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Beer Online

First post First post
Author
vynok
Sub Par.
#101 - 2014-04-03 19:50:02 UTC
Baneken wrote:
Thanks for the heads up I'm not first time making "home wines" so I know the drill. Cool

The mead is normally made with baking yeast because it's meant to be "safe for kids" but I'll give that stronger yeast a go and see what happens.
I would also love to try out a honey mead but given honeys anti-bacterial and anti fungal traits I'm not sure how to get it to ferment properly.


Honey Mead isn't as bad you think to ferment out it just takes forever. The trick is to never boil the honey (it preserves the aromatics and flavor) just infuse it in 160 degree F water. The trick to keep it from getting stuck is make sure you add lots of nutrients and dont be afraid to aerate the hell out of it (even while its fermenting, mead doesnt oxidize like wine). I base all my mead recipes off of 3 lbs of mead (a kilo i think) to 1 gallon of water (4 liters?). that seems to be a good starting point. from there you can have all kinds of fun. My wife did a blueberry wine/ honey mead blend, Blood orange mead, cycsers (made with unpasteurized apple cider instead of water and 3 pounds of honey per gallon). The thing with true mead is you like i said it takes time to ferment out and also age (at least a year of aging)

I can tell you this if you are a wine maker and haven't tried making a blueberry wine I highly suggest it. We make a lot of wine and beer and that blueberry is some of the best wine I have ever had.
Herzog Wolfhammer
Sigma Special Tactics Group
#102 - 2014-04-04 20:19:58 UTC  |  Edited by: Herzog Wolfhammer
vynok wrote:
Herzog Wolfhammer wrote:
Here is the next recipe...with espresso. Get f**ked up but not sleepy. Twisted


thats a whole lot of bittering hops (warrior usaully runs around 15% alpha acid), I ran this through my brewing software and it looks like the IBUs are going to come out around 83 (that's around the specs for a pretty bitter IPA), it would be a shame to cover up that coffee flavor by over doing the bittering hops. Have you made this recipe before?

Also why the addition of the Alpha Amylase usually you throw that in if you have a grain bill with large % of adjuncts (corn, rice,oats ect.ect.)

The hop sparging step looks interesting, that's a technique i have never heard of. I just tried first wort hopping for the first time and I have to say I wasn't impressed with the results.

here's one I will throw out their for you guys to have some fun with:

Quote:
Orange Creamcicle Blond

10 lb Pale Malt (2 Row) US
1 lb Corn, Flaked
1 lb Munich Malt - 10L
1 lb Milk Sugar (Lactose)
0.25 oz Falconer's Flight [11.00 %] - Boil 60.0 min
0.25 oz Falconer's Flight [11.00 %] - Boil 15.0 min
0.50 oz Falconer's Flight [11.00 %] - Boil 10.0 min
1.0 pkg Safale American (DCL Yeast #US-05)
2.50 oz Oak Chips (Secondary 7.0 days)
1.00 lb Oranges, Naval (quartered) (Secondary 5.0 days)

Mash in at 150 degrees F for 60 minutes
You can sub out the 2 row for 5 lbs pilsner liquid malt extract and 3 lbs of pilsner dry may malt extract. If orange flavor is not strong enough (sample it from the secondary) add in a couple pounds of whole split kumquats.


I enjoy brewing beers that are a bit extreme. If it says it is a coffee porter i better by god be able to taste the coffee. There are to many fringe beers out there that list all the fancy ingredients and it looks great on a label but i would say about 60% of the time its just there to dress the label up. I also do a pretty kick ass pecan dopplebock but thats one of the ones i keep to myself. I also just did an Imperial Red with 10 veined and seeded serrano peppers (this is the second run on it, the first batch was gone in about 2 weeks) that has a real nice chili flavor that meshes really well with the toasted flavor of the red.



