Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #24 December 7, 2012
Posted on 12/07/2012 3:36:44 PM PST 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
Irish Stout Yum!
HOPS - Cure for the common cold?
Good evening/afternoon brewers and winemakers. I saw a news item on FNC this morning about beer fighting against cold-causing virus. I thought yall might find the article from the Fox News Web site interesting. It seems there is a compound found in hops called humulone that can fight against respiratory syncytial virus (RSV). Problem is (which I dont see as a problem) you have to drink 30 12oz beers to get the amount of humhlone needed to be effective. The article does not specify a time period in which to drink those 30 beers. One day would be a bit much for me. Three days, OK. A week no problem! Link to the article below:
A beer prescription? Beer can fight against cold-causing virus
Ping to the Homebrewer and Wine Makers
Ping to the Homebrewer and Wine Makers
Excuse the double ping. It is FR.
Red Devil, could you add me to your ping-list, please? Thanks.
Last week I was driving down the road from my house, and at a crossroads I saw a sign saying something about brew supplies. So I pulled a u-ooey and came back and read it, and it was a new business selling to homebrewers, just a few miles away. I have to go tomorrow and check them out.
Previously I had to go all the way to Raleigh, about 30 miles. I hope they have a grinder.
I have a cider press and 5 apple trees, and 2 muscadine grap vines, so I’m going to start doing a little cider and wine making. I’ve got 2 pears and 2 persimmon trees as well, so maybe I’ll mess a bit with those, too.
I love making 11% ale, with lots of hops. Wifey is not too enthusiastic, unfortunately.
I’m going to make some hard cider, around 5%, and see if I can get usable vinegar from it, without having to get some “mother”. I’ll let you guys know.
I’ll see your ping and raise you a Bump. [grin]
Doing an IPA that I added Turbinado sugur to as extra fermentable
Going into bottles this weekend. Touah\ght my son how to use the capper, so he has a job
Good news and bad news.
Good news: Jungle Jim’s in Cincinnati has scored some Westvleteren! Release date is Wednesday, Dec. 12th.
Bad news: it’s $89.00 per 4-pack.
If you have a ping list, please add me. I’m a somewhat rehabilitated competition home brewer and have the only working vineyard (muscadines) on the block.
I was just went through my records and found I cannot legally say how much I brewed this year.
I intend to brew 40 gallons additionally by the end of the year.
The recipes I have made this year are;
One Budweiser clone
Three 85% wheat beers.
Three blond ales.
5 pale ales.
One brown ale.
One rye pale ale
One red ale.
15 gallons of cider
I need more hops in my life obviously.
I want to make the coffe chocolate stout I made a month ago but don’t have one of the malts. Grrrrrrr. I guess I will fudge it and make something brownish. I am for SURE making something, anything, that is over 60 IBU. I have been jonesing for a nice hoppy beer and the cooler weather is just begging for it.
This is inaugural run of the new 2 pump system, this ought to be interesting. I’m hoping the increased efficiency of the system will shorten my brew day from the current 8-9 hours for 20 gallons to 7-8. Anything will be welcome however.
You are added! I have been making quite a bit of Hard Apple Cider the last few months. I currently have 1 6 gallon carboy full and two one gallon jugs aging. I will let them sit and for the next six months.
You are added. Wish I had some of those muscadines! Well a bunch of them!
When you turned this thread over to me I was brewing beer in Mississippi. Found out it was illegal to brew beer in Ms after I moved here to Texas. Making wine is OK there, Go figure.
Whoa! But is supposed to be very good!
Old blue law thinking at its best.
Bump and ping
Gonna be shopping for equipment to start all-grain brewing this weekend. Will probably roll my own lauter tun, but I need to get a much bigger brew kettle and maybe look into grain mills as well.
I’ve done partial-grain mashes for a while, but am going to take the all-grain plunge.
Hope you find everything you need! I don’t have the extra $ to put more into the equipment I have right now.
Do yourself a favor, plan for 10 gallon batches now. I look back and wish I had gone straight to 10. I wasted a lot of time and effort on 5 gallon batches before moving up and wish I had skipped the whole 5 gallon system.
When you can brew twice as much for an extra 90 minutes its worth every moment. Pitch 2 different yeasts and make 2 different brews !
Just my 2 cents and 31 years homebrewing experience.
Last weekend I went to a Dinner at my Brother’s. I donated 1 of my gallon jugs of hard cider to the cause.
