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General Discussion => Essentially Flyertalk => Topic started by: KCFDcat on June 23, 2011, 08:56:46 AM
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anyone ever done it? :dunno:
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anyone ever done it? :dunno:
I got my dad a new coffee maker for christmas or something like six years ago, so he had better be brewing every morning! I can give you his phone number if you have any questions about filters and stuff.
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anyone ever done it? :dunno:
I got my dad a new coffee maker for christmas or something like six years ago, so he had better be brewing every morning! I can give you his phone number if you have any questions about filters and stuff.
:flush:
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Yes. Still do. If serious, I can point you in the right direction.
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Nope, but i've poured many a home brewed beer down the drain that my friends insist on me "trying out".
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Someone got a Mr. Beer for Father's Day.
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Someone got a Mr. Beer for Father's Day.
not the way to do it.
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I've only tried one that was actually good, and it wasn't really as good as what you could buy at the store. Home made wine is usually pretty good, though.
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nope, also don't make my own bread, soap , butter, furniture etc.
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nope, also don't make my own bread, soap , butter, furniture etc.
Home-made bread is incredible. The other things you listed do not need to be made at home.
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Yes. Still do. If serious, I can point you in the right direction.
would like some input. bought a few books the other day, but not really sure where to start. i want to do it right, not from the crap you find at walmart. thoughts?
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Yes. Still do. If serious, I can point you in the right direction.
would like some input. bought a few books the other day, but not really sure where to start. i want to do it right, not from the crap you find at walmart. thoughts?
Will send you a pm later. Don't be like Stevsie and keep hitting refresh.
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Something to read first is "How to Brew" by a guy named Palmer. I believe you can read it free online. It's not really that long and is very informative.
Second, you'll want to decide if you want to start with "All Grain" or Extract. I personally think that All Grain is better, but you have to invest in more equipment to make it work. Anyway, decide which way you want to go and we can talk equipment.
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My bro and I spent about $200 for all of the "good" equipment. I wish we had just bought Mr. Beer and then poured it down the drain like we did out "good" batch. I guess you have to be dedicated. We followed all of the steps, added what we were supposed to, and were pretty excited to try it when done. The anticipation of 2 weeks or however long was finally coming to an end. We threw out 23 bottles that day. We are going to try again some day. (probably not)
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My bro and I spent about $200 for all of the "good" equipment. I wish we had just bought Mr. Beer and then poured it down the drain like we did out "good" batch. I guess you have to be dedicated. We followed all of the steps, added what we were supposed to, and were pretty excited to try it when done. The anticipation of 2 weeks or however long was finally coming to an end. We threw out 23 bottles that day. We are going to try again some day. (probably not)
Buying the right equipment is only a small part of it. Guessing you screwed up something along the way unknowingly. It's really not that hard to make, at the very least, decent beer.
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not worth it.
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not worth it.
This.
Go buy some beer. Way easier, just as satisfying. You will also look more elite going to the bar and buying elite beer rather than hi-fiving your bro in your garage about the decent beer you two made.
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I tried last summer and it tasted ok. Definitely takes a lot of trial and error I think.
First you should read up on the science of it all, and especially the funcitonality of each ingredient. You need to know how malt is made from grain, and how yeast feeds off of it. Need to know difference between sweet wort and bitter wort, and how hops are used other than flavor.
Should read up on yeasts a ton. Ale yeasts are different than lager yeasts, which are all different than bread yeasts. Bread yeasts WILL NOT work. Need to know optimal pH for each type of yeast, the rate at which they ferment the sugars, etc.
Obviously there's a lot to it.
I wrote a paper on malt and beer last year (87% :pbj:). PM if you want it.
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Sanitation is super rough ridin' important as well. You incorporate the wrong bacteria and your beer is gonna suck balls.
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Sanitation is super rough ridin' important as well. You incorporate the wrong bacteria and your beer is gonna suck balls.
Very true. Not all micro organisms poop out alcohol. So if you happen to let a culture develop than you'll get unwanted thiols and esters and other organic compounds that taste like crap.
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Don't let these people intimidate you. I'm guessing I've brewed more than anyone that's posted in this thread so far. It comes down to a few basic things, namely sanitation and temperature (of the mash if you do all grain, and of the fermentation). Get sanitation and temperature down and you're 90% there.
