Anyone else (apart from MJS, who I already know makes his own beer) homebrew?
I did a fair bit of it years ago, mostly from extracts with mini mashes of specialty grains and hop additions, and I'm just getting into it again now my taste has outgrown my wallet. I've done one similar brew (an IPA) from extract and was pretty disapoint, so I've bit the bullet and I'm gonna do a Brew in a Bag style all-grain brew. I've modified a 36 litre stock-pot into a Hot Liquor Tank/Mash Tun;
(http://i43.photobucket.com/albums/e368/NCR600/017-3.jpg)
With false bottom so the mash bag doesn't burn on the element
(http://i43.photobucket.com/albums/e368/NCR600/003.jpg)
Element, Filter and Temp Probe.
Been trying to make it so as it's temperature controlled and I don't need to throw old blankets on top while the grain is mashing, but the second hand temperature cuntroller I nicked from work was a dud and blew up while I was testing it tonight, so I'm stuck with lagging the pot while the grain mashes. Good thing I made the element run off a standard three pin plug.
I'm making an American style IPA using New Zealand hop varieties with Australian grown Barley, so I guess it'll be a Pacific Rim India Pale Ale!
Recipe:
Bongin Bongin IPA #1a (American IPA)
Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.66 % (The Number of The Yeast)
Colour (SRM): 14.7 (EBC): 29.0
Bitterness (IBU): 62.0 (Average)
82.8% Pale Malt
8.28% Crystal 60
8.28% Vienna
0.64% Black Malt
1.5 g/L Super Alpha (12% Alpha) @ 60 Minutes (Boil)
1.2 g/L D Saaz (5.4% Alpha) @ 5 Minutes (Boil)
1.2 g/L Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
1 g/L Pacific Gem (13.7% Alpha) @ 5 Minutes (Boil)
2 g/L D Saaz (5.4% Alpha) @ 7 Days (Dry Hop)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 19°C with Safale US-05
Recipe Generated with BrewMate (http://www.brewmate.net)
I'll post up pictures of the burned fingers, spilled wort and swearing in a couple of days.
I still homebrew occasionally, but not as often as I used to because of a lack of time. I've generally gone for using extracts with some additional grains and hops, but with mixed results. The beer I've ended up with has generally tasted pretty good, but always seemed to lack a bit of body.
I'm impressed with your mash tun by the way! Curious to hear how it turns out.
Wow! So that's a 10 gallon pot? I have to think that through - the whole dealio is done right in there?
I really wanted to try one all-grain but Fall is running short and I may have to wait until next year. I saw some folks on TV that ran smaller partial mash batches - like 2 gallons at a time - which seems sort of appealing but then I figure as long as you've gone through all the setup bother you might as well do the full 5+.
Nice. I've been planing to do some home brewing with a friend of mine. He's a chef and we could do it at the place he works, to begin with at least. We just haven't gotten around to it, too much work and too hot summer. I was also planing an IPA btw, using extract and Amarillo and Citra hops.
Quote from: MadJohnShaft on October 02, 2011, 02:14:31 PM
Wow! So that's a 10 gallon pot? I have to think that through - the whole dealio is done right in there?
I really wanted to try one all-grain but Fall is running short and I may have to wait until next year. I saw some folks on TV that ran smaller partial mash batches - like 2 gallons at a time - which seems sort of appealing but then I figure as long as you've gone through all the setup bother you might as well do the full 5+.
It's 7 gallons, so it's a bit small for full 5 gallon brews (but might just be ok for some lighter beers with less grains). I got 4 gallons in the fermenter from this one. The mash and boil are done in the one vessel, which makes it pretty simple to do. Lots of guys use a tea/coffee urn instead of a stock pot like mine. I just wanted to make something. You should have a go.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0027.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0032.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0038.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0039.jpg)
The only issue I had was clearance over the pot. Had to dig some grain out with a slotted spoon and put it in another bag . 14lbs of grain weighs about 40 when it's wet!
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0044.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0053.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0055.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0057.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0060.jpg)
I got more out of the grain than I thought I would. Looks like this one will be close to 8% when finished
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0063.jpg)
A bit dark for an IPA. I might be able to call it a Red IPA or something. It even tastes good, but very sweet right now. That'll change when the yeasts have done their work.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0064.jpg)
So take ~5 gallons and then you steep all the grains 'Single step Infusion at 66°C' (150F) for an hour, then pull them out and do the full one hour boil with the hops per usual?
How do you get away without doing the lauter turn and sparging and all that? Pick up the grain bag and few times during the hour? What makes the water run through the grain?
What is the blue bucket for and all the green hoses? Emptying to the fermenter and cooling the wort?
What's the pump and the blue hose for? Just filling with water?
The bag is a really fine mesh, so water gets in just fine. The mash needs to be stirred initially to ensure it's all at the one temperature, but apart from that, it just gets left alone for an hour (or in my case 90 minutes, I wasn't quite getting the gravity I needed) you can just squeeze the bag to sparge, or hold some hot water back in a cooler and dunk the bag up and down in that and add it back into the boil. I did a sparge with hot water, but some folks think it's overcomplicating things. Then you just boil and make your hop additions over the next hour.
