The Conservative Cave
The Bar => The Lounge => Topic started by: NHSparky on April 01, 2012, 10:06:37 AM
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And am now making my own beer. First batch got bottled yesterday.
Does this mean Nat Geo is going to come to my house and want to call me a "prepper"?
First batch was Oatmeal Stout. Next one is going to be Raspberry Wheat. Any other ideas?
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Sam Adams started out as a home Brew.
Buddy of mine Home Brews. Does a lot of experimentation. Some turn out like crap some pretty damn good. He came up with his own version of different brews before a lot became commercially available. Raspberry Wheat being one.
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Are you using syrup or going 100% grain?
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When I did that hobby (and it was fun) I stuck to the lagers. I added the "Boost" ingredient.
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Are you using syrup or going 100% grain?
The grains provided some color/flavor but use LME (liquid malt extract.)
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The grains provided some color/flavor but use LME (liquid malt extract.)
Talk to me after you go all grain...................trust me. :cheersmate:
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And am now making my own beer. First batch got bottled yesterday.
Does this mean Nat Geo is going to come to my house and want to call me a "prepper"?
First batch was Oatmeal Stout. Next one is going to be Raspberry Wheat. Any other ideas?
Need to start again myself. Once a couple of projects are done around the house I will go into brewing big time.
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I'm glad I went with the secondary fermenter. Not only does it cut down on the amount of sediment that gets bottled, but it also allows me to do more than one batch at a time should I ever become so motivated.
But the only problem with that becomes the fact that I have no way of labeling the bottles since none of the local brewery supplies sell labels. I suppose a P-Touch would work, but where's the fun in that? However, on the plus side, it would make cleaning/sanitizing the bottles a LOT easier.
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Going to the secondary is your first step in making really good beer. The next is going to all grain (mash). The mouth feel and flavor goes WAY up. Get away from syrup beer. :p
About all you need is a 70 qt ice chest to mash the grain in (starch conversion), a home made rinsing set up (to pull out the sugars or "sweet" wort) and use iodine for the starch check (for full conversion of the starch to crude sugar) and a "milk" thermometer (all glass and floats).
Another is to dry hop the beer.
Then you can start experimenting with yeast strains............. :panic: :fuelfire:
If you start using all grain, use 2 row pale malt. Add crystal malt for color/flavor.
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Going to the secondary is your first step in making really good beer. The next is going to all grain (mash). The mouth feel and flavor goes WAY up. Get away from syrup beer. :p
About all you need is a 70 qt ice chest to mash the grain in (starch conversion), a home made rinsing set up (to pull out the sugars or "sweet" wort) and use iodine for the starch check (for full conversion of the starch to crude sugar) and a "milk" thermometer (all glass and floats).
Another is to dry hop the beer.
Then you can start experimenting with yeast strains............. :panic: :fuelfire:
If you start using all grain, use 2 row pale malt. Add crystal malt for color/flavor.
Are you sure you are not my boyfriend????? You sound JUST like him.
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Are you sure you are not my boyfriend????? You sound JUST like him.
Send me nudie pics and I'll let you know. :-)
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And am now making my own beer. First batch got bottled yesterday.
Does this mean Nat Geo is going to come to my house and want to call me a "prepper"?
First batch was Oatmeal Stout. Next one is going to be Raspberry Wheat. Any other ideas?
WTF?!?!?!? Raspberry Wheat??!?!?!? You might as well call it "Queer Beer"........
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I'm glad I went with the secondary fermenter. Not only does it cut down on the amount of sediment that gets bottled, but it also allows me to do more than one batch at a time should I ever become so motivated.
But the only problem with that becomes the fact that I have no way of labeling the bottles since none of the local brewery supplies sell labels. I suppose a P-Touch would work, but where's the fun in that? However, on the plus side, it would make cleaning/sanitizing the bottles a LOT easier.
A Printer & print some labels....... sheesh...... F'n Nukes!!!
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WTF?!?!?!? Raspberry Wheat??!?!?!? You might as well call it "Queer Beer"........
Never had any, I take it then.
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A Printer & print some labels....... sheesh...... F'n Nukes!!!
Meh--too pricey. Now back in the day when I went to the, "You stand there and boil shit while we do all the work" place, they had a "labeling" thing, where yes, you printed up a graphic on regular paper, ran it through, and put glue on one side (that would be the blank side, for the airdales here) then stick it to the bottle.
Only one problem--most standard inks don't like moisture very much. And most objects like hands, clothes, carpets, etc., don't like running ink much either.
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Send me nudie pics and I'll let you know. :-)
::)
That's all I got.
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And the verdict is in, kids.
After two weeks of carbonating, I gave a couple away, and cracked one of them yesterday.
As coach would say, "Oh my." You're doing this in George Takei's voice, aren't you? Here, let me help you...
[youtube=425,350]http://www.youtube.com/watch?v=u2ALsvU50wQ[/youtube]
(http://i101.photobucket.com/albums/m46/occasparky/Snapbucket/B5DDE31C-orig.jpg)
Now I'm not normally a huge fan of stouts, but holy sheet this was good. Even managed to get hold of the folks who I gave them to in order to try them. The response was universally (although a small universe) positive.
And now, for your musical enjoyment...
[youtube=425,350]http://www.youtube.com/watch?v=O-jOEAufDQ4[/youtube]
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So Sparky, when can I expect on the shelves of the local grocer?? :wink:
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What beer? I've got just over a case left. I can't have any until Monday, but I figure that'll last me about 2 weeks, tops.