If you like extreme or odd beers, and I certainly do, then you will love this book - you won't be able to put it down. There's also... let me find it... referenced in that book - ah here it is! (yeah published in 1669)


TELL Me this is not a good read Lol

Quote:
TO MAKE WINE OF CHERRIES ALONE

Take one hundred pounds weight, or what quantity you please, of ripe, but sound, pure, dry and well gathered Cherries. Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Woodden tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul scum will rise to the top. Skim it off as it riseth to any good head, and presently cover it again. Do this till no more great quantity of scum arise, which will be four or five times, or more. And by this means the Liquor will become clear, all the gross muddy parts rising up in scum to the top. When you find that the height of the working is past, and that it begins to go less, tun it into a barrel, letting it run again through a boulter, to keep out all the gross feculent substance. If you should let it stay before you tun it up, till the working were too much deaded, the wine would prove dead. Let it remain in the barrel close stopped, a month or five weeks. Then draw it into bottles, into each of which put a lump of fine Sugar, before you draw the wine into it, and stop them very close, and set them in a cold Cellar. You may drink them after three or four months. This wine is exceeding pleasant, strong, spiritful and comfortable.




"feculent" Big smile

Bring back DEEEEP Space!

vynok
Sub Par.
#103 - 2014-04-04 20:38:21 UTC  |  Edited by: vynok
Herzog Wolfhammer wrote:

If you like extreme or odd beers, and I certainly do, then you will love this book - you won't be able to put it down. There's also... let me find it... referenced in that book - ah here it is! (yeah published in 1669)

yea i have Sacred herbal Healing Beers, in fact it is setting on my desk right now :D I have a pretty good beer book selection from time to, I own a home brew supply shop :)

Quote:
TO MAKE WINE OF CHERRIES ALONE

feculent substance.




"feculent" Big smile[/quote]

EWWWWW horse poo in the wine. I also find it funny that they worry about the krausin forming on the top. I have though done a few spontaneous fermentations it can be some ugly stuff from time to time, I had one batch where the krauisin on top actually looked like leather laying across the top of the beer. I picked up that wild strain from a batch of birch sap I let sit out to long. I cultivated and made a couple batches of beer from it, the flavor was defiantly wild, it had a flavor profile of a belgium strain with brettamyces mixed in. The big problem with it was it had crappy attenuation come in about 50% or so.
Dersen Lowery
The Scope
#104 - 2014-04-04 21:05:55 UTC
I have just discovered the Empyrean Brewery. They make a seriously good stout, and a damn good porter, and with a name like that, how can I refuse?

Proud founder and member of the Belligerent Desirables.

I voted in CSM X!

Markku Laaksonen
EVE University
Ivy League
#105 - 2014-04-07 12:13:26 UTC
CCP Sledgehammered

DUST 514 Recruit Code - https://dust514.com/recruit/zluCyb/

EVE Buddy Invite - https://secure.eveonline.com/trial/?invc=047203f1-4124-42a1-b36f-39ca8ae5d6e2&action=buddy

CCP Sledgehammer
C C P
C C P Alliance
#106 - 2014-04-08 17:45:38 UTC
Markku Laaksonen wrote:
CCP Sledgehammered


Nice :D

I'm also quite a fan of the drunken LotR Elf, Legless

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

Herzav
Perkone
Caldari State
#107 - 2014-04-08 21:22:12 UTC
Do I taste(or smell) little to no national pride for one's own country beer here?

Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?

vynok
Sub Par.
#108 - 2014-04-08 22:13:07 UTC
Herzav wrote:
Do I taste(or smell) little to no national pride for one's own country beer here?

Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?


What national beer are you referring to? Hopefully not BMC because they aren't even american companies anymore (and haven't been for several years.) In fact in the US I do believe Sam Adams is now currently the largest US owned brewing co.

Now if your talking about American Light Lagers, that catagory was basically (iirc) a second running from the German pils that was brought over by German immigrants in the 1840s during the push west for gold. Personally I view beer like food, I am a red blooded american but I don't eat cheeseburgers and hot dogs every night for dinner, in fact I would take a nice steaming plate of eggplant parmesan over a hot dog any day.

