Homebrew Necessities

[LeeNetworX]

Hey AMJ, PRTCL and any others that do this....

So after playing with the idea forever, I'm finally getting motivated to do this. I was looking at this kit and was wondering if you felt this was a fair price and what else (besides a kettle and bottles) would you think I would need to start brewing some simple beer recipes. I am planning on starting with recipe kits at first, to get the basic know-how down. After that I will probably start experimenting with recipes that others have put together and finally start playing around with my own.

Here's the kit I'm looking at:

http://www.northernbrewer.com/brewing/starter-kits/deluxe-beer-starter-kit.html

I've started saving Sweetwater bottles, as it seems silly to buy any.

[Captain Morgan]

Seems like an awful lot of work for a beer that may or may not taste good. I think I'll stick to driving down to the liquor store. :lol:

[LeeNetworX]

Seems like an awful lot of work for a beer that may or may not taste good. I think I'll stick to driving down to the liquor store. :lol:

Many times, the most fun is the adventure on the way to your destination and not the destination itself.

[VatorMan]

That is an advanced kit. A more basic kit would be this:

http://www.northernbrewer.com/brewing/starter-kits/basic-starter-kit.html

The advanced kit would let you make 2 beers at a time. Not a bad kit. You will hate the capper though. A good stand up capper was the first thing I bought after I knew I was going to use the kit.

[askmrjesus]

Ok, first things first.

Start drinking Sierra Nevada in the big bottles, in large quantities. They use 24oz. bottles, and it's easy to get the labels off. Why 24oz. bottles? Because bottling is a pain in the ass, and bigger bottles equals less shit to clean. Avoid any beer that uses plasticky type labels. They suck.

The kit looks ok, go directly for the glass carboys though. The plastic bucket carboys are harder to get sanitized, and they hold odors you may not want.

The next thing you'll want, is a decent heat source. It takes forever to boil a huge pot of wort, on a typical kitchen stove. Cheapest option; a propane turkey cooker.

As far as kettles go, I would bite the bullet, and get one that holds a five gallon batch. Yes, a lot of starter recipes let you boil three gallons, and then add water to top it off to five. This is also a pain in the ass. A big kettle, with a spout built in to it, allows you to transfer your wort to the carboy via a piece of 1/2" tubing. Quick, easy, less risk of getting evil bacteria in your beer, and no fucking around with funnels.

Right, now that the shit is hot, you have to cool it down again. This takes forever if you don't have a wort chiller, so buy a wort chiller. The idea is to get the wort from boiling to about 70 degrees, as quickly as possible, so you can pitch your yeast. The longer it takes to do this, the higher the risk of unwanted critters in your beer. A wort chiller will do the job in about half an hour. Setting your kettle to cool in a bath tub, or a big ice chest, takes hours, and eats up a lot of ice. Screw that.

One of handiest items I have, is a digital thermometer/timer from Pyrex. You stick the probe into the wort/water, set it to beep at the desired temp, and go read RoadRacing World for a while. Unless you're really into watching water boil, this is the way to go.

Let me know if you get stuck on something.

Cheers.

JC

[Particle Man]

I haven't done it in a while because of my living situation and never got the best results. We'll be in a bigger house soon so I'll be back into it :D

[miztress6]

Ok, first things first.

Start drinking Sierra Nevada in the big bottles, in large quantities. They use 24oz. bottles, and it's easy to get the labels off. Why 24oz. bottles? Because bottling is a pain in the ass, and bigger bottles equals less shit to clean. Avoid any beer that uses plasticky type labels. They suck.

The kit looks ok, go directly for the glass carboys though. The plastic bucket carboys are harder to get sanitized, and they hold odors you may not want.

The next thing you'll want, is a decent heat source. It takes forever to boil a huge pot of wort, on a typical kitchen stove. Cheapest option; a propane turkey cooker.

As far as kettles go, I would bite the bullet, and get one that holds a five gallon batch. Yes, a lot of starter recipes let you boil three gallons, and then add water to top it off to five. This is also a pain in the ass. A big kettle, with a spout built in to it, allows you to transfer your wort to the carboy via a piece of 1/2" tubing. Quick, easy, less risk of getting evil bacteria in your beer, and no fucking around with funnels.

