 OT: Home Brew, I trust your opinion |
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| TimT |
 Jan 12 2005, 09:26 PM
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#21
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retired  Group: Members Posts: 4,033 Joined: 18-February 03 From: Wantagh, NY Member No.: 313  |
Ive been home brewing for about 12 years. started with extract kits, and moved to partial mash to full grain brewing
Here is a system I made with my friends. I cut up and welded fittings on old beer kegs. the capacity is 10 gallons of beer, Here is more of the brewery I Just love the smell of the wort boiling! Playing with the different yeasts available can yield some awesome beers. Wyeast supplies about 40 or so different strains of yeast. I even had hops growing in my yard for a few years, but now just get the freeze dried hops.. I think I may brew this weekend!! (IMG:http://www.914world.com/bbs2/html/emoticons/beerchug.gif) |
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| Rhodes71/914 |
Jan 12 2005, 10:25 PM
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#22
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Glacier Group: Members Posts: 1,374 Joined: 8-August 04 From: End of the Road, Alaska Member No.: 2,482 |
Ahh brewing beer is a great hobby.
I have a book that has the recipe for Newcastle Brown called "Brewing Beers Like Those You Buy". If you can't find it I could get the recipe but the book is kind of fun. For those thinking about getting into brewing think about a keg set up as well as bottling. I got tired of cleaning bottles and then all the filling. Even with 22oz bottles it can be a PITA. I like to do both with rotating batches. Plus it's really cool having your own beer on tap. Have been doing the Partial Grain thing for a while but need to step up to all grain. I have an old keg that has been waiting for me to get around to cutting it in half. I'll say it again " Relax have a homebrew" (IMG:http://www.914world.com/bbs2/html/emoticons/beerchug.gif) |
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| Always Looking |
Jan 12 2005, 11:32 PM
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#23
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Member Group: Members Posts: 194 Joined: 9-December 04 From: Orange, CA Member No.: 3,246 |
Amazon comes through again - "Brewing Beers Like Those You Buy" was .85 plus shipping = $4.34. Can't wait to try some new recipes. I have the home keg set up - it's fun, but definetly something you can decide on later.
Do you guys and girls with the keg set up carbonate with forced CO2 or sugar? I've been forcing the CO2 since i'm impatient, but i wonder if i lose some quality. What's your experience? Thanks (IMG:http://www.914world.com/bbs2/html/emoticons/beer3.gif) |
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| Rhodes71/914 |
Jan 12 2005, 11:47 PM
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#24
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Glacier Group: Members Posts: 1,374 Joined: 8-August 04 From: End of the Road, Alaska Member No.: 2,482 |
When I first started with the keg I did the forced carbonation but then I tried using sugar and I like that much better, I think you get a better carbonation with the sugar though my supplier doesn't believe me.
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| SpecialK |
Jan 13 2005, 12:42 AM
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#25
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aircraft surgeon Group: Benefactors Posts: 3,211 Joined: 15-March 04 From: Pacific, MO Member No.: 1,797  |
What kind of shelf-life can you expect with home-brewed beers? I doubt that'll be a problem at my house (IMG:http://www.914world.com/bbs2/html/emoticons/beer3.gif) , just curious without pasteurizing how well/long it keeps. (IMG:http://www.914world.com/bbs2/html/emoticons/beer.gif)
And TimT, (IMG:http://www.914world.com/bbs2/html/emoticons/ohmy.gif) looks like a micro-microbrewery!! Me Like! (IMG:http://www.914world.com/bbs2/html/emoticons/wub.gif) |
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| Kevin@ojai.net |
Jan 13 2005, 12:48 AM
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#26
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Member Group: Members Posts: 158 Joined: 9-July 03 From: Ventura & Chico, CA Member No.: 899 |
MMMMM homebrew... (IMG:http://www.914world.com/bbs2/html/emoticons/beer3.gif)
I'm enjoying one of my oatmeal stouts right now. My current dispensing system is 2 3 tap towers. Right now I have a variation of TopDon's (are ya here man?) California Ale As far as my supplies go, I get just about everything from "The Home Brew Shop" located on Nord Ave. in Chico. Dawn (the home brew shop owner) keeps a pretty good supply of grains and hops. We should organize a 914club home-brew beer taisting get together one of these days. There seems to be plenty of us around that brew our own. -Kevin |
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| SpecialK |
Jan 13 2005, 01:04 AM
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#27
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aircraft surgeon Group: Benefactors Posts: 3,211 Joined: 15-March 04 From: Pacific, MO Member No.: 1,797 |
Oatmeal Stout! That's what I'm talking about (IMG:http://www.914world.com/bbs2/html/emoticons/beer.gif) ! It's the main reason I wanted to try home-brewing myself. Man, I wish that book would get here so I can start studying! I'm going to have to bookmark this thread for later reference. (IMG:http://www.914world.com/bbs2/html/emoticons/idea.gif) |
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| Kevin@ojai.net |
Jan 13 2005, 01:21 AM
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#28
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Member Group: Members Posts: 158 Joined: 9-July 03 From: Ventura & Chico, CA Member No.: 899 |
If you like oat meal stouts try one called Barney Flats Oat Meal Stout, made by Anderson Valley Brewing Co. It is easily the best commercial oatmeal stout! Oh man, now I'm going to have to go down to the Brew Guild tomorrow and get some Barney Flats...
