Homebrewers Anonymous's topics - tribe.net

Holy Toasted Oak!!

3sheetstothewind! — Sun, 13 Sep 2009 22:00:16 GMT

A friend gave me two pieces of dried oak to experiment with toasting.
"sound easy" thinks the silly innocent child in my head.
that stuff took some labor and a sledge hammer and BIG axe to split
into remotely thumb sized pieces as Ehow suggested.
I also read that Jack Daniels is toasted at 450 for 5 hours.
Quickly, I stacked staves of oak on my oven rack assuring my
counterpart that this shouldn't take "too long"
MY house is now filled with smoke, I am getting mean evil looks,
and i'm only one hour into this. Hopefully something magical happens before the fire truck arrives.
anyone else venture into this level of madness?

posted in Homebrewers Anonymous - 0 replies

coconut lime mead

Akamai — Wed, 27 May 2009 03:49:26 GMT

so I want to make a coconut and lime mead. how would I do this? has anyone tried? i have coconuts all around me and citrus as well. if anyone has any advice it would be much appreciated. i have coconut milk I could use, but i'd rather like to use fresh coconut water. all ideas are welcome. lets brainstorm this shit and I'll make it.

posted in Homebrewers Anonymous - 4 replies

Fantastic Mead Fit For The Gods!!

PuckerButt — Fri, 30 Jun 2006 04:02:51 GMT

I just mixed up 5 Gallons of the following potion 4 days ago:

1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Allspice
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1Cup Dark Raw Chocloate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients

It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.

I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.

INSTRUCTIONS:

Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!

After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip.

posted in Homebrewers Anonymous - 2 replies

When to harvest hops?

goddessDi — Sat, 27 Aug 2005 07:09:18 GMT

Hi! I've been brewing using my home grown hops for several years now, but always sort of guess at when to harvest them. Anyone know specifically what to look for to know when the hops are in their prime and at their best stage for harvest. It's feelin like soon here in Oregon. Thanks

posted in Homebrewers Anonymous - 4 replies

water quality

3sheetstothewind! — Sun, 04 May 2008 18:42:04 GMT

odd question.
I found a place that filters water and can fill my 7 gal carboys.
what do I need to supplement with after RO filtering?
I know that the yeast need minerals to propogate.
thanks!

posted in Homebrewers Anonymous - 2 replies

juniper

dragon_x — Thu, 08 Mar 2007 04:42:42 GMT

i'm getting ready to brew up an imperial juniper ipa. the question is... what type of juniper should i use? i imagine that some species would be better in beer than others (but maybe i'm just imagining things?).

bonus points if you know where to find that type of juniper in the east bay!

posted in Homebrewers Anonymous - 3 replies

Sanitizing bottles

demonica — Tue, 03 Jan 2006 21:48:23 GMT

Hey all,

It has been quite a while since I brewed beer and I am getting ready to start again. Having fun going through my old recipes...

Anyway, when I used to brew I had access to a dishwasher and would sanitize bottles that way. I am realizing that is not going to happen this time, and was wondering how you guys sanitize your bottles? I should maybe add that I use old/saved/recycled bottles. And kegging is not an option for me.

Sorry if this question is too simple, any advice is much appreciated.

posted in Homebrewers Anonymous - 11 replies

How long in primary and secondary?

thepete — Tue, 03 Oct 2006 21:44:52 GMT

Hi Guys and Gals,

I'm wondering what kind of time you all use for primary and secondary fermentation.

The few times that I've brewed I've left the wort in primary until I don't really see any active bubbling on my airlock (maybe less than one bubble every minute). Then I transfer to secondary and leave it a week or two, then get impatient and bottle. Does it sound like I'm in the right ballpark here, or am I making some boo boos?

posted in Homebrewers Anonymous - 2 replies

Swanky???

Satan`s Circus — Sun, 24 Apr 2005 11:22:19 GMT

Hi, I`m a new member and I`m not a homebrewer.
I research and write on defunct breweries in my
area and I`m hoping some of you might be able to
answer a question. One of the breweries i`m doing
research on was the only swanky brewery in W.VA
and from what i found out about swanky is that it is
a nut brown ale that has anise in it.

I was told that it was a low grade of beer, is this
true? Does anyone know where the name swanky
comes from and do you have to use nut brown ale
or can any ale be used to make it?

posted in Homebrewers Anonymous - 2 replies

bock

torrance — Tue, 24 Jan 2006 20:38:38 GMT

i need a bock recipe. i don't have a cooling space to keep things at lagering temps though so it needs another yeast, any help would be appreciated.

posted in Homebrewers Anonymous - 1 reply

What ails your ales? The Seattle Home Brew Fair.

Christian — Tue, 14 Feb 2006 18:52:58 GMT

What ails your ales?

The second annual Homebrew Fair is taking place in Seattle on March 25.
The Homebrew Fair brings together all of the local clubs, vendors, and judges
for socializing, lectures, and competition.

The competition is run to the BJCP style guidelines, but is unique,in that,
after the 2-person team of evaluators score the beer, they discuss it one-on-one
with the brewer. This rich feedback forum helps both the brewers and the judges improve their skills.

Last year, it was the largest one-day competition in the state and was
sucessful beyond our wildest dreams, mostly due to the number of people
that showed up to help us evaluate beers. We need judges and experienced brewers! Even if
you are just thinking about taking the test, this is a great opportunity, as we
pair inexperienced judges with "mentors" and the feedback from the brewers is like
real-time test experience. It's also much more rewarding to actually meet
the person and get their appreciation face-to-face.

We would sincerely appreciate anybody who would like to come evaluate,
lecture, or just hob-nob. This year Brouwer's Cafe is hosting the post-event party where we can continue to enjoy and discuss our passion for things fermentable. And really, that's what it is all about - the passion.

Please visit the site www.homebrewfair.com for sign-up and more
information.
(Please pre-register so we can order the correct amounts of swag for the
evaluators, we are making a concerted effort this year to reward your
efforts.)

Remember, we only have the venue for a few hours, so we really need the
evaluators to show up on time (12:15). We will not be wasting your time, you will show up and judging will start almost immediately. This worked really well last year and I can't thank people enough for their timeliness.

If you want more information please contact Jon Tobey at
jontobey@yahoo.com

posted in Homebrewers Anonymous - 0 replies

What are you brewing?

