Posted: 7/22/2010 11:04:28 AM EDT
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I searched for homebrew threads but found none....Soooooooo
Who are the homebrewers on ARFCOM? What are your favorites? What you got in the ole carboys ? And what you got ready to drink? Who kegs? Who bottles? Who cares? I have a Porter in the Carboy and it will be getting the second rack Saturday morning. Ingredients are in the cupboard for an Ruination IPA clone that will get brewed next. Maybe Saturday if time permits. Relax don't worry and have a homebrew, I think I will start by finishing off the last of this Oktoberfest......Mmmmmmmmm 
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It's been a few years, but I plan to start a brew once I settle into my new place, maybe in September. I'll do something light like a honey-wheat. Maybe I'll do two batches at the same time just to christen the new place correctly.
When moving my stuff into storage, I found that I have 7 batches worth of beer bottles plus a "few" wine bottles too. My favorite brew ever was an all grain barley wine; it came in about 10% alcohol. It has been 11 years since that brew. I've done a few since, but none recently. I do have some hops that I grew in the freezer for my next batch. My hops vines and brewing neighbors are about the only things I'll miss from my last house. sgt_seti |
| Just got into it after Christmas when my sister got me a homebrew kit. I only brewed on batch but it was great. It tasted just like PBR, which is one of my favorite beers. I like dark or bitter beers. Just got moved into a new house so I'm hoping to get the ball rolling again soon |
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I brewed many years ago.... today I told the wife that I'm going to start it again. I will only do 2 kegs at a time max..... I don't have room for a system big enough like I used to Shopping List: -Small Freezer that I can ferment in and serve from (external temp controller to keep it where I want) -carboys, buckets, etc -cooler to coil copper tubing in to cool the brew after it's done cooking. (Ice filled cooler, run the brew through the copper) There is more, but, that's on my list to get me started...... the hardest part will be finding a freezer that is the size I want. |
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Kegged - Pale Ale, Oatmeal Stout and American Brown Ale
Bottled - 4 or 5 cases of assorted brews plus about 40 bottles of wine Fermenting - 15 gallons of beer and 5 gallons of blueberry wine. This weekend I plan on doing a blackberry wine. After that I'll probably start a mead. |
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Walt congrats
I love the set up I will post picks as soon as I get my keggerator back up and cooling wort instead of frezzing veggies. Next post with a full recipe wins Dillo Dust. Must be a Clone of your favorite brew and It needs to have ingediants and full boil times. |
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5 Pepper Pale Ale
8 lbs Pale Malt 1/2 lb Special B 1/2 lb Crystal 60L 1 lb Belgium Vienna 1 oz Northern Brewer @ 1 hour chipolte x5 @ 1 hour aji Cereza x6 @ 1 hour Aji Limo Rojo x6 @ 45 minutes aji panca x4 @ 30 minutes habanero x5 @ 15 minutes Wirfloc Tablet @ 15 minutes Yeast: Safale US-05 Mash @ 154 for 60 minutes I use dried peppers. They're a lot more consistent than fresh. I'm actually still trying to tweak this recipe. As it stands it's pretty spicy. I'll probably tone down the habanneros in my next batch. You get it all in the back of your throat, though. The heat doesn't last long and after the first one you get used to it and they start getting really tasty. |
| Walt...when can I move in?! As soon as the wife and I buy a house I'm stepping up the brewing game. I'm going to need a house with a basement to store my canning endevours and my (future) brewing equipment. After seeing a setup a guy I know has it got me wanting to start kegging my beer. He has spend probably $20k on stuff and has his entire basement set up for it....its like heaven |
| Love the thread. Currently nothing in the works. And the kegs are empty. Since a recent back surgery its kinda hard to pick up 5 gallons of wort or finished product. Good excuse to buy a new pump. Hopefully Ill be brewing soon. I have a killer Killians Red recipe. |
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I currently have a Belguim triple 4 months in secondary. Its about ready for bottling. Also have a wheat, with lemon grass that is ready for bottling.
Bottled a cream ale about a month ago, turned out real well. Contemplating a chocolate stout recipe as my next brew. I live in an apt so bottling is my only option at the moment. |
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Get yourself a kit with a 6 gal. primary, a 5 gal. secondary, a bottling bucket, and all the peripherals you need. Also get yourself a book like the complete joy of homebrewing to steer you in the right direction.
