showed him a few of my tricks and he was stunned to see the beers that went into the fermenters, he said that the beer going into my fermenters was more clear than the beer he takes out of his fermenters :)

I have to say, they are some very pretty brews !

The Pale Ale -



The Blond Ale -



I finished just before dark and oh was I ready for some serious couch time after being on my feet brewing for 10 hours !

And did I mention how much I enjoy homebrewing?  I may have but I'm not sure....

Cheers,

knewshound
43 posted on 11/04/2012 7:57:09 AM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

Our hard cider is perfectly drinkable now. It’s got a lovely sparkle to it.


44 posted on 11/04/2012 8:05:13 AM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: Lurker

The guy that was hanging out with me was pounding my cider. It is a tasty batch as I have ever made. We ended up killing the keg I had on tap and I have had to put another one on gas.

I do wish I could get fresh pressed cider more often than a 3 month window in the fall. Trying to keep it around from November when I make it to June when I want to drink it is really difficult.

I blame evaporation.

Cheers,

knewshound.


45 posted on 11/04/2012 8:16:38 AM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

Next fall I’m going to do 20 gallons of the stuff. It does have a strange propensity to disappear inexplicably. I’ve got 6 bottles of the stuff on ice for the Bears game today.

We bottle condition ours. But our winter project is to turn the upstairs loft into a bar/rumpus room. A kegerator is included in those plans. :-).

Good to see you around again.


46 posted on 11/04/2012 8:24:09 AM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: Lurker

In order to not get banned, I have decided to confine my comments to the homebrewing threads only.

Beer is apolitical.

Cheers,

knewshound


47 posted on 11/04/2012 8:28:25 AM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

Please pass on your secrets to that lovely clear Beer! Are you filtering it because you force carb in kegs?


48 posted on 11/04/2012 10:17:41 AM PST 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

It’s actually much easier than that. It’s all about patience.

I use an immersion chiller and Whirlfloc tabs added 15 mins before flameout. Once it is off the heat, I cool it with the immersion chiller until it is as low as I can get it to go using groundwater. I try to stir it every few minutes. It usually takes almost an hour. Note, as soon as I get the tubing I need I will be able to cool it down even further using an ice water recirc.

But I digress.

Once I have it as cool as I can get it I give it a huge stir, running the swirling beer right to the edge of the pot. From there, I lid it and let it is for a full hour. Yes, an hour.

At the end of that hour all of the hot and cold break along with all of the trub will have settled into a compact layer in the pot. Toss the first pint during run off and that’s the way it looks.

I admit, waiting that full hour is a PITA. The results are worth it.

Cheers,

knewshound


49 posted on 11/04/2012 10:54:04 AM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

Interesting method. Every thing I have read recommends getting the wort as cool as you can and as fast as possible after the boil - 15 to 20 min at most. Then pitch your yeast as soon as possible. So you wait until after an hour or more before pitching the yeast? Is your stiring the wort your aeration method?

I may have to try this! That beer looks beautiful!


50 posted on 11/04/2012 11:24:59 AM PST 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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