CheeseForum.org » Forum
GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on January 13, 2013, 12:28:16 AM
-
Just finished brewing my annual Amber Ale. I make myself, and a few select friends, two cases every year about this time. Great stuff!!!
-
Very cool! Kudos!
-
Thank you BB. You're always welcome to come over and have one when they are done. Maybe we can coax H-K-J and Boofer over here as well! ::)
-
Name the date buddy LOL ;)
-
Is this a partial mash?
Just starter fermenting my first beer along with two mates. A cooper's wheat beer kit. I boosted it with some aroma hopes (quick 5 min boil), corriander seeds and orange peal. and uped the gravity with some cane sugar.
Accually my first one was also a wheat beer (2 row with terrified scared wheat :) ) made in brew in a bag style. it turned sour as I foolishly left it overnight to cool instead of rapidly cooling it thinking that the boiling hot wart inside my sealed fermenter (sort of like hot filling technology) will be enough to keep any nasties out. well, I was dead wrong. the next morning it was 25c and a day after pitching the yeast it smelled like a lambic nightmare.
-
Here's the basic recipe I use for this with a little added corn sugar to kick up the kick, so to speak. LOL
7 lbs Light Malt Extract
1 lbs Crystal 80L
1/2 oz Cascade Hops(Boiling) 60 mins
1/4 oz Sterling/Saaz Hops 40 mins
1/4 oz Cascade Hops 40 mins
1/2 oz Sterling/Saaz Hops 20 mins
1/4 oz Sterling/Saaz Hops 2 mins
Wyeast 1007 German Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and boiling hops. Boil for 20 mins. Add 1/4 oz each of Cascade and Sterling/Saaz hops. Continue to boil for 20 mins. Add 1/2 oz of Sterling/Saaz hops. Continue to boil for 18 mins. Add 1/4 oz of Sterling/Saaz hops. Continue to boil for 2 mins. Sparge with cold water than add the worth to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.
-
I thought there was more sugar and a still involved some where :-\
oopppsss maybe I shouldn't have said that ;D
-
No need for a still when you have a man cave stocked like mine. LOL
-
I'm just brewing the chasers!! LOL Did add an extra pound of sugar to the beer so the yeasts didn't go hungry though! >:D
-
I don't drink, and don't intend to start, but I sure enjoy learning about all the beverages folks can make. I think I'd really enjoy working through distilling my own liquors.
-
It is actually legal to distill a certain amount of liquor a year. Believe it or not, I really don't drink a lot either. Most of that liquor is for friends when they come over. LOL I keep a bottle of their favorite for each friend on hand.
-
I really don't drink a lot either. Most of that liquor is for friends when they come over. LOL I keep a bottle of their favorite for each friend on hand.
Ya, thats what my wife thinks I do
-
I really don't drink a lot either. Most of that liquor is for friends when they come over. LOL I keep a bottle of their favorite for each friend on hand.
Ya, thats what my wife thinks I do
LOL
-
It is actually legal to distill a certain amount of liquor a year.
I think I knew that, but I don't know any of the specifics. In addition to dreaming of making and selling cheese in my next life, I've also imagined having a good number of fruit trees and making apple cider vinegar. I figure if I do that I'll eventually make hard apple cider, too, and then I'll be tempted to try the whole distilling thing. But, that's all in the distant future. For the present, what you're doing is pretty interesting.
-
I really don't drink a lot either. Most of that liquor is for friends when they come over. LOL I keep a bottle of their favorite for each friend on hand.
Ya, thats what my wife thinks I do
Cool it Harold, you're blowing our cover!!! 8)
-
OOOpppsss ;)
-
Here's the basic recipe I use for this with a little added corn sugar to kick up the kick, so to speak. LOL
7 lbs Light Malt Extract
1 lbs Crystal 80L
1/2 oz Cascade Hops(Boiling) 60 mins
1/4 oz Sterling/Saaz Hops 40 mins
1/4 oz Cascade Hops 40 mins
1/2 oz Sterling/Saaz Hops 20 mins
1/4 oz Sterling/Saaz Hops 2 mins
Wyeast 1007 German Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Crystal malt to 1.5 gals of cold water and bring to a boil. When boiling starts, remove the grain. Add malt extract and boiling hops. Boil for 20 mins. Add 1/4 oz each of Cascade and Sterling/Saaz hops. Continue to boil for 20 mins. Add 1/2 oz of Sterling/Saaz hops. Continue to boil for 18 mins. Add 1/4 oz of Sterling/Saaz hops. Continue to boil for 2 mins. Sparge with cold water than add the worth to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 1 week, rack to a secondary fermenter. Let it age to clarity, then bottle or keg.
wow, alot of different hops.
It is a sweet beer? The crystal brings alot of non fermentable sugars.
-
it turned sour as I foolishly left it overnight to cool instead of rapidly cooling it thinking that the boiling hot wart inside my sealed fermenter (sort of like hot filling technology) will be enough to keep any nasties out. well, I was dead wrong. the next morning it was 25c and a day after pitching the yeast it smelled like a lambic nightmare.
that's called no chill brewing. works great if you plan the beer around it.
and tsk, tsk, tsk! you should know from cheesemaking: sanitize everything! twice!.
-
wow, alot of different hops.
It is a sweet beer? The crystal brings alot of non fermentable sugars.
It's a version of Alaskan Amber Ale.
-
It is actually legal to distill a certain amount of liquor a year.
