Results 1 to 25 of 681
Thread: Home Brew Maggots
04-29-2006, 11:47 PM #1
Home Brew Maggots
Who here brews there own beer, and whats your brew.
So far Ive done an Irish Red, Amber Ale, Madrian Maize ale, Summer Ale, and I currently got a Cherry Porter and a Hard Cider fermenting. My personal fave so far is either the 15.75% Amber and the Summer Ale, wich was ~13%
04-30-2006, 12:38 AM #2Originally Posted by mtbakerskierIt's not that I'm lazy, it's that I just don't care.
04-30-2006, 08:57 AM #3Registered User
- Join Date
- Oct 2001
- Littleton, CO
I have done a few batches, a couple of ambers, a kolsh, california steam and am just finishing up a scottish ale. My favorite so far has been an English bitter, it is too bad that I am almost out of it. I need to get a kegging system so that I do not have to deal with bottling. It has really slowed down my production.
04-30-2006, 09:47 AM #4
A nut brown and stout among others. I haven't done anything in awhile though. Bottling is a PITA. Kegging and forced carbonation works sooooo much better.
04-30-2006, 10:34 AM #5
Ales, a porter, an amber, but mostly ales.
Best one I have done tastes like a Sierra Nevada and came out 6.2%. I have done that one a few times and has always been good.
Living in Utah where is illegal to keg it, I haven't brewed in a while as bottling is not so fun. Plus time has been a factor. Plus I make excuses why not to brew and I shouldn't.
I'll look for the ale receipe I like. Someone asked about that last night at MD9's party too."boobs just make the world better really" - Woodsy
04-30-2006, 10:40 AM #6
I'm lazy so I use a u-brew place that does most of the work. I just go in and bottle it when it's ready. It's always the same -- a darkish pale ale.If you have a problem & think that someone else is going to solve it for you then you have two problems.
04-30-2006, 10:46 AM #7Originally Posted by Snow Dog"Don't tell fish stories where the people know you; but particularly, don't tell them where they know fish" -Mark Twain
04-30-2006, 11:04 AM #8Originally Posted by skiing-in-jackson
Most of these places do wine too.If you have a problem & think that someone else is going to solve it for you then you have two problems.
04-30-2006, 11:08 AM #9
Shitty pale ale for first batch. Decent IPA and currently an imperial stout that I'm gonna age till this fall. Anyone ever do a barleywine? Buzz, let me know if you find that ale recipe.
04-30-2006, 11:11 AM #10
That is not homebrewing. Homebrewing you put work and pride into your beer. It is more than just about "getting it done".
But, half the price and freshly brewed beer is good too. Kinda cool idea, never heard of one."boobs just make the world better really" - Woodsy
04-30-2006, 11:21 AM #11
In BC all liquor is sold through the government (and heavily taxed) but these places don't sell beer; they rent space and equipment to make the beer.
I had a hippy friend who, 20 years ago, homebrewed but started with a 45gal drum and an oar for mixing. He drank a lot of beer.If you have a problem & think that someone else is going to solve it for you then you have two problems.
04-30-2006, 11:23 AM #12
ive brewed about 20 batches now or so. The best thing ive found is to brew really dark beers first so that way even if you mess up a little bit, the overall bitterness of the beer should cover it up. It masks all your mistakes until your ready for a real delicate beer.
04-30-2006, 11:29 AM #13Registered User
- Join Date
- Jan 2006
- The Hole
this year weve brewed about 6 or 7 tasty brews. An amber, a wormwood ale, a pale ale, 2 harpoon IPAs, and a barley wine. The harpoons and the wormwood ale were the best bang for the buck. The barley wine is still in bottles, but when that is ready to drink in July, it will be about 15%.
04-30-2006, 11:43 AM #14
A good pale ale
Criscam, I think it was this one. You'll just have to brew it to find out.
