Homebrew

Food, Nutrition and Agriculture
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Re: Homebrew

Postby tanstaafl » Tue Apr 18, 2017 8:34 am

Cheers all , the mention of somewhere cool might be a problem, I live in a new build 2nd floor flat and it never gets cold , well insulated and in the middle, my gas bill is £12 pm, but the downside is that its hot all the time in the summer, nice with a bit of a breeze on the balcony with a beer in hand (Guinness Porter is my fav at the mo) so finding somewhere cool is a problem.....maybe postpone to the Autumn ....

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Re: Homebrew

Postby Jamesey1981 » Tue Apr 18, 2017 9:18 am

Should be fine if you're doing beer and using a kit, with beer you don't need it to stop fermenting, the yeast will still be live when you bottle it, just make sure the temperature is constant, and the gravity is reading what the instructions say it should when you bottle it or move it into a pressure barrel, I ferment mine in my utility room on top of a chest freezer which is always a reasonably warm spot and I haven't had any trouble, the only beer I've found to be that finicky is saison, but that needs to ferment at a very high temperature to develop its flavours so I do that on a heat mat, everything else has just fermented at room temperature and matured in a cupboard and I haven't had a bad batch yet.

Wine is a bit more sensitive as it ferments for so long, beer kits (at least the ones I use) are a bit more forgiving, so don't be put off, it'll go fine and in a week or two you'll be bottling it.
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Re: Homebrew

Postby jansman » Tue Apr 18, 2017 4:45 pm

What he said^^^
'Yesterday is history,tomorrow is a mystery. Today is a gift.'
Josephine Burgess.

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Re: Homebrew

Postby tanstaafl » Tue Apr 18, 2017 5:13 pm

Cheers both :D

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Re: Homebrew

Postby shocker » Wed Apr 19, 2017 11:25 am

Theres a couple of old books than be picked up cheap second hand, by CJJ Berry. There is one that has wines and beers in one edition but the seperate books are more detailed but very simple and straightforward, using household equipment and ingredients as much as possible. They are a bit dated but come from a time when there wasnt so much specific home brewing kit was available, likewise ingredients. Highly recommended, they have been the backbone of my brewing throughout my life. Yes, they are that old. :oops:

"Home Brewed Beers and Stouts" C.J.J Berry (includes some ciders) ISBN 1-85486-123-9
"First Steps In Wine Making" C.J.J Berry

...cant find the other details but that should put you on your way. Also, again dated but good, "Brewing Beers Like Those You Buy" by Dave Line. Lots of 1970s faves. ;)
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Re: Homebrew

Postby BlinkingCory » Thu Apr 27, 2017 1:54 pm

I've been making beer for years, all sorts of kits and going the all grain route.
If using kits I really get the best results when using two cans instead of one, plus a kilo of brewing sugar or malt extract and brew it long to 25 litres. +5% and full of flavour.
I agree with jansman. Six weeks is considered the minimum before drinking. 2 weeks to ferment, 2 weeks in the bottle in the warm to secondary ferment and then two weeks in the cold to condition.If you have the patience, a few months in the bottle will give you a beer better than most commercial stuff.
To be 100% honest, all grain brewing is by far the cheapest and best way to go. I make it in small 5.5L batches so I can experiment with grains and hops. 10 bottles of top notch ale for about £2.50 can't be bad.
I actually make much more than I drink, it's a proper hobby.

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