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

#21
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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I have a Bells 2 Hearted clone as well as a super big Imperial IPA fermenting. The Imperial took nearly 20 lbs of grain and something like 8 oz of hops for a 5 gal batch. I have recipes at home.

Also just finished a Dead Guy clone on Saturday. After doing so many IPAs it felt odd not pitching more hops during the boil. :crying: I thought it was intertesting that only 2.5 oz of chocolate malt makes for such a dark wort!

Yeah forget bottles unless you need to transport. Honestly even if you don't have a spare fridge, most basements are cool enough at this time of year. Or do what I did and gut the fridge thats in your kitchen. :eek: Food isn't all that important. :D
 
#22
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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Get this book.

The New Complete Joy of Homebrewing - Charlie Papazian
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664

It is the Holy Bible of Homebrewing.

All your questions will be answered.
 
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#24
metron said:
"How to Brew" by John Palmer is also a good read for both beginners and advanced brewers.
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+1

I love Charlie Papazian's book and it really does a good job of putting you in the right frame of mind for homebrewing (Relax, have a homebrew) and I think Palmer's "nuts & bolts" approach is a perfect balance to it.

As for the cost, a very basic kit should be under $100, though obviously you can spend more if you want to jump in with both feet. Like most hobbies, you can get into very expensive territory if you choose, but really you can have a fantastic homebrewing setup for much less than $1000.

[Invalid or Expired Link Removed] to my semi-local home brew shop's page of beginner kits.
 
#25
I need to get a few more items to complete my all grain brewing setup at home. One of the more important items I have left to get is an 8 gallon kettle. Anyone have an economical recommendation? I really don't want to have to upgrade in the future unless it's for size so I want something quality that will last without breaking the bank.

My Dead Guy clone fermented for a month in primary and another week in secondary. It's gone now but it was soooo good. Malt insanity with a lot of the crystal coming through. Needed a bit more bittering hops. The first batch I do on my new setup will be to try to duplicate/enhance the recipe. If anyone is interested in the specifics lemme know.
 
#26
hey guys,

been thinking of brewing for a couple weeks, since that kit was on woot, lol. What do you guys think is the best way to start, as in get a kit or just buy the ingredients seperate and make my own "kit"? Any other advice for someone about to undertake this, please share.
 
#27
Kits work well especially if you are doing an extract brew. There are also ways to modify or "upgrade" a kit if you want like adding adjuncts, more hops, or doing some sort of infusion in the boil. For the all grain brewing I have done so far, I went with getting my own ingredients locally.
 
#29
For your first time, I'd recommend you (a) go with a kit, and (b) brew a medium/full-flavoured ale. That way you know that everything you need is on hand and the beer has a strong enough taste to mask any minor slipups you make.

After you've done a couple of those you can add/modify your setup and experiment with different styles.

I like these people. Their equipment kits are here and ingredient kits are here.

Also, read this (or buy the book). Re-read it every 4-5 brews you do, it'll make more sense each time.

As to the OP's question - I've got an Imperial Stout in the conical right now that needs kegging, and will probably kick off an IPA and a rye beer this weekend.
 
#32
joeinsprings said:
Where are you getting yours? All the stores down here are super expensive.
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I go to either brew at home on s broadway just south of 285 or brew hut in aurora if I need to get something more rare. The prices are not too bad.

UncleFluffy said:
I'm using the 10 gal megapot (with valve and thermometer) from here. Build quality is excellent.

http://www.northernbrewer.com/kettles.html
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I was thinking about the megapot from NB. You use the 10 gallon kettle for 5 gallon batches? I figured the 8 gal would be enough.
 
#33
metron said:
I was thinking about the megapot from NB. You use the 10 gallon kettle for 5 gallon batches? I figured the 8 gal would be enough.
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I run 6 gallon batches (5 for the keg, 1 for bottles) and do AG so usually have a couple of gallons extra out of the lauter that needs boiling down.

An 8 gallon pot would probably just do but I'd lose a few points efficiency from stopping the sparge early. The extra space means less risk of boil-over and better extraction.
 
#35
Here's the Imperial Stout on the boil:

3561396471_c67219a1c1_o.jpg


and here's the result a month later:

3562215522_4aa672e338_b.jpg


it'll probably need a bit more time in the keg before it has properly matured. Very tasty already though.
 
#37
kanonfodr said:
MEAD!! The Breakfast of Berserkers!!

Does it really take 6 months? I've been looking into it (not a hardcore beer fan) and I've seen recipes that start at 2 weeks.

J/C.

Peace,
Greg
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Perhaps it can be done in 2 weeks, but it probably won't taste like other meads you may have tried. I haven't made mead, so take my opinions with a grain of salt, but there's a lot of fermentable sugar when you start out. Long story short, the yeast needs time in the fermentation stage to turn those sugars into alcohol. There may be faster yeast strains out there, but it may change the flavor and mouth feel.
 
#39
ah, there it is... thankyou ...

Most recently I just did an experimental "how simple can I make it?" brew to put together a very introductory photo set for people to learn from: extract-only, dry yeast, single fermentation, 1-2-3 timing.

Next up will be a batch of my own-brand IPA:

grain: 12lb 2-row, 2lb biscuit
hops: 1oz Summit (60 min), 1oz Amarillo (40 min), 1oz Amarillo (20 min), 1oz Amarillo (5min)
yeast: 1056 or similar neutral tasting yeast
dry-hop with another 1oz Amarillo for 30 days in sec before kegging.

It's so citrusy that you could close your eyes and imagine you're drinking fizzy alcoholic grapefruit juice. If you want the full-on turbo DIPA, just use 2oz (or more!) Summit instead.
 

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