General Chat Thread, Home Brew Who does it? in General; Originally Posted by ICT_GUY
Home brew is what you make it. It is not the same as shop bought, but ...
7th May 2010, 11:54 AM #16
My last homebrew was a little stronger than expected, more liquer than wine.
Originally Posted by ICT_GUY
Wonder if it'd be worth starting an edugeek group about this, since a lot of people are talking about starting? More importantly, would anyone be interest in exchanging homebrew samples to get a greater variety?
7th May 2010, 12:29 PM #17
I started up homebrewing just after Xmas after being interested in taking it up for a year or so previously, but not really having the room. Prior to this i had one successful kit whilst at university, though in hindsight the resulting beer was nasty (dodgy kit from Boots that recommended using white sugar for the fermenting phase - a good way to intoduce nasty flavours).
I don't have the room to mash my own grains (so to speak) so mainly rely on malt extract and small amounts of speciality grains to add colour/flavour, etc. I bought a kit of equipment off the internet - huge stock pot off ebay and the remaining equipment from a shop called Hop and Grape (not sure on the web address while at work, but prices and service so far have been faultless). You don't need much to get good results; I sprung for a 5 gallon plastic fermenting vessel with tap, a hydrometer and thermometer, a plastic jug, some funnels - other stuff such as a long metal spoon and a sieve i already had. I prime and store the beer in 2 litre coke bottles - perfectly suited to the pressures involved and freely available due to the amount of coke and lemonade we drink at home. Sterilising stuff involves immersion or a wipe down with VWP powder mixed in warm water, then a rince off with cold water.
First brew was a cross between a special bitter and a red bitter - 2 big tins of malt extract, some roasted barley grains steeped for colour and a slight nutty flavour and Worcester Goldings hops in two batches, mid and late boil. End result was about 3.7% and tasty, if lacking a bit of body - the hoppy taste was amazingly fresh compare to commercial beer.
Second brew was a stout - 2 tins for extract again, this time steeped with roasted barley, black malt and crystal malt and Northern Brewer hops mid boil only. End result was about 4.5% and an improvement on the first brew. In terms of taste - somewhere between Guinness at its best and worst, if you see what i mean. Should have been stronger, but i don't think i steeped the grains enough.
Currently maturing a cider for the better half. This was a kit bought for me by brother-in-law, perked up with a bag of Granny Smiths apples wizzed up in blender, 3 litres of Lidl apple juice, approx 250g of pale spray malt (dried malt extract) and three tea bags (for extra tannin!). Hopefully when matured and chilled it'll be a pleasant scrumpy - can;t be worse than Strongbow, anyway.
As you can tell - homebrewing gets under your skin! A fine tasty hobby, though...
Last edited by cheredenine; 7th May 2010 at 12:30 PM.
7th May 2010, 12:42 PM #18
Nice, brewing sugar is the way to go to boost the strength, 0.5kg to 1kg and you will be adding 1 - 2.5% abv. The fermentation times won't increase much either.
7th May 2010, 01:11 PM #19
I've got another brewing kit to go from the brother-in-law - a lager kit, though not it seems with lager yeast, so i have my doubts about it - and then i think i'll have a go at a proper strong IPA. Lots of extract, lots of hops. Lovely! Temperature control will be tricky, however - can only really store the fermenter in the kitchen and i think it'll get too hot during the summer...
7th May 2010, 02:03 PM #20
I love a pint of pale ale, they have a lovely brew near me, Wentworth Pale Ale its a beaut on a hot day in the beer garden! Ahhhhhh!
21st May 2010, 12:12 PM #21
I opened a bottle of cider last night (2 litre pop bottle). I may have over done the added sugar. Two glasses seemed fine (not pint glasses, regular sized ones). By the middle of the third I was away with the fairies. I still have a jug almost full of cider that did not get drunk. (it takes 10 days from start to finish to make a gallon of cider btw)
It also tasted great. I have 40 pints of beer and 40 pints of Larger ready to drink too. (enough to see me through to winter at a guess).
Go on put the price of alcohol up, see if I care!
21st May 2010, 12:41 PM #22
My thoughts exactly!! Whoop!!
Originally Posted by danrhodes
21st May 2010, 12:54 PM #23
A gallon of cider is quite expensive, 8.5% ABV comes in at almost 38p a pint! But it is worth it for the taste. (£2.50 for the apple juice and 250g of brewing sugar 50p).
21st May 2010, 12:54 PM #24
- Rep Power
Years ago me and friend make 10 gallons of potato wine which we decided wasn't strong enough so we went and built a still and ran it through that twice. The end results were interesting to say the least
21st May 2010, 12:58 PM #25
What % did it turn out at, a mahooosive one?
21st May 2010, 01:08 PM #26
I've heard that putting it in the freezer for a short time and removing the ice (only the water freezes - the alcohol doesn't) is easier and MUCH safer than distilling as you can't get the temperature wrong and poison yourself - anyone tried it?
21st May 2010, 01:43 PM #27
- Rep Power
Put it this way 2 - 3 shot glasses was enough to put you on your back
21st May 2010, 02:08 PM #28
x2 with a still will get you around 75% abv depending on how good your still is.
IT is Totally illegal to distil spirits without a licence! The authorities take a very dim view of doing this!
The myths surrounding moonshine and it being dangerous come down to the fact that at 75% or more ABV you can reach dangerously high blood toxicity levels of alcohol in one or two drinks. Certainly at 75%+ you can go from being merry to unconscious in one mixed drink (each shot = x2 at normal strengths). Then there is the fact that you can ingest large amounts without becoming intoxicated immediately, above 10%abv your body takes longer to absorb the alcohol. Again you might feel fine but then your body will continue to absorb the alcohol even if you stop drinking. The wood alcohol danger is a factor of not making your starting mixture and apparatus properly (clean). Also there is a danger of fire and explosion if your equipment is faulty or badly made.
The main reason its illegal though is that a bottle of 40% rum costs around 50p to make and the tax man hates you not paying tax!
21st May 2010, 02:23 PM #29
LOL distill some moonshine x2 then what do you get, rocket fuel?
21st May 2010, 02:27 PM #30
Originally Posted by danrhodes
It's where the whole 'proof' terminology came from. They used to prove the strength of alcohol by mixing a little of it with gunpowder, and it is essentially a rough measure of flammability. Anything 100 proof or more (slightly more than 50% alcohol) will ignite very easily. Stronger, and you're bordering on the explosive.
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