Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #27 January 11, 2013
Posted on 01/11/2013 4:06:10 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. I had my very first commercially brewed Double IPA yesterday evening. It was brewed by Samuel Adams as a limited release of their brews and is called Third Voyage. It is 8% ABV in a 22 oz. bottle and is very tasty and hoppy with a big citrus after taste. They used Cascade Hops from the regions that that Capt. James Cook sailed to on his third voyage - New Zealand and the Pacific Northwest. Now I know what to expect when brewing my first IPA. I might become a Hop Head, LOL!
I also bought another of the Samuel Adams limited release brews Called Dark Depths, 7.6 ABV. It is described as an English porter ale transformed into a complex dark larger. Definite porter color and tasty with a nice hoppy after taste. It is smoother than the Third Voyage. It is nice and I like it.
Before I moved to Texas last year it would have been difficult for me to find the wide variety of beers I can enjoy here in Texas. That is why I started homebrewing even though homebrewing beer in Mississippi is illegal, which I did not know when I started out.
Ping to the homebrewers and wine makers
Ping to the homebrewers and wine makers
Yes! That was a great video. Looks like they are having a great time brewing and drinking some brews!
I don’t drink any more but I still miss beer.
“... home brewing beer in Mississippi is illegal which I didn’t know...”
You’re a bad, bad boy, Red! A rogue criminal of the worst kind... brewing beer for yourself. You should be ashamed! Ashamed, I tell ya’! (major SARC tag)
Brewing a kit European Pilsner tomorrow. Today we are making traditional cheddar cheese from three gallons of raw milk from Jersey cows.
Does cheese making count on this thread?
Glad to see this thread back after the holidays.
If you want to taste some good IPA and Double IPA you can’t go wrong with Lagunitas. Racer5, Sierra Nevada Torpedo, Steelhead, Sierra Nevada Hoptimum are some of my favorite IPAs and Double/Imperial IPAs. No discussion of hoppy brews would be complete without a mention of Pliney the Elder. Your taste buds will never be the same.
I have a terrific IPA recipe I can post if you like.
IPAs can be expensive to brew. If you go that route I would urge you to buy hops in bulk. I just got 3 pounds delivered for 30 bucks. One of the pounds was only 5 bucks!
Having hops on hand really changes the way you brew.
I’m transferring the coffee chocolate stout I made New Years weekend into kegs tomorrow. I can’t wait to tastes it.
Unfortunately those brews and brands are not readly available to me - even here in Texas - at least at the stores I visit.
I will repeat my previous offer to Puget Sound homebrewers.
I have a bunch of Grolsch flip-top bottles and can give them to somebody who will put them to good use!
Just FReepmail me!
Certainly cheese-making counts! I’ve been wondering what the process is, as I’d like to try it myself someday. Can you give us the abbreviated cheese-making for dummies course?
For myself, I stopped by the local Brewing Supply Store to pick up corks today. We have a batch of orange wine to bottle.
Home Cheese Making, Ricki Carroll, 2002, Storey Publishing.
Basically, cleanliness is everything. Use bleach and hot water copiously.
Next, using a water bath and thermometer, bring your milk to temperature and hold it. Add culture. Add rennet. Hold temps. Cut curd. Hold temps and let set. Break curds. Hold temp. Drain curds. Let set. Slice curds. Into pot again and hold temp. Break-up curds. Salt curds. Press curds at 10#, 40# and, finally, 50#. After pressing, dry for a few days. Wipe clean, Wax. Down to the cellar and let age until next Christmas for some sharp cheddar pleasure.
Next round will be mozzarella or swiss.
Sounds like quite a production!
Maybe I’ll just stick with Tillamook. :-)
Try the mozzarella it is quite tasty fresh, and easy to make.
I’ve never home brewed, but I’d like to.
My son has home brewed some mead. It was actually pretty good. It’s not a beer technically I think, but it was like a beer in some ways.
But in lieu of a tasty homebrew I’ll just enjoy a Schlitz.
I am surprised at how pricey brewing kits are. There has to be a cheaper method?
p.s. here is a great drinking song on youtube, it’s Andre Rieu and the thee tenors singing the drinking song from the “Student Prince”: http://www.youtube.com/watch?v=8CErL59tpNc
I put together a guide for first time brewers that is just about as low budget as it gets. I tried to keep it under 50 bucks.
See what you think. - http://www.knewshound.blogspot.com/2007/11/homebrewing-1a.html?m=1
Yep Mead is about as easy as it gets. It is actually a Honey wine - Honey, water and yeast. It can be very, very tasty.
I read through it. And I’m bookmarking it for further reference. It seems doable.
Mmmmmm an Imperial Coffee Stout! Nice looking brew and bottle!
Have you ever used oak chips or cubes in a Stout. I am going to try some oak cubes soaked in Maker’s Mark Whiskey in my next stout. Plan on starting it in about two weeks after a tip to Mississippi to check on my house and property in Meridian.
I haven’t Red, but when I do brew a stuot I plan to.
I plan on starting soaking my oak cubes in the Maker’s Mark next Wed. and let them sit for about three weeks before adding to the secondary. Will let you and all know how it turns out!
How much coffee did you use? Did you brew it and pour in or just steep the coffee with your grains?
Oh no, this one isn’t a homebrew. I have a brown ale in secondary now and have coffee beans and chocolate nibs to add but not sure if I’m going to or not. From what I’ve read about adding coffee it’s best to cold brew it and add to secondary or soak in vodka for a week or to then add to bottling bucket like your priming sugar.
If you like cider you can brew hard cider for almost nothing in the winter time...
Get gallon jug of apple juice, pour out some to leave a three inch (about) gap.
Add a cup and a quarter (about) plain sugar.
Shake well, shake again.
Add 1/5 (about) packet of yeast, EC-1118, from a brew store.
Put the TOP ON LOOSE and set it someplace room temperature where you can see it.
After 2 weeks (about) set it outside in the cold, but protected from animals, leaving the TOP LOOSE.
After two weeks (about) bring it in leaving the TOP LOOSE.
After another week gently and carefully pour it into clean half-gallon or quart jugs-leaving behind ALL the stuff at the bottom to throw away- and put it in the fridge or outside if it’s cold enough.
Tighten the top after a day.
Your sweet sparkling hard cider is ready next day!
It’s easier and more efficient with a carboy, sanitizer, airlocks, siphon, etc. but you only spend about a half hour of time fooling with it and a buck on the yeast- which will make 4 more gallons too.
This was what I started with a few months ago. I haven’t gone to making beer yet but I’m doing a simple wine and will do a mead soon.
Love saving money while I learn and watching those yeasties bubble.
Yes I have read that cold brewing the coffee is the way to go.
“... gently and carefully pour it into clean half-gallon or quart PLASTIC jugs...”
No use taking any chances!
Sorry for the delay, I have not been home much.
Lagunitas IPA according to their head brewer.
5 gallon batch.
11.33 lbs 2 row pale malt
0.4 lbs Dextrine Malt
0.3 lbs Crystal 60 malt
0.2 lbs LightT Munich Malt 4L
8.25 AAU Horizon Hops 60 minute
4.5 AAU Cascade Hops 30 minute
1.25 AAU Willamette Hops 30 minute
15.75 AAU Cascade Hops 0 minutes
Wyeast 1056 or White Labs WLP 001
Mash at 154 degrees
90 minute boil
Ferment at 70 degrees
Sorry for the AAU vs IBU on the hops but due to the variations in IBUs in hops it just makes sense to do the AAU calculations.
I hope you like it as much as I do. It is one of the best I have ever made.