-Kevin |
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| SpecialK |
Jan 13 2005, 01:28 AM
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#29
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aircraft surgeon Group: Benefactors Posts: 3,211 Joined: 15-March 04 From: Pacific, MO Member No.: 1,797 |
I'll see if I can locate that one out here, pretty lame selection at the local liquer stores. My fave is Samual Smith's Oatmeal Stout, but the place that carried it got bulldozed by the airport expansion (IMG:http://www.914world.com/bbs2/html/emoticons/sad.gif) , haven't been able to locate it since. |
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| Reiche |
Jan 13 2005, 10:09 AM
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#30
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Member Group: Members Posts: 169 Joined: 13-October 04 From: Vista, CA Member No.: 2,934 |
Light and heat are the beer-killers. If you keep the beer in a dark cool place it should last a long long time. At the former local homebrew store I tasted a 13-year-old brew. It was smooooooth. BTW it was in a Grolsch-type flip-top bottle. |
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| JmuRiz |
Jan 13 2005, 10:46 AM
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#31
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914 Guru Group: Members Posts: 5,424 Joined: 30-December 02 From: NoVA Member No.: 50 Region Association: MidAtlantic Region 
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Have you tried Avery? I've heard good things about them. Make all kinds, even some strong stuff. It's in CO, so it'd be fresh out west.
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| Rhodes71/914 |
Jan 13 2005, 11:19 AM
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#32
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Glacier Group: Members Posts: 1,374 Joined: 8-August 04 From: End of the Road, Alaska Member No.: 2,482 |
Hey Kevin starting with a stout is a good idea as darker flavor beers tend to hide any little mistakes that you might make.
For you coffee lovers out there, adding a pound or half pound of good fresh course ground coffee to a porter or stout is really good. I usually steed it with the cracked grains on the way to bringing the water up to boil. |
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| Brent |
Jan 13 2005, 09:13 PM
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#33
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Every month is Oktober Group: Members Posts: 1,360 Joined: 16-December 04 From: North San Jose Member No.: 3,291 Region Association: Northern California |
Did anyone start off with the Mr. Beer brew kit? (IMG:http://www.914world.com/bbs2/html/emoticons/huh.gif)
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| Rhodes71/914 |
Jan 13 2005, 09:22 PM
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#34
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Glacier Group: Members Posts: 1,374 Joined: 8-August 04 From: End of the Road, Alaska Member No.: 2,482 |
I bought my dad one of those a few years ago because I knew it was vvery minimal effort. In my opinion you should spend a little more money and get a full on brew kit, almost as easy as the Mr. Beer but a lot more options to be creative down the road. Plus IIRC the Mr. Beer is not that big. The 5 gal that most regular home brew recipes make is barely enough IMHO. Sean |
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| Brent |
Jan 13 2005, 10:20 PM
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#35
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Every month is Oktober Group: Members Posts: 1,360 Joined: 16-December 04 From: North San Jose Member No.: 3,291 Region Association: Northern California |
Mr. Beer
I've received two as gifts...they know me too well. Haven't tried it, didn't know if it is worth the experience. |
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| SpecialK |
Jan 13 2005, 10:27 PM
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#36
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aircraft surgeon Group: Benefactors Posts: 3,211 Joined: 15-March 04 From: Pacific, MO Member No.: 1,797 |
Interesting, I always thought the fresher the better when it came to beer. Of course the wife doesn't have to know that....."Really honey, it's only good for a month...can't let it go to waste!" (IMG:http://www.914world.com/bbs2/html/emoticons/drunk.gif) |
