Homebrew Report #250975

[HomeBrewerDude]

Beer list:
Vintage Holiday Ale: This beer is going on two and 1/2 years in age. I haven't tasted it since last year, but it was superb then. Hopefully, it will be even better this year.

4 1-litre bottles

Body Art Ale: Originally made for a friend who has lost a lot of his ability to taste, this beer is like a Belgium Triple. Its malty sweetness is balanced by a huge hop profile. Poured out of my antique Belgium flip tops, this warmer will help you see the world through amber colored glasses.

14 10-ounce bottles

Adam's Apple Cider: This cider may be past its prime as a lot of the apple flavor has attenuated to the barest of flavors. In that sense....its kind of like drinking water.

4 gallons - kegged

Tttthhhhhhpppp!!! Raspberry Apple Cider: I don't know if I like this cider anymore. If you think you might like it, bring an empty 2 liter coke bottle and I will send you home with some.

3 gallons kegged

DDiS ESB: Amber, bitter, and delicious.* Brewed especially for the DDiS crew.

10 gallons kegged

* Technically, I haven't tasted this beer yet, so hopefully it won't taste like crap!

Don't Fold Kolsch: Originally brewed to please a wedding crowd, I have recreated it for when I host poker because its so easy to drink. You get the idea.

10 gallons kegged

 

[simms]

zzZzZZ

 

[brxndxn]

Originally posted by: simms
zzZzZZ

douchebag..


HomeBrewerDude, that kicks ass.. I need to have a hobby like that.. so it makes me want money, so it makes me want to graduate, so I gotta do well on my finals, so I gotta study now..

I would love to try the ciders, though. Sounds to me like your batch of Adam's is gonna takes a lot like Woodchuck. I'm more of a fan of Strongbow, though.

I've only had one home-brewed beer before and it was very good.

 

[simms]

ZzzzZZz = bump. it wasn't getting enough responses.

 

[SZLiao214]

This is also a hobby i really want to get into! To bad im only 18. The idea of making your own drinks is so appealing, even if im not the one drinking.

 

[MichaelD]

Very cool thread.

I like your description of each of your brews! Much like a fine wine list; you list the exquisite complexities of each of your creations.

9/10

:beer:

ps
I would be very happy to "sample and judge" your entire array of Liquid Wonders. God knows I'd be crocked before you finished verbally detailing the construction process of the first brew, but I know I'd be happy.

 

[snowdogg187]

Wow, that is impressive. I would love to get into homebrewing but from what I've seen it is very spendy. Are there places online to get good prices for me to start my own kit?

thanks and let me know if your looking for poker players to enjoy your bier

 

[brxndxn]

Originally posted by: simms
ZzzzZZz = bump. it wasn't getting enough responses.

lol.. sorry then.. I thought you were basically doing a *yawn*

 

[SearchMaster]

Originally posted by: snowdogg187
Wow, that is impressive. I would love to get into homebrewing but from what I've seen it is very spendy. Are there places online to get good prices for me to start my own kit?

thanks and let me know if your looking for poker players to enjoy your bier

It doesn't have to be really expensive. You'll need a large pot to boil the wort, and of course a couple of cases of bottles (just make sure to save your bottles, and RINSE them out when you've finished their contents). You can get by with a 5 gal plastic bucket with some attachments for fermentation, but at some point you'll want a glass carboy (~$25-30). All in all, you could probably get started with a nice set for $75 or so if you shop around. I got lucky when I got started; Sam's Club had a starter kit similar to this one for $20 on clearance. I have gotten a carboy since then.

The actual brewing can be done pretty cheaply. You can make a really nice batch for <$15/case, or even cheaper if you skimp. It is a hobby I used to really enjoy; I just never have time to brew or even drink for that matter.

 

[DaFinn]

mmm, beer :beer:

 

[edro]

Originally posted by: simms
zzZzZZ

LOL!!!

 

[Feldenak]

Sounds really good. Definately something I've been thinking about getting into but saving for my honeymoon is taking all my spare pennies.

 

[broon]

Nice description. Although none of those are quite to my taste, I'm sure they are very good.

Did you make the holiday ale? Over two years of brewing and not to all grain yet? C'mon over to the dark side.

I have a couple of bottles of a Chimay Bleu clone from last year. I'll be trying one or two soon but holding a couple back for next year.

 

[HomeBrewerDude]

Originally posted by: broon
Nice description. Although none of those are quite to my taste, I'm sure they are very good.

Did you make the holiday ale? Over two years of brewing and not to all grain yet? C'mon over to the dark side.

I have a couple of bottles of a Chimay Bleu clone from last year. I'll be trying one or two soon but holding a couple back for next year.

the holiday ale was a kit from my local store, so I can't take credit for creating it, only brewing it, and more importantly, for exercizing the dicsipline to archive some of it. lol Thats the hardest part!

actually i have been brewing for about 10 years and have yet do an all-grain batch. I will probably try some all grain next summer, but for now, i am quite happy with mini-mashes and extract.

