Homebrewers: What's brewing/fermenting/bottle conditioning?

spade2you · #1 07-06-2008, 01:17 PM

Rather than relaunching the old one, why not start a new thread?

Right now I have an American amber w/extra malt in my secondary fermenter and an American wheat in my primary, which I'll add some lemon flavoring prior to bottling.

A brewing friend of mine is moving, so he gave me 2 more cases of bottles and I've gotten a tad behind in production vs. consumption. I have some work to do!

FL Knifemaker · #2 07-06-2008, 01:27 PM

Once you go with a soda "pin" keg, you will forget about bottles. They're a pain in the ARSE!! Use a few big Grolch lock bottles to break out for special occasions and KEG the rest!!!

spade2you · #3 07-06-2008, 01:41 PM

I've thought about kegging, but I don't quite have the funds to get a 3rd fridge at the moment. I also have a bunch of cabinets in the basement that each fit 2 cases of bottles. I know most consider it a pain, but it doesn't really bother me.

FL Knifemaker · #4 07-06-2008, 02:23 PM

Quote:

Originally Posted by spade2you

I've thought about kegging, but I don't quite have the funds to get a 3rd fridge at the moment. I also have a bunch of cabinets in the basement that each fit 2 cases of bottles. I know most consider it a pain, but it doesn't really bother me.

Well then..........Start cleaning.............and cleaning............and cleaning.........and...........Do you have a good capper??

I can't drink beer anymore and I actually do miss the process as well

spade2you · #5 07-06-2008, 02:28 PM

Quote:

Originally Posted by FL Knifemaker

Well then..........Start cleaning.............and cleaning............and cleaning.........and...........Do you have a good capper??

I can't drink beer anymore and I actually do miss the process as well

I have a few cappers that work pretty well. I typically would soak the bottles in the sink with my pint glasses then run the bottles through the dishwasher at very high temperatures. They're usually pretty molten, but not much survives those temperatures.

Joe Gress · #6 07-06-2008, 04:07 PM

Just finished an IPA. Doesn't have that really hoppy finish though. Needs work.

spade2you · #7 07-06-2008, 04:12 PM

Quote:

Originally Posted by joeinsprings

Just finished an IPA. Doesn't have that really hoppy finish though. Needs work.

Hmmmmmm, I wonder why that is. Did you brew with a kit that had substituted hops? I about cried when my usual Oktoberfest kit didn't have Halertau hops.

iamlowsound · #8 07-06-2008, 04:12 PM

Any of you guys make wine as well? I have a mini vineyard in my back yard, 5 or 6 plants that produce about 10 pounds of grapes per plant. This year is looking to be a real good one for grapes and I was thinking of turning some into wine.

lowsound

spade2you · #9 07-06-2008, 04:19 PM

Quote:

Originally Posted by iamlowsound

Any of you guys make wine as well? I have a mini vineyard in my back yard, 5 or 6 plants that produce about 10 pounds of grapes per plant. This year is looking to be a real good one for grapes and I was thinking of turning some into wine.

lowsound

Negative, although I have a friend who just started growing grapes for this purpose.

Joe Gress · #10 07-06-2008, 04:25 PM

Quote:

Originally Posted by spade2you

Hmmmmmm, I wonder why that is. Did you brew with a kit that had substituted hops? I about cried when my usual Oktoberfest kit didn't have Halertau hops.

We didn't use a kit, just followed a recipe and got the supplies from a local home brew shop. What happened was we did not use enough finishing hops. That and the brew had not sat long enough in the bottles before we had opened them. We did two cases, so ones gone, and the other were going to let set for another week or two to age. We'll see how it tastes then.

