The Homebrew Beer Thread

BeanoNYC · Aug 25, 2008

Marc said:
That's cool, looks like a good simple one... although bear in mind, it isn't a true pilsner, since pilsner is technically a lager and this is an ale.

See these are the types of things I hope to learn about down the road. So how do they get away with calling it a pilsner? Don't Lagers have to age cold?

roark said:
The problem with plastic is that it will get scratched, which provides a nice place for nasty bacteria to hang out.

The most useful part of the secondary IMHO is you tend to get less sediment in the final product. Or maybe I just suck at racking. And if something comes up and you don't get around to bottling for a couple extra weeks, no big deal.

But for the first few batches anyway, plastic single stage fermenting is cool.

Ok, well my next door neighbor and I are brewing together. He has access to a shit load of carboys because he makes wine. Should we look to using carboys 10 batches down the road?

I hear ya on the bacteria thing. A friend of mine brews and the only advice he'll give me is "sanitize, sanitize, sanitize."

ctenidae · Aug 25, 2008

BeanoNYC said:
See these are the types of things I hope to learn about down the road. So how do they get away with calling it a pilsner? Don't Lagers have to age cold?

Ok, well my next door neighbor and I are brewing together. He has access to a shit load of carboys because he makes wine. Should we look to using carboys 10 batches down the road?

I hear ya on the bacteria thing. A friend of mine brews and the only advice he'll give me is "sanitize, sanitize, sanitize."

If you have the carboys already, and a place to keep them, then go ahead and use them. They're just not something you'd wnat to jump into, especially if you don't know how much you'll brew or if you'll stick with it. They're just a hassle to clean, though a good bottle brush and a strong sprayer can handle it. If you have a a spray nozzle in your shower, that works (just don't break one). With the carboys, you also have to siphon everything, since they don't have bottling taps, and that can be a bit messy, especially until (and even once) you get your technique down.

On the "Sanitize^3"- absolutely rule #1. Most important thing of all. Best equipment, best recipe, best ingredients, matters for naught if you allow contamination.

BeanoNYC · Aug 25, 2008

What's the scoop with tasting? Is it unhealthy to taste the batch during any part of the process from beginning to end?

Marc · Aug 25, 2008

BeanoNYC said:
What's the scoop with tasting? Is it unhealthy to taste the batch during any part of the process from beginning to end?

Not unhealthy, just not advised. Eating part of a half baked loaf of bread will not tell you much about how the finished bread will taste. Same goes for beer.

roark · Aug 25, 2008

BeanoNYC said:
What's the scoop with tasting? Is it unhealthy to taste the batch during any part of the process from beginning to end?

Chewing on grains can be educational, maybe a sip of wort after taking the starting gravity (after all, you're not going to dump that ~4 oz of wort in the fermenter... are you?). Beyond that, not going to learn much.

I'd say chew on a hop pellet, but I'd want to be there to see the reaction.

BeanoNYC · Sep 7, 2008

Ok...brewed my first batch yesterday. All seemed to go fine, sans two concerns.

1) Fermenting temp. Fermenter is in the basement, but it's been quite hot. How do I
a) Gauge the temp of the fermenter
b) Keep it cool if necessary.

2) Hop Pellets: Mine dissolved in my wort. Is that normal?

I found a good forum for homebrewing and put the same questions up there as well.

roark · Sep 7, 2008

BeanoNYC said:
Ok...brewed my first batch yesterday. All seemed to go fine, sans two concerns.

1) Fermenting temp. Fermenter is in the basement, but it's been quite hot. How do I
a) Gauge the temp of the fermenter
b) Keep it cool if necessary.

2) Hop Pellets: Mine dissolved in my wort. Is that normal?

I found a good forum for homebrewing and put the same questions up there as well.

1) you could keep a thermometer near the fermenter (understanding that the fermenter is prob a few degrees warmer. Or buy a stick on one. The hardcore get probe type thermometers.

