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Hello brewers! I just got my first taste of this, and I love it. I got a Mr. Beer kit from my mother in law for my birthday, and I've been powering through that. I've got my 3rd batch fermenting (blackberry wheat) and my 2nd is carbonating. I'm really looking forward to having a LOT more fun with my new hobby. Where should I go from here? I know this has to be the ultra newb kit, so I'm trying to plan this so it's afordable and I upgrade properly. I'm thinking I'll look at getting some proper carboys and associated gear and still use the malt extracts for a while? Making my own seems to be way too advanced for me right now. I guess my question is, has anyone started here, and how did you move up?
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Sep 26, 2011 03:42
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Okay, so I just cracked a bottle of my accidental hefeweizen, and it was like a goddamn volcano. I didn't shake it, it just erupted from the carbonation. I put 2 tsp priming sugar per liter bottle, is this too much or did I bottle too early while it was still in primary?
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Oct 1, 2011 05:44
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deebo posted:Does anyone here know much about using fruit (specifically frozen blueberries) in beer? I have a few questions: Freezing does not kill bacteria, it merely puts them in stasis. I did a blackberry wheat a few weeks ago. First, I thawed the blackberries. After the boil was finished, I let the wort get down to about 180, then added the blackberries and let them sit for about 20 minutes in the pot (covered). The heat should be enough to kill any bacteria or wild yeasts, but not enough to make the berries go all pectin crazy.
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Oct 9, 2011 07:19
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deebo posted:Because of the small ammount of blueberries I figured the flavour may be pretty subtle and better suited to a lager (may get a slight color from the blueberries also). But having said that I think I will go with us-05 as thats fairly neutral anyway. Two gallons, one pound of blackberries (potent dye), my wheat beer was peach/pink. Slight color from blueberries would be non existent at 1lb/5g
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Oct 9, 2011 08:21
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Anyone else notice the bill was House Resolution 1337?
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Oct 14, 2011 18:21
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Morbid Florist posted:Well I'm probably in between boozebag and aspiring artist Judging by avatar, boozebag. Speaking of avatars, Noghri's just makes me sad.
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Oct 15, 2011 00:57
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Where does everybody get their malt extracts?
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Oct 18, 2011 20:23
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Tedronai66 posted:It's just in their email flyer from today: EMCJKHC75 How long are these valid? I don't get paid for another week.
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Oct 27, 2011 23:52
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TheCIASentMe posted:It can be if you let go for too long. Generally speaking you've got about 3-4 months before your beer will go bad. Longer if you refrigerate it. It won't spoil but it will taste worse the longer it goes. Does anyone make dark brown glass carboys?
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Nov 5, 2011 04:09
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Take a sip, it tastes quite good, but has an aftertaste of sorts when breathing out after that sip that is almost but not quite like rubbing alcohol. Name that off flavor and how does one get rid of it?
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Nov 12, 2011 05:22
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Hey, anyone interested in a Goon Homebrew secret santa this year? I'd be willing to administer.
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Nov 13, 2011 08:38
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Okay, here's the SA Homebrewer Secret Santa reg form. Registration is open until 11/30/11 and I will send assignments no later than 12/3/11. Please be aware of restrictions and packing requirements for shipping beer. Do your homework! Signup Form We should make a sticky or something.
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Nov 15, 2011 04:18
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crazyfish posted:Signed up! I would also like to know guidelines on how much stuff is customary to send, though I've got plenty. That's a really good question. The GWS SS has a limit of $20, but it's hard to put a value on homemade goods. I say send what you want to and be happy with what you get! It's random goonerosity in celebration of... winter ale season?
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Nov 16, 2011 04:46
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Repost for those too busy to dig to past pages: Okay, here's the SA Homebrewer Secret Santa reg form. Registration is open until 11/30/11 and I will send assignments no later than 12/3/11. Please be aware of restrictions and packing requirements for shipping beer. Do your homework! Signup Form We should make a sticky or something.
