Results 51 to 75 of 1879
Thread: Home Brew Maggots
-
04-11-2007, 11:10 AM #51
I am thinking maybe we need to have a homebrew party. This way we can all bring our favorite batches and others can try them. Let's do it in Utah so we can break some laws with high alcohol content beers.
-
04-11-2007, 11:23 AM #52
maybe we need a homebrew forum
GoldenBear, we've actually had some homebrew partays in utah already. peeps are making some good brews here. i think you should host the next one
on another note, looking for a good summer wheat type recipe (extract). anyone?
-
04-11-2007, 12:14 PM #53
Would love a forum, have my first batch sitting in secondary in my kitchen right now. Psyched for round two (now that I have the basics down)...
-
04-11-2007, 12:21 PM #54Registered User
- Join Date
- Mar 2007
- Posts
- 33
home brew
I have done a lot of home brewing, about 75 gallons so far
personal fav. so far is oatmeal chocolate cream stout.
any one got some good recipes they want to share?
-
04-11-2007, 12:32 PM #55
I would totally be down for a forum. Get more people involved. I am down to hold the next home brew party. I currently have a Hoegaarden in the works. Just bottled last night. It should be ready to go in about 10 days. It is an all grain recipe but I am sure you can find the extract for it. If you are interested in it let me know. What we need is all Utards to start a batch now so we can have a sampler party in 3 weeks.
-
04-11-2007, 12:33 PM #56
beer comp
I just started getting into home brewing and this looks like a good time:
The Club-Only Competition program offers AHA Registered Homebrew Clubs an opportunity to compete nationwide with other homebrew clubs. Each competition concentrates attention on a specific style of beer or mead, giving clubs the opportunity to educate their members in these styles by focusing on them at club meetings or tasting events.
All AHA Registered Homebrew Clubs are eligible to compete. Only one entry may be entered from each club. This entry is then sent to the appropriate judging site.
Each competition has one or more categories from the BJCP Style Guidelines in which to enter, each category having one or more subcategories. First, Second and Third places will be awarded to the top three entries. It is important to pay attention to the categories and subcategories so that your club’s entry is evaluated appropriately. This particular competition covers all beer styles (categories 1-23, NO Meads or Ciders) Extract must make up more than 50% of the fermentables.
Rubber-band a completed Bottle ID Form to each of two (2) brown or green glass, 10 to 14 ounce bottles of brew. Clear-glass bottles will be disqualified. Bottles with raised glass lettering are discouraged.
Using a permanent black marker, obliterate any and all words or pictures on the caps.
If you win, you will also need 2 more bottles to send to the competition. So make sure you have a total of 4 qualifying bottles.Bacon tastes good. Pork chops taste goood.
-
04-11-2007, 01:26 PM #57
New forum indeed...although there are already a few recipes on this thread that should keep peeps busy for a while. I'll write down some of my favorites recipes tonight, maybe I'll have a forum to put it in?
"I'm on the High-T and all I need is a little gravity to bring me back...back to the fringe"
-
04-11-2007, 01:34 PM #58Registered User
- Join Date
- Oct 2001
- Location
- Littleton, CO
- Posts
- 395
I just entered 3 beers in our club competition for next months AHA Club Only, which is for extrat beers. I have a dry hopped red, brown ale and a dunkleweisen. This is the first my beers are being judged, so I am curious how they stack up. I think they came out very well, but you never know when you put them up against style guidelines.
Anyone else AHA members around here coming to the conference in Denver in June? From the sounds of things, it is 3 days of drinking, and who would not be down for that.
-
04-11-2007, 01:41 PM #59
-
04-11-2007, 02:59 PM #60
Yeah, we've hosted two informal homebrewfests at our house over the last year and I tell ya, the Utard maggots can brew! We'll have to get more of you guys in on the action for the next one. We're planning another Halloween beerfest, so get your recipes and costumes ready!
Any other Utards that want to host a summer brew comp, I'm in. My English bitter won me an "Ex-Mormon Drinking Team" t-shirt at our St Patty's Day beer comp.
Criscam - you should take a recipe out of that new Clone Brews book of yours.
Buzz - kegging your own beer is not illegal in Utah. Importing kegs of commercial beer is (since they're not taxed). My mom's been kegging her beer for years! You can buy kegging supplies at the Beer Nut and on-line with no problems.
-
04-11-2007, 04:46 PM #61
Can any Utards have a batch ready by May 4th?
