I'm a proud parent....
polycounter lvl 18
of a new years baby lager!
He should be ready on Feb 13th... Friday the 13th!
Hahah, yeah, I was considering ringing in the the new year with another "RIP Matabus" thread but that's just nasty.
He should be ready on Feb 13th... Friday the 13th!
Hahah, yeah, I was considering ringing in the the new year with another "RIP Matabus" thread but that's just nasty.
Replies
You HAVE to let me try this when it's ready, BTW.
I go to a local Brew-your-own-beer pub with some friends about 2 times a year. I've thought about making it at home but it's crazy fun to hang out, brew and "sample" everyone's beer on bottling day and there is always someone there bottling...
so yea, awesome stuff you're doing, if it bombs keep at it, you'll get the hang of it. It's kind of cool adding your own personal touches and seeing how they pan out.
edit: oh you have to come up with a name for it too! ala Benders LöBrau
http://www.asciimation.co.nz/bender/
Has anyone brewed their own beer here? How does it taste?
He's been supplying the SVS offices with tasty homebrew experiments over the past few months. The first one was especially tasty and one bottle gave us with a pretty nice buzz(I believe that his beers secretly contain magic...or crack). Always looking forward to the next batch.
Good luck with the brewing.
www.makebeer.net
It's pretty easy, it's the beginner's way to do it, you just pout in a can of malt/hops syrup, add dextrose, fill the rest of the way with cold water and when it's the right temp, then toss in the yeast and seal.
I'll use a beer kit again for my next batch but I'll follow the methods here to improve it:
Improving Your Kit
How to Brew - By John Palmer
Me and my roomate currently have 15 gallons of beer in our closet, 3 different beers. Ones a cranberry IPA and the other is an orange honey beer (very tasty) which are both still fermenting.
The third (which is bottled already) was a failed holiday beer which we used a smoked grain and replaced some hops with spruce. And then added cinnamon and nutmeg. Was an absolute disaster, the smoked grains gave it a nasty cooked meat after taste. (anyone want 50 free bottles of meat beer?
After you get the kit, its $50 for 50 beers, not bad if you ask me.
I blamed the chocolate and mint leaves we thought would also make a good holiday brew. Luckily we didn't have to take it home, Dennis (brew pub owner) has a rule about not leaving with nasty beer and gave us a batch (140 bottles) of some stuff that tasted a lot like a Russian Imperial Stout. It was a mystery brew he cooked up but didn't write down the recipe. Next time around we tried to duplicate it, and came pretty close...
Yea, beer brewing, awesome hobby everyone should do it.
Oak Beans:
"If you want to go the extra-authentic route and add some wood barrel character, a good way to go is with small oak "beans" sold to wineries to revive tired barrels. These are sold in several woods and degrees of toast by a company called Stavin (http://www.stavin.com). I would stay away from the American oak, as it's very sharp and pungent, and will overwhelm a beer pretty quickly. Just add a small handful of these during the extended secondary. "
skeptical nate: meat beer eh.....intriguing in a cannibalistic kinda way. sounds like quite the concoctions you have brewing.