Now I am not knocking anyone for drinking light lagers, but I myself prefer variety (and yes that includes the occasional coors),but like I said i treat beer like food and i don't like eating the same bolgna sandwich ever time I eat a meal.
Herzog Wolfhammer
Sigma Special Tactics Group
#109 - 2014-04-09 00:53:11 UTC
OK pitched the yeast 2 hours ago where's mah bubbles? Evil

Bring back DEEEEP Space!

CCP Sledgehammer
C C P
C C P Alliance
#110 - 2014-04-09 10:37:52 UTC
Herzog Wolfhammer wrote:
OK pitched the yeast 2 hours ago where's mah bubbles? Evil



Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch?

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

CCP Sledgehammer
C C P
C C P Alliance
#111 - 2014-04-09 10:38:51 UTC
Herzav wrote:
Do I taste(or smell) little to no national pride for one's own country beer here?

Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?



Referring to my choices on the opening post of this thread?

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

mr ed thehouseofed
Wrought iron Industries
#112 - 2014-04-09 11:20:38 UTC
as an aussie , we know our beersBig smile . these are my favorites at the moment

1 Coopers Original Pale Ale, 4.5% alcohol
2 Coopers Extra Strong Vintage Ale 2012, 7.5% alcohol
3 Ekim After Battle Pale Ale, 5.4-5.8% alcohol
4 Feral Hop Hog, India Pale Ale, 5.8% alcohol
5 James Squire Four Wives Pilsener, 5% alcohol
6 Kooind Pale Ale, 4.7% alcohol
7 Little Creatures Pale Ale, 5.2% alcohol

no 7 my preferred choice at the moment Big smile

i want a eve pinball machine...  confirming  CCP Cognac is best cognac

Zappity
Aliastra
Gallente Federation
#113 - 2014-04-09 11:34:28 UTC  |  Edited by: Zappity
Ila Gant wrote:
CCP Sledgehammer wrote:
Ila Gant wrote:
Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing.


Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew.

How about we start with Glenmorangie 10yo (Original), Macallan 15yo, and Laphroaig 18yo?

If those are to your taste try and get hold of a 15 or 21 Mortlach. I was very surprised.

However, being Aussie I will leave this here. Even more surprising! I thought I was mad the first time I tried it and loved it:

m.smh.com.au/executive-style/top-drop/tassie-whisky-named-worlds-best-single-malt-20140321-357lc.html

Zappity's Adventures for a taste of lowsec and nullsec.

Zappity
Aliastra
Gallente Federation
#114 - 2014-04-09 11:55:37 UTC
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.

Sigh. This brings back memories. Not sure why I stopped brewing - time to pick it up again. Thanks for the reminder!

Zappity's Adventures for a taste of lowsec and nullsec.

Herzog Wolfhammer
Sigma Special Tactics Group
#115 - 2014-04-11 18:43:00 UTC  |  Edited by: Herzog Wolfhammer
CCP Sledgehammer wrote:
Herzog Wolfhammer wrote:
OK pitched the yeast 2 hours ago where's mah bubbles? Evil



Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch?



Wyeast Irish Ale Yeast - takes time to wake up. I get it in the packet of activator, the kind that has the yeast in a sealed packet inside the packet of "food". So you smack it and let it sit for a few hours and the packet inflates.


Once I got the bubbles, boy did I get bubbles. I'm having to up the fermentation temp a few degrees to ensure it's stable though - and end up having to choose between stronger beer with less body or more body but.. having foam coming out in the secondary after the racking which means I have to extend aging or have "gushers".


Temp control is probably the most difficult problem in home brewing. If you live in a place where the house gets cold at night and hot in the daytime, this can ruin the beer. I've also had large amounts of wine get ruined because of that.

So I learned the hard way why brewing and cellars are associated.