To keep cool I've used a water bath (large plastic water saucer for a plant) and old t shirt. Place the fermenter in the water bath and put the t shirt on the fermenter. T shirt wicks up the water, keeping it cooler. I now have an old fridge and external thermostat, but have yet to use them. Maybe the engineer type can chime in with all the details of this process.

2. Normal.

BeanoNYC · Sep 8, 2008

Thanks Roark!

BeanoNYC · Sep 21, 2008

Well, it's been a week since bottling. I opened up a bottle yesterday to check it's progress. Seems to be doing the right things as far as carbonation; a few more weeks will bring the batch up to speed. I'm assuming that during this time the batch will condition a bit better as well. As of now though, I'm quite happy. It's hoppy, it's tasty...it's Beer!!!

Thanks for all the help.

On a side note. I got a hold of a 6 gallon carboy. I'm going to brew my next batch in a few days and use that as the fermenter. I'm planning on running a length of hose from a drilled stopper into some water as a blowoff. Is this overkill for a 5 gallon batch? Should a bubbler do fine without a krausen blowoff?

ctenidae · Sep 22, 2008

I'd think a 6 gallon carboy will handle the foam from a 5 gallon batch okay. Might want to be prepared, though, jsut in case.

Do yourself a favor and mark 5 gallons on the fermenter in some permanent fashion.

BeanoNYC · Sep 22, 2008

ctenidae said:
I'd think a 6 gallon carboy will handle the foam from a 5 gallon batch okay. Might want to be prepared, though, jsut in case.

Do yourself a favor and mark 5 gallons on the fermenter in some permanent fashion.

Wow...good idea. I'll just dremel a line at the 5 gallon mark. I actually have two 6 gallon carboys now. (found an old one with pennies...some oxyclean and starsan will take care of that) I'm going to start an Applevein this week...should be fermented, carbonated and conditioned for Christmas. (6-8 in the fermentor)

Greg · Sep 22, 2008

I made two batches in my life, but I had a dream I was brewing up a batch last night. Ironic this thread got bumped this morning. Maybe it's a sign. Might have to go pick up a kit...

BeanoNYC · Sep 22, 2008

Greg said:
I made two batches in my life, but I had a dream I was brewing up a batch last night. Ironic this thread got bumped this morning. Maybe it's a sign. Might have to go pick up a kit...

I'm so glad I got into it. I have this applewein and a nut brown ale ready to brew for the weekend.

It would be fun to follow your progress, Greg. I actually saw some equipment for sale in CT on Craigslist recently.

Grassi21 · Sep 22, 2008

BeanoNYC said:
I'm so glad I got into it. I have this applewein and a nut brown ale ready to brew for the weekend.

who do you think you are homer simpson following the hullabalooza tour with a skin full of strawberry wine? :lol: ;-)

Greg · Sep 22, 2008

BeanoNYC said:
I'm so glad I got into it. I have this applewein and a nut brown ale ready to brew for the weekend.

It would be fun to follow your progress, Greg. I actually saw some equipment for sale in CT on Craigslist recently.

I wish I held on to my kit from many years ago. If I recall correctly, the initial investment is small though.

BeanoNYC · Sep 22, 2008

Grassi21 said:
who do you think you are homer simpson following the hullabalooza tour with a skin full of strawberry wine? :lol: ;-)

It will be like that. The prep time is actually about an hour for the applewein. No cooking...super easy.

ctenidae · Sep 22, 2008

BeanoNYC said:
Wow...good idea. I'll just dremel a line at the 5 gallon mark.

Don't score too deep, or you'll end up with a 6 gallon glass bucket.

BeanoNYC · Sep 22, 2008

ctenidae said:
Don't score too deep, or you'll end up with a 6 gallon glass bucket.

Nope...just a scratch.

UnaBonger · Sep 22, 2008

BeanoNYC said:
I'm so glad I got into it. I have this applewein and a nut brown ale ready to brew for the weekend.

It would be fun to follow your progress, Greg. I actually saw some equipment for sale in CT on Craigslist recently.

I just picked that up over the weekend

Got a ESB fermenting as I type :smile:

Brettski · Sep 22, 2008

Any good online brew stores?

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