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Old March 23rd, 2009, 05:21 PM   #126 (permalink)
Bates
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Hmm, so next time I make a bran mash, put some aside and see if it ends up drinkable?
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Old March 23rd, 2009, 06:29 PM   #127 (permalink)
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Hmm, so next time I make a bran mash, put some aside and see if it ends up drinkable?
So you are a horsey person as well as everything else? Man of mistery, you...
If you are going ahead with it make sure you don't ride out on the road. You don't want to be stopped by the coppers and have to explain why your horse is under the influence. Police around here have started giving tickets to horses so I guess breath tests will be next:

http://www.metro.co.uk/weird/article...6&in_page_id=2

We used to have a horse round at ours that got a special treat of Guinness every now and then. Downside was, you could not have a beer anywhere near it, he went mental until you gave him some.
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Old March 24th, 2009, 04:33 AM   #128 (permalink)
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Just made first batch of wheat beer according to the instructions on the malt extract tin.

That stuff just reminded me of making bran marsh for horses... you had to add this syrupy malt extract, water and stir the bucket The smell was the same. The only thing missing was 30 plus horses banging on the stable door because they knew dinner was on its way.

But so far I think the yeast is going to let me down.... so far no signs of fermentation. Maybe the room is too cool? The water was the right temperature for the yeast to hold... not too hot (measured with a thermometer and marked just under room temperature, too cold if anything, but still within the max/minimum temperatures in the instructions...)

So how do I know something is happening ?

Edit: Tested a bit with the hydrometer. So far it is just over the "start beer" fermentation line, in terms of degrees, so maybe I am in the right path?
Do you splash around alot to get extra oxygen in it?
Fermentation does need oxygen together with the sugars.
When adding dry yeast it can take a few days before fermentation starts.

Also it could be a small leak in your fermentation bin and the co2 just get out there instead, I had it happen to me, thought it didn't ferment at all, but it was actually finished

Wait two days or so, sanitize a cup, get out enough to measuer with the hydrometer and then see if it differs from the last measurement.
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Old March 24th, 2009, 09:08 AM   #129 (permalink)
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Good to have the beer guru back

I have just gone into the kitchen and it smells of yeasty bake around the area where I have the bucket, so maybe it is happening after all.

I think I can also see a little layer of foam through the walls of the tub (don't want to open it but seems like there is a wee head on top of the liquid.

I did not add dry yeast, the recipe called for mixing the yeast with water at around 20 celsius, letting it rest and then adding it to the mix. When I do that in baking the yeast is a bit more hardcore, you see more stuff happening to the glass of water, maybe brewers' yeast is different?

Edit: If I can find a brand of water that sells in gallon jars, I will also be attempting mead before the end of the week. Well, I did say I was going to try my hand at brewing this year!

Only wondering if the quality of the honey matters a lot. I love heather honey, and orange blossom honey, and any honey other than the squeezy cheap stuff you get in supermarkets, but buying three pounds of quality honey is pricey!

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Old March 24th, 2009, 10:52 AM   #130 (permalink)
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If starts to smell and you can see some foam inside, you'll be fine.

OK, so you rehydrated the yeast, I tend to not bother, but I guess it might depend on which brand of yeast if it recommended or not.

Quality of the honey does not matter much for the part that ferments, but if you add honey after the yeast has died it matters a lot.
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Old March 24th, 2009, 04:59 PM   #131 (permalink)
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So you are a horsey person as well as everything else? Man of mistery, you...
Sort of... my parent's farm up the hill is also known as the Bates Home for Wayward Equines.
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Old March 30th, 2009, 01:35 PM   #132 (permalink)
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Sort of... my parent's farm up the hill is also known as the Bates Home for Wayward Equines.
So a bit like a horsey correctional Understand if the little brutes knew more than you about moonshining then.

Update on the brew... finding it hard to get enough bottles to put it in (damn it why did I not see that one coming?) And brewing mead tonight.

So I am living in the company of yeast.
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Old March 30th, 2009, 04:10 PM   #133 (permalink)
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So a bit like a horsey correctional Understand if the little brutes knew more than you about moonshining then.

Update on the brew... finding it hard to get enough bottles to put it in (damn it why did I not see that one coming?) And brewing mead tonight.