Mon, 07 Feb 2005 06:46:01 GMT

Not sure what I want to make. It has been a while since I've had the space, but we just moved. I am just curious what's fermenting at your house.

posted in Homebrewers Anonymous - 30 replies

Good brewers group in Livermore CA

flynsquirl — Tue, 03 Jan 2006 00:34:24 GMT

The local brewer supplier, Good Brewers has organized a home brewers group and meets every other month. I think Jan 10th is the next meet, tasting. If anyone is interested I will get more information posted or go to his web site at http://www.goodbrewer.com . I have no affiliation with the business other than being in the brewers group so I hope you wont think I'm spamming for business.

Scott

posted in Homebrewers Anonymous - 0 replies

Head?

Tim — Tue, 29 Nov 2005 21:43:35 GMT

No it's not what your thinking LOL

Really though, I am new to the home brew thing. I have now brewed 3 batches of beer. I notice that none of my beer has any head on it (or it disapears quickly). Is this normal with home brew? All my batches have been fairly light beers, Dutch Lager, Honey Brown, and Canadian Ale. Does this have something to do with it? Would a darker beer have more head? Or is there something in the commercial beers that make the beer foam?

Also I was wondering. Where or how would I go about finding out about recognizing all the different attributes of beer? Like how to tell if the beer is really hoppy (sp)? Or if it is fruity or whatever? Kinda like being able to tell what characteristics are in a wine just with beer.

thanks,

tim

posted in Homebrewers Anonymous - 6 replies

What to do when you're too bitter

Dima — Sat, 12 Nov 2005 00:47:03 GMT

I tasted my Pliny the Elder clone at 4 weeks of aging and was ready to scratch my tongue out. I got whole leaf Simcoes from a different shop to substitute for the pellets that morebeer was out of - and the alpha acids were a little too high.

Anyway- I hate to waste a hop monster so besides drinking it as a "liquor" what would you recommend? Blend with a neutral beer? Add some fruit flavors? Maybe make a little maple syrup IPA?

posted in Homebrewers Anonymous - 3 replies

Fav Hops for IPA....

tinymoose — Wed, 14 Sep 2005 05:22:43 GMT

mnnnnnnn....... just racked an IPA that my schweetie & I brewed last week, and am sampling the leftovers from the primary.

Grain bill included some amber and a few different x-tal malts to balance everything out. Its a beautiful "old" copper penny color, awesome flavor, good hop flavor, bitterness, and aroma. We used Chinook & Centennial, and i tell ya... that's a mighty fine IPA mix!

What's everyone's fav hop blend for IPA? do you dry hop?

hoppy brewing folks!!! =)
-Tiny

posted in Homebrewers Anonymous - 5 replies

seeking recommendation for online forum(s) on brewing

taoist — Fri, 14 Oct 2005 15:06:35 GMT

Where do you go for information online? I've looked at Bodensatz, How To Brew.com, homebrew.com, and the forums at morebeer.com

posted in Homebrewers Anonymous - 2 replies

Beer Prayer (Humor)

NaIascaire — Tue, 25 Oct 2005 21:33:54 GMT

Our lager,
Which art in barrels,
Hallowed be thy drink,
Thy will be drunk,
(I will be drunk),
At home as I am in the tavern.
Give us this day our foamy head,
And forgive us our spillages,
As we forgive those who spill against us,
and lead us not to incarceration,
But deliver us from hangovers,
For thine is the beer,
The bitter and the lager,
Forever and ever,
Barmen.

posted in Homebrewers Anonymous - 2 replies

hefewiezen

mateo — Sun, 15 May 2005 22:33:22 GMT

hi. i'm brewing a paulaner hefe clone out of clonebrews. i was wondering if anyone out there who brewed a hefe could tell me if it's typical for a white film to form over the beer while in the secondary fermenter. it also appears that there are bubbles forming under this film that have yet to pop. if this isn't typical, i think i blew it. thanks for your help.

posted in Homebrewers Anonymous - 13 replies

help w/ inconsistent carbonation

fojo — Fri, 23 Sep 2005 16:58:08 GMT

I have a batch of a really kick ass stout that varies in carbonation from bottle to bottle. I primed the whole batch as usual before bottling. After two weeks, it seemed rather flat. It has now been almost four weeks. Some of the bottles are just fine and some are still mostly flat. any suggestions?

posted in Homebrewers Anonymous - 7 replies

Homebrewing Programmer(s) Needed!

Greg — Tue, 14 Jun 2005 20:21:13 GMT

Hi all,

I'm looking to get one or two more programmers involved in an open source project a couple friends and I have started.

We're creating a cross-platform homebrewing app. Come on....software and beer? What could be better.? ....Something similar to ProMash (www.promash.com) ... but with a better interface, more userfriendly, modern features i.e. XML recipe format) and well, it won't just work on Windows... I'm a Mac user myself, and another one of us is a Linux guy, so...

Just send me a mail if you're interested...or just curious....

posted in Homebrewers Anonymous - 2 replies

Sanitizers

Tim — Wed, 31 Aug 2005 20:22:08 GMT

Does anybody know if there is something I could use to sanitize my equiptment that is natural or less nasty than the normal clorine sanitizer.?

posted in Homebrewers Anonymous - 8 replies

into Root Beer?

MickD — Thu, 01 Sep 2005 20:30:38 GMT

One tribe for that:

http://rootbeer.tribe.net/

posted in Homebrewers Anonymous - 0 replies

Delirium Tremens clone?

Mon, 29 Aug 2005 17:37:13 GMT

Anybody know a decent recipie to make a DT clone? Preferably extract based I don't care about color, i want the flavor. I would die a happy man if i could brew DT.

posted in Homebrewers Anonymous - 0 replies

New member here

Mon, 15 Aug 2005 18:59:08 GMT

Just wanted to say hi. I am a homebrewer living in CT. Got the bug from my Dad and now we see who can make the better beer for when the family gets together, or we say, a contest where everyone wins.

posted in Homebrewers Anonymous - 1 reply

Beer Theories - funny

Tue, 19 Jul 2005 18:22:10 GMT

Be sure to read the last one too :)

Sometimes when I reflect on all the beer I drink, I feel ashamed.
Then I look into the glass and think about the workers in the
brewery and all of their hopes and dreams. If I didn't drink this
beer, they might be out of work and their dreams would be shattered.
I think, "It is better to drink this beer and let their dreams
come true than be selfish and worry about my liver."

-- Babe Ruth

An intelligent man is sometimes
forced to be drunk to spend time with his fools.

-- Ernest Hemingway

When I read about the evils of drinking, I gave up reading.

-- Paul Hornung

24 hours in a day, 24 beers in a case.
Coincidence? I think not.