Right, now that the shit is hot, you have to cool it down again. This takes forever if you don't have a wort chiller, so buy a wort chiller. The idea is to get the wort from boiling to about 70 degrees, as quickly as possible, so you can pitch your yeast. The longer it takes to do this, the higher the risk of unwanted critters in your beer. A wort chiller will do the job in about half an hour. Setting your kettle to cool in a bath tub, or a big ice chest, takes hours, and eats up a lot of ice. Screw that.

One of handiest items I have, is a digital thermometer/timer from Pyrex. You stick the probe into the wort/water, set it to beep at the desired temp, and go read RoadRacing World for a while. Unless you're really into watching water boil, this is the way to go.

Let me know if you get stuck on something.

Cheers.

JC

I'm pretty sure that steve worked with a buddy to make his own wort chiller much cheaper. If your handy you can find the instructions on how to do it

We always order from morebeer.com
Steve also belongs to a brew forum I'll check the home page when I get home for you. As well he has a pretty good primer you want to pick up easy recipes.

You tube should have alton brown's vid on home brewing there are a couple of discreprancies.

The biggest challenge is the bottles I believe there is a brew supplier near binghampton that sells em but collect em from a local bar if you can.

That brings you to your next challenge. Bacteria. We soak the bottles in fragrence free oxyclean it helps peel the labels easily. We use cheap ass vodka to sterilize the caps when bottling and he cleans the carboys and brewing supplies with Star San.

The expensive glass bottles aren't always worth it it's the airlock that's important. Get a plastic waterbottle that the airlock fits and santize the bottle really good.

There is an easy starter recipe for the cider we make. It's a win happy situation everyone loves it and it's easy. Apple juice, champagne yeast, corn sugar. High Alcohol content nice dry fizzy flavor. It's apple season to the actual cider from the stands makes a nice flavor.

If you decide your into it you may get me to commission some carboy bags for you with the old sewing machine lol

[askmrjesus]

I'm pretty sure that steve worked with a buddy to make his own wort chiller much cheaper. If your handy you can find the instructions on how to do it

We always order from morebeer.com
Steve also belongs to a brew forum I'll check the home page when I get home for you. As well he has a pretty good primer you want to pick up easy recipes.

You tube should have alton brown's vid on home brewing there are a couple of discreprancies.

The biggest challenge is the bottles I believe there is a brew supplier near binghampton that sells em but collect em from a local bar if you can.

That brings you to your next challenge. Bacteria. We soak the bottles in fragrence free oxyclean it helps peel the labels easily. We use cheap ass vodka to sterilize the caps when bottling and he cleans the carboys and brewing supplies with Star San.

The expensive glass bottles aren't always worth it it's the airlock that's important. Get a plastic waterbottle that the airlock fits and santize the bottle really good.

There is an easy starter recipe for the cider we make. It's a win happy situation everyone loves it and it's easy. Apple juice, champagne yeast, corn sugar. High Alcohol content nice dry fizzy flavor. It's apple season to the actual cider from the stands makes a nice flavor.

If you decide your into it you may get me to commission some carboy bags for you with the old sewing machine lol

I looked into making a wort chiller, but copper is so expensive these days, that the pre-made version worked out to be about the same price as the copper itself.

I like Oxyclean too, for washing up and soaking bottles/carboys etc.. When I bottle, I soak the bottles in Oxy first, then run them through the dishwasher with no soap. I also run the dishwasher empty, with a cup of bleach tossed in, before the bottles go in. Yeah, it's a bit over the the top, but I've only had one batch go bad, out of the last hundred or so. (I drink a lot...)

I still like glass carboys better than the plastic buckets. You can't see what's going on in the buckets, without taking the lids off. Plus, if you end up having to bleach nuke your bucket, it takes a trillion gallons of rinse water to get that smell out.

The cider recipe brings up a good point. Lee, you need to make a beer, (or something) that your wife likes to drink. That way, you won't have to answer a lot of stupid questions when she comes home to find a pallet of grain sitting in your garage...

JC

[tommymac]

Any of you guys use the counter flow chillers, I have my old immersion chiller I will prolly stick with. Since I iwll be geting/building a kegerator I may go straight to kegs since bottling is a major PITA.

Also you guys like the oxy clean better than b-brite since thats what i always used. And since I am at the hospital I have tons of betadine at my disposal ;)

[LeeNetworX]

Thanks for all of the input. Lots of good suggestions.

[miztress6]

Any of you guys use the counter flow chillers, I have my old immersion chiller I will prolly stick with. Since I iwll be geting/building a kegerator I may go straight to kegs since bottling is a major PITA.

