Homebrew

[FactoredReality]

I hope you enjoy the class, they will probably start you with extract brewing. For that style brewing you can get the basic equipment for about $100 + cost of your first batch ingrediants (~$20). Its even cheaper if you already own a giant stainless steel pot.

I bottled half my breakfast stout (came in at a whopping 2.9% abv) and added 2lbs of honey to the remainder, so that is fermenting now.

Sunday I'm planning on brewing a Heffeweisen and maybe a Nut Brown if I feel up to it.

[Irish79]

You are correct that the beginner class is extract brewing. They do offer an additional free class on all-grain brewing, as well as a winemakers workshop. The initial cost is not that great, but that's not what would hold me back. First, the water is hard. Currently we have a Brita filter pitcher, but that would be a pain to pour gallon after gallon through. Second, the apartment gets so hot anyway (it is well insulated with a store underneath and they must keep the heat up high) that we never need to really turn the heat on in the winter, but the summer it is so hot inside anyway, that using the stove would make it that much more unbearable. Besides, I like the idea of cooking outside and having a smoke while I patiently wait for the brew

At 2.9%, your breakfast stout can really be a morning drink to start your day off right

[FactoredReality]

I have crappy city water as well. I've found its simpler to just hit up the grocery store for 1$ gallon jugs, Lowe's now carries 5gal water cooler style containers for 6 and change. I can respect the heat issue, nicer to brew inside in the winter. Being stuck outside with a rainy brew day can be a downer too though. I'd like to have a brew shed one day with a fermenter / storage cellar in the back yard.

[chefchris]

We're having a big brew at my place tomorrow. I'll be brewing up an IPA with first wort hop additions as well as employing the "No Chill" method the Australians have been raving about. Got a new ball valve, temp probe and sight glass installed yesterday on my kettle.

Also got two free kegs from work.

It's been a good week.

[FactoredReality]

Nice, a few guys out here are going to try the brew in a bag deal, seems interesting. I landed a refractometer for 22$ and a Bayou Classic burner for 30$. Now if it would only be sunny long enough to dry out my yard.

[chefchris]

Just wanted to share some tap handle labels I threw together.










That's our dog, Oliver, with the Blue Tooth on. And the Elk Sh!t one, well that's a clone of a beer called Moose Drool. I brewed that Irish Red last night, name came to me while I was brewing ... and drinking.

Still brewing like crazy. I start working at our homebrew shop this month. Get great discounts!

[Bama]

well i didnt feel like reading 13 pages. although what i read i probly could and will when i get the time. im in kuwait and from what i read i want to start doing this when i get home. but my question is how long does it take from time you start to the time you enjoy a fresh home brew?

[chefchris]

well i didnt feel like reading 13 pages. although what i read i probly could and will when i get the time. im in kuwait and from what i read i want to start doing this when i get home. but my question is how long does it take from time you start to the time you enjoy a fresh home brew?

All depends on style. You can drink an English Mild in 2 weeks grain to glass. But other styles like Barley Wine or Russian Imperial Stout need at least a year. I'm in the middle. I usually brew around 5% or so beers. I usually try to leave it in the primary for 3 weeks, then straight to a keg where it waits about another week. Most people don't start off kegging, though in my opinion they should. I think bottling turns people off real quick to the hobby. I know I would put it off for weeks. You can carb a beer in a keg the same day you put it in there where bottles take 3 weeks to carb up.

Some styles are perferred fresh; Pale Ales and IPAs (hops lose their bitterness over time), while others might take a couple weeks to come together. For instance, I've had Elk Sh!t kegged for a week, it's carbonated just right but it's not quite ready to drink. The keg will be gone by next month though.

Beer is a living, breathing thing. It will change on you on a day to day basis.

So the simple answer is with an average alcohol, nothing over the top beer you're looking at 6-7 weeks start to finish.

[Smoked!]

Hey, Chris! Nice labels. Beer really is a living thing. I've had brews that came together in as little as four weeks and some that took much, much longer. Do you think a complete noob may benefit from starting out with a kit?

I still think your Japanese Monster labels are the best. Can I get you to put your graphic design experience to good use and make couple non-monster labels for me?


...too malty....

[chefchris]

Hey, Chris! Nice labels. Beer really is a living thing. I've had brews that came together in as little as four weeks and some that took much, much longer. Do you think a complete noob may benefit from starting out with a kit?

I still think your Japanese Monster labels are the best. Can I get you to put your graphic design experience to good use and make couple non-monster labels for me?


...too malty....

Sure, I could whoop something up.

I think kits are the way to go for noobs. You have no idea what you're doing when you first start out, you just know that you gotta keep everything clean and follow what the directions say.

1 year later and you're debating at whether or not to mash at that temperature because you would primarily be working with your beta amalyse enzymes which could hurt attenuation though giving you more body.

[FactoredReality]

1 year later and you're debating at whether or not to mash at that temperature because you would primarily be working with your beta amalyse enzymes which could hurt attenuation though giving you more body.

Next thing you know your doing double decoctions and stressing over if you had enough of a protein rest or not.

Congratulations on the homebrew shop gig, don't spend too much abusing your discount.

[nhcigarfan]

10 years from now you will have realized that you can still make great beer from extracts and will go the easy route more often.