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Old 04-24-2010, 06:18 AM  
NewChief NewChief is offline
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50 Beers to Try Before You Die

Thought the beer snobs here might like this article (and probably critique the hell out of it).

http://www.wisdeo.com/articles/view_post/2984
(CBS) You've heard of "100 Bottles of Beer on the Wall"?

How about 50 to try before you die?!
Spoiler!

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Old 05-04-2014, 08:28 AM   #2521
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Quote:
Originally Posted by 3rd&48ers View Post
I am one of those guys that don't believe in the secondary.. It's just one more step to mess up your beer(in my personal opinion) Lots of people like to use a secondary and alot of people don't... If you do, more power to you. I have been home brewing on and off since the early 90's and I have never felt the need to do so. But it will make the beer clearer .

3 weeks in the primary works wonderful to me, I make it the same way every time and it produces a beer I like to drink so I just don't mess with the system.
Okay, I only did it because it was my very first homebrew and I wanted to be able to gauge the difference between doing a secondary or not. This next batch will be solely primary like you mentioned. The most difficult part for me was bottling and not because it a difficult process or anything. It just sucked doing it in my kitchen with no extra pair of hands. I need to work on my efficiency so I spill/waste less. And capping was tedious lol. Small price to pay for less than 50 cents a beer for something that tastes much better than keystone/old Milwaukee ( or anything else from the store at that price point )
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Old 05-04-2014, 08:46 AM   #2522
3rd&48ers 3rd&48ers is offline
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Originally Posted by xbarretx View Post
Okay, I only did it because it was my very first homebrew and I wanted to be able to gauge the difference between doing a secondary or not. This next batch will be solely primary like you mentioned. The most difficult part for me was bottling and not because it a difficult process or anything. It just sucked doing it in my kitchen with no extra pair of hands. I need to work on my efficiency so I spill/waste less. And capping was tedious lol. Small price to pay for less than 50 cents a beer for something that tastes much better than keystone/old Milwaukee ( or anything else from the store at that price point )
Go to Walmart and get a 5 gallon bucket for about 3 bucks then find you a bottling spigot on amazon for maybe 5 bucks

My primary has a valve on it so I usually turn the valve on and use a dinner plate to let the beer coming out of the primary to deflect off of to prevent over foaming in the bottling bucket...

I have a stand up bottle capper but I also have reusable PET plastic bottles that work great, even reuse your caps... Also another great reason to use plastic is you can determine your carbonation level easier by the firmness of the bottle.

I am not a smoked bacon beer or any crazy flavored beer guy, I am mainly an Ale maker and Irish Guiness clone maker .. I don't make clones for American beers because they are so cheap already I just pick that up locally.

i buy ingredient kits from Midwest Supplies or Norther Brewer and locally.

Your best bet is to buy locally from a beer shop that grinds your grains as soon as you buy your kit... Another big big tip to produce good beer is to get that wort chilled to yeast pitch temp ASAP...

My next step will be kegging , at that time I may experiment with a secondary fermenter...

Kegging is the way to go because there is no bottling and no priming needed..

If I can give you but one piece of advice I would say to make sure you sanitize everything that touches your beer.. I use star san then I put all the bottles in the dishwasher on sanitize mode right before bottling

It's a fun hobby... The yeast does all of the hard work
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Old 05-04-2014, 08:50 AM   #2523
3rd&48ers 3rd&48ers is offline
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Experiment with table sugar for priming.... Get a box of Domino Dots sugar cubes, I put 1 dot (1/2 teaspoon) per bottle and always have great carbonation.. Don't over prime, you will produce bottle bombs if you do
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Old 05-04-2014, 08:56 AM   #2524
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Quote:
Originally Posted by 3rd&48ers View Post
Experiment with table sugar for priming.... Get a box of Domino Dots sugar cubes, I put 1 dot (1/2 teaspoon) per bottle and always have great carbonation.. Don't over prime, you will produce bottle bombs if you do
I got my Irish red kit from midwest supplies . I'm using them for another Irish red and my wife wants. Me to try the apple ale.
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Old 05-04-2014, 12:17 PM   #2525
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Sampled my first big batch earlier and it's coming along well... a stout with bourbon soaked oak chips, and threw in some coffee today.

The patience thing is definitely an issue, at least until I get a bit of a pipeline going... started it three weeks ago and it has at least another couple weeks before bottling.

Definitely an interesting hobby and at ~$50 for ingredients, it comes out to about $1 per 12oz after the initial ~$200 for equipment... well, and maybe other stuff eventually.
I just did a big porter and used oak blocks cut from JD barrel slats and some Tennessee Honey tossed in. Bottled it about a month ago and have it in the cellar waiting until Fall.

I'm thinking of buying an oak barrel as well. The barrel isn't that big of deal but. You really need to season it with something. I like the sherry barrel aged stuff so I will probably try to go that route.