Also you guys like the oxy clean better than b-brite since thats what i always used. And since I am at the hospital I have tons of betadine at my disposal ;)

lol not sure the betadine is such a good option lol yuck...

Steve has a nice set up with a deep freeze that has a regulator to keep it at 38 degrees I want to say he has like 5 soda kegs in there along with the c02.

We havent done anything fancy yet until we decide how to build the bar out on the other side but he got some great tap handles for his bday and Dova etched our glasses

AMJ I agree with the bucket thing we use the clear plastic bottles. the only advantage to the bucket is the spout.

Unless you have rubber flooring in the brew room like we do the glass carboys can be catastrophic even with the snazzy handles and bags.

[miztress6]

ooo I almost forgot you need a bottle tree
http://morebeer.com/view_product/15677//Bottle_Tree

Lee now that I think about it you really need to see the alton brown vid. Their is a brew supply in atl somewhere that is featured. They have great supplies and yeast that is difficult to get shipped. It comes in test tubes on dry ice if you order

[tommymac]

lol not sure the betadine is such a good option lol yuck...

Steve has a nice set up with a deep freeze that has a regulator to keep it at 38 degrees I want to say he has like 5 soda kegs in there along with the c02.

We havent done anything fancy yet until we decide how to build the bar out on the other side but he got some great tap handles for his bday and Dova etched our glasses

AMJ I agree with the bucket thing we use the clear plastic bottles. the only advantage to the bucket is the spout.

Unless you have rubber flooring in the brew room like we do the glass carboys can be catastrophic even with the snazzy handles and bags.

you need to clean AND steralize sp? most of the equipment, those pesky bacteria are everywhere ;)

[LeeNetworX]

The cider recipe brings up a good point. Lee, you need to make a beer, (or something) that your wife likes to drink. That way, you won't have to answer a lot of stupid questions when she comes home to find a pallet of grain sitting in your garage...

JC

Wife already knows about my interest in this and she will drink just about anything but dark beers. But for her sake, I was planning on a wheat ale or something similar as my virgin batch. Just to get her into it. What I'd really like to do is find a recipe that closely resembles Kalik Gold in taste and potency.

With Fall finally here, I'll be working on my basement again soon. I had to put an abrubt stop to it when the baby came along. I had just started framing along the poured concrete walls when last Winter was ending. I plan on devoting a section of my workshop to brewing. Will probably bring down one of the stainless steel bakers racks I have in the garage.

[Krypt Keeper]

I have watched that Alton Brown beer episode 20 times or more got it saved on my DVR.

I want to do my own beer but I know deep down I truely don't have the time for it right now.

too much going on in life right now. But feel free to send sample of your homebrew to me.

[VatorMan]

Dude- do yourself a favor and make some Apfelwein. As said before, 6 gallons of apple juice not from concentrate, 2 lbs of corn sugar, and a packet of Montrachet yeast. Put cheap vodka in the bubbler and sit in a dark corner for a month. Prime it with 5 oz. of sugar, bottle and sit it for 6 months minimum. Good shit man.

I use oxy clean myself but I also have a sterilize setting on my dishwasher. I use it to sterilize my bottles just before bottling. Plus 1 on the wort chiller. You'll also want to get a section of large tubing for one of the carboys in case you need a blow off.

[askmrjesus]

What I'd really like to do is find a recipe that closely resembles Kalik Gold in taste and potency.

This thread is SO 2008...

I googled a Kalik Gold clone recipe, and this is what came up;Lol

http://www.cycleforums.com/forums/archive/index.php/t-293588.html

Lagers are difficult to do well. You need a temperature controlled environment that has little, or no, variations. Lagers also need a lot of time to mature, so...fuck that, let's get drunk!

Try a Kolsch. It's a great session beer, and easy to make. If you can make Spaghetti, you can make beer.

PM me for my Kolsch recipe.

I ain't giving that shit way for free.

JC

[derf]

cock

[VatorMan]

Here's my set up. I actually found this monstrosity at a grocery store-It's a typical Mexican family pot-for 50. :lol

http://i2.photobucket.com/albums/y21/vatorman/Sept%20Beer/Septbeer033.jpg

Wort chiller !!!

http://i2.photobucket.com/albums/y21/vatorman/Sept%20Beer/Septbeer037.jpg



3 different stuffs. Apfelwein (I make some every other month)and a coupla others. I'm heavy into German and Belgium beers right now. Gonna buy stuff for an IPA shortly. You'll know you're there when you can throw a beer party and people show up. :lol

http://i2.photobucket.com/albums/y21/vatorman/IMG_2914.jpg

[LeeNetworX]

This thread is SO 2008...

