It’s Beer Thirty FReepers! Time For The Homebrewing/Wine Making Thread #7 Sept 7, 2012

Free Republic | 9-7-2012 | Red_Devil 232

[Red_Devil 232]

Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!

Happiness is a bubbling airlock! And a Cold Home Brew

 

BEER

Good evening/afternoon brewers and winemakers. My wife and I are heading back to Mississippi from our new digs in Texas mid week next week to check on the house and property we own there. There will not be a beer/wine thread next week and possibly the next week. I do have another Honey Ale kit to brew up when I get back to Texas. I have decided not to brew it yet because I want to be here to watch over it.

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.

[knews_hound]

Wish I could help you out but I brew it seasonally. Sept - Nov I get juice directly from the orchard so I have nothing worthwhile to add about store bought juice. DJF makes some from store bought, perhaps he will chime in.

Cheers,

MILF Man

[knews_hound]

Wish I could help you out but I brew it seasonally. Sept - Nov I get juice directly from the orchard so I have nothing worthwhile to add about store bought juice. DJF makes some from store bought, perhaps he will chime in.

Cheers,

MILF Man

[JRandomFreeper]

I make a jalapeno and orange marmalade that also gets rave reviews and requests for more.

Japs normally do well here(not so good this year), so I'll have to try that.

Does it make you wish for ice-cream the next morning while sitting on the throne?

/johnny

[knews_hound]

When in doubt, take some out of the package and chew em.

If it tastes stale, it is. If it is crunchy malty goodness, brew on brother.

Cheers,

knewshound

[Mr Ramsbotham]

I've been making Belgian Trappist-style ales for the past few months; a lot more fun and creativity involved than plain ales and lagers. I've got a batch I bottled two weeks ago, and tomorrow I'll be cracking one of the sample bottles I set aside for just that purpose. I'll also be brewing a concoction I intend to call "Shatanas Ers," with all kinds of fermentables, leftover HG Trappist yeast from my last batch, and a whole bunch of subtle flavors derived from various liqueuers, bourbon, and cherry wood chips. (Incidentally, the name is from Chaucer's Summoner's Tale.)

While I'm at it, I must say that I've become a devotee of yeast starter and oxygenated wort. It doesn't cost too much to infuse your wort with real oxygen; just a small investment in a diffusion stone and a regulator for the small-size oxygen canisters you can buy at Lowes or Home Depot. You get beautiful fermentations that start very quickly and provide maximum attenuation.

[JRandomFreeper]

This year hasn't been good for lots of crops. I did get a bunch of mustang grapes, but during processing, the black mold infested it, and I lost the entire batch.

Best year I ever had was completely ad-hoc and unexpected. Cactus pears and native green plums up in the mountains in New Mexico. I brewed about 30 gallons from the land that year.

If it has sugar, it ferments.

/johnny

[JRandomFreeper]

I've been making Belgian Trappist-style ales for the past few months

I was suprised that you were doing that at this time of year, but I clicked on your name and saw that you probably aren't having 108F days. ;)

I'll be making my summer brew well into October.

/johnny

[Red_Devil 232]

Yeah, DJF mentioned his use of store bought juice on the Applejack thread earlier this week. I thought I would try responses to store bought juice on this thread and see if we could get a few responses.

[Red_Devil 232]

"Oh well, there’s always next year."

Seems like I am always saying that about my garden every year for some crop or anther!

[Red_Devil 232]

Properly stored, grains will last for up to a year. That is whole uncrushed and sealed in air tight bags or buckets. Go for it.

[brewer1516]

As long as they were sealed and kept cool and dry they should be OK. In doubt? Taste!

I’ve used older grains before with no problem.

[WorkingClassFilth]

Thanks, folks!

[brewer1516]

Same here. I get about 700 ml of a very healthy yeast starter going with the O2 and also use the O2 before I pitch the yeast into the fermenter. I’ve seen the airlock kick in within an hour!

[WorkingClassFilth]

I’ll try that. Thanks!

[Mr Ramsbotham]

I was suprised that you were doing that at this time of year, but I clicked on your name and saw that you probably aren't having 108F days. ;)

Not only that, but my basement stays at a consistent 68 to 72 degrees all year 'round.

[Mr Ramsbotham]

Same here. I get about 700 ml of a very healthy yeast starter going with the O2 and also use the O2 before I pitch the yeast into the fermenter. I’ve seen the airlock kick in within an hour!

My last batch, the krausen was coming right out of the airlock. I confess I love to see a really good fermentation!

[JRandomFreeper]

When the kiddo stopped by today, she came into the kitchen and was gasping. Both ACs running full bore, big fan going, and the temps inside just dropped into the high 80s.

I do fall beers from Dec-Feb.

I am somewhat envious of your basement facility.

/johnny

[Red_Devil 232]

I have tried Belgian Trappist-style ales in the past and had mixed results. Could have been the heat down here in the south that caused the mixed results. I don’t have the means to control fermentation temps other than ice baths in the heat. Yep, pure oxygen is the way to oxygenate the wort.

Ah yes! “Shatanas Ers”! Satan’s arse - Sounds like that might be brewed with something like Jalapenos or such! Ouch in the morning!

[mrsmith]

http://thepauperedchef.com/2009/11/the-final-word-for-now-on-homemade-hard-cider.html

An article on making cider from store bought apple juice, I think “Musselman’s” was the brand they liked best. Some of the comments are good.

Can you link the applejack thread here? I thought you just freeze and filter hard cider- and that it is considered the same as distilling by the law. so don’t tell anyone.

[ctdonath2]

For mead: any suggestions on keeping yeast alive and happy as long as possible (to wit maximum fermentation) while staying as simple & old-school as possible?