Homebrew

[UPinSmoke16]

hey guys does anyone still homebrew here? I picked this hobby up about 6 months ago when we passed a random local homebrew store... The guy there is really knowledgable and we pretty much just tell him what kind of beer we are trying to make and he throws it together... The last brew i made was a blue moon clone... didnt really get the results I was looking for but its getting much better with age...

Is homebrew still a topic up for discussion here?

[UPinSmoke16]

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

[nhcigarfan]

Got a tart cherry stout in the keg, about 1/2 gone. I have a double Alt and a Maibock that need to be kegged, probably today, and a Ginger Mead that needs to be bottled. I'm going to make it sparkling. Next to be brewed will be a double IPA but not over hopped. Getting the grains for that Tuesday.

[UPinSmoke16]

Preping for my next brew... Im going to try a new stout recipe...

Looking into the future im thinking of doing a Sam Adams Utopias Clone... Ive read a couple of reviews and it would take about a year to a year and a half to brew... defintily a tough one...

http://www.huffingtonpost.com/2009/1..._n_374997.html

[wild]

I just brewed 5 gallons of my Irish Red Rye and 10 gallons of a Chipotle Smoked Porter.
Also in primary is a mead.

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

Here ya go:

Hoegaarden White Ale

Heat 1 gallon of water to 155°F. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls
Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)
Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
Good luck,
Wild

[nhcigarfan]

Nice, I'll brew that soon. I kegged the double alt and maibock sunday and made a light lager about 3 hours ago. My next is a double IPA then I'll do this white.

[FactoredReality]

Recently bottled my Coffee Dopplebock, clocked in at 8.5% and a nice flavor. Not as clear as I would have liked but I did opt for bottle conditioning so you'll have that.

Have a beer I'm calling Dr. Stout that is a hybrid stout made with Dr. Pepper. Time will tell on this experiment. 20 gal. of Pub bitter is on deck for my next free weekend.

[wild]

That Coffee Dopplebock sounds interesting.

[Cyris]

I have 3 batches fermenting right now, all about to go to keg here this weekend. IPA, Pale Ale, and a Brown Ale. Nothing special on any of those three brews, but I need some daily drinkin beer!