Brewing beer with your coffee pot

[HomeBrewerDude]

link

:beer::beer::beer::beer::beer::beer::beer::beer:

 

[thraxes]

kewl... might give that a try

 

[ravana]

Nice one dude...since you are the beer man, where would you recommend I get my ingredients from?

 

[nakedfrog]

So I imagine this won't taste quite as good as properly home-brewed beer, but will it be near it at least? Could be cool to try to see if I'd actually like to get into making it myself.

 

[dug777]

meh i'll stick wiyh homebrew thanks

 

[HomeBrewerDude]

i don't think I would recommend this as anything other than a casual experiment. on paper it looks ok, but a couple of things to think about if you actually try it.

1) do not use bakers yeast. nor would i recommend the champagne yeast. instead by a pack of dehydrated brewer's yeast, there are many availabel and cost about a dollar per pack.

2) he doesn't describe how you might actually carbonate. I would recommend using recycled beer bottles, or even a 2 liter cola bottle. I believe you need about 1/2 teaspoon per 12 ounce bottle to achieve carbonation. bottle capping.... ahh, twistie caps can be twisted back on, or if need be, pry the edges out a bit twist down, and then crimp the edges back down with some channel locks (be careful not to break the bottle).

3) do NOT use 1/4 cup of chocolate malt as he recommended... 1/4 cup is approximately what you might use for a 5 gallon batch. I would really recommend 1/4 cup of Belgium Special B roasted barley... this gives a great flavor and color.

4) after your fermentation is done (about a week or so) transfer the beer to a new jar, or go ahead and bottle it. Leave the trub in the first jar...you don't want that in your beer.

 

[Quixfire]

Nice, but I rather just buy a six pack of Sam Adams.

 

[HomeBrewerDude]

some sites to look for supplies.

midwest brewing
northern brewer
austin home brew

just about any online store...most cities have at least 1 brick and mortor

grains cost about $1.5-2 per pound
hops about $1.5 per ounce
yeast $1 dollar per pack (dry)

 

[nakedfrog]

Originally posted by: HomeBrewerDude
i don't think I would recommend this as anything other than a casual experiment. on paper it looks ok, but a couple of things to think about if you actually try it.

1) do not use bakers yeast. nor would i recommend the champagne yeast. instead by a pack of dehydrated brewer's yeast, there are many availabel and cost about a dollar per pack.

2) he doesn't describe how you might actually carbonate. I would recommend using recycled beer bottles, or even a 2 liter cola bottle. I believe you need about 1/2 teaspoon per 12 ounce bottle to achieve carbonation. bottle capping.... ahh, twistie caps can be twisted back on, or if need be, pry the edges out a bit twist down, and then crimp the edges back down with some channel locks (be careful not to break the bottle).

3) do NOT use 1/4 cup of chocolate malt as he recommended... 1/4 cup is approximately what you might use for a 5 gallon batch. I would really recommend 1/4 cup of Belgium Special B roasted barley... this gives a great flavor and color.

4) after your fermentation is done (about a week or so) transfer the beer to a new jar, or go ahead and bottle it. Leave the trub in the first jar...you don't want that in your beer.

Thanks, I've got a spare coffee machine I wouldn't mind doing this with, just to try it out.

 

[Mathlete]

I am also not a big fan of a piece of cheesecloth separating my beer from harmful, flavor distroying bacteria.

And HBD. Why do you say 1/4 cup of choclate malt is too much? Only if you are brewing wuss-ass light crap.

 

[HomeBrewerDude]

Originally posted by: nakedfrog

Originally posted by: HomeBrewerDude
i don't think I would recommend this as anything other than a casual experiment. on paper it looks ok, but a couple of things to think about if you actually try it.

1) do not use bakers yeast. nor would i recommend the champagne yeast. instead by a pack of dehydrated brewer's yeast, there are many availabel and cost about a dollar per pack.

2) he doesn't describe how you might actually carbonate. I would recommend using recycled beer bottles, or even a 2 liter cola bottle. I believe you need about 1/2 teaspoon per 12 ounce bottle to achieve carbonation. bottle capping.... ahh, twistie caps can be twisted back on, or if need be, pry the edges out a bit twist down, and then crimp the edges back down with some channel locks (be careful not to break the bottle).

3) do NOT use 1/4 cup of chocolate malt as he recommended... 1/4 cup is approximately what you might use for a 5 gallon batch. I would really recommend 1/4 cup of Belgium Special B roasted barley... this gives a great flavor and color.

4) after your fermentation is done (about a week or so) transfer the beer to a new jar, or go ahead and bottle it. Leave the trub in the first jar...you don't want that in your beer.

Thanks, I've got a spare coffee machine I wouldn't mind doing this with, just to try it out.

yeah it sounds like fun... you could probably even up the capacity a bit...might as well because you will end up buying supplies in volumes that will let you.

FYI leave about 1 inch of filter above your grain... you could probably mash 4-6 cups of grain in the pot, seperate it into smaller batches, and filter the way the article describes. Sanitation isn't a concern at this point becasue you are going to boil it anyway... just make sure you leave at least 4 inches of head room in the pot that you boil in... beer tends to be a bit volatile as the protiens start forming and especially when you add your hops.

 

[HomeBrewerDude]

Originally posted by: Mathlete
I am also not a big fan of a piece of cheesecloth separating my beer from harmful, flavor distroying bacteria.

And HBD. Why do you say 1/4 cup of choclate malt is too much? Only if you are brewing wuss-ass light crap.

1/4 cup of chocolate malt for a 1 liter batch of beer is too much.

 

[Mathlete]

Originally posted by: HomeBrewerDude

Originally posted by: Mathlete
I am also not a big fan of a piece of cheesecloth separating my beer from harmful, flavor distroying bacteria.

And HBD. Why do you say 1/4 cup of choclate malt is too much? Only if you are brewing wuss-ass light crap.

1/4 cup of chocolate malt for a 1 liter batch of beer is too much.

Can't imagine that malt weighs that much. We use 1/2 - 1 pound per 5 gallon batch


Edit: I don't feel like converting lbs/gallon to cups per liter

 

[HomeBrewerDude]

Originally posted by: Mathlete

Originally posted by: HomeBrewerDude

Originally posted by: Mathlete
I am also not a big fan of a piece of cheesecloth separating my beer from harmful, flavor distroying bacteria.

And HBD. Why do you say 1/4 cup of choclate malt is too much? Only if you are brewing wuss-ass light crap.

1/4 cup of chocolate malt for a 1 liter batch of beer is too much.

Can't imagine that malt weighs that much. We use 1/2 - 1 pound per 5 gallon batch


Edit: I don't feel like converting lbs/gallon to cups per liter

its roughly 1:1