Making My 1st Beer
Posted 30 March 2007 - 03:01 PM
A guy showed up with a trunk full and handed them out
He gave me a:
Stout, kinda tasted like tout sheef (sp?)
cinnamon beer, yummy but made you heart flutter a bit (cin. is a heart stimulant)
jalipino beer awesome but it made you more thirsty!
Damit now you got me thinkin about sippin one naked in the woods with a thousand other people while the drums beat in the background.
Posted 30 March 2007 - 03:19 PM
How long to leave it... Light to amber beers can be bottled when the bubbling slows to a ring of foam 1/16th" wide, something like that. Dark beers hold it for longer. All beers will continue to ferment after bottling, even after the corn sugar conditioning is used up. A dark beer after a year will almost always be way too foamy.
I only started making professional quality brew when I started controlling the fermentation temperature. I used an old fridge and controlled it with a thermostat from Graingers. Lagers are best fermented at 43 deg F, steam beers and ale at 50 deg F. Higher temperatures are always stated in books and such, but it is bullshit. Warmer fermentations just don't taste as good.
Posted 30 March 2007 - 03:29 PM
If making a real lager, lower the temperature, when the fermentation "ends", to 34 deg F. Bottle a couple of weeks later. This will precipitate the last little bit of protein. You will have beer that is sparkling clear even when chilled.
Using isenglass with the corn sugar a bottling time helps with clarity.
Irish moss works good when boiling the wort.
Posted 30 March 2007 - 03:33 PM
There used to be a micro brewery in town. It went out of business, their beer was always oxidized.
Posted 30 March 2007 - 03:42 PM
Sterilize using dilute bleach, 1 tablespoon per gallon. Be sure to rinse it off well with hot water, or the poor little yeasties will surely die.
Posted 02 April 2007 - 02:45 PM
Posted 02 April 2007 - 02:57 PM
Posted 02 April 2007 - 03:46 PM
When serving, pour off as much as you can into a glass and drink the rest straight from the bottle.
When you get good at this you will have a hard time paying $.50 for a bottle of crap that you know could be made for only pennies.
Posted 02 April 2007 - 10:03 PM
6.6 lbs. plain light malt extract
1 lb crushed crystal malt 60L
8 oz crushed victory
2 oz northern brewing hops (bittering)
1 oz cascade hops (finishing)
5 oz priming sugar
brewers yeast dry packet that was added to the wort before 3 gallons of boiled and cooled water was added to wort to mix yeast.
It's done fermenting and awaiting bottling tomorrow. I'm going to PC my bottles and caps.. I'm not taking any chances at this point. I used a three piece airlock and used H2O2 instead of water in the airlock for extra precaution. I don't have a secondary fermenter just a fermenting bucket with spout on bottom. so far the beer smells like beer, just flat. it's been about nine days since I brewed it and has been sitting for two days unfermenting.. any problems with this?? like I said, I plan on bottling tomorrow. heres a pic of the bucket... I covered with a garbage bag to keep out light and other particles i.e. hair, dust, etc.
any suggestions? :) I'm soooo excited... faht looooves his good beer.
Posted 02 April 2007 - 10:11 PM
Posted 02 April 2007 - 10:33 PM
If you are going to use the spigot sediment will likely be washed over with the beer as you fill the bottles. There will be a lot of sediment in the bottles. This is OK, its only affect is visual.
Do you plan to just add corn sugar to each bottle separately? I always mixed the corn sugar to the entire batch to ensure even distribution. Dissolve the sugar in boiling water to sterilize let cool a bit and mix in. But this is mixed into the beer after it has been siphoned once again into a container with a spigot. A collapsible carboy is the best because once filled, all the excess air could be squeezed out. Ascorbic acid and heading agent can be added too.
You mushroom people are expert at maintaining an exceptional level of cleanliness. Beer is rather forgiving. I rinsed the bottles with dilute bleach. Rinsed with water and then put them through the dishwasher. The heat cycle works great. Bottles are squeaky clean too. Good for head retention. Bleach is all it takes to sterilize, but be sure to rinse very well with hot water.
Posted 02 April 2007 - 10:42 PM
You might want to use less conditioning sugar than recommended to compensate for a possible incomplete fermentation. The finish gravity should be around 1/4 the starting gravity. Extracts usually do that, the same with the crystal malts. Victory malt is good stuff. Your beer should be around a red amber color.
Posted 02 April 2007 - 10:55 PM
Posted 02 April 2007 - 10:56 PM
I don't know if Hippie is OK with having this program available for download, it is about 3.5M in size. Not big, but not a picture either. If there is any interest and if it is OK, I will upload the installer package.
Posted 02 April 2007 - 11:01 PM
Posted 03 April 2007 - 05:27 PM
Posted 03 April 2007 - 05:33 PM
First time out anything goes. Happy bottling. Are you using twist off bottles or the real crown type?
Posted 03 April 2007 - 06:13 PM
Posted 05 April 2007 - 06:21 PM