Joe Gress · #11 07-06-2008, 04:28 PM

Quote:

Originally Posted by iamlowsound

Any of you guys make wine as well? I have a mini vineyard in my back yard, 5 or 6 plants that produce about 10 pounds of grapes per plant. This year is looking to be a real good one for grapes and I was thinking of turning some into wine.

lowsound

Supposedly wine is a little easier to make than beer since you do not have to sterilize every thing to the extent that you do with beer. My aunt and uncle up in ND have been making wine for almost twenty years now (I think, probably longer), and they use big rubbermaid barrels for the fermentation process.

spade2you · #12 07-06-2008, 04:32 PM

I keep thinking about fermenting some wine, but I'm such a beer guy.

Heh, speaking of sterilization, a friend of mine got a little lactobacillus in his wheat beer. It had that funky taste that I paid $10 (or so) on some New Belgium La Folie, which intentionally had that sour vibe.

iamlowsound · #13 07-06-2008, 04:45 PM

Quote:

Originally Posted by joeinsprings

Supposedly wine is a little easier to make than beer since you do not have to sterilize every thing to the extent that you do with beer. My aunt and uncle up in ND have been making wine for almost twenty years now (I think, probably longer), and they use big rubbermaid barrels for the fermentation process.

I wouldn't have enough grapes to fill something that large, maybe half that size. I am not a big wine fan, but I have grapes so I might as well give it a try. I have been thinking of trying some home brew beer as well. How much does it cost to get started?

lowsound

**baba** · #14 07-07-2008, 11:35 AM

Quote:

Originally Posted by joeinsprings

Just finished an IPA. Doesn't have that really hoppy finish though. Needs work.

Dry hop next time? More finishing hops?

**baba** · #15 07-07-2008, 11:39 AM

My brewing gear has been in storage for about 5 years for various reasons. It's about to be launched again...I have a new grain mill that needs some action.

Joe Gress · #16 07-07-2008, 12:37 PM

Quote:

Originally Posted by iamlowsound

I wouldn't have enough grapes to fill something that large, maybe half that size. I am not a big wine fan, but I have grapes so I might as well give it a try. I have been thinking of trying some home brew beer as well. How much does it cost to get started?

lowsound

They make a bunch of other kids other than just grapes as well. Rhubarb, strawberry, and choke cherry to name a few.

As for the supplies I think my dad got most of his stuff from my grandmother, so I wouldn't know. Put a add in craigslist or something for homebrew supplies. You might want to get the tubes and stuff new, but the buckets, carboys, and bottles can be used. You have to sterilize them anyways. And get a manual bottle capper. The hammer method is a pain in the neck, and unless your doing a whole bunch, the stand is a bit overkill.

Joe Gress · #17 07-07-2008, 12:39 PM

Quote:

Originally Posted by baba

Dry hop next time? More finishing hops?

Yep. Not enough finishing hops.

**baba** · #18 03-16-2009, 02:20 PM

I have a few pints left in my most recent keg of brown ale.

An IPA is sitting in the primary fermenter waiting to get racked and hit with an ounce of Amarillo and an ounce of Cascade.

DudeistMonk · #19 03-16-2009, 02:29 PM

New brews being started next Sunday and I'd love to make an IPA does anyone have a good recipe?

Right now all we have is a batch of mead bubbling away in the closet well on its way through an epic 6th month fermentation period.

Inn Keeper Ale just finished conditioning....came out pretty good, definitely one of our better brews, and so far only one was over primed and blew up in someones face.

Ps. Baba third stone from the sun is an amazing Jimi tune...I don't know what it is about that bass line but I love it.

**baba** · #20 03-16-2009, 02:39 PM

Quote:

Originally Posted by DudeistMonk

New brews being started next Sunday and I'd love to make an IPA does anyone have a good recipe?

Here's a rough guide for an American IPA...tweak as you see fit.

For the grain bill I'd use about 12 lbs of 2 row and add a pound of Crystal 20. Possibly some carapils...

I'd hop it with any combination of Cascade, Amarillo, Simcoe, and Centennial hops. Get the IBU's high enough to fight the 12 lbs of malt. Also, dry hop it for sure!!

Try the Wyeast American Ale yeast.