Originally posted by: snowdogg187
Wow, that is impressive. I would love to get into homebrewing but from what I've seen it is very spendy. Are there places online to get good prices for me to start my own kit?

thanks and let me know if your looking for poker players to enjoy your bier

homebrew is cheeeep! i spent 90 dollars the other day and made 8-9 cases of really good beer. the equipment lasts a long time so that money averages out. All-grain brewing is even cheeeeper.

 

[SZLiao214]

grr, im so jealous!

 

[djheater]

I don't have a temperature controlled space where I can set it up.. "no basement"
I was thinking about using my garage.. how careful do you have to be about temps? Through Spring and Fall it stays pretty regular but Winter and summer soar and plunge...

 

[HomeBrewerDude]

Originally posted by: djheater
I don't have a temperature controlled space where I can set it up.. "no basement"
I was thinking about using my garage.. how careful do you have to be about temps? Through Spring and Fall it stays pretty regular but Winter and summer soar and plunge...

you want your fermentations to occur between 60-75.

too cold and fermentation slows way down
too warm and you are garuanteed some odd off flavors

I used to brew without a basement. let the primary ferment occur in the kitchen or someplace in case there is blow off, then rack to secondary and stick it in a closet.

 

[Descartes]

I ferment my beer and make my wine in my kitchen, and then I age in my basement which keeps a steady 60F or so.

What HBD says is true. Temperature extremes will stress the yeast, and as a result many strains will often produce noxious chemicals. I had about 6 gallons of Riesling that I was brewing at a friend's house (ran out of space for everything), and the moron put the carboy in his kitchen which was about 85F. There wasn't sufficient nutrition for the yeast, so they began producing excess hydrogen sulfide (H2S). Anyway, just keep it in mind.

Oh, and I'd love to taste some of that ESB.

 

[AmigaMan]

doh! I didn't know you had to keep a constant temp like that. I was all ready to go and buy my first kit and just put it in the shed out back to ferment. Hmmmm might have to try and convince the wife to let me leave it in the dining room (which no one uses anyways). How is the smell? is the brewing process messy?

 

[HomeBrewerDude]

Originally posted by: AmigaMan
doh! I didn't know you had to keep a constant temp like that. I was all ready to go and buy my first kit and just put it in the shed out back to ferment. Hmmmm might have to try and convince the wife to let me leave it in the dining room (which no one uses anyways). How is the smell? is the brewing process messy?

smell can be pleasant to some, and offensive to others.

I expect potential mess is more of a problem. avoid a gushing/plugged airlock or blown bucket lid by using a blow off tube. like this blow_off_tube.jpg.

can't remember the diameter of the hose, but it should be fairly large, like 2 inches or so. the OD should match the ID of the carboy, or the hole in your bucket lid (you may have to cut one).

 

[Descartes]

I absolutely love the smell, but some might object You can almost gauge the progress by aroma alone.

No, it's not really that messy. It can be a pain to clean/sanitize everything, and so you'll likely end up with water on the floor if you're not careful. Depending on the size of your carboy and how much wort you decide to ferment you might have a little blow-off as HBD mentioned. Bottling can also be messy, so if you choose to do so instead of kegging I would stick with the spring fillers; those gravity fillers are worthless, imo.

Yes, constant temps are important during fermentation, and also during aging (if you choose to do so).

 

[Yourself]

HBD-

Have you ever messed around with a batch of barley wine? I love this time of year as there are so many breweries in my area that come out with great barley wines.


Self

 

[broon]

Originally posted by: Yourself
HBD-

Have you ever messed around with a batch of barley wine? I love this time of year as there are so many breweries in my area that come out with great barley wines.


Self

I'll be making my first barley wine Tuesday.

 

[avatar08]

Originally posted by: broon

Originally posted by: Yourself
HBD-

Have you ever messed around with a batch of barley wine? I love this time of year as there are so many breweries in my area that come out with great barley wines.


Self

I'll be making my first barley wine Tuesday.

I just finished one 2 weeks ago, cramming 32lbs of grain into my mashtun was a little much but in about a year should be ready to go.

Instead of using a starter and stepping up the yeast I pitched it on a yeast cake from a Nut Brown that I had just moved to secondary. Still cleaning Krausen off of the ceiling from where the airlock blew off.
With an OG of 1.122 it really got to moving quick I just hope it doesnt floc out to soon on me.

 

[broon]

Originally posted by: avatar08

I just finished one 2 weeks ago, cramming 32lbs of grain into my mashtun was a little much but in about a year should be ready to go.

Instead of using a starter and stepping up the yeast I pitched it on a yeast cake from a Nut Brown that I had just moved to secondary. Still cleaning Krausen off of the ceiling from where the airlock blew off.
With an OG of 1.122 it really got to moving quick I just hope it doesnt floc out to soon on me.

I'm planning on a 3 gallon batch so my mashtun can handle it and I don't need that much barleywine on hand. It will be my first batch bottled in over a year.