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Don't let these people intimidate you. I'm guessing I've brewed more than anyone that's posted in this thread so far. It comes down to a few basic things, namely sanitation and temperature (of the mash if you do all grain, and of the fermentation). Get sanitation and temperature down and you're 90% there.
awesome, I'll be sending you a PM. thanks.
for all you other losers: blow me.
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going to brew cider as soon as i have a good apple/juice source. will prob. use co2 rather than champaign method, which seems hard. maybe just brew still.
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going to brew cider as soon as i have a good apple/juice source. will prob. use co2 rather than champaign method, which seems hard. maybe just brew still.
Never made cider, what is the co2 vs champaign method about?
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JFC people! You are :kstategrad: rough ridin' act like it.
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JFC people! You are :kstategrad: rough ridin' act like it.
No crap. Over at The Phog I would expect threads like "How do I make everclear in my bathtub.", but here? JFC
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JFC people! You are :kstategrad: effing act like it.
No crap. Over at The Phog I would expect threads like "How do I make everclear in my bathtub.", but here? JFC
it's a hobby. like golf. i mean would you rather go outside and drink beer while trying to hit a ball while its like ninety degrees or would you rather stay inside (extract) and drink beer while making more beer. idk. i see both sides. i brewed for a while and agree w/ everything kitn has said. also, certain beers like ales are much easier to make than other beers like lagers. i would also find out what local brew clubs you have. they are fun and good sources of info and you'll find someone who will let you tag along one afternoon at their place and watch them brew so you aren't totally lost when you try it yourself. i was in the lawrence one for a couple years and it pretty much just involved twenty dudes getting together once a month, talking brewing stuff for ten minutes and then sampling/getting drunk of everyones stuff that they had made. some guys were insanely good at it and made incredible stuff. some (me), not so much.
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JFC people! You are :kstategrad: effing act like it.
No crap. Over at The Phog I would expect threads like "How do I make everclear in my bathtub.", but here? JFC
it's a hobby. like golf. i mean would you rather go outside and drink beer while trying to hit a ball while its like ninety degrees or would you rather stay inside (extract) and drink beer while making more beer. idk. i see both sides. i brewed for a while and agree w/ everything kitn has said. also, certain beers like ales are much easier to make than other beers like lagers. i would also find out what local brew clubs you have. they are fun and good sources of info and you'll find someone who will let you tag along one afternoon at their place and watch them brew so you aren't totally lost when you try it yourself. i was in the lawrence one for a couple years and it pretty much just involved twenty dudes getting together once a month, talking brewing stuff for ten minutes and then sampling/getting drunk of everyones stuff that they had made. some guys were insanely good at it and made incredible stuff. some (me), not so much.
Wow, RD, outing himself as a squawk right before our eyes. Never thought I'd see the day.
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JFC people! You are :kstategrad: effing act like it.
No crap. Over at The Phog I would expect threads like "How do I make everclear in my bathtub.", but here? JFC
it's a hobby. like golf. i mean would you rather go outside and drink beer while trying to hit a ball while its like ninety degrees or would you rather stay inside (extract) and drink beer while making more beer. idk. i see both sides. i brewed for a while and agree w/ everything kitn has said. also, certain beers like ales are much easier to make than other beers like lagers. i would also find out what local brew clubs you have. they are fun and good sources of info and you'll find someone who will let you tag along one afternoon at their place and watch them brew so you aren't totally lost when you try it yourself. i was in the lawrence one for a couple years and it pretty much just involved twenty dudes getting together once a month, talking brewing stuff for ten minutes and then sampling/getting drunk of everyones stuff that they had made. some guys were insanely good at it and made incredible stuff. some (me), not so much.
Wow, RD, outing himself as a squawk right before our eyes. Never thought I'd see the day.
It's hard watching one of the greats out himself. :frown:
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JFC people! You are :kstategrad: effing act like it.
No crap. Over at The Phog I would expect threads like "How do I make everclear in my bathtub.", but here? JFC
it's a hobby. like golf. i mean would you rather go outside and drink beer while trying to hit a ball while its like ninety degrees or would you rather stay inside (extract) and drink beer while making more beer. idk. i see both sides. i brewed for a while and agree w/ everything kitn has said. also, certain beers like ales are much easier to make than other beers like lagers. i would also find out what local brew clubs you have. they are fun and good sources of info and you'll find someone who will let you tag along one afternoon at their place and watch them brew so you aren't totally lost when you try it yourself. i was in the lawrence one for a couple years and it pretty much just involved twenty dudes getting together once a month, talking brewing stuff for ten minutes and then sampling/getting drunk of everyones stuff that they had made. some guys were insanely good at it and made incredible stuff. some (me), not so much.
Wow, RD, outing himself as a squawk right before our eyes. Never thought I'd see the day.
It's hard watching one of the greats out himself. :frown:
loved lawrence. really enjoyable town to live in.
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When i get rich enough i'm starting a gastro brewpub and hiring excellent chefs/brewers to handle all that crap
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JFC people! You are :kstategrad: rough ridin' act like it.
LOL at thinking people brew their own beer to save money.
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JFC people! You are :kstategrad: rough ridin' act like it.
LOL at thinking people brew their own beer to save money.
I don't change my own oil to save money, but it isn't very :kstategrad: of me.
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Never made cider, what is the co2 vs champaign method about?
from what i understand, cider is typically fermented down to yeast death in a barrel or vat, then decanted into bottles. good brewers can halt the process a little earlier with some resid sugar and live yeast and get a bottle ferment to generate bubbles. others just tuck in a little sugar and live yeast during bottling. either makes it harder to control the ending sweetness of the final product and leaves a cloud of dead yeast at the bottom of the barrel.
commercial cidermakers just add co2 to the still product, and control precisely the alcohol & sugar levels they want. the champaign method is freezing the neck of a bottle fermented, upside-down, bottle, taking the cork off, having the pressure push out the plug of frozen dead yeast, then recorking without losing the natural carbonation.
traditional cider is still in the uk & spain, carbonated in france. commercial cider is usually carbonated everywhere.
i hope this all sounds more or less right to a brewer, i've just read on the processes, never brewed.
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Never made cider, what is the co2 vs champaign method about?
from what i understand, cider is typically fermented down to yeast death in a barrel or vat, then decanted into bottles. good brewers can halt the process a little earlier with some resid sugar and live yeast and get a bottle ferment to generate bubbles. others just tuck in a little sugar and live yeast during bottling. either makes it harder to control the ending sweetness of the final product and leaves a cloud of dead yeast at the bottom of the barrel.
commercial cidermakers just add co2 to the still product, and control precisely the alcohol & sugar levels they want. the champaign method is freezing the neck of a bottle fermented, upside-down, bottle, taking the cork off, having the pressure push out the plug of frozen dead yeast, then recorking without losing the natural carbonation.
traditional cider is still in the uk & spain, carbonated in france. commercial cider is usually carbonated everywhere.
i hope this all sounds more or less right to a brewer, i've just read on the processes, never brewed.
Unless you pasteurize it, the yeast in the beer (or cider) is not dead, just dormant. Almost all homebrewed beer will taste a hell of a lot better if left to age. I had a batch of stout aged almost a year once, and it was fuckin good. Just keep it out of the sunlight and high temperatures. Really, most of the yeast is dormant, but a small portion is still semi-active and will continue to work the residual sugars in the beer, creating complexity and smoother flavors. You can also reuse the yeast in the bottle for future batches.
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Unless you pasteurize it, the yeast in the beer (or cider) is not dead, just dormant. Almost all homebrewed beer will taste a hell of a lot better if left to age. I had a batch of stout aged almost a year once, and it was fuckin good. Just keep it out of the sunlight and high temperatures. Really, most of the yeast is dormant, but a small portion is still semi-active and will continue to work the residual sugars in the beer, creating complexity and smoother flavors. You can also reuse the yeast in the bottle for future batches.
ok, good to know.
i think the thing with why it is harder or different in cider is that cider often is finished with more sugar than beer. i should maybe reread the process though.
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Something to read first is "How to Brew" by a guy named Palmer. I believe you can read it free online. It's not really that long and is very informative.
Second, you'll want to decide if you want to start with "All Grain" or Extract. I personally think that All Grain is better, but you have to invest in more equipment to make it work. Anyway, decide which way you want to go and we can talk equipment.
Yeah, good book.