-
04-11-2007, 05:03 PM #62Registered User
- Join Date
- Dec 2004
- Location
- SLC
- Posts
- 87
I'd be down for a tasting. I'll have a few brews to sample for sure. My lambic is young, but maybe worth a try. Let me know what transpires.
-
04-11-2007, 05:22 PM #63
-
04-11-2007, 05:29 PM #64
My mom's been kegging her beer for years!
Just met a bunch of these guys last week at the meeting at the Cape Cod Brewery - http://www.capecodbeer.com/
http://www.capecodbeers.com/CCLAM%20...newsletter.pdf
http://www.cchomebrew.com/CCLAM%20files/bigbrew3.htm
I'm so psyched to learn more about brewing the beverage I love so much.
I don't need another hobby but I've always been intrigued by home brewing done right. These guys are a fun crew and take the BIG BREW very seriously.Bacon tastes good. Pork chops taste goood.
-
04-11-2007, 05:30 PM #65
May 4th is just a date I threw out there. If you just bottled a batch or are about to then maybe. I just bottled one so it should be good to go.
-
04-12-2007, 08:04 AM #66
The hubby has a stout that's been in the secondary for a month, so we could have a batch ready to go by then. But, we'll be out of town on the 4th anyways.
How about late May or June?
-
04-12-2007, 04:06 PM #67
Here are some pics from the brewday today. Not as good as the pow shots coming outta CO, but couldn't make it to the mountains because of a test.
If anyone has some good recipes for spent grains (bread, bars etc...) please post them up.
-
04-13-2007, 07:49 PM #68
Just bottled my mead tonight
shit load of strawberries
shit load of honey
some yeast
time
= mead (sp?)
I picked the 22oz bottles and its about 15% ok its not beer but its pretty good. Next is a blueberry mead with blueberries form a low blueberry bush you know the kind that are mostly found at or just above tree line. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM beer. Or honey wine or whatever.People should learn endurance; they should learn to endure the discomforts of heat and cold, hunger and thirst; they should learn to be patient when receiving abuse and scorn; for it is the practice of endurance that quenches the fire of worldly passions which is burning up their bodies.
--Buddha
*))
((*
*))
((*
www.skiclinics.com
-
04-14-2007, 07:20 PM #69
The spent grain is good for bread. The robins also love it when you just toss it in the yard.
We also found that we tossed some grain in the yard and the next week we had a lawn. It was awesome.
-
04-16-2007, 11:00 AM #70Registered User
- Join Date
- Oct 2001
- Location
- Littleton, CO
- Posts
- 395
Just saw my homebrew club results from the extract competition we held. The first time I have entered one. My brown ale placed second. I look forward to seeing the scoresheets on all three entries.
-
04-19-2007, 10:13 AM #71
Just popped the first bottle of Hoegarrden. It sucked and I am pissed
-
04-19-2007, 10:37 AM #72
I have a spiced apple cider mead that's been in a carboy for about three months. I need to get it bottled but I'm not sure which way to go. Did you bottle with yeast to carbonate or not? I'd like to bottle non-carbonated, but was wondering if I could bottle like wine with a cork? Or would it just explode? I heard that mead yeast and honey can ferment slowly for months, so corks might not be able to handle it. I'm new to mead so I don't really know what to expect.
-
08-23-2007, 10:01 AM #73
This is the time of year where I love to brew.
Here I have a Brown Ale, Golden Ale and an American Pale Ale.
I just finished an Imperial IPA and have plans for a nice Porter to start off the ski season.
-
07-10-2008, 04:08 PM #74Registered User
- Join Date
- Oct 2003
- Location
- Tahoe
- Posts
- 2,690
Today's my B-day, was planning on a nice long MTB ride, but way too smoky, so may as well brew up a long overdue batch. Doing a Newcastle style brown ale roughly based on a recipe in a book I can't remember where I got. Calls for adding 6 oz of brown sugar, something I've never done in 25 years of brewing (yes I'm old), my recipe for a 5 gal is roughly:
3 lbs Amber Extract
3 lbs Light Extract
1 lb Dark Extract
1 lb Carmelized Grain
1/4 lb Chocolate Grain
6 oz Brown Sugar
2 oz Fuggles
1 oz Hallertau
German Wyeast 1007
40oz for krausening
3 Days in the Primary, 21 in the 2nd, then bottle, means I should be cracking the first in mid-late Sept."The mind, once expanded to the dimensions of larger ideas, never returns to its original size."
-
07-10-2008, 08:44 PM #75
Bookmarks