|
|
|
|
the_climber
Feb 11, 2011, 5:27 PM
Post #1 of 58
(3304 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
That's right! Make some coffee and start brewing.... beer that is.
After a long hiatus from my beer brewing ways I started up again. 1 batch is already being enjoyed, a weizenbier that is reputed by a number of my friends to be better than the locally brewed "BigRock Grasshopper" wheat beer.
With a troublesome batch of cider on the go, I stumbled upon some old malt kit ingredient in my basement (I'll tell ya how old if it turns out); Lets call it a good intentioned project that was forgotten with too many moves. It's hopped so bitterness will be just fine, but I have some fresh hopps from a friends yard I harvested and froze last August that I will use for aroma.
So, the experiment is that will an aged kit produce a viable and palatable beer? I'm aiming for a strong bock, not quite a doppelbock as with the older ingredient I'm trying to avoid estery aromas and flavours. Considering the ingredients are essentially free, this experiment will cost me $1.75 for the yeast, time. Fairly low cost for 5 US gal or potentially (Hopefully/fingers crossed) great beer.
If it doesn't turn out, well I'm out the cost of a gas station coffee. What's there to loose right.
So right now I have a pot of wort (pronounced "wert") on the boil. For those not in the know wort is the liquid which is fermented to produce beer; "Must" is what it would be called if I were making wine or meed.
Now I must go and brew and drink coffee while I brew.
(This post was edited by the_climber on Feb 11, 2011, 5:27 PM)
|
|
|
|
|
imnotclever
Feb 11, 2011, 5:36 PM
Post #2 of 58
(3296 views)
Shortcut
Registered: Sep 8, 2003
Posts: 10000
|
Good luck. I'm betting the malt will be fine.
|
|
|
|
|
imnotclever
Feb 11, 2011, 5:37 PM
Post #3 of 58
(3295 views)
Shortcut
Registered: Sep 8, 2003
Posts: 10000
|
The hops may have subdued though, but since you are adding flavoring hops and trying for a bock, you're not looking at needing much bittering anyway.
|
|
|
|
|
the_climber
Feb 11, 2011, 5:54 PM
Post #4 of 58
(3288 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
That's what I figured on the hops, and yes, bock/dopplebock are less hopped so it should work out. I'm doing a full volume boil so I'll be driving off any of the existing aromatic hopps that were in there to begin with.
The good news is that at this point that are no off or wrong aroma from the wort, smells almost exactly like the last time I used this recipe in fact... that is if a scent memory from about 6 years ago is true to fact. Close enough right. 
It's based loosely off a Munich Dark Lager, but with 17-18L volume compared to the 23L of the original recipe in order to up my original SG.
Although I'm using an ale yeast and brewing at ale temps.
Coming up on the first boil soon! So exciting!
(This post was edited by the_climber on Feb 11, 2011, 5:55 PM)
|
|
|
|
|
imnotclever
Feb 11, 2011, 6:40 PM
Post #5 of 58
(3277 views)
Shortcut
Registered: Sep 8, 2003
Posts: 10000
|
A steam bock!
|
|
|
|
|
Toast_in_the_Machine
Feb 11, 2011, 6:40 PM
Post #6 of 58
(3276 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
My general home brew advice:
More starter yeast is (almost) never a bad thing.
Use a wort chiller.
Fewer bad things happen at lager temps.
Kegs are the way to go.
Good luck!!!!!!
|
|
|
|
|
the_climber
Feb 11, 2011, 7:14 PM
Post #7 of 58
(3266 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
Wort chiller would be nice, but unfortunately it's not in the budget/cards this time round, so it's the revolving ice bath chilling technique. Works great in winter (abundance of snow), hard to do in summer.
Always try to use an abundance of starter yeast. Only slow (almost stalled) batch was when I used a single small pack of Lavin yeast when I should have used 2... never again.
I'm planning on getting a Mexican Cervesa going in a couple weeks. Was thinking about going the liquid yeast culture for that one. Some swear by it, others seem impartial.