Also check out:
The Complete Joy of Homebrewing Third Edition (http://www.amazon.com/Complete-Homebrewing-Third-Harperresource-Book/dp/0060531053/ref=cm_lmf_tit_5_russss2) <--- This guy is pretty much the father of homebrewing. Get's a little technical, but you can revisit after you have tackled the basics.
CloneBrews, 2nd Edition: Recipes for 200 Brand-Name Beers (http://www.amazon.com/CloneBrews-2nd-Recipes-Brand-Name-Beers/dp/160342539X/ref=sr_1_1?s=books&ie=UTF8&qid=1308882589&sr=1-1) <--- some pretty good recipes
Brew Ware: How to Find, Adapt & Build Homebrewing Equipment (http://www.amazon.com/Brew-Ware-Adapt-Homebrewing-Equipment/dp/0882669265/ref=sr_1_1?ie=UTF8&s=books&qid=1308882658&sr=1-1) <-- if you are into building your own stuff, a lot cheaper than buying. there might be newer books/guides out there.
Also, you don't have to jump from kit/extract brewing to full-mash/all grain brewing. Check out partial-mash, where you produce part of your wort from extract and the other from grain. Good way to introduce yourself to full grain, but provides somewhat of a safety net in case you eff it up. Produces a more complex beer. extracts tend to be thin and basic.
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with out pasteurization though you risk having your bottles exploding, since the yeast continue to poop out CO2
So that's a whole 'nother can of worms
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Unless you pasteurize it, the yeast in the beer (or cider) is not dead, just dormant. Almost all homebrewed beer will taste a hell of a lot better if left to age. I had a batch of stout aged almost a year once, and it was fuckin good. Just keep it out of the sunlight and high temperatures. Really, most of the yeast is dormant, but a small portion is still semi-active and will continue to work the residual sugars in the beer, creating complexity and smoother flavors. You can also reuse the yeast in the bottle for future batches.
ok, good to know.
i think the thing with why it is harder or different in cider is that cider often is finished with more sugar than beer. i should maybe reread the process though.
yeah, i've never tried to brew cider or mead, just not my taste.
traditional cider is meant to be dry. So you just let it ferment out, and then prime before bottling.
For sweet cider, from what I have read, you will need to kill the yeast before priming (if you want a sparkling cider), either pasteurize or with potassium sorbate/potassium metisulfate/sulfite, and them back sweeten with apple juice concentrate or artificial (splenda or whatever), or maybe even lactose, which isn't fermentable but is not that sweet. And then co2 for the sparkle.
You could also cold crash it (lagering temps), but it doesn't sound like that is as dependable, especially if you bottle. keg's have a pressure relief valve, but bottles would explode if the fermentation kicks up again if you primed and sweetened before bottling.
there are even yeasts (http://www.whitelabs.com/beer/strains_wlp720.html) out there that are made to not fully ferment/attenuate, which leaves a sweeter taste.
also, good idea to slow pasteurize or drop in sulfite tablets before fermentation, if you are using fresh pressed apple juice, to kill any wild yeasts/bacteria.
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Unless you pasteurize it, the yeast in the beer (or cider) is not dead, just dormant. Almost all homebrewed beer will taste a hell of a lot better if left to age. I had a batch of stout aged almost a year once, and it was effin good. Just keep it out of the sunlight and high temperatures. Really, most of the yeast is dormant, but a small portion is still semi-active and will continue to work the residual sugars in the beer, creating complexity and smoother flavors. You can also reuse the yeast in the bottle for future batches.
ok, good to know.
i think the thing with why it is harder or different in cider is that cider often is finished with more sugar than beer. i should maybe reread the process though.
yeah, i've never tried to brew cider or mead, just not my taste.
traditional cider is meant to be dry. So you just let it ferment out, and then prime before bottling.
For sweet cider, from what I have read, you will need to kill the yeast before priming (if you want a sparkling cider), either pasteurize or with potassium sorbate/potassium metisulfate/sulfite, and them back sweeten with apple juice concentrate or artificial (splenda or whatever), or maybe even lactose, which isn't fermentable but is not that sweet. And then co2 for the sparkle.
