[Tom Hanks]Aha. Look what I've created. I have made BEER![/Hanks]

[HomeBrewerDude]

looks like a great recipe.... I'm sure it will be a great beer.

you better get another batch going soon, otherwise you'll be beerless at some point.

:beer:

 

[Mookow]

Bottled this baby yesterday. Actually, yesterday I did a bunch of homebrewing activities that took up a long portion of my day. I bottled this batch, cooked up another batch, and racked batch #2 to secondary. I already hate bottling, it's too time consuming and repetitive. I'm looking to get a couple of Party Pig ASAP. Capping the bottles wasnt the issue, it was more the cleaning and sanitizing. I got all the caps correctly seated the first time.

Originally posted by: HomeBrewerDude
looks like a great recipe.... I'm sure it will be a great beer.

you better get another batch going soon, otherwise you'll be beerless at some point.

:beer:

Hmmm, didnt see this until just now. Yes, I have in fact been quite the busy little brewer. I've got this stout, a hefe that just made it to secondary, and a heavy weizenbock that just started yesterday.

 

[BatmanNate]

Congrats, man! I fermented 5G of blackberry wine for my wedding and it was a hit, perhaps too much of one at >15% but it turned out excellent for my first shot. I have 5G of black cherry that's aged about 3 months now and ready for the bottle, although I ended up have to treat it with H2O2 to offset an overzealous sulphiting on my part. It actually gave it a bit of an aged flavor prematurely, may be potable without having to age for 9 months in the bottle. I have a gallon of mead going too, and have been meaning to start a stout soon. I look forward to hearing how yours turns out!

 

[Mookow]

Originally posted by: BatmanNate
Congrats, man! I fermented 5G of blackberry wine for my wedding and it was a hit, perhaps too much of one at >15% but it turned out excellent for my first shot. I have 5G of black cherry that's aged about 3 months now and ready for the bottle, although I ended up have to treat it with H2O2 to offset an overzealous sulphiting on my part. It actually gave it a bit of an aged flavor prematurely, may be potable without having to age for 9 months in the bottle. I have a gallon of mead going too, and have been meaning to start a stout soon. I look forward to hearing how yours turns out!

I really want to try a recipe for prickly pear mead that I found. Really, really bad. The only problem is that it takes somewhere between three months to two years to finish. I dont know if I have the patience. Plus it sits in a 5gal carboy for all that time.

If you want, I'll send you a bomber (22oz bottle) of my stout in exchange for a bomber of yours.

 

[AmigaMan]

wants to brew beer...wants to brew beer...afraid wife will complain of the smell...wants to brew beer...wants to brew beer....drinks last of the Bass Ale...needs to brew beer...needs to brew beer...

 

[Whitecloak]

mmmm..beer....

 

[Mookow]

Originally posted by: AmigaMan
wants to brew beer...wants to brew beer...afraid wife will complain of the smell...wants to brew beer...wants to brew beer....drinks last of the Bass Ale...needs to brew beer...needs to brew beer...

All you need is a basement closet. Or a friend with a room with a suitable, stable temperature. Tell him you'll pay rent for the space with some of the beer.

 

[djheater]

Originally posted by: Mookow

Originally posted by: AmigaMan
wants to brew beer...wants to brew beer...afraid wife will complain of the smell...wants to brew beer...wants to brew beer....drinks last of the Bass Ale...needs to brew beer...needs to brew beer...

All you need is a basement closet. Or a friend with a room with a suitable, stable temperature. Tell him you'll pay rent for the space with some of the beer.

hell.. there's an idea, I had not thought of... my mother-in-law's basement would be perfect... :evil:

 

[Bateluer]

Hmmm . . . homebrewing . . .that sounds like an interesting hobby . . . wonder if I should get into it.

 

[ABErickson]

What's with the Gypsum and Irish Moss?

 

[Mookow]

Originally posted by: ABErickson
What's with the Gypsum and Irish Moss?

You add gypsum to add more minerals into the water. Irish moss helps clarify the beer. Not that stouts are all that clear, anyway, but seeing as the recipe called for it and this was my first batch... I tossed it on in.