I googled a Kalik Gold clone recipe, and this is what came up;Lol

http://www.cycleforums.com/forums/archive/index.php/t-293588.html


JC

:lol

Holy shit. Full circle. Things have finally settled down a bit for us - at least enough where I can find time to do this now. I'm glad you posted that up - I'll have to check that beersmith software out.

[LeeNetworX]

For those who care, here's the Alton Brown episode on beer making:

http://www.youtube.com/watch?v=Vlv1wBy7Z5w

http://www.youtube.com/watch?v=HA7jQ6Wwnqk&feature=related

[LeeNetworX]

I finally got the e-mail I've been waiting for. 40% off brew kits from Northern Brewer. Buying this kit right now. If anyone is interested, use coupon code BrewNow.

http://www.northernbrewer.com/brewing/deluxe-beer-starter-kit-1.html

:rockwoot:

[Particle Man]

I haven't done it in a while because of my living situation and never got the best results. We'll be in a bigger house soon so I'll be back into it :DThe countdown is on... Weather permitting, they break ground in 2 weeks....

[LeeNetworX]

The countdown is on... Weather permitting, they break ground in 2 weeks....

Nice!

[Method]

I finally got the e-mail I've been waiting for. 40% off brew kits from Northern Brewer. Buying this kit right now. If anyone is interested, use coupon code BrewNow.

http://www.northernbrewer.com/brewing/deluxe-beer-starter-kit-1.html

:rockwoot:
Forgot to mention - few weeks back I used this code and picked up the deluxe starter kit. Picked up a wort chiller and a few other bits (including a Northwestern IPA recipe kit) and brewed my first batch yesterday!

It's been in the fermenter for about 13 hours now and looks like it's getting some activity started so hopefully it's on it's road to being some great beer.

I'm planning on moving it to a secondary after about a week and a half (or whenever it looks like the fermentation stops) and doing a dry hop with about a 2 wk secondary ferment.

What do you guys use to bring the wort down to room temp quickly? Using just the wort chiller it took a good hour and a half to get it down to ~70 degrees. I'm thinking next time maybe an ice bath and the wort chiller to get it down as fast as possible.

I may also need to buy a chest freezer that I can set at an exact temp instead of keeping my house regulated to exactly 70 degrees (temp prescribed for the IPA recipe).

[askmrjesus]

Forgot to mention - few weeks back I used this code and picked up the deluxe starter kit. Picked up a wort chiller and a few other bits (including a Northwestern IPA recipe kit) and brewed my first batch yesterday!

It's been in the fermenter for about 13 hours now and looks like it's getting some activity started so hopefully it's on it's road to being some great beer.

I'm planning on moving it to a secondary after about a week and a half (or whenever it looks like the fermentation stops) and doing a dry hop with about a 2 wk secondary ferment.

What do you guys use to bring the wort down to room temp quickly? Using just the wort chiller it took a good hour and a half to get it down to ~70 degrees. I'm thinking next time maybe an ice bath and the wort chiller to get it down as fast as possible.

I may also need to buy a chest freezer that I can set at an exact temp instead of keeping my house regulated to exactly 70 degrees (temp prescribed for the IPA recipe).

My "rule of thumb" is 1,2,3.

One week in the primary, two weeks in the secondary, three weeks in the bottle and drink. IPA's and Pales do best, if you can cold condition them in the bottle for a couple of weeks, (put them in the fridge at 38 degrees or so).

The wort chiller is about the best way to go for quick chilling. My typical chilling time is about 45 minutes, but then my water temp from the tap may be colder than yours. Still, an hour and a half isn't terrible, unless you're in a hurry.

You could try an aquarium pump submerged in a cooler of ice. You'd attach one end of the wort chiller line to the pump, and run fresh water over the ice, as your supply.

I found putting the kettle in an ice bath to be ineffective. Takes way to much ice to make a difference.

Also, I would not recommend Alton Browns method of dropping a bag of ice into the wort. Bagged ice can carry an awful lot of beer killing nasties with it, and it's just not worth the risk of contamination.