The blue bucket is just a convenient height to have the cooler, and the pump is an airbrush compressor I was experimenting with to aerate the wort.
Have a look here (http://www.aussiehomebrewer.com/forum/index.php?showtopic=38674): Explains the process better than I can.
The fermenter is now bubbling away nicely, and belching out hoppy Carbon Dioxide! I'll rack it to a secondary vessel on the weekend, and probably have a sneaky taste while I'm at it.
Makes sense - that's what I've been doing with grain and syrup, minus the syrup, all along. I'll have to try it with just the grain, suprised it works so well.
I have a bulk grain crusher that can be powered with a drill that I haven't used yet. Nifty.
"And sit it on the concrete in the garage so it's heat gets drawn out. By tomorrow morning it'll be ambient (20C) and ready to be poured into a fermenter with some yeast"
Yikes! Matey needs to buy a wort chiller, have one and it is awesome.
I do partial mash brewing with extract and have great results.
Currently drinking a Porter recipe I came up with that kills, and an IPA that I am pretty happy with.
I have a double IPA bottle conditioning right now, but the jury is still out on that one.
Quote from: MadJohnShaft on October 04, 2011, 06:48:18 AM
Makes sense - that's what I've been doing with grain and syrup, minus the syrup, all along. I'll have to try it with just the grain, suprised it works so well.
I have a bulk grain crusher that can be powered with a drill that I haven't used yet. Nifty.
"And sit it on the concrete in the garage so it's heat gets drawn out. By tomorrow morning it'll be ambient (20C) and ready to be poured into a fermenter with some yeast"
Yikes! Matey needs to buy a wort chiller, have one and it is awesome.
No-Chilling is popular here. I used to chill my wort by sticking the pot in the bath for a while when I was doing partials. Lots of guys transfer the wort to a plastic Jerry-Can or just put glad wrap over the kettle and leave it overnight. It kind of buggers up your hop calculations, but if you go up to my OP and click the brewmate link, there's a box you can check for No-Chill and it'll sort it out for you. I love my plate chiller though! I need a grain mill. The place I buy from will mill the grain for you if you ask, but they'll only do small quantities.
Hey yaR? what's your porter recipe?
Gonna bottle the IPA this weekend. Should be carbed up and ready to drink by November.
Got another brew on last weekend, A single malt, single hop ale using Maris Otter malt and Nelson Sauvin hops. Should be a good summertime session beer.
Cracked the IPA tonight. Pretty pleased with how it came out, except it's not an IPA in the orth American sense of the term anyway
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0026.jpg)
Plenty of bitterness, very malty (in fact the malt is the first thing that hits your nose after a big sniff) but not enough up front hops for my taste. Calculates out at about 6.8% ABV.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0029.jpg)
Pretty clear hey? Nice red colour too! I'm brewing it again tomorrow,so will add more late addition hops and up the dry hop addition in the fermenter. Not the beat beer ever, but holds it's own in a back to back tasting with Sierra Nevada IPA. If someone wants to organise a secret satan this year, someone will be (not WillB) scoring a bottle!
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0001.jpg)
#2 down the hatch!
90% Thomas Fawcett Maris Otter Malt, 10% Wheat and bunch of New Zealand Nelson Sauvin Hops.
Very drinkable. Passionfruit aroma 5.6%abv. Quite dangerous.
Up to brew #6 now! No fucks-up yet either!
This coming weekend, I am putting down an Imperial Spiced Porter made with the water we're boiling the christmas puddings in (very late to be doing this I know) and possibly an addition of the rum soaked dry fruit depending on how it tastes during/after the boil. I haven't worked out the grain bill yet, but it'll be made of leftovers that I already have and hopped with some Pacific Gem hops I have left over. That way I've wasted nothing if it turns out to be undrinkable!
Aiming for about 9% ABV, quite sweet with a Christmas pud spice/rum background and 12 months in the bottle for next Krampusmass.
I have no idea how this will turn out!
I put a batch on for the first time in months on saturday night, I use the idiot proof kits for now - but looking to move up to a half mash kit next year. Have a cousin who, like you guys, "makes it properly" (as he says) so will be learning from him.
Did a dark brown ale kit by Tom Caxton, have done it before and it usually works out ok.
Good on you Tossom. The kits can work well, especially if you can leave them to sit once bottled for a couple of months, I can't. All grain is pretty easy, but takes a lot more time to do, my brew day would take 7 hours from go to cleaned up enough to stop the missus stabbing me to death with a chopstick. I really need to get out of this flat and into a place where I can do 60-120litre brews. 7 hours for 20 litres of beer is a lot of effort. 7 hours for 120 litres, not so much.
Been experimenting with cider lately. Bought a 2litre of Weston's Old Rosie Scrumpy and pitched 1.5 litres of cloudy apple juice straight onto the yeast sediment. Tastes very tart and dry, but carbed up in the bottle with a bit of brown sugar ok. I've got another one on now made with clear apple juice pitched onto the same yeast and with some brown sugar and currants added, which will hopefully have a fair bit of unfermentable sugar and sweeten it up a bit.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0045.jpg)
Tasting pack of Homebrew for my mate's 40th.
