Official Topic: Sciences-Brewing - 2005/05/27 14:11Ahoy Mateys...
I'm wondering who all brews out there, what are your favorite recipies, do you do mead? Do you have any tricks? Do you have any gear you'd like to tout? Where's your favorite Beer Store? Etc.
As a newbie to brewing, I'm really excited...although with my chemistry background, it shouldn't really surprise anyone that I'm going to try and turn one of my basement closets into a 'brew room,' and go bigtime, with multiple batches fermenting at a time... Count Orlando Sheriff of Obsidian Hills Kingdom of the Rising Winds
"A Kingdom is only as strong as the character of its citizens."
| | The administrator has disabled public write access.
Axys
User
Posts: 276
Re:Official Topic: Sciences-Brewing - 2005/05/27 21:01Anytime you want them Obers, I have several books of mead, wine & beer (lump all lagers, ales, stouts, etc here)... I'll be more than happy to lend them to you or even copy some stuff for you... as long as I get to taste the finished product!Belkar (OOTS) "Dude, you order paladins to clean the litter box. You're like, my idol."
| | The administrator has disabled public write access.
Orlando Ebasdotter
Moderator
Posts: 672
Re:Official Topic: Sciences-Brewing - 2005/05/27 21:24Well...if I can get my basic rig set up downstairs, I'm hoping to be bringing some of my first batch, provided it dosen't suck, to Rakis.
The mead, I probably won't have ready until Glitterbeards, but yum... Count Orlando Sheriff of Obsidian Hills Kingdom of the Rising Winds
"A Kingdom is only as strong as the character of its citizens."
| | The administrator has disabled public write access.
Zios
User
Posts: 366
Re:Official Topic: Sciences-Brewing - 2005/05/29 12:53damn, only 2 years to go for me... grrrrr...Founder of The Black Fox Tribe Resident Ninja of the NH All-around BAMF
| | The administrator has disabled public write access.
Barthalemue
User
Posts: 580
Re:Official Topic: Sciences-Brewing - 2005/05/30 15:29zios, you don't have to be 21, you just have to make sure nobody will rat you out."Let me explain this to you once. If I kill you: You will be awake, you will be facing me, and you'll be armed." -Malcolm Reynolds -Firefly "Your puch should begin in the soles of your feet and end in the back of your opponent's skull." -Tyr -Gene Roddenberry's Andromeda
| | The administrator has disabled public write access.
Oderic
User
Posts: 43
Re:Official Topic: Sciences-Brewing - 2005/05/31 21:10I've done a bit of brewing. My best so far has been a ginger beer. 8% alcohol, simple recipie (sugar, ginger, water and yeast)and a short brewing time (7 days). I use a plastic food grade bucket from the local brew store as a primary fermenter and a glass carboy as a secondary. Both are five gallon and allowing for loss of the sludge at the bottom I can get about 40 to 45 bottles out of a batch. I use the ceramic stoppered style bottles (like Grolsch) cause they're easier than trying to recap your own. I started brewing with a kit like this one.
oh, and a word of caution. I almost killed a couple of vistors from a shire north of here with a gift bottle. When it went from the root cellar to the dinning room table the temp change was enough to cause the whole bottle to shatter, spraying glass and ginger beer all over. Nobody got blooded but I was picking glass shards out of the ceiling and walls for a week. So measure your secondary fermentation sugar CAREFULLY!!
OdericBecause without the garb we looked like dorks, and with the garb we looked like dorks with a purpose. - CioCio on E-sam
| | The administrator has disabled public write access.
Of course I'll measure carefully Count Orlando Sheriff of Obsidian Hills Kingdom of the Rising Winds
"A Kingdom is only as strong as the character of its citizens."
| | The administrator has disabled public write access.
Oderic
User
Posts: 43
Re:Official Topic: Sciences-Brewing - 2005/06/01 09:58Ah Ha, sorry, missed that bit of the post. That's the difference, you.... Chemist, me..... drunk. What goes best with brewing beer........ DRINKING BEER! You can see how things could happen.
Seriously tho, one hint I could give would be to keep a journal of your recipes and processes. I find that it's easier if you can go back and reference things like, what kind of yeast you used, any alterations you make to the recipes, temperature readings when your recipe gives you a range to shoot for that sort of detail. Makes the beta test version easier to improve on.Because without the garb we looked like dorks, and with the garb we looked like dorks with a purpose. - CioCio on E-sam
| | The administrator has disabled public write access.
