any brewers in the community ? Im fairly new to the game myself , so what do you brew and any good recipes ? Im bottling a real ale today which is coming in at 5.2%abv and doing a dark ale next which will have an addition of extra choc malt. been using kits but will be going all grain very soon . i've got to say it , the beer i brew is far superior to most commercial beers and no hangovers!

 

:wine:

I used to do it years ago.. thinking about getting back into it again soon (getting power to the shed this weekend).

 

I used kits before but added things like malt and boiled hops.

 

Have a book somewhere with receipes *somewhere* - will try and dig out

 

Also want to give ciders a go too.

Aintwarhell...

I used to make apple cider, potent, nasty apple cider.

Called it Jimmy Juice.

If this was FB i would be liking your post moonbuggy for

'Jimmy Juice'

a few tips n tricks in this thread;

http://www.bigdgaming.net/showthread.php?t=7405&highlight=what+are+you+drinking

 

tasty tasty! back then thought i might have room to replicate n thought, mmm, we might have the odd drunken master in our mix. uno when someone can strip it back to the basics n make it palatable (or at least git smashed off the stuff), well i imagine some experimentation might of occured

Anyway;

 

I need to make a vid of me making Homebrew The cheep and easy way

 

1. I never use detergent or sterilizing stuff, just hot water

2. I split the can of brew, and so get 40L of beer for $10, you just got to buy another yeast for 90c.

3. I only ever use home-brand sugar

4. I just use 2L Pepsi bottles 20 bottles are easier to wash out then around 50 beer bottles

5. As for temp, the water out of the tap here is warm I don't pay any attention to the temp at all , if the air temp here is over 30 like it is most of the year, it just takes less time to brew. but I like to shake the brew barrel a couple of times and don't bottle it for about a week after putting the brew on.

 

 

1) cleanliness - make sure all your bottles, fermenter, spoons etc are spotlessly clean.

2) yeast - often worth spending extra money buying fresh liquid yeast as apposed to using the satchel yeast in the brew kit. These may be stale.

3) Temprature - controlled is the key. Keep your brew whilst fermenting in the 18-20c mark - too low and the yeast will die.

4) Don't use plain sugar - add 500gms dried malt extract and 500 gms dextrose to the wort.

5) If you can buy your supplies from a dedicated home brew shop - you'll get good advice and tips... take him a bottle when you've made a particually good batch - he'll appreciate it

6) keep a log book of what you have done, e.g; can brand, final readings, any additional ingrediants added (malt, hops etc.), fermentation times etc. etc. - this way if you make a really nice brew you can follow the same process

 

good beginner guide here:

 

http://www.howtobrew.com/section1/chapter1-1.html

 

 

Lots of good recipes out there on the web once you've gotten the hang of it e.g; http://www.coopers.com.au/homebrew/makeBeer.php

 

:drinks: :wine: :drinks:

edit; helped my old man clean the equipment for beer bruise as a lad, helped my grandpop pick n squash the grapes for a red, recently helped a work mate knock up a couple of stainless steel joins for his spirits, but never gone through the whole process for them myself, def a skill to be good at... ohh yeah outa piss aye!? lets try a batch of rarh blah ya. So n so n me knocked up in such n such a year...yeah yes that was the year WhatChiMah call it did so n so...

Edited June 8, 201212 yr by arkwrite

Yep, my workshop is up. Looking at sticking a PV setup on the roof of it with the inverter inside so I'll need a sub-board for it (will be trying my damndest to get a 15A run to it at the same time!) so once the old's give up their old fridge I'll use that as my brewer (o:

touche snuffluffigus , shouldve hunted the old threads but to lazy . funny that i said to the mrs today i was sure aintwar used to brew , cheers .

The chefs I used to work with taught me how to make it.

I 'acquired' all the ingredients from work, took it home and made it in the shed. I never really got into it, I was 17, poor and making 20 litres of piss for $18.00 was better than buying it from the shops, it never really tasted to good either.

It's something I'd like to do properly but don't the have motivation to do it properly at the moment.

f... mate you must have been doing it wrong , my stuff tastes bloody good .!

