Beer is good, making your own is better

[LeeNetworX]

Every time I find one of these threads it makes me want to try this.

[VatorMan]

Originally Posted by NONE_too_SOFT

ha, i'll be brewing my own batch here in a couple weeks... well actually as soon as i find a friggin kettle to boil it in. I'll have to hit you up for some advice when the time comes.

Check CraigsList. That's where I find most of my stuff. I actually found my brewpot at a grocery store. It is an extra large canning pot. I have made do with a turkey fryer pot for smaller batches.

[Rider]

Originally Posted by NONE_too_SOFT

ha, i'll be brewing my own batch here in a couple weeks... well actually as soon as i find a friggin kettle to boil it in. I'll have to hit you up for some advice when the time comes.

Make sure to get stainless steel. Aluminum will put off metallic flavors and the ceramic coated pots have a tendency to chip and again will put off metallic flavors.

[NONE_too_SOFT]

Originally Posted by Rider

Make sure to get stainless steel. Aluminum will put off metallic flavors and the ceramic coated pots have a tendency to chip and again will put off metallic flavors.

Yea i've read this. I'm just not trying to spend 50 bucks on a pot i'll only use for a couple hours. i keep trying to get my sister to steal something from the country club she works at.

[Switch]

Originally Posted by NONE_too_SOFT

Yea i've read this. I'm just not trying to spend 50 bucks on a pot i'll only use for a couple hours. i keep trying to get my sister to steal something from the country club she works at.

I got a large canning pot as well, got it @ Walmart for $20.

Of course, it's not stainless, so my beer will taste like shit, obviously.

http://www.walmart.com/catalog/produ...ct_id=13377926

Originally Posted by VatorMan

BEER SNOB FIGHT !!!

Sorry dude, it's beer not sterilized milk. Did you know that the Aussies made beer by putting it in a bucket and putting cheescloth over the top?

I'm gonna go pasteurize my beer now.

[askmrjesus]

4 months is too long, especially if you're just now racking to a secondary. Two weeks in primary is enough to hit your gravity mark for most ales. Are you taking readings? For darker beers, I don't even bother with a secondary, since you aren't going to able to tell the difference in clarity anyway.

Whole hops are nice if you're set up for it, (strainer tube in kettle) but a lot of varieties can't be easily found outside of pellet form. Nothing "wrong" with pellets.

Get yourself an autosiphon. Just pump and go, with no germies from your pie hole. (1/2" rocks, super fast transfer).

Big yes to Beersmith software. Best 20 bucks I ever spent.

Kegging a Kolsch tonight, and bottling the Porter.

Oh, the "yeast poop" () is called Trub.

JC

[Switch]

Originally Posted by askmrjesus

4 months is too long, especially if you're just now racking to a secondary. Two weeks in primary is enough to hit your gravity mark for most ales. Are you taking readings?

I know it's too long. I didn't do it on purpose. I put it in there and forgot about it. When I went in my closet to get some gear for the rally, I saw it and was like "Oh, I should do something with that"

I took some readings with the hyrdometer, if that's what you are asking.

[askmrjesus]

Originally Posted by Bonesaw

I know it's too long. I didn't do it on purpose. I put it in there and forgot about it. When I went in my closet to get some gear for the rally, I saw it and was like "Oh, I should do something with that"

Sounds like you kept it in the dark, so it will probably be ok. Longer ferment times do increase the risk of autolysis (dead yeast cells giving off a weird taste) but then again, some brewers offset this by re-pitching.

Originally Posted by Bonesaw

I took some readings with the hyrdometer, if that's what you are asking.

Yes. So what were the numbers?

JC

[Particle Man]

one of these days I'm actually going to try this. I have room in my basement for a setup but it's kinda damp down there.

[Switch]

Originally Posted by askmrjesus

Sounds like you kept it in the dark, so it will probably be ok. Longer ferment times do increase the risk of autolysis (dead yeast cells giving off a weird taste) but then again, some brewers offset this by re-pitching.



Yes. So what were the numbers?

JC

I'll let you know after lunch.