Start slow. Do a couple of extract brews, to get familiar with the process, before doing something complicated. Watch your cleanliness. The cleaner you keep your equipment, the better your brews will turn out. |
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Hopefully, I can brew tomorrow since it's cooled off here a bit. It's been hot, the beer is disappearing, kegs are empty, bottles too. Kegged 5 gallons today and only have 5 more in primary.  I prime and naturally carb my kegs, so that one will be a few weeks before I can tap it.
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Quoted:
Get yourself a kit with a 6 gal. primary, a 5 gal. secondary, a bottling bucket, and all the peripherals you need. Also get yourself a book like the complete joy of homebrewing to steer you in the right direction. Start slow. Do a couple of extract brews, to get familiar with the process, before doing something complicated. Watch your cleanliness. The cleaner you keep your equipment, the better your brews will turn out. Thanks for the advice probably won't do anything till October when things start to cool off and work slows down. So I'm probably going to order a few books and DVD to look over till then. Chance favors the prepared mind |
| Might have just found a fridge to turn into a kegerator, and I DID find kegs for $10 a piece that are once used and steam cleaned and cleaned 3 times over!!! Wahooo....hopefully this fall the brewing will start back up. The only brewing I've done has been by bottling...while it wasn't hard, I'd rather keg my beer so I can make more beer. |
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Currently ready-to-drink: 4 1-liter bottles of ESB remaining 15 1-liter bottles of porter remaining I've got 5 gallons of Hefeweizen conditioning. I'll be cracking the first bottle this weekend. I currently have a 15-gallon mash tun, a 10-gallon cooler converted for sparging, and will soon be buying a 14.5 gallon stainless conical fermenter. The next step is to work out how to brew a 10-gallon batch indoors without a gas burner. I'm currently restricted to a 5-gallon boil using an electric range. |
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Quoted:
Get yourself a kit with a 6 gal. primary, a 5 gal. secondary, a bottling bucket, and all the peripherals you need. Also get yourself a book like the complete joy of homebrewing to steer you in the right direction. Start slow. Do a couple of extract brews, to get familiar with the process, before doing something complicated. Watch your cleanliness. The cleaner you keep your equipment, the better your brews will turn out. I don't post often, but I do homebrew. Just started, have bottled and am drinking a Hefeweizen and a Dusseldorf Altbier- Yum for both. Am bottling for now, with great results. I whole heartedly agree with Waldo- it's hot here and the beer supply is shrinking quickly. I am using the above equipment set with good results and will add to it for lagering (next up) and am still using extract. |
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Quoted: try this thread;I searched for homebrew threads but found none....Soooooooo ... http://www.ar15.com/forums/topic.html?b=10&f=19&t=636081 Amarillo IPA and a Cranberry Cider in the back  a recent Blue Moon homebrew enjoyed near the garden  a strange and evil vision in the bubbles during first runnings of a recent IPA, turned out great though  |
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try this thread;
I searched for homebrew threads but found none....Soooooooo ... http://www.ar15.com/forums/topic.html?b=10&f=19&t=636081 Amarillo IPA and a Cranberry Cider in the back http://i44.photobucket.com/albums/f49/postban/homebrew/0329001918.jpg a recent Blue Moon homebrew enjoyed near the garden http://i44.photobucket.com/albums/f49/postban/homebrew/IMG_0226.jpg a strange and evil vision in the bubbles during first runnings of a recent IPA, turned out great though http://i44.photobucket.com/albums/f49/postban/homebrew/IMG_0229.jpg I liked the background items ( targets sword etc ) in the first pic so much going to let that fruit on the rim slide this time. 
Thanks for the thread link I will check it later at home. |
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I really don't want to hijack this thread. But I thought it might help others that might be looking such as I.