So I am living in the company of yeast.
Bottles is hard in the beginning.

I now have at least 7 or 800 bottles at home that I ues, so it's OK
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Old April 9th, 2009, 10:44 AM   #134 (permalink)
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Sorted the bottle issue, but it took a few visits to my local, so I hope the beer has not been ruined by spending an extra few days on the fermentation vat. It will go on the bottles by the end of the holiday week-end I guess. Right in time for the bottle-conditioning if I read the instructions well.

Oh another question about the DIY mead... I made it 10 days ago. How long before you put it on another bottle? It seems there is still fermentation going on (bubbles climbing to the surface, balloon goes on growing, I think that is the yeast doing its job, not killed by the alcohol content yet.

Common sense says wait until the fermentation dies out, or it will go on in the bottle, with the risk of it exploding and other half not being happy. I don't think my hydrometer has a mead or even a spirit scale... any advice?
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Old April 19th, 2009, 08:18 AM   #135 (permalink)
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Bottled my Czech pils yesterday, put my modern lager with American hops in secondary as well.

Today I'm brewing a Schwarzbier.
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Old April 19th, 2009, 07:35 PM   #136 (permalink)
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i plan on making my own wine this summer, does that count?
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Old April 19th, 2009, 09:08 PM   #137 (permalink)
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Bottled my Czech pils yesterday, put my modern lager with American hops in secondary as well.

Today I'm brewing a Schwarzbier.
Better have an RIS when I come see you in Gothenburg.
Flying to Vegas and doing road trip to San Diego/Escondido to visit Port Brewing and Stone + a detour to Alpine and a few others in 3 wks.
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Old April 20th, 2009, 12:42 AM   #138 (permalink)
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Better have an RIS when I come see you in Gothenburg.
Flying to Vegas and doing road trip to San Diego/Escondido to visit Port Brewing and Stone + a detour to Alpine and a few others in 3 wks.

You'd have to explain RIS to me first though, no idea what that is

Hopefully those three will be done by the time you get here.

Will also have brewed a rauchbier and perhaps a stem beer as well, though I don't think they'll be fisnished for drinking until then

But I do have at least 2 beers left from the fall brew season as well


BTW - that road trip sounds awesome!
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Old April 20th, 2009, 10:52 AM   #139 (permalink)
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You'd have to explain RIS to me first though, no idea what that is

Hopefully those three will be done by the time you get here.

Will also have brewed a rauchbier and perhaps a stem beer as well, though I don't think they'll be fisnished for drinking until then

But I do have at least 2 beers left from the fall brew season as well


BTW - that road trip sounds awesome!
RIS for Russian Imp. Stout.
Trying yours will be fine as well, working at the brewery here, I still don't get into the brewing process. I just wait for the final drinkable version. Although nothing beats smelling freshly brewed beer every morning.
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Old April 20th, 2009, 01:59 PM   #140 (permalink)
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RIS for Russian Imp. Stout.
Trying yours will be fine as well, working at the brewery here, I still don't get into the brewing process. I just wait for the final drinkable version. Although nothing beats smelling freshly brewed beer every morning.
Ah
So you'll hopefully be bringing a RIS then? Awesome

Yeah brewing each day would beat the job I have now, though would pay a whole lot less

(edit - some misspelling above made it sound as if I was working with brewing now, I just wish I did, corrected)