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| Rhodes71/914 |
Jan 13 2005, 11:32 PM
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#37
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Glacier Group: Members Posts: 1,374 Joined: 8-August 04 From: End of the Road, Alaska Member No.: 2,482 |
I think that 13 y/o brew waas an anomoly (sp) fresher is better. I think typicaly for home brew about 6 months after it is bottled or kegged it starts losing it's taste/freshness. I'm sure there are exceptions. |
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| Reiche |
Jan 14 2005, 12:34 AM
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#38
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Member Group: Members Posts: 169 Joined: 13-October 04 From: Vista, CA Member No.: 2,934 |
If by beer you mean American Megabrewery Pilsener, then yes, fresh is better. That's because there's nothing much to taste in the first place. If it was aged it would disappear completely. Seriously though, commercially-produced beers are aged before bottling so there's no reason to let them sit. But homebrews are a different story. The suggested amount of aging should be part of the recipe of any style you brew. For example, lighter beers like hefeweizens are better fresh. After two or three weeks in a bottle they are ready to go. But highly-hopped and/or high alcohol beers often benefit from a little bottle aging. Kind of like a red wine. I don't recommend 13 years. For sure that 13-year-old beer was an anomaly, but it was still pretty good. Tasted more like a barley wine than an ale, but that's what happens with aging. It mellows out the bitterness. Generally, the higher the level of flavor ingredients in a beer, the more it should age. But Rhodes71/914 is right: six months is enough for most homebrews. It depends on your taste too. If you like your flavors up-front and clearly defined, drink it fresh. But if you are really patient and curious (and your bottles are well-sealed,) good things can come from some aging. For example, Belgian lambics are cask-aged in lofts for five years before bottling. You want a mind-bending beer experience, try some of them. Hard to believe it's beer. |
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| TimT |
Jan 14 2005, 01:43 AM
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#39
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retired Group: Members Posts: 4,033 Joined: 18-February 03 From: Wantagh, NY Member No.: 313 |
Belgians are the true biermiesters (IMG:http://www.914world.com/bbs2/html/emoticons/pray.gif)
Lambics have natural yeasts which are airborn, and fermantation is sometime started by these airborn yeasts, also Lambics have a starin of bacteria that imparts someof the unusaul flavors and charecteristics. I prefer to brew lighter (colored) beers, I try to get the gravity as high as possible and still have a nice golden, or amber brew. I used to be a freak about hops, and brewed IPA's until I got sick of realy hopped beer. Then I discovered all the different Belgian yeasts Wyeast supplies. So Belgian ales are my specialty now. But with a nice Octoberfest at the appropriate time of year, and an Irish Red around paddys day. I have a LAmbic I brewed a fw years ago, I havent bottled it yet, still cask conditioning it. I sneak a taste with a thief every once in awhile, and it seems really good, almost ready to bottle. |
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| SpecialK |
Jan 14 2005, 03:39 AM
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#40
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aircraft surgeon Group: Benefactors Posts: 3,211 Joined: 15-March 04 From: Pacific, MO Member No.: 1,797 |
TimT, quite a brewing apparatus, the 'Good ole Boys' down south would tip their hats to you (IMG:http://www.914world.com/bbs2/html/emoticons/smilie_pokal.gif) (checked out your system from the top of the page)!!
Still waiting on the "Bible" to arrive from Amazon (IMG:http://www.914world.com/bbs2/html/emoticons/sad2.gif) , but when I get all of the equipment together I hope guys don't mind some PMs on where I went wrong (IMG:http://www.914world.com/bbs2/html/emoticons/biggrin.gif) (IMG:http://www.914world.com/bbs2/html/emoticons/beer.gif) |
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