[knews_hound]

Homebrewing is indeed cheaper.  The real bonus is in being able to drink the beer you like.

After all; you made it.

If you buy in bulk as I do, you can make 10 gallons for as little as 20 bucks.

I suggest reading the article in the first link to give you an idea what you are in for,

On or off the Homebrewers Ping List, let me know.

Cheers,

knewshound

Homebrewing 1A (Homebrewing for beginners)

Homebrewing 101 (for experianced Homebrewers)

[djf]

Thanks!
Please add me to your ping list.

I read both your blogs, you are obviously very experienced. My feeling was that I wanted to start smaller, really kind of be in experiment mode.

So from what I understand:

You boil the grain to dissolve sugars and starches
You let it cool and then add the yeast
You let it ferment
You may/may not at that point “draw off” the fermented mix, also, you may then add more sugar and yeast for a secondary fermentation
You then bottle it

My curiosity is most about the final bottling phase. If it’s bottled and there are still some yeasts in there (and however much unfermented carbs), will putting in in the fridge basically shut that down? Or do you NOT want to shut it down to get some carbonation?

I read where you are using kegs and 20psi CO2 but I wanted to keep it as simple as possible to start.

Thanks again!