/personal beer blog
Another cool thread. Thanks for all the details. Gotta say home brewing scares the shit out of me.
Quote from: NCR600 on November 13, 2011, 07:48:05 AM
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0001.jpg)
Is that your home? Because that looks like a pretty sweet setting.
Quote from: Lumpy on January 25, 2012, 03:10:43 PM
Is that your home? Because that looks like a pretty sweet setting.
Yeah man, at least it's where I pay rent to live anyway. The way the tax breaks are set up here, apparently it's profitable to rent out an investment property for an amount that wouldn't pay half the mortgage on the joint. I can't afford to buy a fibro shack in the suburbs anywhere near Sydney, but I can afford to rent a million dollar apartment right on the beach. It's bullshit, but seeing as I'm happier here than I was in any of the other shitholes I've lived, I'm not complaining. Any time you're down here man, drop me a line and you can have a beer and admire the view!
Liberty: It's a piece of piss. Nothing to be scared of. Follow the link I posted up there somewhere and you can get into it for under $30. Anyone who likes beer should try it at least a few times!
Got a brew day tomorrow, putting down a Pale ale, and am bottling the first full sized batch of cider I've done. Cider is the easest thing ever. Cheapshit apple juice, a bit of non fermentable lactose and recultured yeast from a bottle of Weston's Scrumpy.
it's not beer, but we just bottled two batches of homebrew wine today, started last year. dandelion and sumac. they're already fucking delicious, betting a few months aging will make 'em even better. wild cultured yeasts, fed w/ honey (so maybe technically they're some kind of mead, but that usually suggests a sweet product, and these are dry and fuggin' crisp). as good as i was hoping, much better than they could have been. (representing the 2nd and 3rd times i've done wine).
5 more (mostly pretty tripper) kinds still bubbling away...
pictured are just the clear bottles.
(http://i82.photobucket.com/albums/j248/khoomeizhi/Photo46.jpg)
What the fuck do those taste like man? I know what dandelion tea tastes like, and what sumac tastes like, but can't imagine either as wine!
In other news, I'm submitting a bottle of my Motueka/Pacifica IPA to a local brewpub who are running a competition to find a beer to go into their current taps. Should be interesting to get some subjective feedback whatever happens.
Quote from: NCR600 on March 16, 2012, 09:32:01 AM
What the fuck do those taste like man? I know what dandelion tea tastes like, and what sumac tastes like, but can't imagine either as wine!
In other news, I'm submitting a bottle of my Motueka/Pacifica IPA to a local brewpub who are running a competition to find a beer to go into their current taps. Should be interesting to get some subjective feedback whatever happens.
Nice! Make sure to post their comments accepted or not. Best of luck.
Quote from: NCR600 on March 16, 2012, 09:32:01 AM
What the fuck do those taste like man? I know what dandelion tea tastes like, and what sumac tastes like, but can't imagine either as wine!
the dandelion is both floral (duh) and slightly tannin-y and fairly dry, the sumac is more tart (as one would expect) and even drier. the two mixed in a glass is pretty good, too. i'll be saving at least a bottle of each for as long as i can (witnessed the awesomeness that was my parents uncorking a bunch of bottles of home-wine that they bottled in the early seventies [which they decided were pretty terrible at the time] a couple of years ago - they were all startlingly good, one they called 'jungle juice' that they made from beets, apples, and carrots was like a top of the line sherry)...anyway, give a call if and when you're in the states, you can tell me what they taste like.
next up, bottling within the next month: nettles-lapsang souchong-cacao nib wine, made partially with honey that ants had gotten into and died tar-pit style in. i have no idea what it's going to be like, or exactly what i was thinking when i made it, but i bet it'll taste awesome in 2049.
Quote from: NCR600 on November 13, 2011, 07:48:05 AM
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0001.jpg)
#2 down the hatch!
90% Thomas Fawcett Maris Otter Malt, 10% Wheat and bunch of New Zealand Nelson Sauvin Hops.
Very drinkable. Passionfruit aroma 5.6%abv. Quite dangerous.
that looks delish but I have to say at 5.6% It doesn't seem dangerous to me. that's about what we call a session beer. here in the Pacific North West we think a big beer is around the 8% mark. We imbibe 7% IPA's and belgians all day. 8)
Quote from: NCR600 on January 25, 2012, 06:28:52 AM
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0045.jpg)
Tasting pack of Homebrew for my mate's 40th.
/personal beer blog
Super cool duder. You must be a good friend
Quote from: khoomeizhi on February 09, 2012, 09:14:52 PM
it's not beer, but we just bottled two batches of homebrew wine today, started last year. dandelion and sumac. they're already fucking delicious, betting a few months aging will make 'em even better. wild cultured yeasts, fed w/ honey (so maybe technically they're some kind of mead, but that usually suggests a sweet product, and these are dry and fuggin' crisp). as good as i was hoping, much better than they could have been. (representing the 2nd and 3rd times i've done wine).
