Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #39 May 31, 2013
Posted on 05/31/2013 4:04:28 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.
Let us know what yall are brewing up and making. Any interesting brews or wines you have discovered?
Pinging the list!
Good evening! Sampling a few Barley wine ales I bottled up on Monday even tho they aren’t quite ripe yet, just couldn’t wait. Not exactly what I expected but not bad at all. Will be even better in a few more weeks. Oh yeah, they are 14%! On my 3rd one and #4 should about wrap things up I’d say =)
Reporting for duty.
Enjoying a local brew now - Summit Saga. Very nice and hoppy. For the weekend, I have alternative choices:
1. Homebrew pilsner that I started in January and brewed extra hoppy. Had one pint last weekend and the head held through the entire glass; each sip leaving a foamy ring. My only complaint was that it is a bit thin. Just the ticket for spicy brats and homemade sauerkraut.
2. DAB - a Dortmunder style beer. I have mourned to loss of Dortmunder Union bier for over a decade now. It seemed to me as a young beer drinker that that beer was as close to perfection as possible on this earth. Malty and yet clearly hopped. Very good memories and this is . . . well, quite similar. I think my tastes may have grown to favor more hops and less malt. Still, it has enough appeal that I may try brewing a batch this fall.
Finally, my barley crop is doing OK but broadcasting the seed was a poor second to drilling. The strain is Conlon - a two row barley from NDU in the late ‘90’s (I think). High productivity and excellent malting characteristics from what I read. The hops vine, too, are doing very well and loving all the rain; this year we’re close to Seattle’s climate. Unfortunately, my clay soils are a mess for every other kind of planting since tilling is impossible with this muck.
Three @ 14%?!? I’d be blind and barking at the moon.
Took me 3 hours and eating plenty of food along with them.
"This is what I do darling. This is what I do." <--------Name that quote
Can you add me to the ping list? I had to do something with last years excess plums and apples, so I made plum wine and hard cider.
Just got off work and am relaxing with a smoke and a glass of home brewed lager and a comfortable chair.
You are added! Have a great time here.
How did they turn out?
Dang. No idea. Of course, if it’s from a movie later than 1965, I probably haven’t seen it.
BTW, what do you eat with a 14% brew? Sponges?
Just finished a keg of pale ale I made a few weeks ago, used 1 pound of wheat dme to kick up the abv, and it was great. It was done as a demonstration of how easy it is to make beer and had 4 or 5 untrained helpers. The beer came out great and pissed off some of my more proper brewing friends because of the seeming lack of “expertise”. I’ve always said that if you keep your equipment clean and don’t pick up any infections the beer will be good,even if it’s not what you expected. To quote:
“Once, a long, long time ago, God created sugar. After a time he realized he had made too much, and so, created something to take care of the excess. This thing he called yeast. After a time he realized the yeast was creating a noxious gas, that he called “CO2”, and a bubbly liquid, which he called “laughing juice”. Next he created trees to eat the noxious gas and was disturbed to find that they exuded an inert gas, which he called “oxygen”. As a solution to all the problems caused by sugar he created “MAN”, and renamed the bubbly liquid “BEER”. Those who know the truth are now happy, and fruitful of the loins. The rest are called “LIBERALS”, and they wait, impatiently, for their own solution.”
Beer is the answer. If only I could remember the question.”
Quote is from Serenity, sci fi movie from 2005 based on Firefly series, my favorite TV show that was only on the air 1 season in 2002.
Obscure nerd stuff =)
Enjoying an Altbier that I brewed back in April that is no doubt the best beer that I’ve ever brewed. Sadly, the keg seems to be getting awfully light....
My two sons are coming in on June 10 for a few days.
In the basement are:
Barley wine 2 cases
Bavarian Dunkel 2 cases
Midnight Beatdown Wheaten Porter 1 case
Scottish 80 Shilling 1 case
Belgian Tripel 1 case
Brewed a nut brown ale on Memorial Day. Pitched the yeast (Nottigham)about 4 pm that afternoon. At or before 8 am Tuesday , I had a mess on my hands. Blew the airlock and rubber stopper off the carboy. Hops and wort everywhere.
I cleaned up and placed a blow-off hose in the stopper.
She’s still roiling 4 days later.