I own and operate the largest bartending school in Miami. Elite Bartending School LLC, or at www.elitebartendingschool.com I have been very interested in learning how to brew beer. So much so, I have talked it over with my business partners and we would like to start to offer a beer brewing class. But this is where I am seeking your guidance. 1. we are all new at the beer brewing process, but have read on the steps to product a quality finished product. 2. we have access to large coolers so kegging would be our choice. 3. we are seeing help in building a kit that will hold up over many uses. We see a lot of plastic in many home brew kits and because we plan to offer it as a class, we would like to find quality upgraded equipment. 4. budget is not really an issue but I don't have to have the "name brand" just because of a name 5. because we are offering a class, beers in a kit would be best. This way students would be able to taste the difference. Where is the best place to order that has a large selection of "brew kits"? Our plan is to go though the steps of brewing with the students and teach them a bit of history of beer. This would be like a workshop of sorts where the student would pay a set price, work though the processes of brewing. Come back when the beer is complete and pick up a growler of their beer they made weeks before. In Miami the large club scene is hurting. More and more beer houses are opening up. Most people don't understand or appreciate a good beer and we would like to educate them. With so many new beer spots opening up, someone with an understanding of beer would beat out a person with the same skills with out a good knowledge of beer looking for a bartending position. We would be making 5 gal. runs. We would also run a few batches to make sure we do have the grasp of the process. What are the haves and have nots needed to brew beer, and where is a good source to locate such product. Thank you in advance and I look forward in updating as we build our beer brewing workshop! |
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Quoted: I really don't want to hijack this thread. But I thought it might help others that might be looking such as I. I own and operate the largest bartending school in Miami. Elite Bartending School LLC, or at www.elitebartendingschool.com I have been very interested in learning how to brew beer. So much so, I have talked it over with my business partners and we would like to start to offer a beer brewing class. But this is where I am seeking your guidance. 1. we are all new at the beer brewing process, but have read on the steps to product a quality finished product. 2. we have access to large coolers so kegging would be our choice. 3. we are seeing help in building a kit that will hold up over many uses. We see a lot of plastic in many home brew kits and because we plan to offer it as a class, we would like to find quality upgraded equipment. 4. budget is not really an issue but I don't have to have the "name brand" just because of a name 5. because we are offering a class, beers in a kit would be best. This way students would be able to taste the difference. Where is the best place to order that has a large selection of "brew kits"? Our plan is to go though the steps of brewing with the students and teach them a bit of history of beer. This would be like a workshop of sorts where the student would pay a set price, work though the processes of brewing. Come back when the beer is complete and pick up a growler of their beer they made weeks before. In Miami the large club scene is hurting. More and more beer houses are opening up. Most people don't understand or appreciate a good beer and we would like to educate them. With so many new beer spots opening up, someone with an understanding of beer would beat out a person with the same skills with out a good knowledge of beer looking for a bartending position. We would be making 5 gal. runs. We would also run a few batches to make sure we do have the grasp of the process. What are the haves and have nots needed to brew beer, and where is a good source to locate such product. Thank you in advance and I look forward in updating as we build our beer brewing workshop! http://www.homebrewing.org/ ^everything and the correct advice to go with it^ |
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Our plan is to go though the steps of brewing with the students and teach them a bit of history of beer. This would be like a workshop of sorts where the student would pay a set price, work though the processes of brewing. Come back when the beer is complete and pick up a growler of their beer they made weeks before. The better home brewing/ wine making supply houses around here offer classes like that free or at minimal charge. It's just good business for them to encourage new people to get into the hobby. Sort of a loss leader. Example http://www.grapeandgranary.com/classes.html |
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Our plan is to go though the steps of brewing with the students and teach them a bit of history of beer. This would be like a workshop of sorts where the student would pay a set price, work though the processes of brewing. Come back when the beer is complete and pick up a growler of their beer they made weeks before. The better home brewing/ wine making supply houses around here offer classes like that free or at minimal charge. I have yet to find anything the greater Miami area that offers such. We have been toying with this idea for months now and we ask our students about it. We have gotten great feedback on the class and it gives us one more thing we can offer to our program. Waldo, your post a few months ago got me really looking at this. I saw you use a Igloo cooler as your wort chiller. I saved some of those pics to show my guys. Thank you! |
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I took one of those classes a couple of years ago, just to see if I could upgrade my skills. One of the things we did was a lot of beer drinking. During the 6 weeks of the class we sampled just about every style of beer out there. It was divided up into ales, lagers, specialty beers, ect. We were encouraged to bring in stuff we brewed and share with the class.