And seeing that they can't call me in to work without giving me an admin day off, I might just start the next batch this weekend. Raspberry wheat.
Yeah, Thor, go ahead and rag on it. You would until you tasted it. And it's still above 5 percent ABV, so it'll still knock ya on your butt.
Any suggestions for batch number three? (Probably won't brew it until mid-June, and it'll be ready early August or so.)
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What beer? I've got just over a case left. I can't have any until Monday, but I figure that'll last me about 2 weeks, tops.
And seeing that they can't call me in to work without giving me an admin day off, I might just start the next batch this weekend. Raspberry wheat.
Yeah, Thor, go ahead and rag on it. You would until you tasted it. And it's still above 5 percent ABV, so it'll still knock ya on your butt.
Any suggestions for batch number three? (Probably won't brew it until mid-June, and it'll be ready early August or so.)
It will be warm then, so a Kolsch would be a good choice.
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What beer? I've got just over a case left. I can't have any until Monday, but I figure that'll last me about 2 weeks, tops.
And seeing that they can't call me in to work without giving me an admin day off, I might just start the next batch this weekend. Raspberry wheat.
Yeah, Thor, go ahead and rag on it. You would until you tasted it. And it's still above 5 percent ABV, so it'll still knock ya on your butt.
Any suggestions for batch number three? (Probably won't brew it until mid-June, and it'll be ready early August or so.)
Go all grain.
My "Newcastle on Steroids":
12lbs 2 row pale malt
1-2 lbs Crystal malt
Kent Golding or any "English" hops you like, double up on how much you think you need. Usually 4 oz in the boil, and another 2-4 at the end, or dry hop it. If you want it more "American" use Cascade hops.
High alc tolerance ale yeast
Two stage fermentation
You should end up around 6.5% ABV, but it may take over a week for it to "run out". Let it.
After bottling let the poor stuff age for at least 4 weeks! :rofl:
No Raspberry! :hammer:
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Go all grain.
My "Newcastle on Steroids":
12lbs 2 row pale malt
1-2 lbs Crystal malt
Kent Golding or any "English" hops you like, double up on how much you think you need. Usually 4 oz in the boil, and another 2-4 at the end, or dry hop it. If you want it more "American" use Cascade hops.
High alc tolerance ale yeast
Two stage fermentation
You should end up around 6.5% ABV, but it may take over a week for it to "run out". Let it.
After bottling let the poor stuff age for at least 4 weeks! :rofl:
No Raspberry! :hammer:
:-*
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Hubby just did a Honey Wheat that came out really good.
So far, my favorite was a kit he got called "Horse's Ass: for those days when your boss is one and you just need a good beer." Not sure where he ordered it from.
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Hubby just did a Honey Wheat that came out really good.
So far, my favorite was a kit he got called "Horse's Ass: for those days when your boss is one and you just need a good beer." Not sure where he ordered it from.
It looks like a mix for the Mr. Beer brewing kit.
I might have to give this a shot especially now that I have room for it.
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What beer? I've got just over a case left. I can't have any until Monday, but I figure that'll last me about 2 weeks, tops.
And seeing that they can't call me in to work without giving me an admin day off, I might just start the next batch this weekend. Raspberry wheat.
Yeah, Thor, go ahead and rag on it. You would until you tasted it. And it's still above 5 percent ABV, so it'll still knock ya on your butt.
Any suggestions for batch number three? (Probably won't brew it until mid-June, and it'll be ready early August or so.)
Raspberry beer sounds kinda good actually!!
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No Raspberry! :hammer:
Listen Mister, I'll have you know that that "fruity" summer Raspberry Wheat comes in at well over 5 percent. It'll sneak up on ya. Besides, it's more beer, less fruit anyway. Relax, will ya?
What the hell is your problem--you're named for fermented frigging grape juice, fer chrissakes!
Only problem with doing the all-grain stuff is just the time involved (and the space.) The last batch wasn't too bad, as long as everyone stayed out of the kitchen for 4-5 hours during the brew, an hour during the transfer to the secondary, and a couple more hours for bottling. Now if I had some "help" with a couple of batches, that might be cool...yeah, Scoobie and the kids would just LOVE a bunch of guys standing around the kitchen, drinking all the beer as fast as we made it.
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Listen Mister, I'll have you know that that "fruity" summer Raspberry Wheat comes in at well over 5 percent. It'll sneak up on ya. Besides, it's more beer, less fruit anyway. Relax, will ya?
What the hell is your problem--you're named for fermented frigging grape juice, fer chrissakes!
Only problem with doing the all-grain stuff is just the time involved (and the space.) The last batch wasn't too bad, as long as everyone stayed out of the kitchen for 4-5 hours during the brew, an hour during the transfer to the secondary, and a couple more hours for bottling. Now if I had some "help" with a couple of batches, that might be cool...yeah, Scoobie and the kids would just LOVE a bunch of guys standing around the kitchen, drinking all the beer as fast as we made it.
It's not that bad, just a few more this to do.
Wine is FAR more intense than beer could ever think of being. (not that I don't like a good brew)
If you want tips about going all-grain, I can go throught it. It's a bit more complicated, but once you get it down, you will never go back to syurp beer. Essentially you need an ice chest, some iodine, a milk thermometer, a "canning" pot (6 gallon or a little more, which you probably already have) and a pair of modified 5 gallon buckets for rinsing the grain.
If you like raspberry flavored beer, thats OK. Go ahead, be fruity. :tongue:
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:drunksailor: