Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #25 December 21, 2012
Posted on 12/21/2012 3:33:40 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!
Good evening/afternoon brewers and winemakers. There was too much going on last Friday for me to post the thread. I wish every Freeper a Merry Christmas. I will be popping the swing top on a bottle of my Cranberry Mead this Christmas. Now that we have survived this Mayan Doomsday 12-21-12 nonsense we can all get back to planning and making our favorite Homebrews and Wines and go off the cliff in style.
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.
Pinging the weekly Homebrew and Wine making List!
Pinging the weekly Homebrew and Wine making List!
Looks very tasty! How is it?
Nice color and head!
I am cold crashing the Rye-PA I made a few weeks ago and will be kegging it soon. I have 2 weeks off in a row and intend to brew a couple of times. Another Chocolate/Coffee stout for sure, not sure what else. All I know is, I will have 40 gallons done by the time I go back to work.
It is the season, perhaps I will make some lagers/pilseners but I can’t drink them for months and I need production NOW.
Thoughts oh Hop Heads of FR?
Suggest something. I have pale ale and blonde ale on tap now and cider bottled in the fridge. The Rye-PA I will be kegging in a couple days is pretty hoppy so........
What would you suggest ?
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We finally launched a new batch of pear wine with 60 lbs of pears. Unfortunately, Sweetie & I had a failure to communicate & muffed some of the calculations. I like to double the amount of fruit to the recipe we use, to enhance the fruit flavor. He was going by the original recipe.
It started okay, & we made some amendments when we realized what we had done. But I was really hoping for a really BIG batch of good pear wine this time. Rats. Time will tell on how it finally comes out.
That being said, a friend introduced me to Fireball, a whiskey flavored with cinnamon. Yum! So I’m having some of that tonight.
It is EXACTLY like Red Hots, which I’ve always loved!
Anyone ever heard of pomegranate beer? I have several ripe ones and was thinking of something like “pomegranate honey wheat ale.”
I say we raise a glass and toast the Mayans.
After all, a Mayan is a terrible thing to waste . . .
Sounds like it would make a good sparkling Mead or Wine. I personally do not like fruit flavored beer.
I wish I could have started a brew today. Name it Mayan’s Revenge as apposed to Montezuma’s.
I hear you re: fruit-flavored beer. I have plenty of honey to do a mead, but no recipe. Maybe that is the answer. Pomegranate sparkling mead. I do have some champagne yeast that i use for root beer.
Anything in mead aside from honey and water? I’ll search recipes.
Try some lavander and lime or some clove and orange for the mead. I got some strawberry raspberry rhubarb mix coming out early next year. Also some orange wine, it will have a different taste.
My mead was 12 lbs(1 gallon) of honey to four gallons of water. Your champagne yeast will be perfect. You should add a yeast nutrient to the mead the honey by itself does not provide enough for the yeast to thrive. You are basically making a Honey wine and an acid blend may be needed, same stuff wine makers use. By balancing the acidity, it makes it easier for the yeast to ferment properly. Acid blend is made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid.
Fruit in beer?
Try as I might, I have never been able to develop a taste for them.
A slice of lemon in a Hefe is about as fruity as I can stand.
Hmmmm, a Hefe might be nice tho. If I ferment it cool it will have very little esters and the clove/banana flavors would be muted.
That might be just .the ticket actually. I still need something else to make though.
40 gallons means I need to have a lot of ideas....
Thanks for the advice a week or two ago. Still looking into all-grain brewing, and think a 10 gallon system makes the most sense, but in the meantime did my first partial mash for a Newcastle style brown. Racked to a secondary fermenter earlier this week while I get my kegging system together.
Also made an extract + speciality malt Porter (my fav style of beer). Should be ready for kegging around Christmas.
I’ll be starting the New Year right with some home brew on tap! Gonna look into making a keezer, big enough for at least 4 kegs.
You can score a fridge for free off Craigslist. Haunt the Free section. I see them on there all the time.
You have to be quick tho, they go fast.
BTW, for a low/medium gravity beer like a Newcastle, there is no need for a secondary at all. Ferment as usual, let it sit for a few days once its finished, cold crash it if possible and rack it.
Secondary’s are really only needed for high gravity or lagers/pilseners. Standard ales really don’t need the secondary at all. It adds time to your pipeline that you really don’t need.