Kegging, well... I'm still a bottle guy, I like that "POP" as the cap comes off (ez-cap/Grolsh bottles). That and I like to take my brew with me to the mountains.
|
|
|
|
|
Toast_in_the_Machine
Feb 11, 2011, 7:40 PM
Post #8 of 58
(3261 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
Wort chiller got me into the ferment faster and cut the bad batches to zero, worth every penny.
kegged beer can be bottled anytime, the simplicity of filling one keg vs my former collection of flip bottles couldn't be beat.
I used liquid yeast exclusively, 2 packs.
|
|
|
|
|
justroberto
Feb 11, 2011, 10:32 PM
Post #9 of 58
(3250 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
Make the wort chiller yourself for around $30. Granted, you are good to go for a while until the snow melts, but it's nice to not have to haul the wort outside or whatever.
I'm still new at it, but I kind of enjoy the bottling process. Having a few grolsh-style growlers really speeds things up; the two my friends and I cracked into last night made some awesome pops, and they didn't take any longer than a reqular bottle to carbonate.
|
|
|
|
|
the_climber
Feb 12, 2011, 6:34 PM
Post #10 of 58
(3225 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
Hauled the snow inside to chill the wort in the sink. Definitely want a wort chiller, just hard times on the cash flow right now. Chill time was 35min in the sink of snow/ice water. worked good.
Fermenting like mad right now.
|
|
|
|
|
justroberto
Feb 13, 2011, 12:27 AM
Post #11 of 58
(3210 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
nice. i'll bet your neighbors were scratching their heads about the dude bringing snow INTO his house.
|
|
|
|
|
Arrogant_Bastard
Feb 14, 2011, 9:10 PM
Post #12 of 58
(3185 views)
Shortcut
Registered: Oct 31, 2007
Posts: 19994
|
Just saw this gem. I'm sure you've already made a decision on the old syrup, but to weigh my two cents: toss it in the trash and go all grain. Seriously, it's worth the extra hassle. Though I wasn't serious about tossing the syrup, might as well use it if you have it; you'd know if it's bad, and INC was right about the hops.
+1 to almost everything Tit_M said, and Rob. Wort chiller should be top of your priority list. I just took an old hose, some tie straps and duct tape. The only thing I had to buy was some copper tubing, probably ran me $15. Drop an even $30 and you could have connectors and everything. Maybe it's cold enough up there in Canadia to kill all the nasties, but when it's warm out it's almost essential. And so much less work than any other method.
I pretty much always used a starter, but I pretty much always made thick beer.
Kegging: if you can't splurge for a chiller you ain't ready to keg. When you are, you'll wonder how anybody bottles.
Lager Temps: Lagers suck.
|
|
|
|
|
justroberto
Feb 14, 2011, 10:14 PM
Post #13 of 58
(3178 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
How much longer does it take you to do all-grain? I probably won't go that route for a while, but figure I'll get there eventually once I've got the space to actually store more equipment and the desire to waste away even more of the day drinking brewing.
|
|
|
|
|
Arrogant_Bastard
Feb 14, 2011, 10:35 PM
Post #14 of 58
(3175 views)
Shortcut
Registered: Oct 31, 2007
Posts: 19994
|
justroberto wrote: How much longer does it take you to do all-grain? I probably won't go that route for a while, but figure I'll get there eventually once I've got the space to actually store more equipment and the desire to waste away even more of the day drinking brewing.
It's probably been about a decade since I've brewed, so I'm pulling from memory...
Once I got my temperature steps dialed in (and I brewed thick ales so they only require 2 or 3 steps), a couple hours? You've got to heat several gallons of water, which if you're using a stove can take a little bit. While that's soaking you heat more to take it to the next step, etc. Total mash time was around 1 - 1.5 hours I think, for a dark beer. Lagers are considerably more. Test for conversion and drain which takes 20 or so. But that's really it. Well, and cleaning. It'll take a lot longer your first time, you have to learn how much and how hot you need each water infusion to hit the temps you want - grain type and amount, cooler efficiency, outside temp, all play a part. One once you get it dialed it really doesn't add that much more time... you just have less down time as there's always something to be done.