 

[Mookow]

Originally posted by: djheater

Originally posted by: Mookow

Originally posted by: AmigaMan
wants to brew beer...wants to brew beer...afraid wife will complain of the smell...wants to brew beer...wants to brew beer....drinks last of the Bass Ale...needs to brew beer...needs to brew beer...

All you need is a basement closet. Or a friend with a room with a suitable, stable temperature. Tell him you'll pay rent for the space with some of the beer.

hell.. there's an idea, I had not thought of... my mother-in-law's basement would be perfect... :evil:

Really, I dont notice much of a smell coming from my fermenters. But my nose isnt all that sensitive, anyway, so YMMV.

 

[Mookow]

Originally posted by: Bateluer
Hmmm . . . homebrewing . . .that sounds like an interesting hobby . . . wonder if I should get into it.

It's a lot of fun as a hobby. Plus afterwards you get to drink beer.

 

[BatmanNate]

Originally posted by: Mookow

Originally posted by: BatmanNate
Congrats, man! I fermented 5G of blackberry wine for my wedding and it was a hit, perhaps too much of one at >15% but it turned out excellent for my first shot. I have 5G of black cherry that's aged about 3 months now and ready for the bottle, although I ended up have to treat it with H2O2 to offset an overzealous sulphiting on my part. It actually gave it a bit of an aged flavor prematurely, may be potable without having to age for 9 months in the bottle. I have a gallon of mead going too, and have been meaning to start a stout soon. I look forward to hearing how yours turns out!

I really want to try a recipe for prickly pear mead that I found. Really, really bad. The only problem is that it takes somewhere between three months to two years to finish. I dont know if I have the patience. Plus it sits in a 5gal carboy for all that time.

If you want, I'll send you a bomber (22oz bottle) of my stout in exchange for a bomber of yours.

Most wines are passable anywhere from 3 to 9 months after bottling, but meads are bloody AWFUL if you even touch then within 2 years from the bottle date in my experience, not counting the 3 months at least for the pri/sec ferment and carboy aging if you go that route.

I'm going to get started on a chocolate stout as soon the as scotch ale is in the pigs and my fermenter is free again, I'll let you know how the pig experience goes as this will be a first for me as well. I need to harvest my hops soon too, too much to brew and not enough time!

 

[Mookow]

Originally posted by: BatmanNate

Originally posted by: Mookow
I really want to try a recipe for prickly pear mead that I found. Really, really bad. The only problem is that it takes somewhere between three months to two years to finish. I dont know if I have the patience. Plus it sits in a 5gal carboy for all that time.

If you want, I'll send you a bomber (22oz bottle) of my stout in exchange for a bomber of yours.

Most wines are passable anywhere from 3 to 9 months after bottling, but meads are bloody AWFUL if you even touch then within 2 years from the bottle date in my experience, not counting the 3 months at least for the pri/sec ferment and carboy aging if you go that route.

I'm going to get started on a chocolate stout as soon the as scotch ale is in the pigs and my fermenter is free again, I'll let you know how the pig experience goes as this will be a first for me as well. I need to harvest my hops soon too, too much to brew and not enough time!

I'm assuming you've got Party Pigs. How much did you pay for them, and where did you buy them from? Also, how long are you planning to age your scotch ale in them (and how long has it been in carboys)?

What kind of hops are you growing? And by "chocolate stout", do you mean you plan to use chocolate malt, or do you plan to throw chocolate in it?

 

[dc]

<Tom Hanks>MORNING MUSUMEEEEEEEEE</Hanks>

 

[Mookow]

Originally posted by: dc
<Tom Hanks>MORNING MUSUMEEEEEEEEE</Hanks>

Dont make me shoot you.

 

[Stretchman]

Originally posted by: Mookow
I bought a homebrewing kit about 10 days ago, and have created a stout. It isnt quite matured yet, but it is now beer. It has been racked to the secondary fermenter, and all is well. It actually tastes pretty good right now. Tomorrow I'm going to drop another ounce of hops into it (Fuggles pellets), along with about 3/4 of a pound of red rasberries, which should give me more hop aroma and just a hint of tartness at the end to combat the normal stout "bite". I'm normally quite happy with that bite, however this beer will be shared with a lot of Bud/Miller/Coors drinkers at my uncle's wedding in another 30 days or so, and I want it to be a little more accessible, so to speak.