One of the things I found, was the class could not agree on what kind of beer to brew. We did 2, and neither time could we agree on what to make. |
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Our plan is to go though the steps of brewing with the students and teach them a bit of history of beer. This would be like a workshop of sorts where the student would pay a set price, work though the processes of brewing. Come back when the beer is complete and pick up a growler of their beer they made weeks before. The better home brewing/ wine making supply houses around here offer classes like that free or at minimal charge. I have yet to find anything the greater Miami area that offers such. We have been toying with this idea for months now and we ask our students about it. We have gotten great feedback on the class and it gives us one more thing we can offer to our program. Waldo, your post a few months ago got me really looking at this. I saw you use a Igloo cooler as your wort chiller mash tun. I saved some of those pics to show my guys. Thank you! Fixed it for you. I do the same. 
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I have yet to find anything the greater Miami area that offers such. There may not be. Home brewing has a much bigger footprint in the more northern climes. Fermenting in the heat adds another level of complexity to beer brewing. If you fail to keep the fermentation temps within range you get some really funky flavors. |
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Haven't brewed since I moved to the PNW. Wife and I took it up as a date thing. We served our beer at our wedding reception. 10 gallons of brown ale and 5 gallons of a honey porter I developed.
Favorite beer to brew was a Barley Wine. 
Still have all the stuff, just need to not be so damn busy.
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I'm mashing what was supposed to be a SNPA clone, only I screwed up and put a lb of crystal 60 in it instead of a 1/2 lb. 
I upped the base malt a tad, mashing a little cooler and longer hoping to correct it a bit. Will be darker though. Oh well.
ETA, I just chilled and pitched yeast. It will be darker than an APA, but not too much darker than some IPA's. I'm interested to see how my mistake came out with the adjustments, really. It might be pretty good. You never know. 
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Quoted: I'm mashing what was supposed to be a SNPA clone, only I screwed up and put a lb of crystal 60 in it instead of a 1/2 lb. I upped the base malt a tad, mashing a little cooler and longer hoping to correct it a bit. Will be darker though. Oh well. ETA, I just chilled and pitched yeast. It will be darker than an APA, but not too much darker than some IPA's. I'm interested to see how my mistake came out with the adjustments, really. It might be pretty good. You never know. that kinda fuck up is almost always a fuck yeah. color difference btwn 1# of 60 and 1/2# is minimal unless you were doing a tiny batch. I predict yumminess. |
| I filled up my last primary a few weeks ago. I finally got my smashcade (single hop single malt) pale ale kegged so I might brew something up this weekend. I do have 2 15 gallon plastic barrels that I bought with the intention of storing water but I might use them as large batch fermenters instead. My LHBS is a really cheap source for them. Liquid malt ships in them and he says that he ends up with a few of them a month. The biggest problem is that I don't really have a way to brew 15 gallon batches. I'd have to brew three batches and mix them. |
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I filled up my last primary a few weeks ago. I finally got my smashcade (single hop single malt) pale ale kegged so I might brew something up this weekend. I do have 2 15 gallon plastic barrels that I bought with the intention of storing water but I might use them as large batch fermenters instead. My LHBS is a really cheap source for them. Liquid malt ships in them and he says that he ends up with a few of them a month. The biggest problem is that I don't really have a way to brew 15 gallon batches. I'd have to brew three batches and mix them. 15 gallons would be a stretch for me. I could probably mash 10 gallon batches, but I'd have to split the boil. |
| Haven't done beer but I'm getting good at making wine, Spent most of the day bottling 10 gallons of a Kiwi Pinot Gris and 10 gallons of Cranberry wine. I also gallons some apple cider that's ready to bottle. I think I have about everything needed to do beer. I'd like to try a IPA. |
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Homebrewer here!
I like just about any type of beer, just depends on the occasion. That said, I favor German style wheats and darker porters and stouts. Nothing in the ole' carboy right now, but in the next few days I'm thinking of a dry stout. Have a amber wheat and Belgium triple kegged and on draft. I have honey ale, coffee vanilla porter, amber ale, and an all-wheat ale in bottles. I also have bottled an amber ale with yeast I cultured from my grapes I have. I keg. I bottle. I care! Going to also do a pale ale and IPA here before long. (Hmmm...maybe a Cascadian dark IPA)
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I just mashed in a DFH 60 minute IPA clone. Been wanting to do this one for a while and just never got around to it until now. Most of the folks who make this seem to like 154* for a mash temp, but DFH 60 tastes a bit dry to me ( I like it), so I'm mashing @152* and will probably go 75 mins. on the mash. 
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