-- H.L. Mencken

When we drink, we get drunk. When we get drunk, we fall asleep.
When we fall asleep, we commit no sin. When we commit no sin, we go
to heaven. So, let's all get drunk and go to heaven!

--George Bernard Shaw

Beer is proof that God loves us and wants us to be happy.

--Benjamin Franklin

Without question, the greatest invention in the history of mankind
is beer. Oh, I grant you that the wheel was also a fine invention,
but the wheel does not go nearly as well with pizza.

-- Dave Barry

Beer: helping ugly people have sex since 3000 b.c.

-- W.C. Fields

Remember "I" before "E", except in Budweiser.

--Professor Irwin Corey

To some it's a six-pack, to me it's a
"support group." Salvation in a can!

-- Leo Durocher

One night at Cheers, Cliff Clavin explained the "Buffalo Theory" to
his buddy, Norm. "Well ya see, Norm, it's like this. A herd of
buffalo can only move as fast as the slowest buffalo. And when the
herd is hunted, it is the slowest and weakest ones at the back that
are killed first. This natural selection is good for the herd as a
whole, because the general speed and health of the whole group keeps
improving by the regular killing of the weakest members. In much
the same way, the human brain can only operate as fast as the
slowest brain cells. Excessive intake of alcohol, as we know, kill
brain cells. But naturally, it attacks the slowest and weakest
brain cells first. In this way, regular consumption of beer
eliminates the weaker brain cells, making the brain a faster and
more efficient machine! That's why you always feel smarter after a
few beers.

posted in Homebrewers Anonymous - 0 replies

Summer Brewing

Sun, 19 Jun 2005 22:56:42 GMT

I want to brew but am afraid as temp. climb, getting a off taste during fermentation.

posted in Homebrewers Anonymous - 2 replies

Stone Brewing Co.

squee — Fri, 13 May 2005 21:15:49 GMT

Spring Break in Mexico Featuring Stone Brewing Co.
Friday May 20th, 2005 @ Cathedral Hill Hotel

Please join us for a fun evening of beer, food, education and good times.

MENU:
6:30 P.M.
Reception
Chefs Hors d’Oeuvres
Arrogant Bastard Ale

7:30 P.M.
Dinner
First Course
Trio of Fresh Prawns featuring
Ceviche, Adobo and Cocktail
With Condimentos
Brewer’s Suprise

Second Course
Trio of Berkshire Pork preparations featuring
Carnitas, Pastor and Pozole with Black Bean Flan and Cilantro Rice with Condimentos
Ruination IPA

Third Course
Tasting of Chocolate Flans featuring Dark, Milk and White Chocolates
With Condimentos
Smoked Porter

PRICE:
$60 per person inclusive of tax and gratuity

For Reservations Contact Chef Bruce D. Paton
By May 17, 2005
415-647-3406 or email bpaton@cathedralhillhotel.com

Cheers
Bruce D. Paton CEC
Executive Chef
The Cathedral Hill Hotel

posted in Homebrewers Anonymous - 0 replies

ok brewers, how the &(*& do I steam 4 pounds of rice at once?

3sheetstothewind! — Sun, 08 May 2005 01:56:14 GMT

all I have now is this humorous little bamboo steamer
and a worried looking wife.
My first batch of sake is ready for the steamed rice part
now.

posted in Homebrewers Anonymous - 4 replies

Agave nectar

Pilsbury — Fri, 22 Apr 2005 14:59:14 GMT

Colibree Co. has Nekutli, Dark Agave nectar. This is some very tasty stuff though a bit expensive at around $150 a 5 gallon pail but it's organic! I got over 12 gallons fermenting now with wine yeast. I've doing 1 part nectar to 4 parts water. Takes forever to ferment but it's the tasty stuff around and nothing is more refreshing on a hot Summer day. I have this recipe where I add the red cactus prickly pear fruits to the wart after fermentation has begun, it makes a super yummy drink.

posted in Homebrewers Anonymous - 1 reply

I love Craigslist

Thu, 21 Apr 2005 15:48:58 GMT

I just got about $200 worth of brewing equipment for 50
2 carboys 3 kegs, a regulator and much more
damn do i love craigslist. I am offically hooked

posted in Homebrewers Anonymous - 7 replies

beer without hops

prophei — Mon, 08 Nov 2004 05:47:53 GMT

hello all,

i have been studying up on beer history a bit, and noticed that there are many beers that were made without hops. often the herbs used instead even added to the kick a bit. has anybody here experimented with these beers? if so, what have you used, and what was the result??

thanks!

posted in Homebrewers Anonymous - 12 replies

advice needed

Tue, 22 Mar 2005 15:37:12 GMT

Hi,
A local brew pub is looking for an assistant brewmaster and I was thinking of applying as I cannot stand cubicles anymore. But I have no professional experience and have never made beer on such a scale. Anybody have any infor on what I should include on my resume? I also haven't brewed all-grain yet but hell i have nothing against learning. I also says experience with all grain prefered so I may be able to talk my way into it.

Any help would be appreciated!
Thanks!
Eric

posted in Homebrewers Anonymous - 2 replies

Ever used maple syrup?

Royal — Sat, 18 Sep 2004 03:29:08 GMT

I am going to be brewing a new batch of beer and instead of using dried malt for the fermentation, I have subsituted honey in the past. But has anyone out there used Pure maple syrup? If so, what can I expect from my Brew?

posted in Homebrewers Anonymous - 7 replies

disconnecting CO2 after tapping...?

nayanajennings — Sun, 09 Jan 2005 22:28:33 GMT

OK, here's my problem. I want to taste my batch of Amber that is done force carbonating, but I have another batch of IPA that is ready to keg. Can I tap the Amber, drink it for a bit, then disconnect it while I force carb the IPA? Will the five or so days hurt the Amber, or am I better off fermenting my IPA if I want to tap the Amber? I assume it isn't possible to serve and force carbonate with the same tank at the same time...

posted in Homebrewers Anonymous - 5 replies

Exploding bottles

joeyx — Sat, 28 Aug 2004 18:40:02 GMT

I had three 32 ounce flip top bottles full of my last batch (actually, two of IPA and one of bitter) in my cupboard since bottling in May. I decided to take them to a friend's house and as we got outside and were waiting for our car, the two IPAs exploded! Thankfully, no one got cut or hurt, but it broke my heart to see the last of my delicious IPA on the pavement. I guess the yeast was working overtime for the past three months. grrr...

posted in Homebrewers Anonymous - 6 replies

New and wanting to make Mead

Tue, 19 Oct 2004 13:05:43 GMT

Hi, all.