I sound like I'm just about to get in the boat that Moon left Wouldn't mind starting something small, but I'd have to hide it somewhere cause it's technically forbidden haha.

Be careful where you hide it, they have a tendency to explode.

Here's my recipe.

20 litre bucket, put in about 20 1-2cm cubed apples, 1 table spoon of yeast,

Two 1 pound bags of suger, can be home brand or the fancy home-brew wank, doesn't matter its gona' taste ****e anyway.

fill it about 95% full with warm water, lack on the lid and tape the sucker shut.

NEEDS to be airtight.

Now, I let mine sit for 4 weeks minimum, I put a little hole in the top of the bucket and taped over it so every week I can release a little bit of the pressure build up, if you don't you run the risk of an explosion.

 

You can drink it straight but it's pretty nasty stuff, gets you legless and no hangover though because it so pure. I'd mix mine with cordial or apple juice and it didn't taste half bad.

I made a tropic flavor using the same recipe but subtitute apples with pineapple and all that crap, turned out tasting like a cheap wine, which wasn't to bad, would cost more though so I stuck with the nasty apple.

 

We would gather all the empty bottles from the bar at work, clean them and them bottle the brew ourselves, you can buy 100 lids for $2.00 or something.

They would make their own beer in proper kits, It tasted pretty good.

 

I'd like to know how to make moonshine, or something over 80% proof.

Can anyone provide and links?

No a fan of beer, but going to be setting up a little still in the shed once I get a few other expenses sorted out around the house.

 

One of the guys at works put me onto really easy to use still system that once you've got the initial gear, it will cost around $30 to $40 for 5ltr (depending on the ingredients). He's stated that the more practice you get the better they are.

He's producing scotch's that are really smooth and tasty at the moment, and some really nice liquors.

old ale Ingredients:

 

1# British/English 2-row

1# 37-64L crystal

8# Alexanders Pale DMS (or equivalent)

2/3 cup chocolate malt

1/3 cup blackstrap molasses (mmmm)

1/2# clover honey (optional)

2 oz Kent Golding (60 minute boil)

2 oz Fuggles (15 minutes)

1 oz Hallertau - 5 minutes (aroma)

1 oz Hallertau - steep for 3 minutes with heat off (aroma)

Gypsum as needed

Irish moss at final 15 minute

WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack

 

Procedure:

Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in water until just before water boils method." I do a "quickie" sparge with about a gallon of 170 degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses (and honey if desired) and ....you know the rest.

 

For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie, with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS + 3# pale DME..etc.)

Sick thanks for the recipe Moon, gonna give that a try next semester with the lads.

 

Hey Moon, roped a whole bunch of guys into it. We found this stuff like yours which is called Pruno, they make it in prison...

Obligatory Language:

http://www.vivecoolcity.com/episode/284

 

http://www.vivecoolcity.com/episode/287

Edited June 9, 201212 yr by BaseJump

Hahaha yeah that's it.

Another mate named it, Jimmys Jail Hooch.

It's the nasty stuff.

all you have to do is buy a 3 litre juice of your choice , tip roughly 300ml out , add 500grm to 1kg of dextrose (or table sugar), add wine yeast then bung the top with a blow off tube or airlock . wait 24 hours and youll have some good strong plonk . or until fermentation stops. you get the story

touche snuffluffigus , shouldve hunted the old threads but to lazy . funny that i said to the mrs today i was sure aintwar used to brew , cheers .

 

yeah my memory aint always that good (an added bonus of enjoying brews i suspect)

but yeah ages ago read Wars post n wanted to try it out n got side tracked etc :wacko:

 

a couple of the blokes i worked with last year make tasty spirits.

stainless steel, glass, good water, a mix they buy n some trial n error was their key recomendations !?.

Another, not long after they made the industry a zero policy got caught with fermenting potatoes in an stihl he'd knocked up in the engine room workshop...only cos he was walking around in a coma

Edited June 12, 201212 yr by arkwrite