You absolutely need a propane cooker, no more of that stovetop training league stuff. And those things are loud. A backyard is kinda necessary - space for your stuff, a compost, etc. It's more work, but it's more satisfying.
|
|
|
|
|
the_climber
Feb 15, 2011, 3:22 PM
Post #15 of 58
(3149 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
Working towards all grain... I'm trying to break the wife into the world of home brew beer gently. So far so good, the last batch we bottled has inspired a number of my friends to pick up the hobby... it's a seriously damn good batch.
Priced out parts for the chiller, figure $20-25 and I'll have a fairly kick ass chiller.
I have to stock up on carboys again. Picked up another 2 from a kijiji add. Back up to 2 primary buckets, and found a new scale for 80% off. Laurter-tun will be complete as soon as my parents get their new couple batches of wine on the go; need 2 more buckets to make my budget zapap lauter-tun. Then I'm set up to do some proper AG brewing. Till then extract, brew house kits (seriously the best concentrated AG wort kits available, it's almost cheating), and partial mash brewing.
|
|
|
|
|
Arrogant_Bastard
Feb 15, 2011, 4:49 PM
Post #16 of 58
(3136 views)
Shortcut
Registered: Oct 31, 2007
Posts: 19994
|
the_climber wrote: Working towards all grain... I'm trying to break the wife into the world of home brew beer gently. So far so good, the last batch we bottled has inspired a number of my friends to pick up the hobby... it's a seriously damn good batch. Priced out parts for the chiller, figure $20-25 and I'll have a fairly kick ass chiller. I have to stock up on carboys again. Picked up another 2 from a kijiji add. Back up to 2 primary buckets, and found a new scale for 80% off. Laurter-tun will be complete as soon as my parents get their new couple batches of wine on the go; need 2 more buckets to make my budget zapap lauter-tun. Then I'm set up to do some proper AG brewing. Till then extract, brew house kits (seriously the best concentrated AG wort kits available, it's almost cheating), and partial mash brewing.
Good plan on easing the wifey into it. Though AG will most likely be out of the house, so she may prefer it to taking over the kitchen. Keep an eye on your primary fermentation cycle if you use a starter - I went to using the tube and bucket of water for an air trap after my little plastic doodad was smashed to bits on the ceiling after it got clogged. You really can't imagine the mess an exploding carboy makes until you see it... the wifey would not be amused.
I'd be curious to hear how your friends go at it. I had at least half a dozen that picked it up after me. Of course this was college days so they were just thinking it'd be cheaper beer. I don't think a single one stuck with it for more than two batches, as they found it just wasn't worth the work to save a bit of cash.
|
|
|
|
|
justroberto
Feb 15, 2011, 4:59 PM
Post #17 of 58
(3131 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
Arrogant_Bastard wrote: You really can't imagine the mess an exploding carboy makes until you see it... the wifey would not be amused.
Jesus Christ, that sounds like a nightmare. Were you were using a glass carboy as your primary?
|
|
|
|
|
Toast_in_the_Machine
Feb 15, 2011, 7:41 PM
Post #18 of 58
(3120 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
justroberto wrote: Arrogant_Bastard wrote: You really can't imagine the mess an exploding carboy makes until you see it... the wifey would not be amused. Jesus Christ, that sounds like a nightmare. Were you were using a glass carboy as your primary?
Which again brings me to another helpful tip, 7 gal for primary, 5 gal secondary. The extra 2 gal of head space prevents messes.
|
|
|
|
|
justroberto
Feb 15, 2011, 8:12 PM
Post #19 of 58
(3118 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
I just use a bucket for my primary and rack to secondary (glass carboy) only if I want to brew another batch. I should just get another bucket or two, but I have limited space as it stands.
|
|
|
|
|
Toast_in_the_Machine
Feb 15, 2011, 8:29 PM
Post #20 of 58
(3116 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
justroberto wrote: I just use a bucket for my primary and rack to secondary (glass carboy) only if I want to brew another batch. I should just get another bucket or two, but I have limited space as it stands.