Tips for blowoff (for you non brewers who wandered in here):


Put it in your hair or give it to your girlfriend to put in their hair. You see people putting off-the-shelf crap beer in their hair and wondering why it does not work? Because the concept comes from the days when most beer was brewed at home and it was mainly women doing the brewing. Real vitamin B rich beer works wonders. Also, the traub from the primary fermenter - that stinkly smelly goo - is the best. No the smell of it does not stay in the hair.


I find that there could be up to 1 gallon of blowoff. The first half smells good and the second smells bad. You use the second for your hair but the first half that smells good, use it for cooking.


Wolfhammer's Brutalicious Meat Soak or BBQ sauce made from Beer Blowoff:

Any copious amount of beer blowoff, the first wave of which that smells good.
Mustard.
Tomato Paste or Ketchup.
Small amount of soy sauce (properly fermented organic type, not the other crap that gives you man boobs - man boobs are not brutal, just weird) or even better the liquid amino replacement for soy - large amount.
Paprika
Sea salt
Sage
Molasses
Some olive oil
Balsamic vinegar
The juice from a can of black olives
The tears of your enemies (preferably extracted with weapons - it's brutal)

Put all ingredients together and stir it with the butt of a military rifle.

The ratio of mustard and tomato paste are to taste and for consistency. You want this stuff loose for a marinade but you can cook with this as a BBQ sauce for ribs if you make it thick enough. It's also an option to soak your meat in it as a meat soak, and then after removing the meat, boils the soak down and add more tomato paste and ketchup and molasses to convert it to sauce.

And if anybody does not like it, use a tomahawk on them.

Bring back DEEEEP Space!

Richard Desturned
GoonWaffe
Goonswarm Federation
#116 - 2014-04-11 19:32:35 UTC
i prefer triple distilled protobeer

in other words, scotch

npc alts have no opinions worth consideration

Herzog Wolfhammer
Sigma Special Tactics Group
#117 - 2014-04-12 01:13:03 UTC
I should not have posted that meat soak recipe. Now I'm starving and my GF stopped feeding me months ago.

Bring back DEEEEP Space!

Herzog Wolfhammer
Sigma Special Tactics Group
#118 - 2014-04-27 21:48:43 UTC
Good God that espresso stout is strong. What?

Bring back DEEEEP Space!

Faenir Antollare
Infinite Violence
Trigger Happy.
#119 - 2014-04-28 06:45:24 UTC  |  Edited by: Faenir Antollare
My very fave was the old Boddingtons bitter from the Strangeways brewery before Whitbreads bought it out, was a magnificent slurp but like the Guinness it was never a good traveler. If we could have a roll-back to the early `90's and I was a wealthy man I would buy the company just so as to preserve something that was really rather special.

Nowadays, with good actual Ales getting more difficult to find locally I tend mostly to lose myself in the odd gallon of Marston's Pedigree, a quite famous brew in the UK and one that doesn't need any plugging.

If I am out and about, say fishing (I travel all over the country in search of that perfect river swim) the King of Ale's taste wise that I know of now has to be Herefordshire's very own Wye Valley Pale Ale. In no way can it be considered an overly strong beer (yet it is a 4%-ish Pale Ale) but light crisp and refreshing, absolutely perfect for that hot or cold day when neither the Salmon nor the Barbel are playing and you need to keep your wits about you for fishing later on through the night.
Connoisseurs of the genuine finer slurps in life could do a lot worse if they ever find themselves around the Symonds Yat/Hunstmans Bridge area and nip into the "Saracens Head" public house. Truly spectacular!

RiP BooBoo 26/7/1971 - 23/7/2014 My Lady My Love My Life My Wife

CCP Lebowski
C C P
C C P Alliance
#120 - 2014-04-28 10:52:55 UTC
This thread is making me thirsty! Good job that Sledgehammer, Goliath and myself are running the Liver Incursion this year at Fanfest!

I heartily recommend anyone who is attending Fanfest to join us, it should be an absolute mess (In the best way possible)

CCP Lebowski | EVE Quality Assurance | Team Five-0

@CCP_Lebowski