I've made a few batches of beer, but I think what it might take to get me to wash all the equipment again is knowing how to make a good batch o' mead.

Anybody with experience in that arena?

good tips or links would be very much appreciated.

Thanks

posted in Homebrewers Anonymous - 14 replies

which Yarrow is best?

3sheetstothewind! — Fri, 12 Nov 2004 20:51:52 GMT

I just went and bought several varieties but couldn't find white

posted in Homebrewers Anonymous - 3 replies

force carbonation vs. second fermentation in kegs

nayanajennings — Mon, 03 Jan 2005 19:01:03 GMT

Hi there. I am new to this tribe, and picking up beer brewing again after a bit of a hiatus. I only used bottles in the past, but now I have two batches in the carboys that are nearing completion, and I'm trying to decide which method of carbonation to try with my new kegs.

Anyone out there have a preference between force carbonation and secondary fermentation? Can you tell me pros and cons of each? Thanks!

posted in Homebrewers Anonymous - 9 replies

Root beer?

MickD — Mon, 27 Dec 2004 20:45:23 GMT

How does one brew one's own root beer?

posted in Homebrewers Anonymous - 2 replies

oh shit what did I get my self into!

MadVdub01 — Tue, 14 Dec 2004 08:21:51 GMT

well just now gettin in to beer makin. will have questions soon
just not now. Its really cool to read your infos every one.

posted in Homebrewers Anonymous - 1 reply

fermenting miso

gorma — Tue, 07 Dec 2004 03:06:19 GMT

okay i know its not the normal topic but i want to make some miso and i know that its a brewing process. so can anyone help. oh and does anyone have a cranberry wine recipe?

posted in Homebrewers Anonymous - 0 replies

Best Place to Lager

clint — Fri, 19 Nov 2004 23:44:40 GMT

I have some lager that needs to lager. I intend to bottle it, but I'm not sure if I should lager it in a carboy for a few months then bottle, or bottle first then let it sit.

I don't have access to CO2 equipment, and I would like decent carbonation.

Any opinions?

posted in Homebrewers Anonymous - 5 replies

Mini Kegs vs. Tap a Draft

joeyx — Fri, 17 Sep 2004 04:08:56 GMT

So I'm tired of washing bottles, sterilizing bottles, capping bottles... I'm thinking of going to a mini-kegging system. I have heard good things about the Tap a Draft kits over the mini kegs. Do y'all have any thoughts? Due to money and space (apartment in Brooklyn), going for the full sized keg with a fridge is out of the question. Thanks!

posted in Homebrewers Anonymous - 0 replies

Strangest yet

Pilsbury — Mon, 13 Sep 2004 15:29:55 GMT

A buddy of mine who studies Tibetan language and cultures in that area told me about the wierdest fermentation yet. The people of Tuva who have been like tribal cowboys for several centuries, make a fermentation from Mares milk! yea, from the milk of a Horse !
Lactose is the sugar source, I believe it's a kind of fermention that involves bacteria in the conversion. Anyone got a recipe for this !?

posted in Homebrewers Anonymous - 5 replies

best beginners beer

Fri, 28 May 2004 01:37:18 GMT

Hello,
I'm new at brewing and I wanted to find a tasty beer recipe or kit that is good for beginners.
Unfortunately I started my other brews without reading or educating myself enough. Hence, my beers have not been that good.
I've read 2 books since then and I'd like to give it another shot. I want to start easy and work my way up. Any recomendations?
Thanks!

posted in Homebrewers Anonymous - 39 replies

Hops ripe?

3sheetstothewind! — Wed, 28 Jul 2004 03:52:09 GMT

anyone have any input here?
those lil buggers are growing like crazy and I want to catch them at the right time. Someone said the powder should be a dark yellow and it's now close to yellow pages yellow.

posted in Homebrewers Anonymous - 1 reply

keg cooling question

Barndog — Mon, 30 Aug 2004 05:31:24 GMT

So, I have a keg of our beer that we brewed for some friends' wedding, but didn't finish and don't want to throw away. Is there any way you can think of to keep it cool without involving a cooler and a perpetually revolving supply of ice?
Thanks!
~B~

posted in Homebrewers Anonymous - 1 reply

Adding yeast to a carboy

mateo — Sat, 14 Aug 2004 02:09:54 GMT

What's the best way to pour liquid yeast from a tube into a carboy? I've been thinking about it and it seems that i might make a mess if i try to pour it through that little hole. Any help is appreciated. thanks

posted in Homebrewers Anonymous - 2 replies

fermenting in the keg

prophei — Fri, 20 Aug 2004 19:12:51 GMT

i have been brewing my first beers this summer, and have had great results with every batch i have bottled so far. i have been doing a full grain souther german type weiss bier, which has always been my fav. so far so good.

i decided that getting a 5 gallon kegging system would be a great investment, and make things a bit easier on me, as all the bottling get to be a pain. i got the keg already setup for brew, as it was a system from my local homebrew store. i filled about half of my batch into the keg with priming sugar (as i don't like force carbonating with c02), removed the extra air and let it sit for a few weeks. at the end of that time, my beer had little (if any) carbonation, and had an off flavor.

i have not been able to detect any leaks in the keg, and have a hard time attributing the off flavor to bacterial issues, as i am very anal about cleaning, and the keg was fresh and heavily cleaned by the homebrew place i got it from.

i am a bit stumped on this. any further ideas?

thanks for the help!

posted in Homebrewers Anonymous - 3 replies

No Cheap Beer!

Sat, 14 Aug 2004 05:15:16 GMT

No Cheap Beer!
Hate cheap, thin no taste beer like bud, miller, pabst, coors, stroh or other? Join : Cheap Beer Make Me Puke

trygoodbeerinstead.tribe.net

posted in Homebrewers Anonymous - 8 replies

Chilled mugs

Wed, 18 Aug 2004 05:27:37 GMT

Do any of you all keep chilled mugs or glasses in your freezer for when you want to enjoy your brew? I'm getting a pint set for my wedding and I plan on keeping them in the freezer.
There is nothing like pouring a homebrew into a frozen mug.

posted in Homebrewers Anonymous - 6 replies

Cask Conditioning in Polypins...

tinymoose — Wed, 04 Aug 2004 17:28:01 GMT

Hey folks,

After reading Dave Line's "Brewing Beers like those you buy", he's got a few really naughty ideas floating in my head... like set aside my soda kegs & CO2 bottles, and use poly cubes to cask condition & serve my "Real Ale" a la Brit style.