You could also cold crash it (lagering temps), but it doesn't sound like that is as dependable, especially if you bottle. keg's have a pressure relief valve, but bottles would explode if the fermentation kicks up again if you primed and sweetened before bottling.
there are even yeasts (http://www.whitelabs.com/beer/strains_wlp720.html) out there that are made to not fully ferment/attenuate, which leaves a sweeter taste.
also, good idea to slow pasteurize or drop in sulfite tablets before fermentation, if you are using fresh pressed apple juice, to kill any wild yeasts/bacteria.
This.
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what does a legitimate home brew setup cost and how much space would you need for it?
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i guess the stuff isn't that expensive (maybe around $200) but to do it right (meaning without mrs sd wanting to kill you because you just dropped a carboy full of crap all over her carpet), you want a decent sized garage to work in.
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i guess the stuff isn't that expensive (maybe around $200) but to do it right (meaning without mrs sd wanting to kill you because you just dropped a carboy full of crap all over her carpet), you want a decent sized garage to work in.
I was shooting for an unfinished basement with a good floor drain. Would it smell up the house?
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mods, please merge this thread into the crap that white midwesterners like thread, tia
:comeatme:
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
Big time bbs mush right here.
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
Big time bbs mush right here.
I already feel bad about it.
Saul, come back
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ft3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcRw84ivlmw4llX472a7JcGJeFb5W4NgJj0l5YzIqyL8_qXkuUdj&hash=f4104dbdcf1dedea9eed2a9277b83a8fbdc715ed)
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
:surprised:
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i guess the stuff isn't that expensive (maybe around $200) but to do it right (meaning without mrs sd wanting to kill you because you just dropped a carboy full of crap all over her carpet), you want a decent sized garage to work in.
I was shooting for an unfinished basement with a good floor drain. Would it smell up the house?
If you want to do it indoors, you prolly should do it electrically and will prolly need 240V outlets. It also costs a little more to do electric although I think it would pay off long run because electricity is cheaper than propane.
Total cost is hard to say, totally depends on what you want to do. Extract or All Grain? Willing to do stuff yourself? Gas or Electric? Those three things will narrow it down.
BTW, I'd suggest going all grain. I started out with extract and supposedly it shouldn't matter, in my experience and with talking to others, all grain typically comes out better. WIlling to bet that extract is what most people tried when they didn't like it, not to mention the brewer probably kind of sucked.
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i guess the stuff isn't that expensive (maybe around $200) but to do it right (meaning without mrs sd wanting to kill you because you just dropped a carboy full of crap all over her carpet), you want a decent sized garage to work in.
I was shooting for an unfinished basement with a good floor drain. Would it smell up the house?
If you want to do it indoors, you prolly should do it electrically and will prolly need 240V outlets. It also costs a little more to do electric although I think it would pay off long run because electricity is cheaper than propane.
Total cost is hard to say, totally depends on what you want to do. Extract or All Grain? Willing to do stuff yourself? Gas or Electric? Those three things will narrow it down.
BTW, I'd suggest going all grain. I started out with extract and supposedly it shouldn't matter, in my experience and with talking to others, all grain typically comes out better. WIlling to bet that extract is what most people tried when they didn't like it, not to mention the brewer probably kind of sucked.
ok, say electric and all grain. how much?
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
maybe the best post i've ever read.
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I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
opportunity cost
-
I could spend an enormous amount of time and energy to brew a beer that isn't half as good as a Saison Du Pont...or I could spend 5 minutes driving to the liquor store to buy one.
:dubious:
All of you could just sit back and watch me message board instead of wasting your time pounding out your sub par posts but you all seem to get some sort of enjoyment out of it. Who am I to judge.
:dubious:
opportunity cost
:mush:
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Classic SD:
-Ask a question
-get an expert on the board to give him all the insider info
-Hem and haw over the answer for a day or two
-not say anything in the thread for awhile
-decide to do nothing
-live in omaha
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Classic SD:
-Ask a question
-get an expert on the board to give him all the insider info
-Hem and haw over the answer for a day or two
-not say anything in the thread for awhile
-decide to do nothing
-live in omaha
:gocho:
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i guess the stuff isn't that expensive (maybe around $200) but to do it right (meaning without mrs sd wanting to kill you because you just dropped a carboy full of crap all over her carpet), you want a decent sized garage to work in.
I was shooting for an unfinished basement with a good floor drain. Would it smell up the house?