5 more (mostly pretty tripper) kinds still bubbling away...
pictured are just the clear bottles.
(http://i82.photobucket.com/albums/j248/khoomeizhi/Photo46.jpg)
Ship me a bottle, I'll taste test it for ya ;D
Portland's smallest production brewery. they make killer beer.
https://www.facebook.com/HumbleBrewing
Http://home.woot.com http://home.woot.com (http://home.woot.com) is selling mr. beer kits for 25 bucks with shipping if you care for a beginner start.
Quote from: khoomeizhi on March 17, 2012, 10:58:49 AM
the dandelion is both floral (duh) and slightly tannin-y and fairly dry, the sumac is more tart (as one would expect) and even drier. the two mixed in a glass is pretty good, too. i'll be saving at least a bottle of each for as long as i can (witnessed the awesomeness that was my parents uncorking a bunch of bottles of home-wine that they bottled in the early seventies [which they decided were pretty terrible at the time] a couple of years ago - they were all startlingly good, one they called 'jungle juice' that they made from beets, apples, and carrots was like a top of the line sherry)...anyway, give a call if and when you're in the states, you can tell me what they taste like.
next up, bottling within the next month: nettles-lapsang souchong-cacao nib wine, made partially with honey that ants had gotten into and died tar-pit style in. i have no idea what it's going to be like, or exactly what i was thinking when i made it, but i bet it'll taste awesome in 2049.
How d'you ferment them? In glass or a plastic fermenter? Back when I was about 16, my band used to practice in the lead guitar's parent's basement which had hundereds of bottles of blackberry wine stacked in it that were leftovers from the early 70's when they'd go pick literally tons of wild blackberries and be stuck for a use from them so they turned them into wine, which got forgotten about until we used it to fuel our jams. Good times!
Dunno about the Cacao nibs in that wine, but the rest of it sounds good, even the ants. That acidic ant smell might even work good with the nettles and tea.
I might just take you up on that offer. Been planning a USA visit for a while now.
Quote from: RAGER on March 17, 2012, 11:14:46 AM
that looks delish but I have to say at 5.6% It doesn't seem dangerous to me. that's about what we call a session beer. here in the Pacific North West we think a big beer is around the 8% mark. We imbibe 7% IPA's and belgians all day. 8)
It's not dangerous because of the ABV, it's dangerous because it tastes like a 4% beer! I've caught myself out with it a few times. I've done that same brew 3 times now, and people love it, I got my whole appartment block drunk with it at our christmas bash last year. It's got a passionfruit/gooseberry aroma and taste and you can throw it back like lemonade. My favourite beers are all in the 7-8% range, but you know where you stand with them.
My mate I made that set for drank one of them on a cross country flight in his fucking glider at the national gliding championships and DIDN'T SEND ME A PICTURE!!!
Quote from: sleestak on March 17, 2012, 05:17:18 PM
Http://home.woot.com http://home.woot.com (http://home.woot.com) is selling mr. beer kits for 25 bucks with shipping if you care for a beginner start.
I'd stay away from those personally. You can make good beer using a stockpot, and a 5 gallon water cube if you want to do extract brews. Add a piece of voille material which would cost at most, 5 bucks and you can do all grain if you're clever enough to work around siphoning etc. I posted a good link on the first page if anyone's interested in having a crack at it.
I'll be sure to post the tasting notes here whatever happens!
all glass. little batches, a gallon at a time ('cause i haven't been ready to shell out dough to buy a bigger carboy, but we were emptying many gallons of cider at work at one point). anyway, i'm guessing the cacao nibs won't be a major flavor component in that one.
Glass is probably safer in the long term for storage, but you can get PET 5 gallon carboys for reasonable money that are apparently better than the HDPE fermenters typically used by beer brewers. I'm thinking about getting one for cider batches. Doing a gallon at a time would piss me off!
Just ordered my spec malts and hops for a second entry into the comp with a big red IPA using US grown hops (Warrior and Amarillo) I'll have to lie about the alcohol content of this one, seeing as I'm aiming for 8% + and the comp stipulates under 7%!
going to try first wort hopping with some Citra this weekend in an IPA.
Quote from: NCR600 on March 22, 2012, 08:05:02 AM
Doing a gallon at a time would piss me off!
i'm a patient man. i mostly drink whiskey anyway, so the mead/wine is mostly extracurricular. looking like the nettles/lapsang/cacao or the kousa/persimmon/pawpaw might be nearing bottling time...this weekend, perhaps.
Quote from: rayinreverse on March 28, 2012, 11:44:56 AM
going to try first wort hopping with some Citra this weekend in an IPA.
I was drinking a beer that used Citra for bittering tonight. Really dug it. Will have to get some in the future. Never tried first wort hopping, from what I understand it does not add much, but I'll probably try it in future.
Quote from: khoomeizhi on March 29, 2012, 08:23:32 AM
i'm a patient man. i mostly drink whiskey anyway, so the mead/wine is mostly extracurricular. looking like the nettles/lapsang/cacao or the kousa/persimmon/pawpaw might be nearing bottling time...this weekend, perhaps.