I'm wondering if any folks here have experimented with this idea, and what kind of results you've achieved.

Esp. wanna know about priming sugar, ullage space, and any other issues folks have had.

My current plan is to brew a simple porter, ferment it out, let clear, rack into polypin cube w/ 1/2 cup of priming sugar, press out any remaining air, seal, and let "condition" for 2 weeks.

Thanks!
-Tiny

p.s.
If it works, it makes brewing & transporting a batch for a camping trip SOOOOOO much easier!!!

posted in Homebrewers Anonymous - 0 replies

Spent yeast and hair conditioning

Mon, 12 Jul 2004 22:36:38 GMT

Has anyone else heard that the spent yeast is good for your hair? My mom told me about it and so everytime I brew I use the yeast as a hair conditioner. My hair is very shiny and nice when I do it so I guess it works.

posted in Homebrewers Anonymous - 7 replies

single stage fermentation

Wed, 28 Jul 2004 16:43:49 GMT

I was curious about who uses single stage fermentation. I've always used two-stage fermentation and I'm not really sure that is necessary since I usually just brew ales. It was the way I was taught though.
If you use a single stage, after the yeast has settled, do you just add the gelatin to the beer, no re-racking? That seems like a heck of a lot less work and also reduces the chance for any bacteria to get into the beer.
I just brew simple ales, for now, so I'm thinking I should try the single stage.
What are your thoughts on this? Thanks!

posted in Homebrewers Anonymous - 7 replies

Fermentation Help!! Please!

Tue, 27 Jul 2004 04:07:42 GMT

Hi,
I still new at homebrewing and I need some help and feedback. I brewed some Hefeweizen and re-racked it today. I was told that you re-rack after the bubbles have slowed down, appox. 3-4 days. Well, then I read on the directions that ales ferment 10-14 days! It will only take a few days for the beer to clear so that means that it won't have fermented long enough.
How long is a typical Hefe. fermentaion?
O.G. was 155 and when I re-racked it read 115 and 73%.
Is there a way to tell by looking at the beer that it is time to re-rack?

I really wish there was a homebrew class in Sacramento. Are there any Sacramento homebrewers here that would like to teach a class? It would be most helpful.
Thanks!

posted in Homebrewers Anonymous - 6 replies

buzzed

3sheetstothewind! — Tue, 06 Jul 2004 02:58:55 GMT

I just filled 48 tiny champaigne bottles with mead
and kegged the rest for my own use. Just for kicks, I
dry hopped with Yerba Mate so hopefully, It tastes good.
Anyone know if wooly yarrow is ok for brewing?
I didn't want the taller white and yellow plants around
my pond and wooly's looked cool

posted in Homebrewers Anonymous - 8 replies

Pets and homebrewing

Mon, 12 Jul 2004 22:34:41 GMT

I have 3 indoor cats. Although I clean and vacume regularly, there always seems to be cat hair around the house. The last time I brewed, I was horrorfied to see a couple of cat hairs on the top of my beer while I was bottling. I'm so careful when I brew too.
Does anyone else have pets and if so, how do you deal with fur and brewing?
Will a couple of cat hairs (yuck!) in the brew really mess it up and make it taste bad? Just the thought of it makes me sick, even though I love my cats.
Thanks!

posted in Homebrewers Anonymous - 3 replies

Ginger Beer

Flakeybee — Tue, 13 Jul 2004 09:07:16 GMT

Has anyone made this? Most recipes call for regular bakers yeast. Seems pretty quick and easy anyway.

posted in Homebrewers Anonymous - 3 replies

Jockey Box

bradleybuck25 — Fri, 09 Jul 2004 16:20:16 GMT

I am building a jockey box for camping this summer and I have some conflicting information. A couple of websites that I have read said to use stainless steel tubing and not copper tubing for the internal chillflow. Then I read in two books at the local homebrew shop that copper tubing was just fine to use and conducted the cold better than stainless steel. I am also looking at the difference between 50 cents a foot for copper and close to 2 bucks for stainless.
Anyone have any experience or advice for me on this one. I am going to try and put this sucker together this evening for a trip over the weekend.

posted in Homebrewers Anonymous - 11 replies

Morimoto Soba

Cshell — Mon, 12 Jul 2004 22:27:56 GMT

I grabbed a bottle of this the other day (from the same guys who do Arogant Bastard) and it was quite tasty. Is anyone familiar with it that might have a good clone recipe or more information on the use of Soba in beer?

posted in Homebrewers Anonymous - 0 replies

I added adjuncts, and now....

Mon, 05 Jul 2004 17:25:42 GMT

It is kegged.
But, I bottled a few as well.
Last night proved it to be a very good ale, but sooooooooo strong.
Holy cow, one friend had a 1 pint 6 oz bottle of it, and got the spins. Not good. If you are not warned. He was, but said " It does not taste stronger than an IPA. I said " I mean the alcohol %. He said still, it is smooth, I like it, and it does not taste like it has too much alcohol.
Well, I had one too. It is a sipper to be sure.
What to name a brew like this????
help?

Sporeboy

posted in Homebrewers Anonymous - 6 replies

O.K. I like all of the names so far. (adjuncts)

Wed, 07 Jul 2004 02:25:06 GMT

How about "Shock and Awe"? Gina came up with that one.
Ballsack's Tripple trouble is also very good.
Or, how about Tastes of human?
Or, death by ale? hmmm.

Thanks so far for the feedback

Sporeboy

posted in Homebrewers Anonymous - 2 replies

Fav Melomel

seonaid — Mon, 17 May 2004 03:42:28 GMT

Any favorite recipes? I just bottled my plain mead and am looking for a new mead project. Has anyone tried cherries? What about watermelon?

posted in Homebrewers Anonymous - 5 replies

And so, shit my head hurts...

Mon, 05 Jul 2004 17:48:24 GMT

Hair of the dog that bit a largesh hole with ragged edges. Bleeding ears,It was a rabid dog on acid.
Worth it though.
Play and pay, then wait for another day. Only really, sometimes OTC painkillers do not work.
It is best to drink a LOT of water then. And, if you can take it, drink one brew and walk and clean your house.
It works I tell ya.

Sporeboy

posted in Homebrewers Anonymous - 0 replies

Brewing question...

Royal — Tue, 22 Jun 2004 02:03:47 GMT

I have recently started a new batch of beer, and I know generally it should stay in the fermentation bucket for about 7 or 8 days. I turns out I need to head out of town before that time has elapsed.