If you want to do it indoors, you prolly should do it electrically and will prolly need 240V outlets. It also costs a little more to do electric although I think it would pay off long run because electricity is cheaper than propane.
Total cost is hard to say, totally depends on what you want to do. Extract or All Grain? Willing to do stuff yourself? Gas or Electric? Those three things will narrow it down.
BTW, I'd suggest going all grain. I started out with extract and supposedly it shouldn't matter, in my experience and with talking to others, all grain typically comes out better. WIlling to bet that extract is what most people tried when they didn't like it, not to mention the brewer probably kind of sucked.
ok, say electric and all grain. how much?
I'm gonna assume you're not incompetent with tools. There are many ways to skin this cat, but this will do. This is also pretty close to what I use.
2 x 15.5 gallon kegs. Usually can find some on CL for $25-50 each. You would turn it into a "keggle". Google it to see what I mean. A cutoff wheel makes it pretty easy.
1 cooler for mash tun (I use 70 qt Coleman like this one. http://brewing.lustreking.com/gear/mashtun.html (http://brewing.lustreking.com/gear/mashtun.html) I use a manifold instead of the strainer he uses. ) I think it's like $35 or something.
1 fermenter. I use the 13 gallon vittles vault here. http://www.usplastic.com/catalog/item.aspx?itemid=23730&catid=818&clickid=searchresults (http://www.usplastic.com/catalog/item.aspx?itemid=23730&catid=818&clickid=searchresults) It's HDPE plastic and supposedly air-tight. Mine isn't air tight though, but still works and lets me ferment 10 gallon batches. 'Bout $40.
Then it depends on if you want to keg or bottle. I prefer kegging, but bottling requires less equipment. I'll assume you keg.
X amount of cornelius or "corny" kegs (old soda kegs). Go with ball lock. Usually you can get them around $25-30 each. They each hold 5 gallons.
Old fridge for kegerator. Dunno say $50 off CL, more depending on how nice you want it.
Faucet for kegerator ~$35 each if you get a nice stainless forward sealing faucet like a perlick or vent-a-matic.
Toss in another $50 for valves hoses, etc.
Look for a CO2 container, 5# minimum, on CL. I got a 20# for $35.
Regulator, $50 or so, not sure got mine as a gift.
Turkey fryer. About $35 used.
So that's about $500 total. You can always go cheaper and still do just as good. For instance, if you never want to do 10 gallon batches, you can find a used big aluminum pot instead of a stainless keg. Then you would use a smaller cooler. You could also bottle and use bottles you save from the liquor store. Just buy a capper.
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ok, say electric and all grain. how much?
I'm gonna assume you're not incompetent with tools.
:lol:
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ok, say electric and all grain. how much?
I'm gonna assume you're not incompetent with tools.
:lol:
after his basement thread I kind of knew it might be a stretch, but I have faith in a motivated SD. the motivated part is prolly a bigger stretch than anything
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:users:
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
It would eventually pay off. When I first started I kept track of how much I spent on everything from equipment to ingredients. At the time, I think I was going to have to brew around 100 gallons to break even. This was comparing prices to Bud Light. Since then, I've bought more equipment, but I also won't buy Bud Light, so I think it would still be around 100 gallons for a break even point. It's all savings after that though.
I'm a natural DIYer though
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
I don't think it's legal, which is bull crap.
But there's still plenty of stuff you can buy online for distilling.
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now do meth
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
It would eventually pay off. When I first started I kept track of how much I spent on everything from equipment to ingredients. At the time, I think I was going to have to brew around 100 gallons to break even. This was comparing prices to Bud Light. Since then, I've bought more equipment, but I also won't buy Bud Light, so I think it would still be around 100 gallons for a break even point. It's all savings after that though.
I'm a natural DIYer though
Can you brew something as delicious as Saison Du Pont?
I can't imagine NOT buying any beer, even if I did brew my own. Do you still purchase any beer?
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
It would eventually pay off. When I first started I kept track of how much I spent on everything from equipment to ingredients. At the time, I think I was going to have to brew around 100 gallons to break even. This was comparing prices to Bud Light. Since then, I've bought more equipment, but I also won't buy Bud Light, so I think it would still be around 100 gallons for a break even point. It's all savings after that though.
I'm a natural DIYer though
Can you brew something as delicious as Saison Du Pont?