Would you mind posting up your process and recipe? I'm pretty keen to have a crack at something like this. I know where I can get some nettles!
I think I fucked up the Red IPA. Tasted a fermenter sample tonight and it seemed overly bitter and very astringent. Tried out a new process in the mash and ended up with a lot of husk and trub in the wort that I couldn't remove before the boil. It might settle down with some age on it, but I'll re do it using the old process this weekend. It won't be undrinkable, but I know I could make it better.
Quote from: NCR600 on March 29, 2012, 08:46:50 AM
Quote from: rayinreverse on March 28, 2012, 11:44:56 AM
going to try first wort hopping with some Citra this weekend in an IPA.
I was drinking a beer that used Citra for bittering tonight. Really dug it. Will have to get some in the future. Never tried first wort hopping, from what I understand it does not add much, but I'll probably try it in future.
Quote from: khoomeizhi on March 29, 2012, 08:23:32 AM
i'm a patient man. i mostly drink whiskey anyway, so the mead/wine is mostly extracurricular. looking like the nettles/lapsang/cacao or the kousa/persimmon/pawpaw might be nearing bottling time...this weekend, perhaps.
Would you mind posting up your process and recipe? I'm pretty keen to have a crack at something like this. I know where I can get some nettles!
I think I fucked up the Red IPA. Tasted a fermenter sample tonight and it seemed overly bitter and very astringent. Tried out a new process in the mash and ended up with a lot of husk and trub in the wort that I couldn't remove before the boil. It might settle down with some age on it, but I'll re do it using the old process this weekend. It won't be undrinkable, but I know I could make it better.
I have heard the exact opposite about first wort hopping. Ive heard it adds quite a bit of aroma.
Give the red some time and see what happens a lot of those flavors could disappear with age.
I'm only going off what the guy that developed one of my favourite recipes told me. Originally he had some quantity of Nelson Sauvin specced as FWH but found he got better aroma from adding the same quantity to the flame out additions, and doesn't bother with FWH any more.
I've got his original recipe here, so i might try it and see for myself next time I do it.
Quote from: NCR600 on March 29, 2012, 08:46:50 AM
Would you mind posting up your process and recipe? I'm pretty keen to have a crack at something like this. I know where I can get some nettles!
super basic: need a culture of wild yeast going about 3 or 4 days first. then make a strong tea from nettles. stir in 2c honey per gallon water. with some of these tea-based ones, a tsp of yeast nutrient doesn't go amiss. let cool to body temp at least. stir in yeast culture. let sit for a couple of days. i usually do that part in essentially a gallon jar. then strain into a carboy, let it ferment 3 months. rack into new carboy, top off with same concentration honey-water, let ferment 6 months or until still. bottle. age at least 3 months. could def. be done with a bought yeast.
the dandelion was basically this recipe, with about a gallon by volume cleaned dandelion flowers and a handful of raisins for tannins substituted for nettles.
Big IPA in the tank right now. It will be there for about 4 weeks plus a dry hop, then in bottles for about 6 weeks. Should finish at 9%.
(http://i427.photobucket.com/albums/pp352/The_Donovans/Bike%20Stuff/photo-38-5.jpg)
Looks good man. Hate to see so much beer being wasted though, do yourself a favour and buy a cheap refractometer like this (http://"http://www.ebay.com.au/itm/0-32-Brix-Wort-SG-Refractometer-Sugar-Wine-Beer-Fruit-/250763115036?pt=Motors_Automotive_Tools&hash=item3a62a57a1c") You need to do some calcs for getting the gravity of fermenting beer, but you probably already know about free brewing software like brewmate which will do the hard work for you.
Khoomz... I'm gonna buy a 2l bottle of Henry Weston scrumpy to reculture the yeast for my cider so I reckon I'll do a test Nettle wine soon. I can't seem to get wild yeast cultures going here, probably because we're so close to the ocean. You reckon champagne or wine yeast would work alright?
Quote from: NCR600 on April 13, 2012, 09:17:30 AM
Looks good man. Hate to see so much beer being wasted though, do yourself a favour and buy a cheap refractometer like this (http://"http://www.ebay.com.au/itm/0-32-Brix-Wort-SG-Refractometer-Sugar-Wine-Beer-Fruit-/250763115036?pt=Motors_Automotive_Tools&hash=item3a62a57a1c") You need to do some calcs for getting the gravity of fermenting beer, but you probably already know about free brewing software like brewmate which will do the hard work for you.
Khoomz... I'm gonna buy a 2l bottle of Henry Weston scrumpy to reculture the yeast for my cider so I reckon I'll do a test Nettle wine soon. I can't seem to get wild yeast cultures going here, probably because we're so close to the ocean. You reckon champagne or wine yeast would work alright?
Thanks NCR...
Yeah I hear ya...I have a refract on my list. I learned a new way of testing gravity since that pic, which was only yesterday. Put the Hydro in the test tube dry. Then fill until it rises. I wasted a lot less. I bought the license to Beersmith for $20...Brewmate is great though, had I known about it when I 1st started I would have just used that.