JC

[LeeNetworX]

Forgot to mention - few weeks back I used this code and picked up the deluxe starter kit. Picked up a wort chiller and a few other bits (including a Northwestern IPA recipe kit) and brewed my first batch yesterday!

It's been in the fermenter for about 13 hours now and looks like it's getting some activity started so hopefully it's on it's road to being some great beer.

I'm planning on moving it to a secondary after about a week and a half (or whenever it looks like the fermentation stops) and doing a dry hop with about a 2 wk secondary ferment.

What do you guys use to bring the wort down to room temp quickly? Using just the wort chiller it took a good hour and a half to get it down to ~70 degrees. I'm thinking next time maybe an ice bath and the wort chiller to get it down as fast as possible.

I may also need to buy a chest freezer that I can set at an exact temp instead of keeping my house regulated to exactly 70 degrees (temp prescribed for the IPA recipe).

I'm going to be trying my first batch in a couple of weeks, our basement temp is almost down to the desired range.

[VatorMan]

An hour and a half WITH a wort chiller ? OK-A little lesson in thermodynamics. The larger the area you expose to the cool coils of the chiller will enhance the cooling effect. In other words, the chiller MUST be totally immersed in the wort to work effectively. Water flow is next. The higher the volume of water, the greater the heat transfer. turn that shit on man ! Don't bogart the water during chilling.

[Method]

My "rule of thumb" is 1,2,3.

One week in the primary, two weeks in the secondary, three weeks in the bottle and drink. IPA's and Pales do best, if you can cold condition them in the bottle for a couple of weeks, (put them in the fridge at 38 degrees or so).

The wort chiller is about the best way to go for quick chilling. My typical chilling time is about 45 minutes, but then my water temp from the tap may be colder than yours. Still, an hour and a half isn't terrible, unless you're in a hurry.

You could try an aquarium pump submerged in a cooler of ice. You'd attach one end of the wort chiller line to the pump, and run fresh water over the ice, as your supply.

I found putting the kettle in an ice bath to be ineffective. Takes way to much ice to make a difference.

Also, I would not recommend Alton Browns method of dropping a bag of ice into the wort. Bagged ice can carry an awful lot of beer killing nasties with it, and it's just not worth the risk of contamination.

JC

All excellent advice (thank you) and I agree - dumping a bunch of ice into the wort is a terrible idea. You're just asking to spoil your batch of brew.

The next go-round batch that I will brew will be in another 6 weeks or so where the outside temps and subsequently the tap water should have cooled significantly. I'm betting that will help quite a bit.

An hour and a half WITH a wort chiller ? OK-A little lesson in thermodynamics. The larger the area you expose to the cool coils of the chiller will enhance the cooling effect. In other words, the chiller MUST be totally immersed in the wort to work effectively. Water flow is next. The higher the volume of water, the greater the heat transfer. turn that shit on man ! Don't bogart the water during chilling.

I should give you a little more detail on what was happening while I was cooling it:

- It was 90 degrees outside, and my running water temp was probably around ~75.
- Pot was kept covered to lessen the chance of airborne nasties getting in.

The wort chiller was fully immersed with high water flow - the water coming out of the wort chiller was cold so there was definitely enough flow. The temp came down from 200+ boiling to 140 very quickly. The 140 to about 75 is what took a long time.

Do you guys not cover the pot when you're cooling the wort? That would speed things up a bit but I'm worried about anything airborne getting in.




ETA: There is a nice layer of foam in the carboy with quite a bit of co2 coming out of the airlock, so fermentation is going well it appears!

[Method]

I'm going to be trying my first batch in a couple of weeks, our basement temp is almost down to the desired range.
Right on - it's a bit harder with it being so hot outside - it's much easier to regulate temps with the heat on as opposed to the AC.

[VatorMan]

I sterilize my chiller in the wort before chilling.

http://i2.photobucket.com/albums/y21/vatorman/Sept%20Beer/Septbeer037.jpg

I transfer chiller and wort to tall pot for chilling.

http://i2.photobucket.com/albums/y21/vatorman/Sept%20Beer/Septbeer038.jpg

I do leave the lid off. Beer is pretty hardy stuff. Hell, in Australia, they just recommend placing cheese cloth over the wort for fermentation. :lol

[askmrjesus]

I sterilize my chiller in the wort before chilling.

I transfer chiller and wort to tall pot for chilling.