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Old April 20th, 2009, 02:55 PM   #141 (permalink)
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RIS for Russian Imp. Stout.
Trying yours will be fine as well, working at the brewery here, I still don't get into the brewing process. I just wait for the final drinkable version. Although nothing beats smelling freshly brewed beer every morning.
Are they hiring? I could do with a job at the moment... Things are slow on the freelance front...
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Old April 21st, 2009, 09:57 AM   #142 (permalink)
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My schwarzbier is bubbling in my fridge, it's so homely in the mornings
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Old April 24th, 2009, 06:09 PM   #143 (permalink)
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I'm new to the board, good to see there are some other people into brewing and metal. The bass player in my band and I have been brewing mead and beer for a few months now with very good results. We have several meads going, a couple different stouts and we just finished an IPA ale. We have yet to try a lager but hopefully we will soon, the IPA we did is good but I'm more into lagers.
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Old April 24th, 2009, 06:39 PM   #144 (permalink)
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I'm new to the board, good to see there are some other people into brewing and metal. The bass player in my band and I have been brewing mead and beer for a few months now with very good results. We have several meads going, a couple different stouts and we just finished an IPA ale. We have yet to try a lager but hopefully we will soon, the IPA we did is good but I'm more into lagers.
Welcome!
we need more beer brewers!
Well, I do nyway, need to share ideas
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Old April 24th, 2009, 11:14 PM   #145 (permalink)
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I would not really bother with lager/pils. Seems like they take up too much tank space and fermenting time for the actual yield value. Better stick an easy brown or IPA/porter.
At least that's what we are debating here at the brewery.
Not that it makes much difference, but our Imp Stout is actually using 2 of our tanks, which ends up with a higher cost yield since the Imp Stout can resale for much more than the average lager or pils.
On a homebrew system, it should depend of how much time you have to spend. Honestly, I would stay away from the lager, try to brew a schwarz or a saison or bock.
We just finished brewing a scotch ale, yield of about 1100 bottles (all and bottled, allowing 2 wks fermentation) and spare for kegs.

I still have to hear anybody talking about using their spare grains for homemade bread, or using some of the beer for moonshine. we have some local crazy strong stuff that I don't even want to touch.
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Old April 24th, 2009, 11:38 PM   #146 (permalink)
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Well we'd do the Lager just to try it out and drink ourselves. Right now we're just doing 5 gallon test batches of different recipes. Soon we're going to invest in some bigger fermenters and tanks and such so we can start selling locally. Plus I handle mostly the mead and my buddy does the beer so I don't have to deal with the actual lager brewing. My ancestry is Scandinavian and his is German so it makes sense, haha. He's actually really good with beer recipes, he jumped right into doing all grain recipes after reading about brewing for a week and the first stout we did from his recipe is amazing, I even stopped buying Guiness and Young's and I just drink our stuff now.
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Old April 25th, 2009, 02:35 AM   #147 (permalink)
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I would not really bother with lager/pils. Seems like they take up too much tank space and fermenting time for the actual yield value. Better stick an easy brown or IPA/porter.
At least that's what we are debating here at the brewery.
Not that it makes much difference, but our Imp Stout is actually using 2 of our tanks, which ends up with a higher cost yield since the Imp Stout can resale for much more than the average lager or pils.
On a homebrew system, it should depend of how much time you have to spend. Honestly, I would stay away from the lager, try to brew a schwarz or a saison or bock.
We just finished brewing a scotch ale, yield of about 1100 bottles (all and bottled, allowing 2 wks fermentation) and spare for kegs.

I still have to hear anybody talking about using their spare grains for homemade bread, or using some of the beer for moonshine. we have some local crazy strong stuff that I don't even want to touch.
I'm in my lager brewing period right now

It's a lot more time consuming when it comes to the fermentation and lagering process, but damn a well made lager beats just about any other beer out there!

Also it's harder to plan your brew schedules since the yeast acts different when it's cold, when I do ales I know when the yeast will be done.
But it's all worth it of course, when having that most excellent chilled lager in the summer after mowing the lawn

When looking commercially though, there's a ton and then some of cheap macro swill selling fucking breweries making shit lagers and selling for change. This makes it very very hard to actually make money brewing lagers as a micro

But hell, I guess they give people what they want, a cheap yellow vegetable tasting ice cold co2 bomb that will get them drunk?

I'd still say Schwarz and Bock are lagers, you're supposed to ferment them cold


Hoping to taste that Scotch Ale in about 6 weeks
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Old May 10th, 2009, 04:06 AM   #148 (permalink)
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Brewing a rauchbier (lager) right now
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Old May 10th, 2009, 07:26 AM   #149 (permalink)
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Beer seems so much more complicated then mead or cider... but now that I found a good homebrew supply shop, I might have to give it a whirl when my mead is done in the primary bucket. Now that I took the first step, I plan to have booze in constant production.
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Old May 10th, 2009, 07:47 AM   #150 (permalink)
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Brewing beer requires more equipment and a few extra steps to learn, but it's not very difficult though.

My schwarz going into secondary is full of roasted goodness, can't wait to try it for real
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