I think I knew that, but I don't know any of the specifics. In addition to dreaming of making and selling cheese in my next life, I've also imagined having a good number of fruit trees and making apple cider vinegar. I figure if I do that I'll eventually make hard apple cider, too, and then I'll be tempted to try the whole distilling thing. But, that's all in the distant future. For the present, what you're doing is pretty interesting.
Found out today this is NOT true. You have to get a distiller's license for $100.00. http://apps.leg.wa.gov/RCW/default.aspx?cite=66.24.140 (http://apps.leg.wa.gov/RCW/default.aspx?cite=66.24.140)
-
Well worth it. distilling is fun. espacially if you like to drink hard liquer. (I personally dont but I use high proof clear alcohol to produce sweet fortify wines)
-
Found out today this is NOT true. You have to get a distiller's license for $100.00.
you can't even do that here :P
-
Found out today this is NOT true. You have to get a distiller's license for $100.00.
you can't even do that here :P
can't do it where i am either. it does sound like a lot of fun, though.
-
Well with a distiller's $100.00 license you can produce up to 60,000 gallons here. :P
-
Well with a distiller's $100.00 license you can produce up to 60,000 gallons here. :P
and take care of next years Christmas presents for 120,000 of your friends. 8)
-
Well with a distiller's $100.00 license you can produce up to 60,000 gallons here. :P
It's illegal here as well.
All those things in the homebrew shops that look like stills for distilling are in fact, as their labels say, "water purifiers" O0
-
Well having been around the distilling process I can tell you the last thing I want is a still. They stink to high hell.
-
Well having been around the distilling process I can tell you the last thing I want is a still. They stink to high hell.
I don't think these ones are what you are thinking of.
They are small and would be more suited to making brandy from wine. They are definitely not big enough to do a mash in.
-
Al, you miss have been to a brewery\distillary fermenting sour mash (which I imagine can smell funky, fermentation in general produces funky sulfer compounds which later are blown off, or not...).
Why is it illegal in Australia but not in AZ? is it a taxing thing? I think the US is one of the few places in the world where it is ilegal to distill at home.
In europe is practicly a tradition in rural areas.
A combo pot-reflux still is pretty wicked and can produce both aromatic distilates of about 40-60% with alot of impurities (higher alcohols) and 90-96% tasteless odorless vodka. some even make ethanol fuel with it but its really not economic IMO given sugar prices. maybe if your given a few tons of fruit for free.
It takes alot of energy and time thought, so for given time you spend its more efficient to use a big still and do a few big runs during the season (grape\apples\plums) then run a small 5-10 gallon still.
-
Why is it illegal in Australia but not in AZ? is it a taxing thing? I think the US is one of the few places in the world where it is ilegal to distill at home.
I think it is excise tax that they don't want to miss out on.
Similarly it is also illegal to make your own Kahlua style drink using coffee sugar and Vodka. :o
-
You know, we should all pitch in a buy an island where raw milk, distillation, fermentation without limits and free healthcare is possible :)
-
I,m in 8)
-
I'll need a ride, but i'm in too.
-
Rides will be provided. LOL
-
Well my ale is racked to the secondary now so it's just a waiting came until it clears up.
-
i figure i'd drop this here, since everyone in this thread should have at least a passing interest in brewing.
http://homebrewforums.net/discussion/780/stir-it-up-sweepstakes#Item_1 (http://homebrewforums.net/discussion/780/stir-it-up-sweepstakes#Item_1)
It's a giveaway for a free stirplate. woo!
Sorry, tomer. U.S. only, unless you have someone in the states that would be willing to provide a stateside address. then go for it.
-
Well, I dont do starters anyhow :) but for thos who work with liquid cultures or culturing generations after generations of strains , starters are fairly essential and a stir plate makes it that much better in terms of growth conditions.
-
i'll use starters when i'm trying to culture yeast from a bottle or if i'm using washed yeast that's fairly old. i don't have a stir plate, but it would improve the yeast count significantly over just swirling the jar every now and again.
-
Bottled this up about two weeks ago. Looking forward to some good ale. ;)
-
Our home brew club is coming over the end of May and we are going to do 45 gallons of Amber. We are trying to get together and brew every other month. So far we did an English Special Bitter, where we all take home 5 gallons and put a different yeast in it. Then we all brought it back to the meeting one month and tasted it. Then we did a sweet stout and we all put some different additive to it. We split our 5 gallon batch and made half a chocolate and half a chocolate with chili in it. We have that meeting at the end of March. Last weekend they brewed an IPA and everyone is going to put a different dry hop in it.
It's been a lot of fun. We also brew 5 gallon batches on our own and take to meetings to taste, but this doing it in 45 gallon batches has been fun. Make beer, grille some brats, chicken and pork, and stand around the brew pot drinking beer all day.
-
It's been a lot of fun. We also brew 5 gallon batches on our own and take to meetings to taste, but this doing it in 45 gallon batches has been fun. Make beer, grille some brats, chicken and pork, and stand around the brew pot drinking beer all day.
sounds like a great time. :)
-
Clubs are fun. great way to share your hobby.
I only thing I hate about making wine and cheese at home is that I dont have pepole to share it with, that are as interested in it as I am. (and I dont mean people who eat\drink your stuff and pat your back for making tasty things...)
-
Well here's the first one in a frosty glass. You guys go ahead and look at the picture while I sit back and enjoy the fruits of my labor. ;D
-
You suck ;)
-
You suck ;)
LMAO No…..sip!!!! LMAO