home-brewing

[AbeFroman]

JFC people! You are 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

[Dr Rick Daris]

JFC people! You are 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.

[kitten_mittons]

JFC people! You are 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.

[wetwillie]

JFC people! You are 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. 

[Dr Rick Daris]

JFC people! You are 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. 

loved lawrence. really enjoyable town to live in.

[steve dave]

When i get rich enough i'm starting a gastro brewpub and hiring excellent chefs/brewers to handle all that crap

[Rage Against the McKee]

JFC people! You are rough ridin' act like it.

LOL at thinking people brew their own beer to save money.

[kitten_mittons]

JFC people! You are 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  of me.

[sys]

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.

[Duncan]

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.

[sys]

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.

[Duncan]

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  <--- 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  <--- some pretty good recipes

Brew Ware: How to Find, Adapt & Build Homebrewing Equipment <-- 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.

[pike]

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

[Duncan]

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 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.

[Dugout DickStone]

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 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.

[steve dave]

what does a legitimate home brew setup cost and how much space would you need for it?

[pissclams]

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.

[steve dave]

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?

[mocat]

mods, please merge this thread into the crap that white midwesterners like thread, tia

 

[Saulbadguy]

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.

[steve dave]

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.

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.

 

[Gooch]

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.

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.

 

Big time bbs mush right here.

[steve dave]

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.

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.

 

Big time bbs mush right here.

I already feel bad about it. 

Saul, come back

[Trim]

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.

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.

 

[KITNfury]

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.