For those of you who homebrew, this is the recipe I used:
3.3lbs Muntons Dark LME
4.0lbs Muntons Dark DME
.75lbs Crystal, 40L
.75lbs roasted barley
.50lbs black patent
2oz Northern Brewer @ 60 minutes, 7.3% AA
1oz Kent Goldings @ 10minutes, 6.6% AA
1oz Fuggles pellets @ 5 minutes, 4.0% AA
Scottish Ale yeast in a Smack-Pack
5 tsp Gypsum @ 15 minutes
1 tsp Irish moss @ 15 minutes
1oz Fuggles pellets added to secondary
.75lbs rasberries added to secondary

For those of you who do not homebrew, I recommend it. It's a fun hobby that supplies you with quality beer as a result. What more could you ask for?



PS: if the quote in the title is wrong, I blame IMDB.com, as I ripped it from there. I have never seen the movie.

Wow, nice man. Brew that puppy.

 

[BatmanNate]

Originally posted by: Mookow

Originally posted by: BatmanNate

Originally posted by: Mookow
I really want to try a recipe for prickly pear mead that I found. Really, really bad. The only problem is that it takes somewhere between three months to two years to finish. I dont know if I have the patience. Plus it sits in a 5gal carboy for all that time.

If you want, I'll send you a bomber (22oz bottle) of my stout in exchange for a bomber of yours.

Most wines are passable anywhere from 3 to 9 months after bottling, but meads are bloody AWFUL if you even touch then within 2 years from the bottle date in my experience, not counting the 3 months at least for the pri/sec ferment and carboy aging if you go that route.

I'm going to get started on a chocolate stout as soon the as scotch ale is in the pigs and my fermenter is free again, I'll let you know how the pig experience goes as this will be a first for me as well. I need to harvest my hops soon too, too much to brew and not enough time!

I'm assuming you've got Party Pigs. How much did you pay for them, and where did you buy them from? Also, how long are you planning to age your scotch ale in them (and how long has it been in carboys)?

What kind of hops are you growing? And by "chocolate stout", do you mean you plan to use chocolate malt, or do you plan to throw chocolate in it?

The pigs are in the mail! It set me back $78.51 for two pigs, the pump, and the fill support from www.homebrewery.com. My LHBS only had 1 pig in stock, and it was $38 and change just for the unit itself. (Before my discount, anyway 😀)

The scotch ale isn't real heavy bodied, it's still in primary and I have not decided whether to put it in secondary or just go straight to the pig assuming it's arrived by then (it's a partial, started at 1.050). I will condition it in pig for about 3 weeks or so. I am very tempted to set aside a small batch and dry hop it with my own, but it's not in character with a scotch ale to use aroma hops as I understand it.

I'm still trying to identify the hops in my yard, they grew over the fence from the neighbor (which is actually an unoccupied property owned by a Lutheran church of all things), but they are covering the side of my garage now. They smell like cascades to me, but I'm going to cut a vine and take it in to the LHBS to be sure. I can post pics if you'd like. I live in the Puyallup valley which was actually pioneered by a hop cash cropper, Ezra Meeker. I'm curious if this is the same type that he raised.

As for the chocolate stout, I'm still working out the finer points of the recipe. I'm for sure going to use chocolate malt (probably about half a pound), but I've heard many people have success adding bitter coco powder to the wort. It seems a bit like cheating, but then again word has it that it comes through fermentation with the flavor intact, so we'll see.

I also started a 1 gallon batch of wine this morning with the last of the season's rasberries from my vines. SG was at 1.080, this is my first wine ever to go into primary with less than 1.100 SG so we'll see if I can get the wife to try some. I'll post the recipe if it turns out decent. 😀

 

[Mookow]

Originally posted by: Stretchman
Wow, nice man. Brew that puppy.

It's already been brewed, however it never got the rasberries in the secondary fermenter. So it's a normal stout, however the dry hopping gave it a little extra hop aroma.

 

[Mookow]

The beer was bottled last Sunday, and I drank a couple last night. Oh, it's nice. Decent malt presence, strong hop flavor, reasonably strong hop bitterness for a nice finish. Mmmmmm.

:beer:😀:beer:

Everyone who has tasted it so far has liked it except my uncle, but he doesnt like stouts so I pretty much take that as a good sign.