of beer that is. I'm getting more and more interested in giving the home brewing system a go, but have zero experience with any of the systems (yes, plenty of experience sampling though).
I watched Alton Brown do it on Good Eats and was very interested. But, I'm underage and that won't fly.
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I watched Alton Brown do it on Good Eats and was very interested. But, I'm underage and that won't fly.
no way. As much as my wife watches th Food Network you'd think I would have seen that one. Have to keep an eye out for that episode. He does have some cool tips usually.
My cousin is a pretty accomplished home brewer, has entered contests, etc. Now he works for a local micro-brew shop.
One way to start is to find your local brewing supply shop and see what they recommend. Or see if there are local home brew clubs that have meetings. You can often do your first batch at a shop as part of a class, using their equipment and see if you like it or not.
I focus strictly on winemaking these days but, back in the mid '70s, my roommate & I brewed several batches of beer from malt we purchased in the local grocery store. Some batches were pretty darn good, some not so good. I imagine that the kits available today either on-line or at local home brewing stores yield far more consistent...and better....results. Give it a try!
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no way. As much as my wife watches th Food Network you'd think I would have seen that one. Have to keep an eye out for that episode. He does have some cool tips usually.
Quote:
4 gallons plus 1 pint spring water
1 (7-pound) bag of ice
1/2 pound crystal grain, milled
7 pounds light liquid malt extract
1-ounce Cascade hops
1 3/4 ounces Kent Goldings hops
1/2 teaspoon Irish moss
1 vial British Ale yeast
3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes
Hardware:
1 large pot that will hold at least 3 gallons water
Probe thermometer
Colander
Metal mesh strainer
Cheesecloth
2 (7-gallon) fermenters, 1 with a spigot and 1 with an air lock
6 feet of plastic tubing that will fit the spigot
Bottling tube
2 cases plus a couple of bottles of 20-ounce Grolsh style bottles
Bottle brush
Long metal spoon
Unscented household bleach
It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter.
After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days.
Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days.
Open and enjoy.
Cool! thanks for all the info peeps. I think I have to try it. I made a batch at a brewery in Alexandria last year, and really enjoyed both the experience and the beer. Hmmm, sounds like it could be a good Christmas present from Mrs. Alextown...
One way to start is to find your local brewing supply shop and see what they recommend. Or see if there are local home brew clubs that have meetings. You can often do your first batch at a shop as part of a class, using their equipment and see if you like it or not.
x2
Spending a little time to get quality ingredients from someone that knows what they're doing and will help you is a really good suggestion. Cost wise you're not looking at a huge savings, after the first batch when you get all the bottles it's right about the same $ per beer. What you get though is something that's a good quality that you can take some pride in knowing that you did it yourself.
The effort involved isn't a big deal at all. The only thing that *might* be an issue is keeping it at temperature when it's fermenting. Otherwise it's just like cooking a big ass pot of chili
I've been brewing for a little over a year with my system now punching out ten gallon all grain batches... I started small and simple though... just love the hobby!! any questions let me know.
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I've been brewing for a little over a year with my system now punching out ten gallon all grain batches... I started small and simple though... just love the hobby!! any questions let me know.
What kit did you start off with, if any?
What types of beers are you brewing? I'm really dying to make a Porter, Dark Lager, or even a Leinenkugal Sunset Wheat type. Ambitious, yes, but sounds like a helluva lot of fun.
Yup I've thought about brewing my own also. Bought most of the gear, but keeping fermenting temps has proven an issue. That and the fact that here in PA we've got quite a few accomplished breweries - so I can get a sixtel or two of good beer fairly easily. Still want to try though.
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Are there any home brewers here?
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