Orlando Ebasdotter
Moderator
Posts: 672
Re:Official Topic: Sciences-Brewing - 2005/06/01 10:21I'm already trying to figure out how I can run a line over to the closet I'm converting into a lab.
Lab journal will be a must...
I'm hoping that when I get everything set up, I've got 3 rigs, so that I can stagger them, and have something going every single week. Most of the time, I'll probably only use one...but still...the ability to crank out that much brew right before a big event like Rakis or Clan would ROCK!Count Orlando Sheriff of Obsidian Hills Kingdom of the Rising Winds
"A Kingdom is only as strong as the character of its citizens."
| | The administrator has disabled public write access.
Obie according to OSHA, the people most likely to die from chemical exposure (other then a Texas death row inmate of course) are Chemists. It is the mark of an educated mind to be able to entertain a thought without accepting it. --Aristotle
Patriotism: The willing act of putting one's life & well being at risk for politicians who are not similarly disposed.
| | The administrator has disabled public write access.
Rewth
Admin
Posts: 1526
Re:Official Topic: Sciences-Brewing - 2005/06/01 12:15i think thats because OSHA considers closet meth manufacturers to be "chemists"."But right now I'm a little concerned about my pants, since I don't know where they are." - Valathina Nailo
| | The administrator has disabled public write access.
Yoto
User
Posts: 177
Re:Official Topic: Sciences-Brewing - 2005/06/01 17:32Oderic wrote: oh, and a word of caution. I almost killed a couple of vistors from a shire north of here with a gift bottle. When it went from the root cellar to the dinning room table the temp change was enough to cause the whole bottle to shatter, spraying glass and ginger beer all over. Nobody got blooded but I was picking glass shards out of the ceiling and walls for a week. So measure your secondary fermentation sugar CAREFULLY!!
Oderic
Well, our old friend over at the Food Network, Alton Brown, tells us that priming sugar should NEVER be sugar straight from the bag. The yeast can't eat it all. But by simply warming it up a bit over heat, you break the primary oxygen bond and the yeast have a lot less trouble with the sugar...thus less chance of bottle explosions.
A friend of Oderic and I have threaten to burn the beer making episode of Good Easts, since I had the same thing happen with some cider.
| | The administrator has disabled public write access.
Grendel
User
Posts: 1805
Re:Official Topic: Sciences-Brewing - 2005/06/02 14:34Oderic wrote: Ah Ha, sorry, missed that bit of the post. That's the difference, you.... Chemist, me..... drunk. What goes best with brewing beer........ DRINKING BEER! You can see how things could happen.
that's funny, lol
isn't that how Guiness was made? some burned up crops or something that went wrong?Dragoon Strike First. Strike Hard. No Mercy. Hús Vetra Skald IMU
| | The administrator has disabled public write access.
Yoto
User
Posts: 177
Re:Official Topic: Sciences-Brewing - 2005/06/17 16:49Cross posted from another Forum
| | The administrator has disabled public write access.
Oderic
User
Posts: 43
Re:Official Topic: Sciences-Brewing - 2006/01/16 16:09At the risk of being flamed for the revival of a 6month dead thread, I have a question for my fellow brewers out there. I recently did a batch of a mexican dark ale that totally flopped on me. Everything I did is the same as I've done for all of my other batches, the only difference is I did use tap water instead of my normal distilled (was just too lazy to go to the store and get some). All of my steps were followed per the recipie. The yeast was pitched in the primary at the correct temp. I had a pretty vigorous offgasing going for 5 or 6 days and then I transferred it to the secondary to settle a bit before bottleing. It did sit in the secondary for about another 7 days, in which I saw only a small amount of offgasing but when I went to bottle it, my hydrometer reading showed zero alcohol. A quick taste resulted in a sour milk flavor that wasn't even close to palatable. Could the use of tap water have been the culprit or do you think I made a mistake somewhere else in the process? Any help would be aprriciated.
OdericBecause without the garb we looked like dorks, and with the garb we looked like dorks with a purpose. - CioCio on E-sam
| | The administrator has disabled public write access.
Home 