So here is my question. How long can I leave it in the fermenting bucket before I would need to bottle/keg it? Any help would be grateful!

posted in Homebrewers Anonymous - 3 replies

Brewing in warmer weather.

Sun, 27 Jun 2004 17:32:13 GMT

I'm looking to brew now. I know I should of done it earlier. What would be a good beer to brew? Also besides an old refig what is a way to control temp while it ferments?

posted in Homebrewers Anonymous - 4 replies

What's your favorite brew for the summer?

fonduie — Tue, 15 Jun 2004 23:08:14 GMT

I'm sitting here at work sweating my tit's off from the heat and day dreaming about beer.

So what's your favorite summer time beer?

(.....ahhhh, 2 more hours 'till beer!)

posted in Homebrewers Anonymous - 5 replies

I love to add adjuncts.

Sun, 13 Jun 2004 22:09:35 GMT

I like to add odd thing during the boil.
Right now I am brewing a????? Tripple.
6 lb Amber ex. 6lb dark ex. 3 lb extra light DME, 1 lb dark wheat DME,
1 lb candy sugar, 4 tsp cinnamon, 1 tsp vanilla extract, 1/2 oz ginger,
2 hour boil with 2 oz whole flower Cascade for bittering. 2 oz tettenaninger for finish, 1 oz Willamette for dry hopping.For yeast I used Belgian Trappist liqued., and will be using Pasteur Champagne dry yeast in the secondary. O.G. 1.110 final...????
Estimate IBU at 80+ SRM 30 or so. Anyway, I will let you all know how this one goes, so far so good, very high krausen.

Sporeboy

posted in Homebrewers Anonymous - 4 replies

IPA recipe wanted

sispille — Tue, 15 Jun 2004 23:03:11 GMT

I will trade (or just post) a nifty Scotch Ale recipe for a quick and dirty IPA recipe. Hi, by the way, my name is Eric and I have brewed exactly 2 batches. Cheers!

posted in Homebrewers Anonymous - 0 replies

2% alcohol content

Sun, 06 Jun 2004 23:23:14 GMT

Well, my batch of beer came out with only 2% alcohol but it tastes really good. I think I might of reracked it too soon, leaving behind too much yeast.I would like to repeat this beer but try to up the alcohol content. Any suggestions or would you need to see the recipe first?

posted in Homebrewers Anonymous - 2 replies

Cornelius Kegs, in S.F. Bay Area

art — Sat, 05 Jun 2004 19:09:13 GMT

3 of them, not pretty, and need some o-rings. $20.00

posted in Homebrewers Anonymous - 1 reply

wort cooler?

Sat, 29 May 2004 00:40:35 GMT

How many of you use a wort cooler and how many just the the ole ice in the sink method?
I use the ice method myself. One person stirs the wort while another stirs the ice in the opposite direction. Gets it cools off very fast.

posted in Homebrewers Anonymous - 7 replies

Want small carboys

seonaid — Mon, 17 May 2004 03:41:03 GMT

I am looking for a bunch of smaller carboys, the 2.5-3 gal size. I'd prefer to get used ones since new glass isn't cheap, thought I'd ask you guys in case you've got one sitting around you're not using. Message me and we can haggle about price.

posted in Homebrewers Anonymous - 10 replies

here's an odd one-

3sheetstothewind! — Sun, 23 May 2004 19:14:38 GMT

what makes a good dishwasher detergent ?
I try and avoid anti sheeting and anti spotting ingredients.
A few weeks back I had a crash course on the intricacies of
Bosch dishwashers after adding PBW to help delable some bottles
before bottling. I still like using the thing before bottling,
just wondered if any of you had any thoughts?

posted in Homebrewers Anonymous - 0 replies

I just picked up a frig controller!

3sheetstothewind! — Sun, 16 May 2004 02:02:42 GMT

now I can regulate my cool black spare frig to accurate
ferment temps and no more off tastes!
Just wanted to brag since the wife and dogs don't see
what all the excitement's about.

posted in Homebrewers Anonymous - 3 replies

I need a cornelius keg!

Royal — Sat, 15 May 2004 07:02:02 GMT

I am in need of a couple of cornelius kegs. I am willing to pay for them. If anyone has an extra I will gladly take it off your hands. Thanks

posted in Homebrewers Anonymous - 6 replies

mead ferment temps

3sheetstothewind! — Tue, 11 May 2004 05:28:35 GMT

here in So Calif we don't have the luxury of cellars.
I wonder if these record breaking temps will effect
my product, any input?

posted in Homebrewers Anonymous - 4 replies

yarrow

3sheetstothewind! — Sun, 09 May 2004 07:57:11 GMT

does one variety of yarrow lend itself more to brewing than others?

sidenote: my mead has been bubbling insanely for 7 days now.
I tried to lower the ferment temp some by hiding it in a closet
with a wet towel, hmm. might be time to break down and get that frig controller.

posted in Homebrewers Anonymous - 1 reply

brewing problem

mateo — Mon, 03 May 2004 15:48:03 GMT

hi all! i have a problem with my brew. i was making an ipa and feremented it. after ten days, i transferred it to a glass carboy (another problem popped up here: i was down a gallon and had to add some water to it). after about a week, i noticed some condensation on the inside of the glass and two days later, i saw some white dots floating on top of the beer, which i'm assuming is mold. i know i'm going to have to throw away the beer, but what i'm trying to find out is how this happened so i don't do it again. my theory is that the water i added probably contaminated the beer. any help i can get is much appreciated. thanks.

posted in Homebrewers Anonymous - 14 replies

FREE HOMEBREW !!!

Pilsbury — Tue, 06 Apr 2004 21:44:26 GMT

Now that I have your attention:
12th Annual Spring Beer Fest, SAT May 1st 1-5pm at the Oak Barrel Winecraft, 1443 San Pablo, Bizerkeley, CA. There will kegs upon kegs of free homebrew and lots of folks bringing their own for tasting. Me and Plague Water Brewry will be there for sure. BBQ and some bands too.

posted in Homebrewers Anonymous - 9 replies

what's your favorite hop?

3sheetstothewind! — Mon, 02 Feb 2004 12:41:02 GMT

It's almost time to order before the growing season.

posted in Homebrewers Anonymous - 14 replies

Supplies

Tue, 03 Feb 2004 04:36:58 GMT

I live in the Portland, OR area but to the south. The places I know of are in North Portland. Does any body know of a place south or there. Or their favorite web site.

