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TheGreatest
Thursday, March 5th, 2009, 03:13 AM
Does anyone have any experience? I've been reading guides for home brewing. Because I find that the local beer ($6 pint and $15 for 6 pack of import) is too expensive

SwordOfTheVistula
Thursday, March 5th, 2009, 12:03 PM
I have the 'Mr. Beer' system, which I find passable. It's pretty easy to use, and the beer tests better than the mass produced crap, but not as good as the professional craft beers.

Grimsteinr
Thursday, March 5th, 2009, 12:35 PM
I have been brewing Mead and Beer as well as Wine on occasion.
But mostly Mead & Beer.
I Brew 20 to 40 gallons of each in a year.
We use the Mead mostly for Our Asatru Blots and in Welcoming Toasts.

The Beer we use as beverage, for the Family and Kindred. But frequently I use a nice Ale, for a personal Blot/Faining, as well.

Once you get the equipment purchased....you can make a 5 gallon batch of really good beer for about $36 or so. That equals Eight 6-packs.
It figures out to$4.50 for 6-pack.........If you don't figure your time.
But, you do it in your spare time anyway so.....

The equipment will cost you less than $100. It pays for itself, Rapidly.
I encourage everyone to HomeBrew.

triedandtru
Thursday, March 5th, 2009, 01:29 PM
Both my boyfriend and his best friend make their own Mead. It is relatively easy.

jacktheknife
Tuesday, March 10th, 2009, 03:02 PM
Quantity {brewed with a cheap set up}

Well Howdy Ya'll,


This mornings discourse will be on the subject of 'quantity.'
Quantity of ale or beer brewed with:
Basically a cheap set up.

My 'set up' consists of six glass carboys,
7.5 gallon primarys and 5 gallon secondarys.
Three primarys and three secondarys.
I can brew 15 gallons per week.
A week in the primary and a week in the secondary.
Then to bottles where 2-3 weeks renders them palatable,
but 2-3 months renders them classics.
This = from three primarys and three secondays.
15 gallons in 7 days.
Or 60 gallons a month.
{Total capacity}

Don't have an old fridge yet so ale is what I am brewing.
Fermintis Safale 56 is what yeast I use and am so excited with it,
I am really getting into homebrewing again after 14 years brewing.

Today, having brewed the 15 gallons within a day of each other,
I am reracking all three primarys,
{ 15 gallons, }
[using the same idophor,]
into three secondarys.
I am realizing that to satisfy demand:
{Mine}
would take a gallon a day.
Hmmmm??? ......
{...Carry the '2'...}
......................


uh....Six batches a month!

It is true then,
'during the brewing season',
that if I drink a gallon a day,
it follows that if I keep three primarys full...
even half the time...



1. Then 99% of lifes problems could be solved.
2. I could rule the world.
3. The initial problem of having ale, good ale, always,
with a minimal amount of expenditure will be a thing of the past.
4. Of having control over ones life and not being a slave to store bought
beer which is 90% profit and tax.
5. Of being a free man and having ones own ale.
6. Good ale and cheap ale!!!
7. It feels like stepping off a boat onto a new continent.
8. I could actually have a surplus of ale,
if I had enough money to buy all the stuff.
9. God Bless Jimmy Carter.
10. Boys, Keep your carboys full.

Over and out

J. Winters von Knife
http://jacksknifeshop.tripod.com/

theTasmanian
Wednesday, March 11th, 2009, 04:23 AM
A good friend and i Brew quite a bit i currently have Bock and a dark ale in bottles

I'm waiting for the weather to cool down so i can do some Lager ;)

you might like to have a little lurk here

http://www.aussiehomebrewer.com

jacktheknife
Monday, March 16th, 2009, 05:24 AM
Tasmanian dude,

How forgetful of me!
I should have posted the 'URL' to my 'Homebrewing Forum' as well.
Thanks, and a friend from Tasmania old 'Dibby33' lives in,
{you guessed it}
Tasmania too!
{Its down south of Austrailia}
Ya'll know one another?

http://www.homebrewtalk.com/
http://jacksknifeshop.blogspot.com/

J. Winters von Knife

Halfr
Sunday, March 22nd, 2009, 10:47 PM
Heill ok Sæll,

I've been into brewing for some years now. I specialize in brews made from locally available ingredients here where I live, based upon historic periods from bronze age until the viking age.

Right now I make a lot of mead, my latest batch being with elderflower and meadowsweet.

theTasmanian
Sunday, March 22nd, 2009, 11:22 PM
Tasmanian dude,

How forgetful of me!
I should have posted the 'URL' to my 'Homebrewing Forum' as well.
Thanks, and a friend from Tasmania old 'Dibby33' lives in,
{you guessed it}
Tasmania too!
{Its down south of Austrailia}
Ya'll know one another?

http://www.homebrewtalk.com/
http://jacksknifeshop.blogspot.com/

J. Winters von Knife
might have met him but there are 500,000 of us:D

ah jack the knife you have posted on AHN (Australian Hunting Net) where im known as "theMISSIONARY" for some reason :P Skadi didnt want me to have that name ;)

thanks for the links:thumbup

rainman
Tuesday, March 24th, 2009, 07:42 PM
John Seymour's books on self sufficiency tell you how to brew your own beer, butcher a pig etc. good stuff.

MaxS
Tuesday, April 7th, 2009, 02:44 PM
I brew all grain beer in small 10 l batches with just normal kitchen equipment. Both for economical reasons and the satisfaction of making something yourself. I also make mead, wine and cider.

I agree that Seymour's books on self sufficiency are very good.

Tolleson
Wednesday, April 8th, 2009, 12:03 AM
I have brewed and bottled my first batch of beer a couple of weeks ago.

Just curious about people's opinion on priming for carbonation. Sugar in each bottle to prime or batch of sugar in the tertiary and then bottle?

This may be a question of preference but wondering if anyone has seen a difference.

FFF,
Tolleson

Grimsteinr
Thursday, April 9th, 2009, 03:46 PM
It is much easier, for me just to put 3/4 cup of corn sugar, in a pint of water, in a sauce pan on the stove. Bring it to a good boil and put it in your sterilized brew bucket. Drain in the finished beer from your fermenter.
And bottle it & cap it.
I can't imagine how slow it'd be putting a measured amount of sugar in each bottle. I guess some folks do it that way, though.

jacktheknife
Friday, April 10th, 2009, 03:41 PM
'Grimsteinr' is right, 3/4 cups sugar {not table sugar}
but 'corn sugar' boiled 15 minutes
{and cooled}
poured in bottling bucket is much easier.
Forget putting sugar in each bottle.
Stir it with a long plastic spoon from the homebrew supply,
and keep your hands clean and sanitized with the 'idopher water.'


Luck & Later
J. Knife

Grimsteinr
Wednesday, May 6th, 2009, 03:15 PM
The price of Hops, in pellet or leaf form has doubled in the last year.
And I can't always get the type I want locally.
So I decided to try to grow some of my own.
I have 3 vines started from rhizomes, just up & started growing.
I bought another rhizome, just in case one failed, it'll be # 4.
I have Chinook, Cascade and Willamette vines.
I built a Trellis 17' tall, out of 4x4's & 2x4's.

Does anyone else grow their own Hops, from vines??
How much do they provide each year??
Which varieties do you have??

MaxS
Friday, May 15th, 2009, 07:09 PM
I bought two hop plants from Germany last year. The plants were too young the give any harvest, but will hopefully produce some hops this summer. The varieties are Tettnanger and Hallertau Tradition, both said to ripen early.