I used glass exclusively, my results with plastic were too inconsistant. I knew the glass was super clean and didn't scratch.
|
|
|
|
|
justroberto
Feb 15, 2011, 9:02 PM
Post #21 of 58
(3107 views)
Shortcut
Registered: Feb 21, 2006
Posts: 1876
|
So, no scratches = no places for weird stuff to grow. Did you ever break any of the carboys? I've read some horriffic stuff about breakage and lots of ensuing blood.
|
|
|
|
|
Arrogant_Bastard
Feb 15, 2011, 10:05 PM
Post #22 of 58
(3103 views)
Shortcut
Registered: Oct 31, 2007
Posts: 19994
|
justroberto wrote: So, no scratches = no places for weird stuff to grow. Did you ever break any of the carboys? I've read some horriffic stuff about breakage and lots of ensuing blood.
Yeah, I've heard the same stories, and it spooked me after mine "exploded". Obviously it's capable of building up a lot of pressure in there. All the same, I've heard the same stories of bottled beer exploding.
My explosion though, was more of an eruption - my glass carboy was fine. I still don't quite understand how 75% of the liquid managed to escape, it must have happened quickly.
As far as the 7 gal carboy: when I bought a second that's what I got. It helps for most, but not all. If the conditions are right (strong beer, healthy yeast starter, warm weather) those things can really get moving. I strongly recommend the tube/water trap method for primary fermentation.
I pretty much went straight to glass. I think buckets are ok if you take care of them, and replace them sooner then later. The glass really helps to find sticky films that you might miss on a bucket.
|
|
|
|
|
Toast_in_the_Machine
Feb 15, 2011, 10:15 PM
Post #23 of 58
(3098 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
justroberto wrote: So, no scratches = no places for weird stuff to grow. Did you ever break any of the carboys? I've read some horriffic stuff about breakage and lots of ensuing blood.
I don't remember breaking any carboys, but I had handles on all of them.
The one thing that the glass didn't handle well was saki. I had to use plastic and my results were not fantastic.
|
|
|
|
|
the_climber
Feb 16, 2011, 3:10 AM
Post #24 of 58
(3088 views)
Shortcut
Registered: Oct 9, 2003
Posts: 6142
|
I still primary in a bucket with a lit fitted so it doesn't need an airlock (ie. the lid fits enough to keep out the nasties but not sealed enough to create a pressure bomb).. There is more than enough CO2 (heavier than atmosphere) to prevent oxidation.
The alternative that is the vogue right now is using a blow off tube. That is affixing either a 1" tube to the carboy on one end and placed in a sanitized glass jar of water on the other (or with a very weak bleach solution). I've seen the same done with buckets utilizing a bung and 3/8" tubing. Good system, I'm just sticking with what works for me to get back at everything before I go changing any aspect of my system.
(This post was edited by the_climber on Feb 16, 2011, 3:11 AM)
|
|
|
|
|
Toast_in_the_Machine
Feb 16, 2011, 3:51 AM
Post #25 of 58
(3079 views)
Shortcut
Registered: Sep 12, 2008
Posts: 5208
|
the_climber wrote: I still primary in a bucket with a lit fitted so it doesn't need an airlock (ie. the lid fits enough to keep out the nasties but not sealed enough to create a pressure bomb).. There is more than enough CO2 (heavier than atmosphere) to prevent oxidation. The alternative that is the vogue right now is using a blow off tube. That is affixing either a 1" tube to the carboy on one end and placed in a sanitized glass jar of water on the other (or with a very weak bleach solution). I've seen the same done with buckets utilizing a bung and 3/8" tubing. Good system, I'm just sticking with what works for me to get back at everything before I go changing any aspect of my system.
All it took was one blow off to get funked up and one time for a batch to get ruined in a plastic tub with no air lock for me to go glass.
Ok, maybe more than one bad batch.
|
|
|
|
|
|
|
|
|
1