Thanks
Scott

posted in Homebrewers Anonymous - 6 replies

yeast cultivation question

Mon, 15 Mar 2004 15:37:38 GMT

Hi every1,
I have a bottle of chimay I am trying to cultivate the yeast from. It is the blue label if that relly matters. the wort I made for it is not bubbling at all, but the sediment in the bottom has gotten alot thicker. Is the yeast growing correctly? Should I brew and add this? or should I hold off and try a new bottle? If i do brew and the yeast doesn't work how long do I have to add a different yeast? any one every try this?
please help!
Eric

posted in Homebrewers Anonymous - 6 replies

A little off topic but...

3sheetstothewind! — Thu, 25 Mar 2004 02:55:35 GMT

Why do Petes, Corona and Miller all bother my stomach?
beyond the obvious, they seem to have a similar taste component I can't identify and thought maybe a more advanced brewer might know, thanks

posted in Homebrewers Anonymous - 5 replies

alternative brews

dianalynnlaw — Sun, 21 Mar 2004 20:34:22 GMT

Anyone else into making beers other than grain/hops? I got great books called Sacred and Healing Herbal beers and Wild Wines. Just brewed up a batch of Nettle/ Dandelion beer, have to see how that came out after it ferments. I also made an awesome blackeberry wine last summer. Too bad I got creative and didn't write down exactly what I put in it so I can duplicate this year! Anyone else bad about that? ;)

posted in Homebrewers Anonymous - 12 replies

recipies from long ago

talisunbrow — Thu, 26 Feb 2004 13:50:01 GMT

one and a half ounces best ground jamaica ginger, one and a half ounce cream of tartar, one pound of brown sugar, two sliced lemons, four quarts boiling water, one-half pint yeast. let ferment 24 hrs. in two weeks it,ll be ready for use

posted in Homebrewers Anonymous - 3 replies

BEER CONVENTION

Pilsbury — Wed, 17 Mar 2004 23:49:46 GMT

There was a beer convention with all the major beer producers. After the conference the presidents of these companies decided to go down to the bar and have a drink.

The president of Miller brewry orders himself a pint of Millers. The president of Budweiser orders a bud, Adolf Coors orders a Coors and so forth down the line.

The bar tender then asks Authur Guinness what he wanted to drink and he ordered a cup of tea. The other presidents were shocked with amazement.

" Why don't you order a Guinness ? " they ask suspiciously, wondering if they had stumbled upon some embarrassing secret.

" Naaah " Guinness replies. " If you are not going to drink beer, than neither will I ! "

posted in Homebrewers Anonymous - 0 replies

Belgian brewing question

aryana — Mon, 02 Feb 2004 18:51:18 GMT

hi - so I did a belgian brew on saturday - but I winged the timing and now I am concerned - shouldn't fresh yeast (WYEAST) that has warmed to room temperature start fermenting by the end of the second day? It is gong on 48 hrs - and I see nothing!

I (gasp!) forgot to test the mash to see if the starch was converted all the way - BUT I did boil for almost an hour - so I *think* that was ok.

So I pittched the yeast at the right temperature into the carbouy and am waiting......

What do I do - wait?

Aryana

posted in Homebrewers Anonymous - 6 replies

Great Home Brew Books

Greg — Thu, 04 Mar 2004 21:50:10 GMT

I know everyone seems to like Charlie Papazian's "New Complete Joy of Home Brewing", but personally I really like:

"How To Brew" by John Palmer

I think it's a notch above the Papazian book. Really detailed. Straight forward enough for a novice, but plenty of info for the experienced and advanced brewer.

And for recipes, I really like "The Homebrewer's Recipe Guide" by Patrick Higgins. I've just made some damn good ales from that book. In fact the holiday ale I made, "Holiday Prowler Ale" was the best spiced ale I've ever had. The owner of the local homebrew shop (whose been brewing for 20 years) agreed...he was amazed...the best holiday ale he'd ever had. Homebrewed, or commercial. A good book.

What's everyone's favorite books?

posted in Homebrewers Anonymous - 1 reply

intro/newbie question

Fri, 06 Feb 2004 00:33:31 GMT

Hi everybody!
I just brewed my first batch of beer, it was one of those no boil everything in a can brown ales. it's looking like it is turning out ok and I have decided to make a second brew in the next week. This time I think I may try something which I don't have a recipie for, and since this will be my second batch I have no experience with making beer.
I want to make a chocolate raspberry imperial stout and have some questions. The recipie I have is in "brewing the world's great beers" by Dave Miller, I was going to use the recipie inthe first chapter as a starting point. basically my main question is how should I do the chocolate? should I just go and buy some chocolate chips and melt them in the wort without the brown sugar the recipie calls for? or should I use a portion of the brownsugar, but not as much? or still should I get some unsweeted chocolate and use all the brown sugar? so many options, and I don't know what to do!!!!! any help would be great!!!

Also how important is it to rack the beer after the primary fermentation? the directions I got with my beer kit (the 2 bucket deal) don't cover it at all, but in my book, it recommends letting it ferment fully in the PF then racking it and letting it sit for a week, then priming it. how much of a difference does this make? I know it will make it clearer, but does it affect the taste that much? also would letting the yeast sit that long without adding sugar kill it?

ok that's it!!! any wisdom I could glean from any of you would be most helpful!!!
thanks!
Eric

posted in Homebrewers Anonymous - 3 replies

Cheap conical from Toledo Metal Spinning

cunninglinguist — Sun, 22 Feb 2004 18:46:22 GMT

Hello everyone,
I figure I can put together a conical fermenter for around $300, which is $150 to $300 cheaper than you can buy one. To get this price I need Toledo Metal Spinning's volume discount, so I have a proposition. For those of you that do not know, Toledo Metal Spinning sells a hopper that with a little work can be converted into a 12 gallon conical fermenter. Since the homebrew community found out about this they raised their prices in accordance with the demand. However, if you order 25 or more of the hoppers you get a good discount, so I would like to get together with at least 24 of my closest homebrewing friends and place an order. Unfortunately, I do not know 24 people who brew so I am appealing to this community.

