The Home Brewers Thread

[magiclawnchair]

I think my brew was a success. My Original Gravity was 1.086. It tasted wonderful!!!
Got my yeast pitched and she's bubbling away like MoFo!

[Tigerbass]

How's this for bubbling? WooHoo! High Gravity Imperial Pumpkin Ale.
The only bummer is towards the end of my sparge I got jammed with pumpkin, so I'm close to a gallon shy, but I can always make more!

[magiclawnchair]

wow! thats awesome!

[Tigerbass]

Pumkin Ale is coming along nicely. Should be racking it into the secondary with a vanilla bean this week for a coupla more weeks and we should be good to go!

We also make wine and Champagne, here is 5 gallons (30 bottles) of Beaujolais Nouveau being racked into the secondary as well. We will have Nouveau before the stores will in November!!! And I bet it'll be better!




note...the USPS box on the counter had my Iron Ether Nimbus bass reverb pedal in it!

[snipelfritz]

Any time I see a combination of the words "home" and "Brewers" I think of horrendously slow interstate traffic and start to cringe, but that's because I drive past Miller Park on my way to school.

[Bassus Sanguinis]

[/i]'...who You gonna call?' [i]

[phantasmagorovich]

So stoked - I will take a course in home brewing next weekend! And the best of it all: I'll do it for work (write an article about that shit) and thus get a day off for the saturday I spend with the master brewer! Hooray!

[Tigerbass]

FUCK YOU SPAM BOT STAY OUT OF THINGS I LIKE. Also how do you filter stuff like pumpkin fruit etc out of your beer. Like the one time i did it with ginger beer i got a bunch of sediment in the final product even though i'd filtered through a sieve and tried my best to keep most of the junk in the pot but no luck.

My mash tun is a modified 10 gallon Rubbermaid cooler. I have a false bottom in it as you can see pictured. I also used a pound of rice hulls for the Pumpkin Ale and ALMOST made it! Clogged at the very end. I had alot of pumpkin in there so I was kinda expecting it.




I am brewing again this saturday. I am making a Founders Breakfast Stout that I am personally modifying. Got a couple rad tricks up my sleeve so I hope it turns out ok!!

[Tigerbass]

So stoked - I will take a course in home brewing next weekend! And the best of it all: I'll do it for work (write an article about that shit) and thus get a day off for the saturday I spend with the master brewer! Hooray!

That is wicked cool my friend...Congrats!!!

[Joe Gress]

I'm hoping to convince my dad to do another batch around thanksgiving. What do you guys suggest? This will be our fifth batch, with our last Double IPA turning out really fucking tasty. I would love to do something heavy like a stout, but I've also been on a red kick lately.

Just looking for something away from a regular Pale Ale again though. Something a little challenging perhaps?

[Tigerbass]

I'm hoping to convince my dad to do another batch around thanksgiving. What do you guys suggest? This will be our fifth batch, with our last Double IPA turning out really fucking tasty. I would love to do something heavy like a stout, but I've also been on a red kick lately.

Just looking for something away from a regular Pale Ale again though. Something a little challenging perhaps?

The Breakfast Stout I'm doing this wekend is a bit challenging I suppose. It's an oatmeal/chocolate/coffee stout. It has 5 different grains/malts totaling almost 18 ibs for a 5 gallon batch. 2 different kinds of chocolates, 2 different kinds of coffees and 2 different hops. I'm also adding lactose so it'll be pretty busy for sure!

I actually have an Imperial Red in my kegerator right now that's about ready to go. That wasn't too bad to make tho. Lotsa grains and lotsa hops!

[phantasmagorovich]

This was interesting:

http://gothamist.com/2011/10/12/garrett_oliver.php

[bigchiefbc]

As I mentioned in the main beer thread, I recently bottled two brews: a Flanders Red Ale, modeled after Duchesse de Bourgogne, which is one of my five favorites beers ever, and a London session pub ale somewhere between Boddington's and Tetley's. We're going to break them open at my annual Oktoberfest party that my brewing buddy Jay and I throw every year. Usually 50-60 people, no bought beer allowed, all beer drank at the party must be homebrewed. My buddy Jay brewed a Doppelbock and a Roggenbier.

I came up with a pretty kick-ass recipe for a Dusseldorf Alt that I have brewed a dozen times or so, and has received rave reviews from several other brewers, including one of the master brewers at Sam Adams. I'll post it here next time I have a few minutes to look through my recipe list.

Well, our homebrew Oktoberfest party was yesterday, and was a rousing success. Both of my beers came out to rave reviews from all in attendance. The London session ale ended up being a bit maltier than I anticipated. It still has the creaminess of a Boddingtons, but the color and malt character came out closer to Fullers ESB. Still a win in my book.

The Flanders Red exceeded all of my expectations. It's malt-forward, but still robustly sour/tart. Has a definite red wine character to it. This one is probably going to be entered in a couple competitions

[phantasmagorovich]

Had my brewing course in the weekend. That was fun, can't wait to drink that stuff.

[Tigerbass]

As I mentioned in the main beer thread, I recently bottled two brews: a Flanders Red Ale, modeled after Duchesse de Bourgogne, which is one of my five favorites beers ever, and a London session pub ale somewhere between Boddington's and Tetley's. We're going to break them open at my annual Oktoberfest party that my brewing buddy Jay and I throw every year. Usually 50-60 people, no bought beer allowed, all beer drank at the party must be homebrewed. My buddy Jay brewed a Doppelbock and a Roggenbier.

I came up with a pretty kick-ass recipe for a Dusseldorf Alt that I have brewed a dozen times or so, and has received rave reviews from several other brewers, including one of the master brewers at Sam Adams. I'll post it here next time I have a few minutes to look through my recipe list.

Well, our homebrew Oktoberfest party was yesterday, and was a rousing success. Both of my beers came out to rave reviews from all in attendance. The London session ale ended up being a bit maltier than I anticipated. It still has the creaminess of a Boddingtons, but the color and malt character came out closer to Fullers ESB. Still a win in my book.

The Flanders Red exceeded all of my expectations. It's malt-forward, but still robustly sour/tart. Has a definite red wine character to it. This one is probably going to be entered in a couple competitions

Rock On Bro!!! Sounds awesome!!! Would love to try the Flanders some day!