When our brewpub opens in May, I'm going to try and glean as much as I can about brewing. We'll have a 7 barrel system. Not really a homebrew topic i guess but hey.
Quote from: RAGER on April 13, 2012, 11:44:08 AM
When our brewpub opens in May, I'm going to try and glean as much as I can about brewing. We'll have a 7 barrel system. Not really a homebrew topic i guess but hey.
its similar to homebrewing for sure. the gear might be different, and the quantities larger, but its the same thing. sort of like making soup at home, and making soup for a banquet of 500.
one great thing if you start brewing on your own, which I doubt you will, because you'll no doubt have ample supply of tasty beer, is yeast.
Im friends with the chemist for a local brewery here. He gave me some yeast to use for home brew. Nice healthy slurry. I've never had a beer take off and ferment so well.
bottling the citra pale ale tomorrow.
I did hop burst it, but I didnt end up dry hopping. Its got 2 oz of citra, and 2.5 oz of cascade. it smells really great.
first time using nottingham yeast for me too. i wanted to try it.
Quote from: NCR600 on April 13, 2012, 09:17:30 AM
Khoomz... I'm gonna buy a 2l bottle of Henry Weston scrumpy to reculture the yeast for my cider so I reckon I'll do a test Nettle wine soon. I can't seem to get wild yeast cultures going here, probably because we're so close to the ocean. You reckon champagne or wine yeast would work alright?
don't see why not. incidentally, i'm right now re-tasting the dandelion wine, and even with just two months aging it's dangerously harmless-tasting. nettles et al, still not quite still enough to bottle, same with kousa/persimmon/pawpaw (which should be a month or two behind). been getting more ideas (as always, possibly bad) about more things to try...i'll be starting a new bug in a few days...
that recipe i gave earlier is missing two important things, necessary especially for non-grape wines for a product that really makes your taste buds think 'wine': acids and tannins. for that recipe, i'd also add the juice and chopped peel of two lemons (washed well, obviously) and a cup or so of chopped raisins or dried apricot (without SO2). both would be strained out when it goes into the carboy.
not sure why i forgot those, but was reminded that i did when i started a couple of new things recently: with (next) summer in mind, a rooibos/lime/ginger mead (still intending to go dry with it, but prolly serve cold), and with cooking in mind, a shallot/sweet onion wine. just transferred that one to carboy - WHAT AN AMAZING SMELL :o
Quote from: khoomeizhi on April 22, 2012, 11:07:46 AM
not sure why i forgot those, but was reminded that i did when i started a couple of new things recently: with (next) summer in mind, a rooibos/lime/ginger mead (still intending to go dry with it, but prolly serve cold), and with cooking in mind, a shallot/sweet onion wine. just transferred that one to carboy - WHAT AN AMAZING SMELL :o
Wow, all kinds of great sounding flavor combinations. Just read about some chrysanthemum tea wine spritzer here. Would rather see a proper chrysanthemum brew a la dandelion wine instead. Love me some chrysanthemum tea.
i don't think i've had it - is it really floral?
Floral, but not very. Earthy and old, too if that makes sense.
yeah, i get it. i'd try the wine version if i had an empty carboy and the blossoms. i'll put it on the list.
Quote from: khoomeizhi on April 22, 2012, 11:07:46 AM
that recipe i gave earlier is missing two important things, necessary especially for non-grape wines for a product that really makes your taste buds think 'wine': acids and tannins. for that recipe, i'd also add the juice and chopped peel of two lemons (washed well, obviously) and a cup or so of chopped raisins or dried apricot (without SO2). both would be strained out when it goes into the carboy.
not sure why i forgot those, but was reminded that i did when i started a couple of new things recently: with (next) summer in mind, a rooibos/lime/ginger mead (still intending to go dry with it, but prolly serve cold), and with cooking in mind, a shallot/sweet onion wine. just transferred that one to carboy - WHAT AN AMAZING SMELL :o
Do you boil the fruit additions? I've used raisins in a cider before and was advised to boil them beforehand to avoid wild yeasts innfecting the batch, but of course, if you were after a wild ferment it'd be preferable to not boil them. Pretty much all fruit has wild yeast on it.
Anyway, I've come up with the 25 (or so) description of my beers for entry into the comp to win a tap.
Bongin Bongin Bay Skull IPA
Pours an Autumnal coppery hue with a slightly rocky, creamy head. You'll notice a mildly peppery, floral & citrus fruit aroma. The palate is hop forward, with notes of orange marmalade and spice finishing with a soft, lingering bitterness.
Hops: Motueka (NZ), Pacifica (NZ)
Base Malt: Perle
ABV: 7%
Perceived IBU: 75
Bongin Bongin Bay Woebegone Red IPA
Pours a deep, deep red with low carbonation & a creamy head. Malty, floral & citrus aroma. Roasty, dark chocolate/citrus palate with a warming, bitter finish.
Hops: Warrior (US) Amarillo (US)
Base Malt: Perle
ABV: 7%
Perceived IBU: 85
So based on that, if it was chalked up behind the bar, would you hand over yer hard earned for a glass?
I'll post up the labels Mrs NCR is working on in a lttle while.