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Nov 19, 2011 11:14
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Reposting reminder: Okay, here's the SA Homebrewer Secret Santa reg form. Registration is open until 11/30/11 and I will send assignments no later than 12/3/11. Please be aware of restrictions and packing requirements for shipping beer. Do your homework! Signup Form
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Nov 24, 2011 06:08
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Hypnolobster posted:No! What an amazing art project let's discuss this thoroughly.
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Nov 29, 2011 07:13
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Doing my first brew this month that's not a mr. beer with some borrowed equipment. Also, I have fucktons of pumpkin left. Anyone have any good recepies for pumpkin spice ale?
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Nov 29, 2011 07:14
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Okay, the Homebrew secret santees have been sent out! If you did not receive a santee and signed up for one, please let me know via post. First person to receive, start a discussion thread for the results!
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Dec 4, 2011 08:19
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digitalhifi posted:
 What's the result of the sample? Is it just a heavy sheet on top or what?
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Dec 7, 2011 06:02
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Godspeed, box of goodness - - Santa
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Dec 17, 2011 10:07
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Darth Goku Jr posted:Got my SS today, not going to lie when I felt how light the package was I was a bit disappointed, but when I opened it up it was more than worth it. Four ounces each of Mt Hood, Willamette, Magnum, and Simcoe leaf hops for a freaking pound of delicious! My secret santa kept it really secret even afterwards. So, secret goon, thank you. Seriously. Holy poo poo that only took two days to get there?
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Dec 23, 2011 09:56
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Bad Munki posted:For the secret santa thing, do we need to provide proof of shipping to anyone? I can't even remember who's organizing it at this point, but my stuff is shipped. It's good to know they're going out. I'm keeping track of who gets, most people have em by now.
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Dec 23, 2011 09:57
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There was a post a while back of having a goonbrew contest/show. I'm curious as to what the interest in this would be. The homebrew secret santa was a pretty big success, so i'm not too worried about participation numbers. How would you all feel about this? I can handle the arrangements and organize this a few months out so people can have a chance to get some beers ready. How would brewers like to see things arranged? What kind of categories would you like to see? What judging criteria would you like to have placed on beers? How about prizes? Started a new thread for this, it's here.
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Dec 25, 2011 09:50
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Secret Saudit! I have not heard from the following people as to whether they have received their gifts: Acceptableloss Nesbit37 Crazyfish PaladinePSoT Magua Imasalmon If I missed a post saying you got it, let me know! If you received it, post some pictures (or reviews) and let us know! If you have yet to receive something, let us know too, I'm not too worried because there's been a great turnout sofar with some late "it's been shipped"s that are unaccounted for.
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Dec 31, 2011 05:12
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Daedalus Esquire posted:Mine should have arrived to one of the people on that list today or tomorrow. Well I'll be damned. The mail carrier showed up today with a large box of yeast samples!  A 14 IBU 4.6% Weizenbier and an 18 IBU 5% Stout! Took a
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Dec 31, 2011 22:13
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Daedalus Esquire On your weizenbier: Good all around flavor. Malty and slightly sweet with a hint of banana overtones. Paired well with pork chops, cheddar, and pepper potatos. Initial impression was that it was a bit sharp with a yeasty aroma, but that subsided after sitting a minute or so. All in all, a good beer, would drink again! Stout tomorrow.
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Jan 7, 2012 06:45
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ScaerCroe posted:I have previously used Lemon and Orange zest in beers. Has anyone tried grapefruit, tangerine, or blood orange zest before? Grapefruit should be handled with padded gloves. I had a Grapefruit IPA once. Once.
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Jul 17, 2012 19:57
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I like Deschutes bottles. Labels remove cleanly and they don't have any branding outside of a lovely wreath of hops around the base of the neck.
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Jul 19, 2012 23:28
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Anyone know any good beers that come in swingtop brown bottles? I'd love to have a few of these lying around for transport to parties.
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Jul 20, 2012 00:03
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Or I could have googled it...
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Jul 20, 2012 00:13
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I cool my wort by putting the kettle in my bathtub with cold water (ice if necessary) up to just above the wort line. The sheer volume of the bathtub allows it to cool the wort without the cooling water getting too hot like it would in the sink.