.25 # crystal malt, 80 lovibond
1/2 cup roasted barley
6.6 lbs munton & fison unhopped amber malt extract
2 oz english kent goldings hops 60 min boil %5.0 alpha
2 tsp gypsum
1 tbsp irish moss 20 min
.5 oz fuggles %4.0 20 min
.5 oz fuggles %4.0 2 min
london ale yeast
1 tsp ascorbic acid
1 tbsp polyclar
.75 corn sugar
bring grain to a boil and remove
boil extract, kent hops and gypsum for 60 minutes
add irish moss and .5 oz fuggles for last 20 mins
add .5 oz of fuggles last 2 mins
primary carboy for 8 days
secondary for 5 days
boil ascorbic acid and polyclar and corn sugar for 5 mins and then prime and bottle
note: 1 tbsp of Irish moss may seem like too much, so you can go down to 2-4 tsp, but it is just a clarifier and won't hurt anything.
Call me when it is done."boobs just make the world better really" - Woodsy
04-30-2006, 11:46 AM #15
Sierra Nevada Pale Ale clone
6.6 lbs pale extract syrup
1 lb crystal malt
1 OZ Perle hops
2.25 OZ Cascade hops"boobs just make the world better really" - Woodsy
04-30-2006, 04:54 PM #16Registered User
Originally Posted by Buzzworthy
- Join Date
- Oct 2001
- Littleton, CO
What yeast do you use?
04-30-2006, 05:22 PM #17Originally Posted by Snow Dog
04-30-2006, 05:39 PM #18Registered User
- Join Date
- Mar 2005
- Kilpisjärvi, Finland
I do only "wine". It has been succesfull everytime. It does it's job In finnish: Potkii päähä kun Joensuulainen uusnatsi(Kicks your head like neonazi from Joensuu).
04-30-2006, 05:44 PM #19Originally Posted by nopainnojane
I also agree that kegging is the only way to go, I was about ready to quit after 10 years of bottling...
04-30-2006, 07:21 PM #20Originally Posted by Buzzworthy
04-30-2006, 08:58 PM #21
I have been slacking lately on the brewing, but definitely not on the drinking
First batch was an ale, that turned out all things considering. If you want a good laugh, check out this thread >>> http://www.brewboard.com/index.php?showtopic=42468 .... I ended up calling it Fish Scale Ale.
Second batch was a Mirror Pond clone, yum. I need to get some supplies and get back into the game.
05-01-2006, 09:48 AM #22
There was a time I brewed 4 to 6 batches a year. Got into kegging to reduce the hassle of bottles. Had a pair of refrigarators in the garage so I could lager. Started with pale ales and dark ales, ended up brewing a fair number of dunkels, marzens and pilseners. All grain, no extracts.
Don't brew anymore - hard to justify with my average consumption now well under 6 per month.
Thinking about letting my gear go. I've got grain mills, kegs, pretty much everything you could ever need.Living vicariously through myself.
05-01-2006, 10:51 AM #23
I don't brew but I think anyone who does, and does a good job, is a real craftsman.
Here's to you, homebrewers!
(I wish I could toast you all with some of my buddy's homebrew - scratch that, it's not even 10 am yet!)
05-01-2006, 11:00 AM #24Originally Posted by grrrr
05-01-2006, 11:06 AM #25Registered User
- Join Date
- Oct 2003
Used to brew quite a bit but haven't done a batch in a couple years. Mostly stouts and dark ales as there's less margin for error. My lighter beers always seemed to turn out too bitter or sour. Have to be way more precise with the hopping in a lager. Always did 10 gallon batches but that's a helluva lot of bottles to wash and sterilize, major pain in the ass. So then I started doing 5 gal batches, tried a lager, and it turned out great, but there just wasn't enough of it. For a few years I'd brew every 4th of July. Seemed like a perfect day to do it. So many tourons up here in Tahoe, it was the perfect excuse to just hang out at home all day. Some friends would come over and help a bit, then we'd bbq and watch the fireworks. Guess I'm overdue for a batch, maybe this summer."The mind, once expanded to the dimensions of larger ideas, never returns to its original size."