Brewing your own beer - Page 2

.Katie. · 3rd August 2009, 2:16pm

I've got the same kit. I just bottled it yesterday. I had a taste of it and it was rotten, hopefully it'll be a bit better in a couple of weeks.

Westy · 3rd August 2009, 5:53pm

Check yous posh cunts.

Kirsten · 4th August 2009, 1:04am

I gather, from your text earlier, you're bottling it tomorrow then? (well, later today, I suppose!).

Remember to LEAVE it for those few extra weeks first! Don't be tempted to shotgun it all in one go, you utter, utter lush

GoddamnElectric · 7th August 2009, 8:26pm

Quote:

Originally Posted by Kirsten

I gather, from your text earlier, you're bottling it tomorrow then? (well, later today, I suppose!).

Remember to LEAVE it for those few extra weeks first! Don't be tempted to shotgun it all in one go, you utter, utter lush

It's been bottled and put away in the cupboard for another 2 weeks

When I was bottling it, it looked and smelled exactly as beer should look and smell, which is promising. I didn't taste any though - as I understand it you don't want to risk any live yeast getting into your stomach, or you'll be in for a few days of incredible pain.

It may well turn out shite, but it's a first attempt and so far everything has gone smoothly. Bit of luck and it might well be a drinkable result in the end

Withnail · 7th August 2009, 8:32pm

How much was the kit and ingredients?

GoddamnElectric · 7th August 2009, 8:37pm

Quote:

Originally Posted by Withnail

How much was the kit and ingredients?

£59 all in. Everything (even the bottles) is designed to be re-used afterwards, so once you have the kit you just buy malt mixes and brewing sugar for more batches (~£10-£15 a pop for a 40 pint kit).

mysterio · 11th August 2009, 7:12pm

Awright GE, good job brewing your own beer, I said to you a while ago I'd make a proper thread on this, and I will hopefully this month. I fabricated a stainless steel brewery suitable for making 15 gallons at a time (all grain), hopefully get some pics up in the thread too.

As you're brewing kits I would say stick to Coopers and Brupaks. Coopers IPA is one of my favourites - make it up with malt extract rather than table sugar. I have to say 28C is WAY to hot for an ale fermentation let alone a lager, you may get some hot, solvent like alcohol character and it will be quite fruity. 18 - 22C is good for an ale, 8 - 11C for a lager assuming you are using a lager yeast.

Don't worry about live yeast getting in your stomach, by the way. If you drink anything bottle conditioned (most wheat beers) or any cask ale then it is teaming with yeast. It's good for you.

Feel free to drop me a PM if you have any questions or drop by http://www.jimsbeerkit.co.uk/forum/index.php which is an active UK based HB forum

GoddamnElectric · 19th August 2009, 8:43pm

Quote:

Originally Posted by mysterio

Awright GE, good job brewing your own beer, I said to you a while ago I'd make a proper thread on this, and I will hopefully this month. I fabricated a stainless steel brewery suitable for making 15 gallons at a time (all grain), hopefully get some pics up in the thread too.

As you're brewing kits I would say stick to Coopers and Brupaks. Coopers IPA is one of my favourites - make it up with malt extract rather than table sugar. I have to say 28C is WAY to hot for an ale fermentation let alone a lager, you may get some hot, solvent like alcohol character and it will be quite fruity. 18 - 22C is good for an ale, 8 - 11C for a lager assuming you are using a lager yeast.

Don't worry about live yeast getting in your stomach, by the way. If you drink anything bottle conditioned (most wheat beers) or any cask ale then it is teaming with yeast. It's good for you.

Feel free to drop me a PM if you have any questions or drop by http://www.jimsbeerkit.co.uk/forum/index.php which is an active UK based HB forum

Excellent tips, cheers!
I do remember you saying about doing a proper thread - by the sound of this (and other chat previously) you'll have massively more to share than I will! I'd greatly enjoy reading about someone who actually has their own steel brewing gear. That's several levels above where I am! I remember the salesperson in the shop saying a small number of punters come back and upgrade their basic gear to glass and steel, and take it to the next level. I don't think I'm ready for that sort of thing, but would really enjoy reading about your experiences

I'm very pleased to say that I tasted the end result today. Mysterio was spot on - it does have a fairly strong afterbite and a fruity body, consistent with the high temperature it brewed under. I tasted the beer about 2 hours prior to seeing the above post, making it even more impressive that Mysterio called it so accurately.

