Home brew beer

[dans1982]

Well they do use sugar for brewing but sugar is made up of fructose and glucose ( dextrose ). they generally just use Dextrose ( Glucose ) for beer. In most cases they separate the glucose from the fructose for brewing. It's most likely the preservatives that give you the hangover. My German and Irish ancestors would be turning in their graves at the thought of preservatives in beer! I still don't understand why in Australia they use preservatives in beer and wine.

[gonzob]

... A friend of mine used to work at sugar australia and their largest client was CUB. Sugar has no place in beer! No wonder that stuff gives you hangovers that could kill a horse. Their beers go from mash to bottle in a few days, scary.

Your friend may not have realised that CUB is a big player in the cider and ready-to-drink market. Methinks that's where most of the sugar goes.

Gonzo

[mmmcoffee]

Hey Joe when I was living at home a long time ago my mum apparently hid a 6 pack of Coldies I has (she doesn't drink) and last year was visiting and my mum sheepishly came out with the 6 pack she had hid and gave them back to me.... It was nice of her, but she hid them 13 years ago!! The light golden colour was now a dark Amber/brown... I thanked her and threw them out. Wasn't game to try them����

[forrest]

Yep, it's amazing to see the turnout to events such as GABS (Great Australian Beer Spectapular) supporting Australian craft beer. Some brilliant micro breweries and craft beer pubs/bars around nowadays. We're a bit spoilt in Melbourne...

[dans1982]

Mainstream Australian beers are bloody awful. Thank goodness for the many micro breweries that are changing all that. It's no different to coffee. We used to drink rubbish but now we are among the best roasters in the world.

[forrest]

Whoever it was directed at, I agree wholeheartedly MrJack... A friend of mine used to work at sugar australia and their largest client was CUB. Sugar has no place in beer! No wonder that stuff gives you hangovers that could kill a horse. Their beers go from mash to bottle in a few days, scary.

[Vinitasse]

The vast majority of Australian's don't drink what I would consider beer, Vinitasse...

Good thing my question wasn't directed at you then dontcha think?

[MrJack]

The vast majority of Australian's don't drink what I would consider beer, Vinitasse...

[Vinitasse]

I don't like beer, but I've home brewed some cider, ginger beer and lemonade.

Aren't you afraid your Australian passport will get revoked for admitting that?

[taco]

I don't like beer, but I've home brewed some cider, ginger beer and lemonade.

[dans1982]

That witbier sounds great Forrest! I've been enjoying a witbier that Holgate brewery makes, it's not bad at all. The IPA sounds dangerous! I like some IPA's but I have to be in the mood for that crazy hit of hops! I tried a saffron beer the night that was supprisingly good.

Jbrewster I would love to try some mead, I'm really curious now. I might have to try and find someone in melbourne that brews it and give it a go. The orange blossom one sounds amazing!

this is my new world pale ale from the other day!
.

[jbrewster]

I have never tried mead but I've always been curious.... What does it taste like?

Depends on what you put in it

I've only ever made "straight" mead once, back in the early days, didn't turn out so well, but then I was using crappy honey. Most of what I brew is Melomels (fruit base), best batch I've had so far is a Pomegranate Melomel, built on Orange Blossom honey, was very tasty (after 3 years of aging), dangerous stuff though, ~12.5% alcohol and goes down REALLY easily...

Most recent batch was a Metheglin (spice base), first attempt, it was a Chocolate Metheglin (using Ghana Cocoa supplied by Andy ), sadly though my yeast wasn't viable and I lost the batch to Lactobacillus contamination

Since I've moved I now need to find a new yeast supplier, after that's sorted I've got a bucket of honey waiting...

[forrest]

How funny, I have been fairly heavily into all grain home brewing (BIAB) and Grain and Grape are my local store too!

My favourite brews "of all time" that I made were a belgian witbier (Hoegaarden style clone) and a black imperial IPA (affectionately known as the "PantsHitter"). I tended to use clone recipes found off the internet and adapt to own tastes/equipment. Our other crowning glory was an 18% barleywine made in 2011 (on a larger 3 vessel setup). Took 3 months to ferment using 3 different yeasts. Is still ageing well after 4 years!

I haven't brewed in a while as my mates opened up their own microbrewery (7 cent brewery), so tend to get my brewing fix out there!

[dans1982]

Hey Dan,

it's been a few years since I did my last home brew, but i certainly remember the satisfaction of making my own.

And like wine, home brew matures in the bottle. A few months ago I found a golden ale I had brewed in 2006 - beautiful!

2006 vintage sounds good! I did a Chimay Blue 2 years ago and just gets better and better the longer I leave it.

[dans1982]

All grain is the way to go. I'd love a fully plumbed mash tun, and kettle, but BIAB works well, and just needs one nice big pot. I wrap my pot in a yoga mat for mashing, and it maintains the temp very well. Never bothered with a block and tackle though.

I haven't brewed for a few years, but might do another one soon.

Tis the season!