Quote from: NCR600 on April 24, 2012, 10:00:33 AM
Bongin Bongin Bay Skull IPA
Pours an Autumnal coppery hue with a slightly rocky, creamy head. You'll notice a mildly peppery, floral & citrus fruit aroma. The palate is hop forward, with notes of orange marmalade and spice finishing with a soft, lingering bitterness.
Hops: Motueka (NZ), Pacifica (NZ)
Base Malt: Perle
ABV: 7%
Perceived IBU: 75
Bongin Bongin Bay Woebegone Red IPA
Pours a deep, deep red with low carbonation & a creamy head. Malty, floral & citrus aroma. Roasty, dark chocolate/citrus palate with a warming, bitter finish.
Hops: Warrior (US) Amarillo (US)
Base Malt: Perle
ABV: 7%
Perceived IBU: 85
So based on that, if it was chalked up behind the bar, would you hand over yer hard earned for a glass?
I'll post up the labels Mrs NCR is working on in a lttle while.
I would just ditch the term "Low Carbonation" for "Lighly Carbonated". Also not sure the term"Rocky" would be commonly understood. If it were me I'd choose the Woebegone. Im a huge fan of the Warrior and Amarillo combo. I like big,bitter IPA's as you can tell by my 1st place IIPA recipe below...look at the IBU's and ABV.
Recipe Type: Partial Mash
Grains:
14 #'s American Two-row Pale
2#'s Victory Malt
2#'s Thomas Fawcett Amber
1# Carapils
Yeast: WLP007 pitched @ 66
Yeast Starter: Yes, my strain off yeast cake started with 1#ELDME
Batch Size (Gallons): 5.5
Boil size:6.5
Hops: Pellets
2 oz's Warrior
1 oz of Simcoe
1 oz of Amarillo
Other:1 teaspoon Irish Moss at 15 min
Original Gravity: 1.092
Final Gravity: 1.023
ABV: 9.2%
IBU:129
Boiling Time (Minutes): 90
Color: Copperish/Reddish 12° SRM
Primary Fermentation (# of Days & Temp): 3wks @ 66
Dry Hopping(# of Days & Temp):5 days @ 70 see below
I do even hopping on all my brews. I kinda stole it from one of DFH 120min brews.
agreed, pretty much all fruit had wild yeasts on it. i don't boil the raisins, but steep them like tea - pour hot water over them and whatever else is going in the must, which probably doesn't do those yeasts any favors. but i sure don't worry about them being sterile.
Quote from: khoomeizhi on April 24, 2012, 10:00:18 PM
agreed, pretty much all fruit had wild yeasts on it. i don't boil the raisins, but steep them like tea - pour hot water over them and whatever else is going in the must, which probably doesn't do those yeasts any favors. but i sure don't worry about them being sterile.
Wonder if throwing them in raw would kickstart a wild ferment? Might have to try.
Quote from: Sam Hain on April 24, 2012, 09:25:44 PM
If it were me I'd choose the Woebegone. Im a huge fan of the Warrior and Amarillo combo. I like big,bitter IPA's as you can tell by my 1st place IIPA recipe below...look at the IBU's and ABV.
That recipe looks right up my alley. Can't get any Motueka until the new season crop comes in about a month, but Warrior, Amarillo & Simcoe can be had easily. Dunno how I'll go getting up to 1.090 with my system though, 1.080 worts have me pretty much overflowing the mash. I'm waiting on getting a pump so I can recirculate the mash, which should allow me to use less water.
Anyway, here's the labels.
Jen NCR hand painted the images on the labels and I layed them out last minute style using a mixture of MS Word, scissors, glue, and some real basic photo editing software, because someone forgot to bring home the work laptop with Illustrator & Photoshop on it.
I've kind of lied about the ABV on both beers too, the comp's limited to 7%, and the IPA is 7.5% and the Red is closer to 8%.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0046.jpg)
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/DSC_0047.jpg)
finally bottled the nettles, etc mead today - it just didn't want to finish up for the longest time, and since i'm going for a dry product, i'm on it's schedule. took a little taste (my wife got a bigger one while siphoning), and it's nice. you can't taste any particular ingredient, it's just kind of a mild, slightly sweet (not much), slightly tanniny wine. as good as i was hoping for. after much consideration, we named it '5 Spirits' because that was where a longish free-associative naming brainstorm ended. labels, as usual for us, are sharpie on blue painter's tape.
we got five bottles plus. i bet it won't be long before i crack the first bottle.
Here's a straight cut and paste job from the Asterix and Obelix Official Beer Thread about my non-result in the comp.
Well, I didn't get my beers on tap!
Quote from: Young Henry's on the AHB Competitions forumCongratulations to our Inaugural Home Comp champion Brett Norman who wowed the judges with his Newtown Brown. Lots of bold Centennial hop flavour and aroma. We will keep you all posted when and where this will be available. Honorary mentions go to Geoff Hughes for his Punkin Chunkin (described by the Head Steward as one of the best pumpkin beers he had ever tasted) and Paul Ryan for his Smoked Chipotle Porter (I generally hate chilli beers but this was lovely). Special thanks to those who went to the extra effort of doing up interesting labels and/or creative descriptions. They helped us get through the 46 individual entries we received. The story of Bongin Bay particularly had us laughing. Thanks to the Home Brew stores that promoted the comp and collected entries. Finally, thanks to all who entered. Never fear, there will be another competition before the year is out...when we some up the courage to do it all again.
