Posted on 06/29/2012 4:01:07 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock!
Airlock
Good evening/afternoon. This past week I rested and did not have a brew day. It has been just to darn hot to stand over a boiling brew kettle. My bottled Honey Ale is coming along just fine. I have tasted a couple and it is carbonating nicely and should be good to go by July 4th. I am having one now and it is mighty tasty. The liberty Cream Ale I brewed up last week will be racked into a secondary next week. My Copper Ale will be bottled next week. I think my next beer to brew will be another Honey Ale. Mainly because this last one finished up quickly and it is a good tasting beer.
I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.
I would like to know the “Hand waving” method.
If it’s not 9% it’s not enough. ‘Course I’m from CO the Napa Valley of beer. Dubbels and Double IPA’s are the way to go.
* I’m a drunk, not an alcoholic. Alcoholcs have to go to those F*#%ing meetings.
Thanks for that info! Beer and wine yeasts have been nurtured over many years and decades to be specific to the type or style of beer or wine that is being made. I will stick to them.
I've got a good all-grain recipe that makes a delicious, medium-alcohol porter that has a really nice head and complements almost any kind of food.
10 lbs. Maris Otter
1 lb. roasted barley
1 lb. chocolate malt
1 lb. carapils malt
1 to 2 lbs. brown sugar
1 oz. fuggles @ 0
1 oz. fuggles @ 30
1 oz. kent goldings @ 3
Munton's Gold ale yeast
This is very easy to do as an extract brew. Just steep the roasted barley, chocolate malt and carapils in the standard way, then add 4 pounds or more of regular malt extract, depending on your preference for alcohol content. I ferment in primary for two weeks, then transfer to a secondary for another two weeks (chilled in a refrigerator) before bottling. If you chill it, you should add a small amount of ale yeast before bottling to ensure carbonation.
I love my beer too, but if I overindulge (in beer or any other kind of alcohol) I get a headache that shoots right up the side of my neck and doesn't go away until I take a lot of medication. That's been going on for about the past 25 years, and it's a good thing. I enjoy great beer in moderation, and my waistline is still within limits!
Wow, you add a lot of sulphites. When we started (1999) we didn’t realize we had to add sulphites after the primary fermentation & had a lot of trouble with oxidation. Now we add a half measure of sulphites every other rack & it seems to work out well.
Our first batch of strawberry had an odd aftertaste, but the most recent batch has a nice flavor. We’ll be doing another in the not too distant future.
“Sounds good! When you say we need to sterilize the must, is that by boiling and if so for how long?”
With wine you don’t cook the fruit. You leave the fruit & chemicals in the primary fermenter for 24 hours before you add the yeast & yeast nutrient. The sulphites kill any wild yeast that is on the fruit & then dissipates before you add the wine yeast.
As you can tell I am not a winemaker - yet!
When we started, we had my sweety’s mother’s equipment & a book she used, & lots of fruit trees. We enjoyed the result, but knew we had a lot to learn. We took our wines to the state fair because the amatuer wine competition judges would give hints as to what we were doing wrong. That’s where we discovered that we had to sulphite more frequently (a factoid not noted in the book we used). We’ve slowly gotten control of all the little interesting processes (like keeping the carboys covered) & now we have a very drinkable product. :-)
Here is one that estimates calories:
Thanks for that link! Bookmarked.
Go to the B of Y or some other source and determine the caloric content. Math is involved, scribble it down on a white board so you don't have to do it again.
Yell about the nasty sink you are dealing with.
Wave your hands to see if anybody in the kitchen is alive and can see or hear, or if they are all friggin zombies (I do have a shotgun).
When the sink gets cleaned, go back to the white board and figure out how to do the derivation of the sugar extraction over time in a boiling solution at atmospheric pressure (water boils at 209F here).
That's the handwaving method.
You'll need knife skills.
/johnny
/johnny
Holyphooshnickens Batman. 9%
Send that recipe to me please!
THX in advance
Something like... Gimme a second.... 4.0 oz molasses, 4.5lbs sugar, 18 quarts water.
I waited until it was cool to pitch the yeast.
It's harsh. I'm having to work hard to be polite on FR and speel things correctly.
/johnny
/johnny
I do all grain because I like the mashing process for the quality it brings.
Plug in OG & FG and it returns Calories, Carbohydrates, and Alcohol content.
Thanks. Very interesting! Another bookmarked page for me. It even has the math behind the calculations on a linked page.
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