I've mad probably 15 batches of beer in the last year and have been mainly kegging for a year. It's much easier than bottling. Nothing like having your own beer on tap.
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Old 05-04-2014, 12:29 PM   #2526
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Quote:
Originally Posted by Marcellus View Post
I just did a big porter and used oak blocks cut from JD barrel slats and some Tennessee Honey tossed in. Bottled it about a month ago and have it in the cellar waiting until Fall.

I'm thinking of buying an oak barrel as well. The barrel isn't that big of deal but. You really need to season it with something. I like the sherry barrel aged stuff so I will probably try to go that route.

I've mad probably 15 batches of beer in the last year and have been mainly kegging for a year. It's much easier than bottling. Nothing like having your own beer on tap.
Put an old fridge in the garage , take out the shelves and drill holes for the taps in the door.
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Old 05-04-2014, 12:32 PM   #2527
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Marcellus , what is the best for the kegs? The pin lock or the ball lock? Where is the best place online to buy a turn key setup (minus co2 of course)
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Old 05-04-2014, 12:59 PM   #2528
Marcellus Marcellus is offline
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Originally Posted by 3rd&48ers View Post
Marcellus , what is the best for the kegs? The pin lock or the ball lock? Where is the best place online to buy a turn key setup (minus co2 of course)
I sent you a PM so this thread doesn't get too derailed.
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Old 05-04-2014, 01:05 PM   #2529
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Originally Posted by 3rd&48ers View Post
I prefer the 22oz bottles over the 12 ozers, I have even found good success with those plastic PET bottles...
Yeah, I have some plastic bottles from Mr Beer, but I'm saving my 22oz bottles, since it's less work on bottling day and it's normally what I drink anyway.

Quote:
Originally Posted by 3rd&48ers View Post
Another big big tip to produce good beer is to get that wort chilled to yeast pitch temp ASAP...
I had read and heard some discussion on chilling, but had no idea what kind of challenge it was until I did it.... took about 30 minutes with an ice bath and adding pre-boild/cooled water just to get it down to 80 degrees. My cousin made his own chiller and said it takes him about 15 minutes, so I'll be making or investing in one of those.
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Old 05-04-2014, 01:10 PM   #2530
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Originally Posted by Marcellus View Post
I just did a big porter and used oak blocks cut from JD barrel slats and some Tennessee Honey tossed in. Bottled it about a month ago and have it in the cellar waiting until Fall.

I'm thinking of buying an oak barrel as well. The barrel isn't that big of deal but. You really need to season it with something. I like the sherry barrel aged stuff so I will probably try to go that route.

I've mad probably 15 batches of beer in the last year and have been mainly kegging for a year. It's much easier than bottling. Nothing like having your own beer on tap.
I'm thinking about buying an oak barrel, pouring a bottle of bourbon into it, then rotating it for a few weeks... and since there's more surface area in contact with the beer, I don't think it would very long at all.

I didn't get much bourbon or oak flavor when I tried it yesterday and it has been about 10 days... a little surprised there wasn't more of those flavors, but the instructions said 2-4 weeks, so it wasn't totally unexpected.
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Old 05-08-2014, 06:48 AM   #2531
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I brought in a recent haul of:

Boulevard Saison-Brett 2014, plus their new sampler packs with their ginger-lemon radler and ESB.
Parodox Beer Co. Skully no. 5 (American Wild Ale, Woodland Park,CO)
Sanitas Saison (Boulder, CO)

I don't know much about the CO beers, unfortunately I'm carb free until Memorial Day so they have to wait.
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Old 05-09-2014, 07:08 PM   #2532
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The Lemon Ginger Radler is amazing.
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Old 05-13-2014, 07:35 AM   #2533
kevonm kevonm is offline
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Ugh. I can back to KC just a little too late. Can't find Saison Brett anywhere. Any hail Mary ideas? Anyone find some recently?
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Old 05-13-2014, 07:46 AM   #2534
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Ugh. I can back to KC just a little too late. Can't find Saison Brett anywhere. Any hail Mary ideas? Anyone find some recently?
I saw them at Trader Joe's on Sat. Call around to some smaller liquor stores in Kansas. I have a Milwaukee's Best demographic store near my work that will have limited releases for weeks.
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Old 05-13-2014, 08:09 AM   #2535
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The Lemon Ginger Radler is amazing.
Isn't radler like half beer half lemonade or something? The Germans would laugh and say its a drink for women and they were the ones who told me its like half beer half lemonade. While in Munchen, last year I had my wife go to grab me some beer from the vending machine and she said they were out of the good stuff and got me a Radler. What a waste of perfectly good Euro cents. Hopefully, whatever your drinking was NOT what I had in Germany.
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