Just my 2 cents. YMMV.
Yeah I just transferred to the secondary so I could put the Porter in the primary. I would have kegged it immediately, but needed to get new gaskets for the soda kegs. Should keg today or tomorrow, so it will only have been in there a few days. Normally would have just bottled, but I am off the bottle drudgery from now on.
Isn’t kegging a joy compared to bottles?
When I think of all the time I spent filling bottles ....
I could have been drinking that brew, not spending hours sanitizing, cleaning, filling and capping bottles.
Truly one of the best things I ever did in home brewing.
I’m still waiting on my batch of cider. It has a yeasty flavor, so I’m going to let it age some more. It’s about an 8%.
This is what I use, www.beerlabelizer.com it’s really easy. Just fill-in the blank, then print. I use cheap paper I got at walmart on an Officejet printer and glue it on with a purple glue stick. The labels come off easy with a little hot water for next time.
Curious if there are any Puget Sound homebrew FReepers out there.
I have a ton of Grolsch bottles, some with, some without gasket sealers and would be happy to donate them to someone who needs them.
So FReepmail me if you think you can use them.
Note: These bottles (or actually brown bottles, same configuration) can be bought at a local homebrew store... but they cost over 12 bucks for a six pack... so I might charge a couple bucks for gas/transport.
The reason is I only use 30-40 max at any one time and probably have over 100, so need the space...
Thanks for the pointer, I’ll check them out.
I have become a big fan of those Grolsch bottles with the swing top! If I lived near by I would buy all you want to sell!
Well, like I said they’re over 12 bux for a six pack new.
But I can buy a Grolsch for $2.09 + tax....
Then I get to drink it also! It is a very fine beer, but not as good as my stout.
Since I started home-brewing, I think I might have tossed two Grolsch bottles, because there were bubbles in the glass and I didn’t want to risk it.
The only drawback is it’s hard to get the carbonation consistent.
I bottled my Cranberry Mead in Grolsch bottles and they carbonated nicely. Like a champagne. I opened one for a party my wife had for her family a few days ago. And I only have one bottle of my mead left, they drank a few and took a few with them as gifts! They were all told to return all the bottles to me! We will see who turns out to be naughty or nice!
It’s actually a misdemeanor in Washington state to give someone some of your homebrew to take home with them.
The brewing clubs are trying to get the law changed. It’s a dumb law. My neighbor can come over and drink a brew with me in my front yard, but if he walks back into his yard, somebody just broke a law!
Stupid is as stupid gets, eh?
Believe it or not, I use MS PowerPoint.
I made this one a few years ago and loved it.
Sorry for the link to another forum but this iPad does not support grabbing image locations or HTML.
I print them 4 to a sheet and cut them out with siccors then glue them on with a glue stick or just milk. Yes, milk.
It actually works very well.
Happy brewing! I just bottled a wheat beer. The autumn ale that I put up a few weeks ago is still on the youngish end, but I decided to get into it and it was pretty nice. Still young but very drinkable.
A question for y’all. A good source for mail order kits? Who do you like and why? Not looking to do all grain just yet. LME/DME plus grains and hops at this point.
I have been using Midwest Supplies for my extract kits. Excellent service and the kits are complete and good. I like that they have comments on the kits from users. There is a lot of info supplied by the users including tweaks and brewing experience using the kits.
Getting ready to brew this, this afternoon. This is my second brew, wish me luck.
— 2 lbs Belgian Aromatic malt
— 1 lb Canada Malting Pale Ale malt
— 0.75 lb English Medium Crystal
— 0.75 lbs Belgian Special B
— 0.63 lbs Simpsons Golden Naked Oats
— 0.25 lbs English Chocolate Malt
— 3.15 lbs Gold malt syrup
— 2 lbs Golden Light dry malt extract
HOPS & FLAVORINGS
— 0.25 oz Willamette (First Wort Hop)
— 0.75 oz Columbus (60 min)
— 2.5 oz Willamette (0 min)
— WYEAST 1335 BRITISH ALE II
Cracked the first bottle of Amber Ale this week—5.4% ABV, and bottled the Oatmeal Stout, which should come out to about 6.2% ABV when all is said and done. I’ll be looking forward to savoring those in 2 weeks or so.
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