Making beer
 

im doing 5 gallons of blonde ale all grain :thumbsup hope i dont fuck it up :1orglaugh you making any holiday cheer? made 10 gallons of wine for family and friends

will you bottle it in 40's?

no :1orglaugh i love the racist humor of this place :) sad you think that is kool :2 cents:

If you are making it today, it wont really be ready for Christmas. I mean you can drink it... but it really needs more time than three weeks.

I have some homemade wheat beer that I was given a little over a year ago. It has aged very well. The flavor is very mellow and the bubbles are very fine like champagne bubbles.

If you bottle it, it takes longer. Depending on the brew. If kept at the right temperature IPAs are ready to drink in 3 weeks.
It depends on how much head you want. (Yes, I know......as much as I can get/afford. )
I've had a Maharaja clone IPA 3 days after bottling and it was great, just less bubbles.

Also, if you keg it instead of bottling cut that time by half.

That beer should have been chugged a long time ago, beer is best when it's fresh. It's not like wine.

this beer is for new years day 2014.

That's pretty surprising, because most beers don't age well, especially wheat beers (beers with a lot of hops), they usually spoil within a year and their taste only degrades over that time. It's a fact that wheat beers are best to drink at a young age (2-4 weeks of aging is the norm), the younger the better actually.

There's absolutely nothing wrong with that time-frame, enjoy! :thumbsup

Is this your first all grain?

i just picked up a 40'z of
http://countrystore.tabasco.com/imag...2-original.jpg

yep was afraid to do it :helpme

your math is off! :helpme a gallon is 3.8 liters 101.442 ounces

I received a brew kit for my birthday . . . all grain for a gallon. What a PITA, especially as a first time brewer that refused any assistance from experienced brewers. I wanted to review the product using just their instructions.

http://craftbeerguy.com/homebrewing-an-everyday-ipa/

i would probably make some shit, so i will stick with import beer

bookmarked! :thumbsup

I will have a followup article with the results up in a day or two probably.

https://fbcdn-sphotos-g-a.akamaihd.n...29391854_o.jpg

I have some spiced hard cider and some holiday ale that will be ready for the holidays

It's in a dark bottles, kept in a closet at stable temperatures. I like it better now than when I first got it :)

It'll still breakdown.

Hefs are not really meant for aging . . . nothing low ABV is. I think that is his point. I just purchased a The Abyss from Deschutes . . . . on the bottle it says it is best after August 2014 . . . in the closet it went.

baddog's making moonshine.

We are doing our first hard cider right now. Started a month or so ago, tried it the other day and was not impressed. We added more yeast and put it back in the closet.

Have you done it before?

I've been making hard cider for the past 15 years

people do it to you because you always bite :1orglaugh if you wouldn't play the race card in every thread it wouldn't happen :2 cents: race is just a skin color, don't be obsessed with it and you won't feel like a victim anymore :thumbsup

yeah turn it on me! :1orglaugh

That is not an easy job, good luck!

Hoping to start next year ...

What kind of yeast are you using and how long do you let it ferment?

here you go http://www.midwestsupplies.com/media...outs/Cider.pdf

I used a champagne yeast and it took about 15 days to ferment. Depending on the type of yeast and ambient temperature, I've had some batches take 5+ weeks to ferment

We don't use apple juice, we juice our own. Wonder how much that changes things.

We are using a dry wine yeast. Will give it more time I guess. Thanks

will taste better :2 cents: i smash grapes comes out with better flavor :2 cents:

Did you add anything else? I usually add a yeast nutrient due to the fact fresh pressed cider doesn't have enough nutrients for the yeast and helps speed up fermentation

She juiced some apples, put part of the juice in the freezer for a couple weeks. The rest she added yeast and let it ferment for a couple weeks. Then thawed the frozen juice and added it . . . and some more yeast.

http://3.bp.blogspot.com/_kUDRn-sPqt...er_drool_1.gif

did she juice the apples nude?







































j/k! :1orglaugh :1orglaugh

I usually have some kind of brew going, or if I run out it's not more than a couple of weeks that I want to do another. Not a big or constant drinker, but it's fun.

I can't see going to all grain but once in a while I'll do a mini mash. I find that the extract or partial extract kits are just fine. Doing a small boil to get some fresh hop flavor then using a pre-hopped extract kit is so easy and cheap that it's hard not to do it. It's not easy to tell in the final product that it only took you 20 minutes to put it down.

I just bottled a kit the other night, so it'll be nicely carbonated in a few days and nice to drink over the next few weeks.
:drinkup

you can buy malt extract in bulk. add your hops if you want those.

Yeah for sure you can. Midwest and others have good deals on gallons of extract. The advantage of pre-hopped kits regarding time is that you don't need to boil them. At the simplest, you open the can, dump it into your sanitized fermenting vessel, stir in some water and pitch your yeast.

Regular extract you need to boil and do your hop additions which is fine if you have an hour or so.

oh man i luv the coopers 5 gallon kits! 20 bucks each :thumbsup

An hour or two sounds great compared to the 5-6 hours for a gallon of a full grain.

I like the extracts, you can always add to them. Just picked up a Double India Pale Ale kit

Was thinking the same thing. Beer does not age well.

Depends on the beer; hefs don't.

http://www.bethesdanow.com/2013/12/06/wwbg-wood-beers/ take a gander :winkwink:

Nice. I am making my own wine every year.