I can't imagine NOT buying any beer, even if I did brew my own. Do you still purchase any beer?
I've never had Saison Du Pont, but not a huge fan of many Belgian beers. You can brew good beer without super difficulty. I've had home brew from others that was easily on par with store bought stuff. I would rate my beer typically around 8 if store bought is a 10.
I still buy my own beer because I like a lot of variety and only have 3 beers on tap.
Some home brewers have something like 12 on tap. If I ever get that much variety, I doubt I'd go to the liquor store for much besides whiskey.
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
It would eventually pay off. When I first started I kept track of how much I spent on everything from equipment to ingredients. At the time, I think I was going to have to brew around 100 gallons to break even. This was comparing prices to Bud Light. Since then, I've bought more equipment, but I also won't buy Bud Light, so I think it would still be around 100 gallons for a break even point. It's all savings after that though.
I'm a natural DIYer though
Can you brew something as delicious as Saison Du Pont?
I can't imagine NOT buying any beer, even if I did brew my own. Do you still purchase any beer?
I've never had Saison Du Pont, but not a huge fan of many Belgian beers. You can brew good beer without super difficulty. I've had home brew from others that was easily on par with store bought stuff. I would rate my beer typically around 8 if store bought is a 10.
I still buy my own beer because I like a lot of variety and only have 3 beers on tap.
Some home brewers have something like 12 on tap. If I ever get that much variety, I doubt I'd go to the liquor store for much besides whiskey.
What do you have on tap at this moment?
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+1 to what's on tap. also, what other varieties do you brew?
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Having your own beer on tap is pretty elite. :kstategrad:
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Can you reduce the cost if you bottle?
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Having your own beer on tap is pretty elite. :kstategrad:
Not if it is bad.
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Having your own beer on tap is pretty elite. :kstategrad:
Not if it is bad.
But what if it's amazing :love:
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In order of questions:
I've got a stout and regular ale. The regular ale was going to an american pale ale but it came out under hopped. Still tastes pretty good IMO, just wasn't what I originally wanted. The third tap is unused at the moment. I'll probably do an IPA or redo the pale with more hops.
I brew whatever I want at that time moment. One style to the next isn't typically harder than the other when it comes to ales. Lagers need to be fermented at cooler temps so I don't do those.
You can reduce the cost if you bottle.
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Having your own beer on tap is pretty elite. :kstategrad:
Not if it is bad.
Says the guy who likes boulevard wheat :lol:
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Having your own beer on tap is pretty elite. :kstategrad:
Not if it is bad.
Says the guy who likes boulevard wheat :lol:
My god....
I mean, where are you right now???
:comeatme:
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Having your own beer on tap is pretty elite. :kstategrad:
Not if it is bad.
Says the guy who likes boulevard wheat :lol:
My god....
I mean, where are you right now???
:comeatme:
Say what?
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
the great state of missouri has some of the best (IF NOT THE BEST) liquor laws in the whole usa....it's legal for me to make up to 100 gallons of any alcohol for personal use each year, without any further state limitation, state license, or state taxation.
also of note? there's no statewide vehicle open container law, allowing passengers in motor vehicles (but not drivers) to consume alcohol openly <-------i love this one.
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now do meth
tigerboard.com might be able to help with that. We are :kstategrad: might be able to get some tips on coke though.
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the great state of missouri has some of the best (IF NOT THE BEST) liquor laws in the whole usa....it's legal for me to make up to 100 gallons of any alcohol for personal use each year, without any further state limitation, state license, or state taxation.
also of note? there's no statewide vehicle open container law, allowing passengers in motor vehicles (but not drivers) to consume alcohol openly <-------i love this one.
that's a good deal. missouri is pretty elite.
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
the great state of missouri has some of the best (IF NOT THE BEST) liquor laws in the whole usa....it's legal for me to make up to 100 gallons of any alcohol for personal use each year, without any further state limitation, state license, or state taxation.
also of note? there's no statewide vehicle open container law, allowing passengers in motor vehicles (but not drivers) to consume alcohol openly <-------i love this one.
Link plz, might be useful for post-Chiefs game
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In order of questions:
I've got a stout and regular ale. The regular ale was going to an american pale ale but it came out under hopped. Still tastes pretty good IMO, just wasn't what I originally wanted. The third tap is unused at the moment. I'll probably do an IPA or redo the pale with more hops.