I do leave the lid off. Beer is pretty hardy stuff. Hell, in Australia, they just recommend placing cheese cloth over the wort for fermentation. :lol

I sanitize my chiller in One Step(TM), and then drop it in the wort for the last five minutes of the boil.

I keep the lid 2/3rds on, just to help keep the bugs out.

When I was at the Pilser Urquell brewery, I saw the old wooden, open top fermenters they used back in the day. They still use a few of them so people can try the original recipe while taking the tour, good stuff.

I'm going to stick to airlocks, too many different types of molds and wild yeasts around here.

Method, if you want to speed things up a bit, it's definitely OK to leave the lid off during the beginning of the chill cycle. The wort doesn't really become vulnerable to contamination until it gets below 140.

JC

[LeeNetworX]

I'm going to stick to airlocks, too many different types of molds and wild yeasts around here.

JC

Vagisil. Just sayin'.

[askmrjesus]

Vagisil. Just sayin'.

Hmmmmm......

No. :lol:

JC

[VatorMan]

Vagisil. Just sayin'.

:lol:lol

[Method]

This is good to know - I also sterilized the chiller in (i believe it is) one step as well prior to putting it in the wort at boiling temp.

I'll try opening the lid quite a bit more - I think that was one of my biggest issues is the heat retention by keeping the lid 98% closed. My main concern was that it would get contaminated by something floating in the air but it sounds like that's mostly unfounded. I don't mind it taking quite some time as I set aside the day, I was worried about contamination the longer it stayed out of the sterilized fermenter.

Another question for you guys: When I pitched the yeast (dry) I took the advice of one of the brewshop guys and boiled a small bit of water, let it cool to room temp and added the dry yeast to that just prior to pitching it, then pitched the solution. Do you guys take the extra step or do you sprinkle the dry directly on the wort?

I'm considering firing up another batch of something else in a couple of weeks once the IPA has had a week in the secondary. That way I can reuse my primary and by the time the 2nd batch is ready for the secondary the IPA should be in bottles.

I figure it gives me a better chance for good brew in case I fucked something up along the way with one of the batches.

[askmrjesus]

Another question for you guys: When I pitched the yeast (dry) I took the advice of one of the brewshop guys and boiled a small bit of water, let it cool to room temp and added the dry yeast to that just prior to pitching it, then pitched the solution. Do you guys take the extra step or do you sprinkle the dry directly on the wort?

Re-hydrating is never a bad idea, but only minimally worth the time. The cell count in dry yeast packs is so high, that failure from dry pitching is rare. The down side to re-hydrating, is the risk of contamination if you're not very careful about sanitizing the container you rehydrate in.

I'm considering firing up another batch of something else in a couple of weeks once the IPA has had a week in the secondary. That way I can reuse my primary and by the time the 2nd batch is ready for the secondary the IPA should be in bottles.

I sometimes brew and transfer into secondary, at the same time. If you're making the same beer over again, you can reuse the yeast in your primary. Just add the new wort @ 70-75, after you have racked the first batch to the secondary. You can do this about 4 times, (I just do it twice) before the yeast gets too stressed. Saves me money on the liquid yeast I use. Not so much a money issue with the dry yeast, but you'll have very fast take offs since the yeast is well propagated.

Don't sweat pitching too much. If it doesn't work within 48 hours, you can always re-pitch with new yeast.

JC

[tommymac]

I used to usualy do starters withthe liquid yeast and would take soem from the last brew and grow it out for a future batch, I also would only do it 3 or 4 times for a strain.

[VatorMan]

I want a conical so bad it hurts. It hurts I'm too cheap to buy one. :lol

[askmrjesus]

I want a conical so bad it hurts. It hurts I'm too cheap to buy one. :lol

A conical?

Shit, I need at least three. :lol:

JC

[Method]

Holy crap, those are not cheap!

"Honey, what's that thing in the garage?"
"Oh that old thing? Pretty sure it's a part of the hvac system in the house"

[tommymac]

Holy crap, those are not cheap!

"Honey, what's that thing in the garage?"
"Oh that old thing? Pretty sure it's a part of the hvac system in the house"

you need a wifey like mine, she keeps harassing me to start brewing again and will encourage me buying more equipment

[Trip]

If I am messing with anything that resembles that, there better damn well be boiled crawfish/shrimp/crab or a fried turkey. Otherwise fuck it.

[askmrjesus]

If I am messing with anything that resembles that, there better damn well be boiled crawfish/shrimp/crab or a fried turkey. Otherwise fuck it.