Here is the deal I offer:

1. Email me if you are interested. The hoppers are $100 at that volume (a bigger discount on orders of 50 or more). Add in some shipping costs.
2. Once I have at least 24 replies, I will send you a request for payment. This payment will include the cost of the hopper, shipping to my place and shipping from my place to yours.
3. Once I have a minimum of 24 orders, I will send out a due date for payments. Payments received after the due date will be returned and not be included in the order.
4. When I get the order, I'll ship out the hopper to you via USPS delivery tracking.
5. I figure I can put together a working 12 gallon conical fermenter for around $300. If you would like me to build a similar one for you, let me know and I'll finalize the price, put it together, tack on the shipping costs and send it off to you. Features include:
All ss fittings
Inexpensive PVC stand - painted to the color you like
Clear acrylic lid so you can watch the fermentation
Open-style fermenter (http://brewery.org/brewery/library/OpenFerm.html)

Things you need to know:

1. There are no holes in the hoppers. If at least 25 of us want Toledo Metal to make the holes we get a volume discount of $13 per hole. More details available.
2. You will need to purchase dump valve and side racking arm assemblies. Zymco sells products designed for this (NAYY).
3. The hoppers don't stand up by themselves. Zymco also sells a stand. I think I'll make mine out of painted pvc.
4. You will need some sort of lid. Toledo Metal Spinning sells one designed for their hoppers, but since there is no volume discount I'll leave that up to you. (Unless there is a shipping savings.) I plan on making mine out of acrylic.
5. If you don't buy the Zymco stand kit, you need a seal and some way to clamp the lid down. allorings.com sells an o-ring that should fit. You'll still need to get an airtight seal. I plan on taking the plunge into "open" fermenters, and just setting the lid on my fermenter.

Posts about Toledo Metal Spinning on the HBD: (2 lines)
http://www.google.com/search?q=site%3Ahbd.org+inurl%3Aarchive+%22toledo+metal+spinning%22
or
http://tinyurl.com/2u67f

Toledo Metal Spinning's hopper product list:
http://www.toledometalspinning.com/products/hoppers/priceList.asp

Open Fermenters on the HBD
http://www.google.com/search?q=site%3Ahbd.org+inurl%3Aarchive+%22open+fermenter%22
or
http://tinyurl.com/2vzbu

--Dean - Unscrambler of eggs
--

Take your time, take your chances
--------------------------------------------------------------------------------
It matters not how strait the gate / How charged with punishment the scroll
I am the master of my fate / I am the captain of my soul. -- Invictus --
-- William E Henley --

posted in Homebrewers Anonymous - 0 replies

intro & recipe link

aryana — Sat, 31 Jan 2004 23:40:41 GMT

hi all -

I am aryana, novice beer brewer- we are in Redwood Ciy CA. Are there any homebrewers locally from this list?

Here is a recipe link- to an archive:
http://www.tribe.net/tribe/servlet/template/Home.vm?

I am interested in looking at any other sites - if you have a fave - shoot it my way.

Aryana

posted in Homebrewers Anonymous - 3 replies

Recipes and yeast maturation

tbruns — Tue, 07 Oct 2003 19:56:30 GMT

I'm always looking to exchange recipes, had some success with all grain but prefer partial mash because of it's ease. Had much success lately with lager yeasts at ale temps if anyone ever wondered. Also looking to get a fool proof method to mature yeast from previous batches -just can't seem to get it to work. Lastly, anyone know of any good suppliers. I am fortunate to have Listerman's in my own backyard but looking for other outlets preferrably with web sites

posted in Homebrewers Anonymous - 6 replies

anybody made ginger beer?

taoist — Thu, 11 Dec 2003 02:43:35 GMT

I've got a bunch of recipes (mostly water, ginger & brown sugar), none of which specify what kind of yeast to use - the guys at Beer, Beer & More Beer gave me champagne yeast.

I'd love to hear from anyone who has succeeded in making a tasty alcoholic ginger flavored brew.

posted in Homebrewers Anonymous - 3 replies

Beer warming parties

torrey — Wed, 22 Oct 2003 02:30:27 GMT

I propose we start a list for inviting people to try our homebrew. I don't have a batch ready, but when I do I could post it.

PS
I live in San Francisco, so this may only apply to a few of you.

posted in Homebrewers Anonymous - 8 replies

It's that time of year...

Paul — Fri, 14 Nov 2003 05:27:12 GMT

when those bitten with the zymurgic bug start brewing their yuletide ales.

Anyone have any particularly special varieties they like doing as their gift-giving beers?

My personal favorite is the various incarnations of my Vanilla Stout. It starts with a basic mixed method sweet irish stout and then depending on my mood, I'll drop 3-5 split vanilla beans into the wort and then another 1-2 in with the aroma hops.

This beer is almost almost always well-received, and proves popular with non-beer-drinkers as well. It generally turns out smooth and velvety with just a bit of lingering vanilla.

Really, the only complaint I've had is that the vanilla oils kill the head retention. (Of course the fact that I tend to go light on the hops might also factor in.) I've been considering adjuncting with oatmeal to help with this (And to give it a thicker, creamier mouthfeel), but I haven't had time to experiment.

What sort of seasonal oddities to y'all get up to?

posted in Homebrewers Anonymous - 6 replies

Absinthe

Michael — Sat, 25 Oct 2003 07:56:24 GMT

For the longest time, I've been wanting to brew my own beers. Meeds, mostly, but since I moved out to the Bay Area, money has been short. Since forth, my brother and I have been making Absinthe and Absinthe wine at home. So far so good and much easier than less longing than brewing right now. If anyone else here is looking for starting something a little new, quick and easy, I insist trying out these kits, at this site: http://absinthekits.com/
As for me...in hopes of making some porters and stouts soon. :)
Cheers everyone.
-M

posted in Homebrewers Anonymous - 0 replies

Brewing Kit

Wed, 22 Oct 2003 21:24:45 GMT

I'm looking to get a brewing kit. Looking for a higher end set with a keg, and I found this on the web:
http://www.homebrewmart.com/starter_kit_4_store.html

What do you guys think? Comes with:
1/2 gallon glass fermentor,
Hydrometer,
Airlock and stopper,
Racking cane,
5 feet 3/8" tubing,
Funnel,
Carboy brush,
Fermometer adhesive thermometer,
Iodophor sanitizer,
Complete Keg Kit including:
used 5 gal keg w/ new orings,
Ball lock disconnects,
Picnic faucet including lines,
Single gauge regulator,
New 5 lb. Aluminum CO2 tank,
4 stainless hose clamps,
Air lines, and Your choice of ingredients for 5 gals.

I've never brewed before, but I really want to get into it.

posted in Homebrewers Anonymous - 1 reply

larry — Wed, 24 Sep 2003 17:21:43 GMT

is everybody here doing "all grain Brewing" or are we all doing extract brewing along with some partial mashing?

posted in Homebrewers Anonymous - 3 replies