I brew whatever I want at that time moment. One style to the next isn't typically harder than the other when it comes to ales. Lagers need to be fermented at cooler temps so I don't do those.
You can reduce the cost if you bottle.
Brew a a good winter ale with chinook hops. Keep in mind this is my idea so I will require a bomber of it when finished. :fatty:
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In order of questions:
I've got a stout and regular ale. The regular ale was going to an american pale ale but it came out under hopped. Still tastes pretty good IMO, just wasn't what I originally wanted. The third tap is unused at the moment. I'll probably do an IPA or redo the pale with more hops.
I brew whatever I want at that time moment. One style to the next isn't typically harder than the other when it comes to ales. Lagers need to be fermented at cooler temps so I don't do those.
You can reduce the cost if you bottle.
Brew a a good winter ale with chinook hops. Keep in mind this is my idea so I will require a bomber of it when finished. :fatty:
It's summer bro. Will let u know if I do something like that for winter.
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
the great state of missouri has some of the best (IF NOT THE BEST) liquor laws in the whole usa....it's legal for me to make up to 100 gallons of any alcohol for personal use each year, without any further state limitation, state license, or state taxation.
also of note? there's no statewide vehicle open container law, allowing passengers in motor vehicles (but not drivers) to consume alcohol openly <-------i love this one.
Link plz, might be useful for post-Chiefs game
I'm confirming it right now. No need for a link.
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So that's about $500 total.
Yeah, that makes $7 or $8 bucks a sixer at the liquor store seem like a pretty good deal.
However, I would love for a similar break down on distilling your own spirits (Is this still illegal?)
the great state of missouri has some of the best (IF NOT THE BEST) liquor laws in the whole usa....it's legal for me to make up to 100 gallons of any alcohol for personal use each year, without any further state limitation, state license, or state taxation.
also of note? there's no statewide vehicle open container law, allowing passengers in motor vehicles (but not drivers) to consume alcohol openly <-------i love this one.
Link plz, might be useful for post-Chiefs game
I'm confirming it right now. No need for a link.
it's true, I do it all the time. Once pulled up to some cops in KCMO, had an open beer while sitting in the passenger seat. Cops gave me the :gocho:
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tx has the same open container law
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tx has the same open container law
was told they don't anymore :frown:
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tx has the same open container law
was told they don't anymore :frown:
well eff aTm then (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.zaazu.com%2Fimg%2Ftalkhand-talk-to-the-hand-talk-hand-smiley-emoticon-000673-large.gif&hash=c6206fe36a32df749df16768738ac4ad5844eb8f)
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TX was the last state to allow the driver to have an open container though. :driving: Mizzou also has no state laws about public intoxication!
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TX was the last state to allow the driver to have an open container though. :driving: Mizzou also has no state laws about public intoxication!
Can't buy liquor/regular beer at gas station/grocery store type places in TX. In Missouri, though. . .
Probably are trying to promote alcoholism as opposed to doing meth. Not a bad trade off for them if they can get the meth heads into it.
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TX was the last state to allow the driver to have an open container though. :driving: Mizzou also has no state laws about public intoxication!
Can't buy liquor/regular beer at gas station/grocery store type places in TX. In Missouri, though. . .
Probably are trying to promote alcoholism as opposed to doing meth. Not a bad trade off for them if they can get the meth heads into it.
You can produce more moonshine when tweakin'. Not sure it would beneficial to the state economy.
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You can buy beer at grocery/convenience stores in TX, except in dry counties.
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You can buy beer at grocery/convenience stores in TX, except in dry counties.
you can buy moet at the gas station 7 blocks from my house
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You can buy wine/champange at TX gas stations, too. Just nothing over 15% alcohol. :love: being able to buy booze at gas stations though. Bought a bottle of Jack at a GS in Flagstaff en route to Tempe one time. Just seemed like thr right thing to do.
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can't buy cold beer at liquor stores in oklahoma. can buy at gas stations. oklahoma wtf?
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Okie liquor laws are rough ridin' weird and hard to figure out sometimes.
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can't buy cold beer at liquor stores in oklahoma. can buy at gas stations. oklahoma wtf?
You can only buy 3.2 beer cold in Oklahoma, it is incredibly dumb.