Shut up and get back in the kitchen.

JC

[Method]

you need a wifey like mine, she keeps harassing me to start brewing again and will encourage me buying more equipment

She's pretty relaxed about all this, but not $1000 for a fermenter relaxed.

If I am messing with anything that resembles that, there better damn well be boiled crawfish/shrimp/crab or a fried turkey. Otherwise fuck it.

That's actually why I bought my current setup. Bayou Classic burner and a 6gal stainless steel pot so I can use it to fry up turkey, have a crab boil and brew decent amounts of beer.

[Trip]

Shut up and get back in the kitchen.

JC

None of those happen in the kitchen, if it does, you are doing it completely wrong.

Now get back to your wannabe beer making.

[askmrjesus]

She's pretty relaxed about all this, but not $1000 for a fermenter relaxed.

All you have to do, is make something she really likes, (like a lighter beer or something) then put roofies in it.

None of those happen in the kitchen, if it does, you are doing it completely wrong.


I'm sorry, did I say kitchen?

I meant swamp. :lol:

JC

[Trip]

I'm sorry, did I say kitchen?

I meant swamp. :lol:

JC

Much better :lol:

Anybody make a chocolate stout? Is it hard? All I ever see are lots of IPAs...

[tommymac]

Much better :lol:

Anybody make a chocolate stout? Is it hard? All I ever see are lots of IPAs...

Shoot me a reminder before I leave for the rally, I will pack a few bottles of th ebrooklyn choc stout, its not realy chocolatey per se but it def packs a punch :rockwoot:

[askmrjesus]

Anybody make a chocolate stout? Is it hard? All I ever see are lots of IPAs...

It's hard to make a really good one, and they require longer aging.

I recently had one that was aged in an oak bourbon barrel, and it was fantastic.

Now I just need a bourbon barrel...

JC

[tommymac]

It's hard to make a really good one, and they require longer aging.

I recently had one that was aged in an oak bourbon barrel, and it was fantastic.

Now I just need a bourbon barrel...

JC

i recently had some from I think it was arrogant bastard or goose island. They both had tastings at my distributor last spring and i got a growler of a stout aged in a burboun barrel.

[Trip]

It's hard to make a really good one, and they require longer aging.

I recently had one that was aged in an oak bourbon barrel, and it was fantastic.

Now I just need a bourbon barrel...

JC

Trip out to jack daniels?

[tommymac]

Trip out to jack daniels?

Would they give/sell one to the general public?

[Trip]

Would they give/sell one to the general public?

They do if you buy a single barrel and all its contents. I am pretty sure you probably could get a barrel without the liquor though.

[askmrjesus]

i recently had some from I think it was arrogant bastard or goose island. They both had tastings at my distributor last spring and i got a growler of a stout aged in a burboun barrel.

The one I had was made by the hippies at Mother Earth Brewing. Silent Night Imperial Stout.

My kind of hippies.

JC

[tommymac]

The one I had was made by the hippies at Mother Earth Brewing. Silent Night Imperial Stout.

My kind of hippies.

JC

never had that one, do they distribute up to the NE?

[askmrjesus]

never had that one, do they distribute up to the NE?

I doubt it, this was one of their seasonal brews.

JC

[Trip]

$170

Buy it and get to work on making me the perfect chocolate stout, Tommy

http://lynchburgstore.summitmg.com/jdc/product.asp?dept_id=16000&pf_id=BFJ1281

[askmrjesus]

$170

Buy it and get to work on making me the perfect chocolate stout, Tommy


That's only 53 gallons, couldn't you find a bigger one? :lol:

JC

[Trip]

That's only 53 gallons, couldn't you find a bigger one? :lol:

JC

Probably have to find a very small production bourbon maker to get a small one. All the big distilleries around here use these massive ones. :lol:

[tommymac]

Considering the set up I have is for 5 gallon batches and for an imperial stout may go down to 3 gallons this may take a while LOL

[LeeNetworX]

http://www.barrelsonline.com/default.aspx?AspxAutoDetectCookieSupport=1

Buy a small barrel, make a batch of whiskey and age it, then use the barrel for stout from then on. lol

[askmrjesus]

http://www.barrelsonline.com/default.aspx?AspxAutoDetectCookieSupport=1

Buy a small barrel, make a batch of whiskey and age it, then use the barrel for stout from then on. lol

Cool, ten years from now, when the whiskey is aged properly, I'll have a barrel for stout. :lol:

JC

[tommymac]

Cool, ten years from now, when the whiskey is aged properly, I'll have a barrel for stout. :lol:

JC

is it even legal to distill whiskey as an individual, dont want the revenuers comming after you for making moonshine LOL

[Trip]

damn the small 5 gallons are $95 and not even ready to use. Might as well get the cool JD version and not fill it up very high. :lol:

[Method]

damn the small 5 gallons are $95 and not even ready to use. Might as well get the cool JD version and not fill it up very high. :lol:

What has to be done to get them ready to use? My wife loves a good stout (heh) and would be curious to see if there was a cool way to ferment them.