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Jul 22, 2012 00:08
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hbf posted:I really do not want wild yeasts in my beer this time (see my post about cherries a few posts up). While I see the potential there, I don't really want to waste a batch + 8 lbs of cherries right now. Plus, I already have a sour project going taking up one of my carboys for the next few months. I would think you could simmer them at around 140 or so for 10-15 minutes without too much problem, then mash them w/ a sterile bowl and masher and dump into primary.
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Jul 29, 2012 20:36
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U.S. Barryl posted:I use bottled spring water for all my brews, and yet they have all come out tasting a bit chemically. I just realized that I've been diluting my priming solution with plain tap water. Usually about 2 pints or so for 5oz of corn sugar. Our water is certainly treated with chloramines. Would that be enough for me to notice this weird flavor? I bottled a pumpkin spiced ale about a week ago, which I was sure would be the best I have made since I used temp control for it. It still has this off flavor though. The sample tasted good before bottling, so I'm guessing the small amount of tap water at bottling time is doing something. This trial and error process is driving me nuts. I'm wasting tons of money on ingredients and I have 15 gallons of beer that tastes like rear end. Sounds like you need more friends who don't know the difference between good beer and swill.
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Aug 3, 2012 17:39
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Pitching a starter of wyeast 029 tonight (first time with a starter). Should I temperature control that like I would with the fermentation or let it go nuts at ambient (80ish)? edit: unintentional quote Paladine_PSoT fucked around with this message at 19:56 on Aug 3, 2012 |
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Aug 3, 2012 19:09
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lazerwolf posted:Not sure if you meant White Labs 029 but no don't let it ferment ambient. NB.com says temp range for that yeast is 65-69* er.. yes. White labs 029 German Kolsch. I'm not going to ferment at ambient, I just wanted to know if the starter should be ambient or in the 65-69 range
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Aug 3, 2012 21:32
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I've been doing half batches for a while now, and decided what the hell, I'll make a full 5 gallons for octoberfest, should be good. Except... I realized when pouring the 3rd pound of DME in, that I forgot to get a larger brew kettle. Welp, gently caress... 6 pounds of DME in a 6 quart stockpot made for a REALLY tenuous hour. It spent most of that time at a rolling boil less than half an inch from the edge 
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Aug 7, 2012 08:29
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Angry Grimace posted:Get some Fermcap? I wish. It was an hour of letting it get to the top, then lifting it off the burner for a second and vigorously whisking the foam out, lather rinse repeat.
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Aug 7, 2012 17:24
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Angry Grimace posted:I use a spray bottle of plain water to knock down the foam and break up the protein cap. Good tip, I'll remember this one next time. When it was all said and done, it was SOOOOOOO thick. I had to rinse the pot a few times to get what essentially amounted to syrup out of the pot. I thought about just pitching yeast directly into it and hooking it up to a soda stream.
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Aug 7, 2012 17:58
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Galler posted:Definitely don't need one for home brewing unless you want to make an immersion chiller out of 1.5" copper pipe and cool your wort in 15 seconds. This sounds like a challenge. And now for something completely different... My primary is going just fine in temperature control (64 with WL029 Kolsh Ale), but maintaining it is a bit cumbersome (bathtub w/ water and ice blocks. It does make me feel like a rum runner though...) My local brewstore is big on secondary and says once the first wave of fermentation is done I can rack it to secondary and stop worring so much about the temp control (ambient will go up to 78 or so). Can anyone speak to this? If primary stops after 3 days can I just rack it there and put it in the closet thats generally standard temp for a few weeks or will this add hot ferment off flavors? I'd think not because even more active due to the temp rise the yeast wouldn't have much to eat anyways.
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Aug 8, 2012 03:57
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Unsure on a global scale, but it makes sense for me. I have a spot perfect for secondary that's too small for the wider bucket but the carboy fits perfectly. Additionally, I can use the single "primary" bucket for bottling, as well instead of having to have a second to take the beer off the trub beforehand. As long as I need two containers, I'll keep my bucket for primary and bottling, and keep the glass carboy so I can see my work in progress. Eventually I want to use a 6.5g carboy for primary and just use the bucket for bottling/storage.
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Aug 8, 2012 05:25
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