Home brewing

[crispystl420]

Anyone do it? Any good suggestions for a starter kit? It looks like it's about the same cost you would pay for decent beer from the store is this accurate?

[Dartgod]

I wouldn't attempt to have more than one batch going until you have 2 or 3 under your belt and understand the process well.

[1moreTRich]

Originally Posted by Lzen

What do you guys do if you ever decide you want to brew a lager? I don't have an extra fridge in which to do that (wishing now that I would have kept my old fridge when we got a new one a couple weeks ago instead of giving it to my niece).

If you want to lager, you will have to have some sort of way to keep your temperatures down. Now is a perfect time to lager if you don't have a dedicated fridge; cold basement temps or possibly garage? It just about being able to keep it at a fairly consistent 50 degrees or so (depending on your yeast).

There is always the Steam beer alternative, lager yeast at ale temps, as well.

[Lzen]

Originally Posted by Dartgod

I wouldn't attempt to have more than one batch going until you have 2 or 3 under your belt and understand the process well.

Heh heh. That's probably a good idea. I'm just kinda gung ho right now.

[DMAC]

Originally Posted by Dartgod

I wouldn't attempt to have more than one batch going until you have 2 or 3 under your belt and understand the process well.

Screw that! Balls to the wall Lzen!

[1moreTRich]

Originally Posted by DMAC

I do a 2-1 rule myself.

2 weeks in the primary. 1 week in the secondary. And i dont bottle, so usually a 3-4 days just sitting in the keg carbonatin.

I would be more in agreement with this. 1 week in primary is just not enough time to let the yeast do there full job.

[Reaper16]

Originally Posted by Lzen

bump

No oxidation, easier to keep sanitary. Plastic scratches pretty easily, and those scratches are when bugs and mold and stuff can dig in an live. You're not going to have that problem with a glass carboy.

[Radar Chief]

Originally Posted by 1moreTRich

Sounds delish!

I have brewed to capacity for sister's wedding in a week (7 5gal Corny kegs), which means I have no beer on tap for me

Tell sis she owes you big time.

[Radar Chief]

I have to admit I haven’t brewed in years, mostly because my free time has been spent on my Jeep, but this topic has inspired me to dust off my brew gear and brew up a batch.
Since Mrs. Radar’s English pen pal is coming back this year and he kept raving about “bitters” but we couldn’t find a comparable microbrew, I’m going to brew a batch of it. I figure if I get after it now I should be able to have it ready by the time he gets here in June.

[DMAC]

Originally Posted by Radar Chief

I have to admit I haven’t brewed in years, mostly because my free time has been spent on my Jeep, but this topic has inspired me to dust off my brew gear and brew up a batch.
Since Mrs. Radar’s English pen pal is coming back this year and he kept raving about “bitters” but we couldn’t find a comparable microbrew, I’m going to brew a batch of it. I figure if I get after it now I should be able to have it ready by the time he gets here in June.

Your Mrs. has a dude in England that she writes letters to?

[Radar Chief]

Originally Posted by DMAC

Your Mrs. has a dude in England that she writes letters to?

Sure. He came and spent two weeks with us last year. Had a blast too.

[DMAC]

Originally Posted by Radar Chief

Sure. He came and spent two weeks with us last year. Had a blast too.

Oh...

Ok then.

[Lzen]

First batch is in the fermenting bucket in the basement. Airlock is bubbling and temp. is around 63. In about a month, I should have a brown ale to drink.

[Radar Chief]

Originally Posted by DMAC

Oh...

Ok then.

I know, I even let her outside unsupervised.

[Lzen]

Last night, the temp was getting low (around 60F). So I put a couple towels and a strand of Christmas lights around the bucket. Temp this morning was about 68F.

[1moreTRich]

Originally Posted by Lzen

Last night, the temp was getting low (around 60F). So I put a couple towels and a strand of Christmas lights around the bucket. Temp this morning was about 68F.

Don't be too scared if it is in the 60-68 range, as long as it is still fermenting then you are good. Just remember that if you do get in that lower range (60 and below), make sure to bring it up to around 68 degrees for a diacetyl rest a few days before racking. Diacetyl causes a slick, butter like quality in the beer and is cause when the yeast ferment to low and are not allowed to consume all the diacetyl present. Believe me, I know, I made a batch and was always told, low temps are good, just avoid high temps at all costs. While good advice, no one made me aware of the issue of diacetyl and it tasted like buttered popcorn (worked really good for some beer battered fish though, lol). Just making sure it hits 68-70 degrees a few days before you rack is all that you need to do.

Christmas lights, brilliant!