It should be an interesting keg o brew.
I have had a couple of very active ferments, luckily I was able to catch them before there was a big mess. It is amazing how those yeasties can just decide to go on a feeding riot!
I wonder if an active ferment like that affects the taste of the final brew?
Excellent beer except the alcohol content is too high for me. I can drink at most two without getting drunky.
Dang! My Dad serves Schmidt...and he wonders why I never visit!
Some years ago we made a batch of apple wine that was very blah, along with a batch of plum that was very harsh. My sweetie blended the two & it made a very pleasant wine. Ever since then the apple has been much too ‘apple-y’ to blend. But he still talks about that batch.
Tonight we enjoyed our home-made strawberry wine, after sitting for several hours to get petitions signed to repeal the bag ban in our town. It was a well-deserved treat. Strawberry is too precious to drink every night.
This is True.
‘Cause in Genesis, O2 came after plants, and those only well after the waters and CO2 were formed. 8<)
Man, of course, came onto the bar last.
Four bottles is a thorough sampling, indeed.
My first-ever rye ale is ready to keg. Will probably get it in the keg tomorrow and cook up a batch of my usual ale to keep those yeast going.
Am enjoying a nice ale from Medford, Oregon “Smooth Ryed.”
I also add wheat DME to my regular wort to kick it up. Works out just fine!
The wife really likes the plum wine. It is too dry for me to have much of that either. Most people that have tried either liked them both and it seems like a fun hobby.
This is the second time with an liquid extract and DME I have brewed up. The first batch was a “normal”. 5 gal of liquid gold! The difference was the yeast. Apparently Nottigham can become extremely active. As of this morning, there’s very little settling and the kroisen is still rich/full.
She go into a secondary tommorow with a sample pulled for taste and abv content.
Sulphur is, unfortunately, a natural by product of nearly any cider.
If you keg rather than bottle, once the cider is fully carbonated you can shake it, blow off sulphur, shake and blow off sulphur again and again until it starts to smell nice then drink it.
It makes a HUGE difference.
I harvested 20 lbs of barley last week, winter two row Conlon from 300 of my 400 sq ft. The rest was planted thre weeks later and so is lagging a bit. I think I could have done more if I really had taken better care to fertilize better. Next year. I have Nugget, Cascade, and Magnum hops in pots til I can get the spot ready. Magnum grows fast!
I have a Belgian Trippel made from the recipe on White Lab site. I have really been trying to clean up my wort with grain bag and hop bag and was initially disappointed with an OG of 1066. I Had tried a single step mash at 150 f instead of the step infusion I had done previously. I decided to check a gravity while I was bottling an ale I had done with WLP 090 I recovered from the last bottle of my second ever brew which I had brewed the day before the Belgian. I had done both at 150 f and the grav on that one was low as well 1036. Now I am quite happy. The Belgian has a grav of 1000!!!! The ale has 1002. They are both clear as can be already. The Belgian gets another five weeks in secondary then five MONTHS in the bottle. I think I will give bottles as Christmas presents. LOL. Think on it. 1066 to 1000. 9%.
I just pitched yeast on a batch of Mead the same day. Adventures in brewing!
Beer is how we know God Loves us.
I did two lagers before it warmed up and layered in the garage at 40. I also made homemade sauerkraut from the cabbage that grew over the winter. Heaven on Earth! Pressure cooked ribs, taters, and homemade kraut with a homemade Pilsner! If Heaven is better, why wait? LOL. More beers to brew is why.
Where do you find these erotic brews in Mississippi?
I have friends in low places, lol. I do trades on www.beeradvocate.com and I belong to a couple of trading groups. I also load up when I go out of state.
Wow! My barley isn’t even 6” tall yet and I planted about a month ago. Cold, wet, and more of the same.
My hat is off to you, Sir. You and the zeal and knowledge that I am only learning with brewing. At least, brewing something truly drinkable and fit to go with the homemade kraut and sausage.
BTW, have you done any cheesemaking? We set to learn some this winter and the outcomes so far have been fantastic. I have about seven pounds of raw milk cheddar aging in the cellar for Christmas and beyond. Our parmesan and romano are every bit as good as anything in the deli case and quite economical.
Fungus is good.
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