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

spade2you

spade2you

Jan 11, 2007
19,287
2,806
somewhere in middle America
#1
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!
 
#4
spade2you said:
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.
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Well then..........Start cleaning.............and cleaning............and cleaning.........and...........Do you have a good capper?? :eyebrow:

I can't drink beer anymore and I actually do miss the process as well :(
 
#5
FL Knifemaker said:
Well then..........Start cleaning.............and cleaning............and cleaning.........and...........Do you have a good capper?? :eyebrow:

I can't drink beer anymore and I actually do miss the process as well :(
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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.
 
#10
spade2you said:
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.
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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.
 
#11
iamlowsound said:
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
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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.
 
#13
joeinsprings said:
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.
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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
 
#16
iamlowsound said:
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
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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.
 
#19
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.
 
#20
DudeistMonk said:
New brews being started next Sunday and I'd love to make an IPA does anyone have a good recipe?
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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.
 

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