But the important thing - it's pretty damn good. I've paid for poorer beers in bars. My beer has a strong body, a good finish and keeps a strong head. I was paranoid about it coming out rancid, but I must have successfully avoided infection, because it tastes just lovely

I never imagined that in a Glasgow city centre flat my biggest problem would be keeping my beer cold! The Coopers IPA is my next project, and I'll be sure to adjust the mix of boiling water-to-cold water next time to keep it cooler. In hindsight, the advice about temperature in the kit looks to be aimed at an Australian audience, where it probably would be hard to keep the beer under 28ish. I'll compensate for that in future batches

Anyway, rather than type lyrical about how it went, enjoy this video of my ugly mug opening and tasting the very first beer from the batch!

YouTube - Brewing!

Kirsten · 19th August 2009, 9:58pm

Ahahah, what you like!

Read your recent blog on this as well.. absolutely gutting myself over "...I'm also aware that I'm a total fat ride these days.." They're right, you're starting to sound more and more like me by the week!

Here, I've just realised that that's probably what you meant by "getting the bubbles ready" to celebrate.

I thought you meant more champagne!

/

GoddamnElectric · 19th August 2009, 10:11pm

Quote:

Originally Posted by Kirsten

Ahahah, what you like!

Read your recent blog on this as well.. absolutely gutting myself over "...I'm also aware that I'm a total fat ride these days.." They're right, you're starting to sound more and more like me by the week!

Here, I've just realised that that's probably what you meant by "getting the bubbles ready" to celebrate.

I thought you meant more champagne!

/

I meant both, my little strawberry poptart

The bubbles are chilling in the fridge, next to the beers. Consider it a back-up, in case the beer was shite. Now it's a bonus

Mrs.Evil of Hesselink · 19th August 2009, 10:53pm

Looks pretty good actually, you look a wee bit shocked after your first taste though.

When will mine arrive?

mysterio · 20th August 2009, 12:16pm

Quote:

I never imagined that in a Glasgow city centre flat my biggest problem would be keeping my beer cold! The Coopers IPA is my next project, and I'll be sure to adjust the mix of boiling water-to-cold water next time to keep it cooler. In hindsight, the advice about temperature in the kit looks to be aimed at an Australian audience, where it probably would be hard to keep the beer under 28ish. I'll compensate for that in future batches

I'm glad it turned out OK! Good enough to make you want to try again anyway. Keeping your fermenting beer at the correct temperature (aim for around 18 - 20C) for your next batch is probably the single biggest thing you can do to improve the quality. Before I got a dedicated fridge for the purpose (!) I had to get creative. Submerging your fermenter in the bath will do it, or wrapping wet towels around it and aiming a fan.

Another thing I should have mentioned is the water you brew with. Does it have any hint of chlorine flavour ? If you live in Glasgow city centre I imagine it does. The chlorine/chloramine in the supply can react with compounds in the malt to produce a slightly medicinal/TCP flavour. The good news is the water can be treated easily with sodium metabisulfite (usually sold as campden tablets). Along with keeping the fermentation under control, treating the water (before you brew with it) is one of the most important things you can do to increase your chances of success.

Tool_ogt · 20th August 2009, 12:25pm

The house we moved into had lots of home brewing bottles in the loft I might give this a go.

Kirsten · 22nd August 2009, 7:57pm

I can attest to this indeed being "AWRIGHT"

Quite a fruity body, with a very refreshing aftertaste; and really does taste better with every sip.

Brilliant first-attempt, Samu-eL Taxson. On yersel'.

Evapilotone · 24th August 2009, 11:35am

Ha! Amazing.

I've been wanting to try this for some time and I also have a recipe for Mead floating about.

This might just give me the tips to get started.