[askmrjesus]

What has to be done to get them ready to use? My wife loves a good stout (heh) and would be curious to see if there was a cool way to ferment them.

They have to be charred on the inside, and then filled with water until they expand enough so that they don't leak.

Although there's not much point if they don't already have the bourbony goodness going on.

JC

[askmrjesus]

is it even legal to distill whiskey as an individual, dont want the revenuers comming after you for making moonshine LOL

I don't make shine, (I'd never leave the fucking house if I did). :lol:

I do know a guy however....:whistle:

JC

[Trip]

QThey have to be charred on the inside, and then filled with water until they expand enough so that they don't leak.

Although there's not much point if they don't already have the bourbony goodness going on.

JC

Yeah during the jd tour they talk about beer companies and foreign distilleries buying them just for the taste. They only use new.

[Particle Man]

Cool, ten years from now, when the whiskey is aged properly, I'll have a barrel for stout. :lol:

JC
:lol:

[Method]

Q

Yeah during the jd tour they talk about beer companies and foreign distilleries buying them just for the taste. They only use new.

That's the only reason I'd buy one is for the taste - a new one would probably be a little weird to age a beer in.

Can't get too far ahead of myself - not even sure if this first batch will be successful (looks great so far though)

[Trip]

That's the only reason I'd buy one is for the taste - a new one would probably be a little weird to age a beer in.

Can't get too far ahead of myself - not even sure if this first batch will be successful (looks great so far though)

If you let it sit enough it would still be effected by the charred oak. That's why jd uses only new.

[LeeNetworX]

Cool, ten years from now, when the whiskey is aged properly, I'll have a barrel for stout. :lol:

JC

10 years for the son of God is but a single breath. Impatient fucker.

[askmrjesus]

10 years for the son of God is but a single breath. Impatient fucker.

I have more important things to do, than sitting around breathing all day.

JC

[Method]

Had my first pint of the bitchin baby brew tonight. It's a success! Great color, pretty damn good clarity for a homebrew, excellent nose (nice & hoppy), great taste with a nice lasting NW hops finish. I'm happy.

Whew! I was afraid it was going to come out terrible after all that waiting.

[LeeNetworX]

Had my first pint of the bitchin baby brew tonight. It's a success! Great color, pretty damn good clarity for a homebrew, excellent nose (nice & hoppy), great taste with a nice lasting NW hops finish. I'm happy.

Whew! I was afraid it was going to come out terrible after all that waiting.

Nice! Planning on starting a batch by the end of the month.

[LeeNetworX]

Has anyone ever tried the warm water + amonia soak to remove glued on labels on bottles? Or do you know of a better way?

[Archren]

Has anyone ever tried the warm water + amonia soak to remove glued on labels on bottles? Or do you know of a better way?

Haven't tried that method... but lighter fluid works at getting labels off of other stuff, can't see why it wouldn't work on bottles. :idk:

[askmrjesus]

I use hot water and Oxy-Clean powder. It takes too much rinsing to get rid of the ammonia smell.

I also drink Sierra Nevada in the 24 oz bottles, because it cuts my bottling time in half (and because I like it).

JC

[Particle Man]

I use hot water and Oxy-Clean powder. It takes too much rinsing to get rid of the ammonia smell.

JC

What he said. Boiling water and a stiff brush works too but it's too much like freakin' work.

Damn I've gotta set my stuff up again. Soon.

[Trip]

Goo Gone not do the job on those? Shit works like magic for vinyl glue.

[Particle Man]

Goo Gone not do the job on those? Shit works like magic for vinyl glue.

It does. Just gotta make sure it doesn't end up leaving a residue on the bottle or else it'll eff up the end product - you'd be amazed how easily shit gets from the outside of a bottle to the inside.

Steam works well, too...