Haven't had any other feedback thus far, I'm hoping I'll get an email from them soon.
Anyway, this is what they thought was so funny. Must have an easily pleased sense of humour.
(http://i43.photobucket.com/albums/e368/NCR600/WoeBack2.jpg)
I'm kind of pumped up to do a few BJCP rules comps now and get some proper feedback, and I'll probably enter their next comp now i have their attention with my "Humourous" labelling!
Nice NCR!
That's some great labeling for sure...
I'm entering my 1st comp in August. I'm doing a Rye IIPA
and a Belgian White. We have to have plain labels for the beer judging. The labels are judged separately.
Funnily enough, I've bit the bullet and I'm doing my first BJCP rules event in August too. I had my Red IPA judged (unofficially) under BJCP guidelines the other week and I've brewed another to adress the judges comments.
If I strike the same judge, I should move into the 40's with the new recipe, but it's an uphill struggle in the American IPA category for me because a Red IPA is always going to be out of style. I may enter a bottle into the "other" category and see how it goes there too.
Good luck Sam Hain!
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/02___Fat_Bastard_Red_IPA2.jpg)
You guys are maniacs - I love it.
starting a bochet tonight. burnt-honey mead. will report back after several hours of stirring rapidly, continuously expanding napalm.
the shit i do for art.
Quote from: NCR600 on July 18, 2012, 05:54:29 AM
Funnily enough, I've bit the bullet and I'm doing my first BJCP rules event in August too. I had my Red IPA judged (unofficially) under BJCP guidelines the other week and I've brewed another to adress the judges comments.
If I strike the same judge, I should move into the 40's with the new recipe, but it's an uphill struggle in the American IPA category for me because a Red IPA is always going to be out of style. I may enter a bottle into the "other" category and see how it goes there too.
Good luck Sam Hain!
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/02___Fat_Bastard_Red_IPA2.jpg)
Thanks..same to you!
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/image_zps2ac0e305.jpg)
8.5% Imperial Red IPA. Warrior, Simcoe, Amarillo. Basically similar to the beer I last posted, a long time ago, but much better due to havin my processes nailed. Not BJCP judged yet, but was good enough to get beer of the night at the brew club booze-a-thon tasting night.
Anyone else still brewing beer. Didn't want to hijack Khoomz' blog with mere beer!
Anyway, just found out my Bourbon Vanilla Porter got 5th place out of 57 entries in specialty beer class of the state amateur brewing champs. Pretty happy with that given it was the first run for that recipe. Haven't seen the tasting notes yet, but I reckon I know where I lost points.
Nice!
I want to start doing this again. Thanks a lot, thread.
You should, it's an expensive way to make cheap beer!
Right - I haven't hurt myself carrying a full carboy up and down the stairs, splashed bleach on my new clothes, or had a pot of wort boil over making a burned sugary mess on my stove for a couple of years now....
Stoked to find this thread, and will be contributing more in the future. Been brewing about 6 years, made the jump from extract to all grain about two years ago. Never entered an official BJCP contest, but my other home brewing buds and I hold our own contests. Usually and IPA in the summer and a stout in the winter. We use the BJCP guidelines and score sheets, and put a commercial example into the mix for every homebrew entered. Contest is run double blind, so judges don't know what beer they have, and don't have the same beer at he same time. I've taken the stout outright twice, came in 2nd after a commercial brew another time, and took the first IPA contest outright. We've only done one IPA, but have the next one coming up soon. My entry is in secondary right now.
Your contests sound mighty formal for a bunch of mates! Our beer club tasting nights are pretty informal, everyone gets a taste, and gives a score out of 10, with little consideration given to BJCP guidlines. We must be doing something right because our brewers entries in the State Comp were mostly in the top 10 for class.
I recently won a lottery on the Homebrew forum I contribute to, the prize was 30 peole had to send me a bottle of their brew each, and I had to provide feedback. 2 months later, I'm still not through them all, and I'm not sure I could judge at a competition! Judging to the BJCP scoresheet and Style Guide is a lot harder than I thought.
Anyway, here's a pic of my current rig. It's changed quite a bit since I started the thread. 3 vessel all-grain with the mash recirculating through a heat exchanger (the little urn between the HLT on the milk crate and the Mash/Lauter Tun). Next step is to weld up a proper stand for it all, and fix the electrical side of things so it's a bit neater.
(http://i43.photobucket.com/albums/e368/NCR600/Food%20and%20Booze/103_zps680d8d71.jpg)
Damn cool. I still use a cooler mash tun and two stock pots on the stove top for the boil. I live in a 650 square foot apartment, so I'm limited in the amount and size of brewing gadgets I can have. Soon as I go to a bigger place though, I'm moving to kegs.