When I bottled the 5 gal batch I added 1 gal of unsweetened apple juice instead of corn sugar for carbonation. It came out fantastic! Has a light carbonation similar to a champagne.
It was a hit! Between the 7 of us we went through over half a gal. after dinner.
Big thanks on that post! My cranberry mead pours like a champagne - big bubbly head that fades quickly with persistent bubbles all the way down the hatch! Tasty! What brand of unsweetened apple juice did you use?
Actually, excellent advice. Was planning on the 5 gallon route, but will look into 10 gallon batches. If/when you do it, do you also dry hop with different varieties in the batches?
I’d guess the brew kettle will be the toughest part. I’ve been range-top boiling the mash, but that might not be feasible. I’ll probably also roll my own wort chiller, right now I just brew in cold weather which is pretty limiting.
I can’t remember the brand name. I was a frozen concentrate with no additives or preservatives. 2 cans concentrate and 6 cans water.
Thanks that is good enough info. Most of the frozen concentrates do not have additives. I was thinking about using a gallon of “Tree Top” apple juice (no additives) it comes from a concentrate not like “Musselman’s” which is from fresh squeezed.
Yeah, a good chiller and a turkey fryer burner need to be in your future. I use a cut down keg that holds 15.5 gallons full. I can usually boil 13 gallons for 11 in the fermenter.
If you can afford it, look into installing a ball valve in the pot, a huge time saver and worth every minute of effort to get.
Craigslist is a great source for both as well as garage sales. My wife is great for keeping her eye open for stuff like that. The chiller you may have to bite the bullet and actually buy the copper to make. There are tons of kits for the hose ends cheap. The cooling it provides will open up a lot more months of brewing. I usually stop in the summer but do occasionally brew in summer even with my 75+ degree ground water.
To save some money, look into CPVC for your manifold. 1/10 the price of copper and you can throw it in the dishwasher ! Again, look into a ball valve, it is almost a must in a mash tun.
As far as dry hopping, I keg mostly, so when I dry hop I use a muslin bag and 4 lb test fishing string to suspend it in the keg. Not sure how you are set up.
I was in the Philippines in 1968-69-70. The local beer was San Miguel, before the brewer began pasteurizing it.
Does anyone have a recipe for brewing that marvelous stuff? It was truly the nectar of the Gods.
Tonight - this night - was the end of the sixth full day of fermentation of my cider. I poured off one gallon into a settling jar and will start bottling tomorrow.
It is still bubbling fairly well, so I should get good carbonation.
What impresses me the most this time is the Safale 04 yeast!
XLENT results! Minor foaming at the top, good, even very good flocculation, cider is still smelling fruity, NO STINKFOOT!!
After bottling, it should settle nice and clear!
YUM!!! Can’t wait!
I was in the Philippines, Subic Bay, Olongopo and San Miguel (five star) was a good beer drank many many of them!
RE: your IPA, did you use any oak chips in your secondary? The reason I ask is I am interested in knowing how the oak affects the flavor?
Red I didn’t use oak chips although I thought about ordering a 5gl oak to use for ageing. I have read about using oak chips and thing about them is not leave then in too long.
* oak keg
I was in Mindanao in ‘04-05. The Mickeys we had there were awful, a lot of stinkers. Not as bad as Red Horse, but none-the-less......
” The Mickeys we had there were awful, a lot of stinkers.”
I don’t like it so much anymore myself, but before they started to pasteurize it, that was the most beautiful beer anywhere! Smooth, great taste and always room for one or five more.
I saw a headline saying some element in beer is good for the brain. I went to the article and it wasn’t there. You beer makers may be onto something.
I was there in the early 70’s and have not had one sense that time, so they may have changed. Wehe we ordered one we would specify “5 Stars” - the labels had stars printed on them and anything less than a five star was krap!
Beer has plenty of nutrients, such as protein, B vitamins, phosphorus, magnesium, selenium, iron, niacin, and riboflavin.
This batch we used our own home grown hops, I bought several varieties and was pleasently surprised to see how easy they were to grow. Made it even more fun having more control over the ingredients.
The nine not to try! I never understood why Miller used the clear glass bottles.
You live in a great area of the country for growing hops. I hope your brew turns out well.
I don’t recall any stars on the labels. Maybe that was the problem. I do recall them storing the cases of beer outside in the sun though
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.