Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #35 April 12, 2013
Posted on 04/12/2013 3:29:58 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
Irish Stout Yum!
Good evening/afternoon brewers and winemakers.
Well, it has been a little more than a month since the last thread was posted. The Oatmeal Stout I bottled around the middle of Feb. has bottle aged and carbonated very nicely and is mighty, mighty tasty. My next Homebrew will be another Oatmeal Stout because this one turned out so well.
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.
Ping to the Brewers List.
Thanks for posting this thread. Yesterday, I was thinking I had no adult beverage. This thread just reminded me I have Corona Light in the fridge.
You see, yesterday I paid my income tax and needed an adult beverage afterward. So, since you reminded me of the Corona, I’ll have two (one to make up for yesterday) later today, well, not much later than right now.
I have to save that link!
I am brewing 10 gallons of Citra SMaSH (Single Malt and Single Hop) Ale tomorrow. I have an entire pound of Citra that I am gonna pack in there either during the boil, or at the dry hop stage. Along with about 20 pounds of Pale Malt. It is gonna be a GREAT BEER as I have made it before. This will most likely be bottled. Next weekend, I plan on brewing a Stout. This will be the first beer that I have brewed since I moved to the Country. I NOW have some of the best tasting well water that has ever been in my mouth.... so I CAN’T WAIT! No more filtered Municipal water! YAY!
The pdf has been bookmarked. Thanks.
This is cool. Working on a beer garden for local chamber festival in June. A chart like this could be a great addition to the event.
Thanks for posting.
I have great well-water too. Very nice tasting water.
Just poured a trappist ale I bottled about four weeks ago. Time to start another.
Bottled up 80 bottles of my famous spiced wheat ales on Sunday but I forgot to add the primer to the first 24.
The good part about that is I can drink them right away, and they are not too bad really but I do look forward to trying the carbonated ones tomorrow night.
Yum! Have another for me!
If you insist. :)
Hope they carb up nicely!
And 5 Cascade Rhizomes arrived today in the mail. They are going into the ground tomorrow! Fresh Cascade hops on Klemper’s Farm, soon.
I just popped the first bottle of the Belgian I brewed earlier this year. This one is the best ever, probably because I did this with just the basic ingredients, including Trappist yeast, and used a starter both for the initial fermentation and conditioning. I’ll be doing this again very soon!
Man, I’ve missed this thread for WEEKS! Too busy with this & that. We recently bottled a batch of orange wine, which came out nicely, & some blackberry. The blackberry isn’t all it could be - cold weather made for less than perfect berries - but maybe some aging will help.
I’ve got some red grapes & some white in the freezer, but haven’t had the time to set off. One of these days...
Yes sometimes the basic recipe Is the way to go!
I have the Pascha 2013 edition of my dry-hopped pale in secondary right now. Six days in.
Will prime and keg it in time for the big party on Pascha.
OG = 1.062
FG = 1.006
Very glad to see you back.
I have 10 gallons of my classic American Lager, I call it Broweiser.
A grain explosion with a hint of Hallertau to bitter.
5.25% ABV and I can’t wait to have that first glass sometime this weekend.
I’m brewing a beer for my Nephews wedding using Motueka hops from New Zealand. It will be interesting they arevsupposed to have tropical flavors with Saaz like qualities and are 8.7 AAU.
I will let you know how it all works out.
Glad you showed up.
Let's see... My first-ever Mead has been artificially carbonated for a couple of weeks, so I will bottle it this weekend. I've never tasted mead before, so I don't know if it's right, but it is good, and it has a nice bite.
Once that is out of the keg, I have a brown ale ready to put into the keg. Then I'll be in good shape ale-wise. After that I'm out of ingredients to make more. I need to visit a brew supplier.
By the way, after I make a wort, I have been saving the spent crystal malt and my wife adds it to our homemade bread. Quite good!
Yes, my post had nothing to do with your and the other’s ability to make beer - I think that is great. BUT, the thread reminded me about the beer in the fridge and that was important - out of beer is an emotional state.
Not half as glad as I am to see you back.
This thread is about the only reason I post on FR anymore.
If you bought a commercial beer (Blue Moon) and it was cloudy with sediment at the bottom, would you consider that normal? Only the Blue Moon regular is affected, the specialty beers are clear.
I hope I’m not over-reacting, but the local Walmart pulled their supply on my word.
It’s just yeast, not a problem, perfectly normal it’s unfiltered.
Kegged my Blood Orange IPA last week, 10.5% ABV and it’s pretty tasty.
No thread this week?
Ping to the home brewers!!
My choice is element 21, a dry stout! Just received my Coopers Stout kit! My mouth is waterin already...!!
Also, as I have offered in the past, any Puget Sound homebrewers who need/want some Grolsch bottles, I have a couple dozen I can spare...
A good starter is, IMHO, a necessity.
Reason being, even if the brew gets a minor infection, the yeast will kick it’s bacterial butt!
I think fungi tend to produce anti-bacterial substances. They got penicillin from some kind of mold.
I read that of the estimated 10,000,000 species on Earth, probably half, or 5,000,000 are fungi!
Pretty much the only thing I drink anymore when I’m out of homebrew...
Grolsch, Murphys Stout (almost NEVER Guinness! Guinness is, IMHO, the Starbucks of the Stout world), or Heiney on tap if I’m out at some joint.
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