t-rey wrote:I think I'm going to pick up the ingredients for an Irish Red Ale or something of that sort to have in time for St. Patrick's day. Then maybe another IPA or some other ale for springtime drinking
I really want to get into kegging but my wife shut that idea down with a quickness. Something about a bar and kegs in the house being stupid if that room will be a playroom for the future children...
Yeah, I bought a kegerator when my wife and I moved into our house, and I didn't give her the chance to veto it. But it's down in the basement, which is pretty much the only room that's mine now. I've become far too lazy to bottle beer anymore, unless it's in half-gallon growlers or something like that. The days of me washing, de-labeling and sanitizing case after case of 12-ounce bottles is thankfully over.
Ha! Things like this make me wish we had basements here. My wife is from Cincinnati and everyone up there has super rad man cave finished basements.
maz91379 wrote:I did for a bit but I got a bit discouraged after a few bad brews and not being able to regulate temperature properly . Keep telling myself I'll do a few small volume batches where I can go all grain and have a better control of the ingredients/ use more expensive shit.
I'm trying to take the approach that as long as it's not infected and it gets me drunk I'll learn from it and do better next time. I'm a bit worried about my Dubbel that I just bottled due to temperature regulation and all that. It actually fermented so hot/violently that it popped the lid of the primary, which means I will be going with a blow off setup from now on instead of airlocks. There was still so much activity in the airlock after I re sanitized the lid and sealed it that I imagine it was generating enough c02 to prevent anything from getting down in there. It was in the mid 70s, which according to what I've been reading fortunately isn't a terrible thing for Belgians. When I bottled I took a taste of the wort and it seems really potent - had a really strong banana smell which I'm not sure is from the yeast or how hot it fermented. Either way I hope the smell/taste calms down a bit during conditioning.
can't find my damn photos but i've brewed a batch of IPA. have ingredients for another batch waiting on me... also just recently learned to make mozzarella and then bought an advanced kit and books on makin zee cheeze!
Holy fudge, homebrew cheese?!?! I already wanted to look at making my own wine, but now I wanna look at making my own cheese too! I feel like this homebrew rabbit hole goes far, far deeper than I had imagined...
dude hit amazon. my sis gave me a mozzarella kit for christmas. they're cheap & it's pretty easy, just don't rush through the heating process (i botched my second batch trying that). comes with everything but whole milk for four one pound batches. fun stuff! the advanced kit i bought has everything for making a bunch of different types of cheeses, but the heating & aging & cooling scenario is way more complicated with others. having to get a mini fridge to do some of that with cooling & aging temps that are higher than what's usual with fridges.
so if i wanted to get started homebrewing what all do i need? there are some starter kits on amazon that include brewing buckets, a bubbler, and hoses etc. should i do that?
also where do i go to find ingerdients? (i'm into ipa's)
http://vomitthesun.bandcamp.com
Good Deals with: fluffytunapouch-PetZounds-chuckjaywalk-ThurberMingus-AxAxSxS-Bellyheart-terminator-lordgalvar
Definitely check and see if there is a homebrew supply store in your area. I love the store here - they can always point me in the right direction and give feedback. And most importantly they can ease your anxiety about all the bullshit you read on the internet about homebrewing - there are some guys that get waaaaaaaaaaay too serious and precise with it.
My fiance does cheese & yogurt; it can be a finicky process, but it's absolutely within reach for a typical kitchen. We bought a few things we didn't have, but it seems that the hardest part is picking the right milk, and temperature regulation.
Opened my first Dubbel last night - at 13 days so it was pretty earl, but I was being impatient. Has a kind of harsh taste and could stand to be more carbonated, which is about what I expected. I will let them sit for another week or two and they should be good to go.
Went on a brewing rampage before my kiddo was born last year. Brewed a really good Maibock and Cream Ale. Also did an Amber, west coast style IPA, and an Oktoberfest. Finally got into kegging and had my first pint of kegged homebrew the other day. Feels good bro. Now I'm gasing more for kegs and multi tap towers than a lot of guitar stuff.
Anyone else still brewing? Anyone new pick up the hobby?
Next up for me will probably be a Cream Ale or California Common. I really want to do an Imperial Stout and/or Mead to bottle and drink next winter. How different is the process for making Mead?
Went on a brewing rampage before my kiddo was born last year. Brewed a really good Maibock and Cream Ale. Also did an Amber, west coast style IPA, and an Oktoberfest. Finally got into kegging and had my first pint of kegged homebrew the other day. Feels good bro. Now I'm gasing more for kegs and multi tap towers than a lot of guitar stuff.
Anyone else still brewing? Anyone new pick up the hobby?
Next up for me will probably be a Cream Ale or California Common. I really want to do an Imperial Stout and/or Mead to bottle and drink next winter. How different is the process for making Mead?
I still homebrew, but not as often. I did an Export Stout this winter that I kegged and ran on nitro. It was fucking delicious. But haven't done anything at all this spring. In a month or so, me and my brewing buddy will start doing our brews for the Oktoberfest party we throw every year. Usually about 40-50 people, no commercial beer allowed, all homebrewed. Usually have 7 or 8 different batches there.
Homebrew party sounds like an awesome idea. I got my brother in law into brewing, but so far he's my only brewing buddy here in town.
Talk to me about the benefits of nitro. I've had some Old Rasputin on nitro at a hip bar in town, but never knew exactly what about the nitrogen made it so delicious.
t-rey wrote:Homebrew party sounds like an awesome idea. I got my brother in law into brewing, but so far he's my only brewing buddy here in town.
Talk to me about the benefits of nitro. I've had some Old Rasputin on nitro at a hip bar in town, but never knew exactly what about the nitrogen made it so delicious.
Nitrogenation creates smaller bubbles than carbonation, so it has a smoother head and mouthfeel. Also, dissolving co2 into water makes carbonic acid, which gives it a bite. Nitro isn't acidic so the beer will be missing that co2 bite and taste smoother, too.
But I find that nitro isn't good for all beer types. Some styles NEED that co2 bite, like pilsners, wheat beers and really hoppy beers. Nitro is better for maltier ales.
