Adventures in Homebrewland (image heavy - you have been warned!)

Plasterer

mmmmmmmmmmmmmmmmmmmmmm...............................

BEER................ :beer:

sharkie

In my youth we made pineapple beer (a fresh pinapple, yeast, sugar and 7 litres of water). Bottled in glass coke bottles (no plastic ones then). Took a day to make.

Majority of bottles survived, and tasted crud..... however after the second pint it was quite palletable

M.Holloway

You only brewed for one day?! Must have been weak as sh*t!

Yeah guys I ALREADY make using brupacks and a fermenter. Then prove in glass bottles.

What I DON'T know is how to make beer using raw ingredients and a mash tun etc etc...

How long does the process take, how cost effective is it, how vigilant I need to be about contamination and aseptic technique et al!

M.Holloway

Oh also we've driven the cost down to £16 for 44 imperial pints.

27col

Used to brew my own many years ago. I stopped because I thought that I was drinking too much and putting on weight.

sharkie

M.Holloway wrote: »

You only brewed for one day?! Must have been weak as sh*t!

24 hours from bottling to consumption. Ok, it wasn't Old Peculiar! However it was quite a bit stonger than one would think I would guess about 1-ish%!!!

http://uk.answers.yahoo.com/question/index?qid=20080518043813AAFhsyJ

forgot to say it was more bubbly than champaign - could be because we did not refigerate it?

ormus

to be honest from what my brother tells me, its simply not worth doing it all yourself the hard way. he still makes his own after 25 yrs.
the kits are better and youll get a pretty good result, just about every time.
the hard way is full of pitfalls. too many variables for a novice.

Plasterer

Plasterer wrote: »

mmmmmmmmmmmmmmmmmmmmmm...............................

BEER................ :beer:

mmmmmmmmmmmmmmmmmmmmmm..............................


BEER................ :beer:

artha

I used to brew beer many years ago and reckoned the kits were the best way to brew but with one proviso that made all the difference to the taste: get hold of some real live brewers yeast culture and keep it going from one brew to the next. The best way I found to obtain this was to buy a small nip of bottle conditioned beer, decant off the beer from the sediment, drink it then use the residue as the starter for a fresh brew. Some of the residue from the first brew would be used to start the next and so on. If I didn't want to start another straighaway I found I could keep the yeast going by feeding it a bit of sugar for a while. Don't know whether this is possible these days or whether live yeasts are nowadays easily available

Nile

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