Works for me ;D,
Works for me ;D,
I suppose the Brewing Equipment section could work too *:)
Mal, didnt there used to be an Off Topic section?
Yes mate, there was at one time. I think Andy removed it because of lack of use and therefore less maintenance to worry about.
I spose if push came to shove, you could post it up in General Coffee Related as the topic range in there is pretty diversified :),
i brew Mr Framey... (as does new CS member T.D.) 8-)
what would you like to know..?
i love my beer more than my coff......
(no cant say it, its even) ;D
It seems just like coffee, there are lots of tips that can make your brew better. I was told about racking for the first time the other day and it sounds like a good idea. Glass vs. Plastic. Types of bottle, colour, seal etc
Ive got my recently bottled beer in a big box with a desk lamp on for extra warmth. I am worried that the light will hurt the beer? Most of the bottles are amber but Ive got 8 stubbies that are green, and Ive heard green bottles dont filter light well enough?
I guess I was just hoping to avoid the rookie mistakes and learn the easy way rather than the hard way *:)
My first brew is a kit that was an upgrade from the one that came with the brewing kit. It is supposed to be similar to a Hoegaarden wheat beer. I will try to leave it for as long as possible... :-X
My next brew will be a Golden Ale. As I will probably drink it sooner than the Hoegaarden, I might try the plastic bottles.
Any and all tips or info appreciated.
I homebrew too - less regularly these days, but I do 2 or 3 batches a year. Ive never used plastic bottles, but Ive used both brown and green glass bottles and noticed no difference in the quality of the brews (if you can get your hands on Grolsch swingtops, grab them!) For long term storage, Ive found the non-twist top bottles best (ie bottles that need a bottle opener to be opened). The good thing about homebrew is that you can put it away like wine and it develops complexity. And like coffee roasting, the variations and alterations to recipes (like bean blends) are infinite...
Im also into homebrewing. Upto about my 12th brew now. Its great fun, and Im learning more than I ever thought possible. Im at the partial mash stage at the moment, and hope to move to All Grains soon (as soon as I have collected all the equipment I need!!)
Used to brew but ran out of room, Other Hobbies, Ever tried storing 20 dozen Bottles, Might have to Build that SHed on the side of the House..
A couple of Mates Distill and I have made a Batch or two of Spirits for personal consumption..
Did try to make a Kahlua once with some Ground Beans and Sugar Syrup, Might try it again one day if I can find a suitable Press to extract the Alcohol from the Ground sponges (Beans). I got fairly good Coffee Flavour but the Beans Sucked up the fluid..
Framey, Ive been brewing for quite a few years and doing "All Grain" for a year probably now. I brew every other weekend, as its just as addictive as roasting and trying to pull the god shot
i use champagne bottles for my beer, which is green but atleast twice as thick as your average beer bottle these days. Skunking for light can be a problem, but unless you plan to keep your beer for over 6 months it shouldnt be a major issue, maybe you could just wrap a towel around your crate before subjecting it to the heat lamp. i live in sydney and there is no need to heat them for storage as such, it will obviously take a bit longer to carbonate after priming, but thats not a huge issue unless you are in a rush to drink the batch.
racking is a great way of conditioning your beer and getting it off the primary yeast cake.. so go ahead and give it a try, just be sure to eliminate any splashing which will cause oxidation of your wort (beer).
Hoegaarden is a class beer, i real fave! but very hard to acheive... especially with a kit. you should get a good wheat beer out of it, probably in the american style (like redback), but without a mash and the right belgian wit yeast.. you will struggle. But hey, thats part of the journey... you will be doing AG before you know it, trying to get that perfect beer.!
Good luck and enjoy...
by the way
the perfect place to go to learn everything you need to know is a forum just like this one. it has a lot of traffic so any question you may ask will normally have a great answer within minutes and there is years of information to be read with the search function.
Hop to it... (sorry couldnt help myself)
Homebrewing is my other halfs hobby. In fact I think he has a couple in the "laboratory" at the moment bubbling away.
Hes trying to perfect his Pilsner and after reading up on the internet has decided that perfection will come with how good the water is. Seems you cant beat that German spring water!!
A friend of ours does an excellent Honey Ale, brewing with honey of course rather than just the sugar. Best Beer Ever!!
I mainly brew mead. It does take quite a while to get to the point where youre putting out something decent. For the first 6-8 months it is completely undrinkable. Now two years down the track it is very nice. Sadly, I dont have the storage space, so I was just making cider for a while, which has a short lead time, and consumption time.
Did anyone ever try Alcoholic lemonade? I experimented a few years ago and managed to produce a, just palatable, result with lactose as the sweetener. If anyone has a recipe they would be willing to share ……. ::)
I think that I still have a few bottles under the house, might go and see if it’s improved any. :o
Scoota girl, i dont know where you live, but as you suggested its the water that makes a big difference in brewing the perfect pils, as it is in most beers. Its actually the water of the Czech republic or Pilzen to be exact.. which is as soft as it gets, very low mineral count on all fronts. Luckily Sydneys water is also quite soft and needs very limited altering. So get the other half to grab some sydney water when he can, hell be well on the way. 8-)Originally Posted by scoota gal link=1148998618/0#10 date=1149140045
Damn, I just noticed this topic! ::)
Yeah, as KoNG said, I also brew beer. Beer is really my obsession (its only early days for coffee though!). I have been brewing pretty much constantly for 8 years.
Like KoNG, I brew all grain beers - so basically right from the raw ingredients (malted grain, hops and water). I would liken all grain to the point where you roast your own beans, and refuse to use anything but freshly ground coffee. Its all about freshness.
At the moment I brew 20-40L batches at home. Small enough for variety, but big enough that I dont even consider buying beer from a bottle shop anymore.
I am currently building a big system (150L) up at my parents place in the country. Should be running in the next month or so. The idea is to take a few mates up there and brew up a big batch of beer, have a great time while we do it, and then head home with 25L of unfermented beer each!
Definitely plenty of similarities between the two crafts.
Yep!Originally Posted by T.D. link=1148998618/0#14 date=1149826142
Number One being Passion ;D,
We currently have a Coopers Draught brew blooping in the laundry and a Pale Ale is in the kitchen keeping warm and occasionally blooping...
I feel like I live in the brewery!! :o
Thats a technical term is it Scoots..... blooping ;D,Originally Posted by scoota gal link=1148998618/15#16 date=1149842736
Hhhhmmmmm......I started in to do up a batch of honey mead some years back and after getting everything together for it my honey supply fell through due to a local infestation (a mite as I recall) that darn near wiped out the bee population. Instead of harvesting over 500 kilos he ended up with only 15. So that project went by the wayside but now yall are making me want to dive back into it again!
Java "Hhhmmm...Home brew!" phile
If you are really, really quiet, you can hear the soft, sweet sound of the beer........Originally Posted by Mal link=1148998618/15#17 date=1149843708
....blooping.... ;) :D 8-)
Hhhmmm....Just ran across this article in a local paper. CP beer!
Im not a big beer fan but having the best beer in the US just a few miles away and then to have a CP beer on top of that I may just have to go check it out and get a Growler or two! :)
Java "CP & Beer, what a combination!" phile
I am also a homebrewer and enjoy the golden amber.
My centre manager is into home brew and has an experiment going. He has had the beer in the fermenter near a year now. He said he has kept the water in the airlock going so no air is entering the vessel. His thoughts are that if no air has entered and no signs of bacteria growth in the brew then technically the brew should be fine.
I think he is going to wait for the 1 year mark then bottle. Could he be onto something new?
I definately want to be their for when he tastes it. Knowing me I will want to taste as well. (Curiosity or stupidity) I let you all know if we survive the taste testing.
I brew - but I use a brewing centre rather than do it at home.
Currently have two brews fermentings, an India Pale ale and a Ginger Beer.
I also am fascinated by mead and will be laying some down in time for Christmas this year.
I confess. I am a reformed [s]alcoholic[/s] I mean home beer brewer.
It got out of hand, and it was becoming more laborious than enjoyable. So I stopped.
The breweing part was easy -- almost like making instant coffee (did I say that on THIS forum?) :o
But I usually timed things so badly I had to do the hard part on my own: sixty bottles, to be washed, rinsed, sterilised, sugared, filled and capped. >:(
I built a cupboard with a thermostatic controller to keep the vat at optimum fermenting temperature.
A 100 watt light globe supplied heat, with an old air conditioning thermostat, a relay and a 12v power supply (which now runs my barbecue roaster) turning it on and off.
Hmmm. A PID would have come in handy.
Never losts a batch and my friends preferred the home brew to the regular beer. And only 20 cente a stubby, too. 8-)
But we drink more wine than beer now, especially in non-summer months, and Ive moved on to all the coffee paraphernalia.
Im currently brewing an irish red and two ginger beers, in a 3 x 3m warm room. Smells so good when i open the door to go in and take my readings... mmmm!
Homebrewing has certainly created some interest here, let me tell you my story.
I started years ago in the dark ages where I bought a kit added sugar and water and watched it turn into a sort of beer (abbreviated version)
Progressed through to adding some small amounts of grain to add flavour.
I did progress to grain brewing, Mother wasnt too happy with the mess and went ballistic when the hops were added.
So I built my own brewery, you could say a 1/100000 scale of Carlton & United.
I had water heating in one keg ready to flow into another where the grains would mash.
After sparging I would pump transfer the liquid to the boiler where the hops were added.
From there after boiling for a set time and eventually forced cooled i would transfer the wort to the fermenter.
Quite an elaborate setup, very nice beers were produced.
I was getting to the stage where i was sourcing hops and grains from overseas to match their brews.
I won a lot of my brew clubs competitions but my biggest thrill was the Victorian Championships and eventually the Australian.
I produced a Stout that went by the name Russian Imperial stout
It took hours to produce and 4 weeks to ferment out. I used the a yeast extract I produced from a Coopers Stout bottle to kick it off.
Wasnt enough to finish it so I had to add some red wine yeast.
The style has an alcohol rating around the 18% mark
This was so strong that it reached its peak in the bottle after 12 months.
I entered it in the Vic. comp and received a second place, this entitled me to enter the Australian Championship.
It was a once only brew, one that I couldnt duplicate exactly the same.
Very strong stout and my Brother-in-law lasted 4 stubbies before he passed out ;D
I dont brew any more for a number of reasons.
Time, used to take a whole day to produce 22 litres and because or work commitments my weekends were precious
Second, I have been the full cycle, I had reached the pinnacle
And third imported beer became viable again. I could buy a slab of Carlsberg, Stella for example for $40
Just thought you might be interested in the life of a full on grain brewer come coffee snob brewer
Thats a very impressive story Davwhite, you certainly hit the pinnacle, and, having scaled that lofty hight.... nothing to do but come down.
Pity, but as you found, it becomes a time-thief. You start wondering whether you should rejoin the masses and source beer the easy way: swipe the plastic card and load the fridge.