I've got a brew going at the moment. A simple set up here, fermenting bin and pressure barrel. Beer kit can of malt wort, bag of sugar, yeast and hops powder.Plans for next one are three cans of malt wort together and no sugar.
I've got a brew going at the moment. A simple set up here, fermenting bin and pressure barrel. Beer kit can of malt wort, bag of sugar, yeast and hops powder.Plans for next one are three cans of malt wort together and no sugar.
I have in the past gotten some hopped extracts from Boots. I'll have to look next time I'm over to see if they still sell those.Originally Posted by mw0uzo
Meanwhile, as I post this, Woot.com is selling a Mr Beer premium kit for $20 and $5 shipping. Not a bad deal considering they go for like $50 before shipping costs on the Mr Beer website.
I am surprised at such a sudden deterioration in a woman whose only ailment was a lazy anus.
I have always used either dry malt or corn sugar for priming carbonation (granulated is not consistent either, besides taste) For a 5 gallon batch, 1 cup corn sugar in boiling sugar. Add it to a sterilized racking vessel, transfer wort from carboy into corn sugar to mix well. Bottle it and wait 2 weeks. It's always been a perfect carbonation, never too little, never volcano beer. At the micro brew we carbonated with CO2 thru a stone in the tank. You can also carbonate in a 5 gal Cornelius keg by upping CO2 pressure to 25-30# for a day or 2, a shake inbetween. Also make selzer water the same way.
Last edited by kb1qkq; 01-28-2012 at 11:55 AM.
"in beer there is strength"
"In wine there is wisdom"
"in water there is bacteria"
Thing with using just hopped canned malt is you have no finishing hops for flavor and bouquet.
For a 5 gallon batch beer on average I like 6# malt extract, 2-3# dried malt extract, at least 2 cracked grains like crystal, amber crystal unless stout then some roasted barley and black patent. 2+ oz boiling hops near the beginning of a 1 hr boil, 1+ finishing hops 5 min from the end. Sparge wort into fermenting vessel, add cold water to 5gal, cool to yeast pitching temp and the show begins :)
"in beer there is strength"
"In wine there is wisdom"
"in water there is bacteria"
Cross posting from another forum, so forgive the extra detail.
I'm brewing again, after about an 11 year absence. I stopped about the time our last daughter was born. With my recent renewed interest, I was in the basement looking for the lid to my keg. I had this feeling that it might be under the stairs. Much to my surprise, once I started moving things about, I uncovered a laundry basket covered in dust and filled with brown bottles.
Full brown bottles. I was quite pleased as I have a batch that will need to be bottled around the end of next week. I held one up to the light and was amazed at how clear the liquid inside was. I thought I'd have a little fun and brought it upstairs and rinsed the bottle off. Called my wife over to witness it as I pried the cap off. It let out a 'pssst.' Wow, still carbonated! So I gave it the sniff test...didn't smell bad. Only one thing left to do at this point...taste it. Surprisingly it was quite good. This was an attempt at making apple cider. Pretty much the same approach that EdWorts Apfelwein takes. I don't recall how much or what kind of sugar or yeast I used any more. I went and got a few more bottles out and have cleaned them off and put them in the fridge to cool down. I think I'll set up the camera tomorrow and video record an opening and pouring.
I am surprised at such a sudden deterioration in a woman whose only ailment was a lazy anus.
I am surprised at such a sudden deterioration in a woman whose only ailment was a lazy anus.
Score! Located the lid to my keg...sitting on top of the mini fridge that I use to chill the keg. The way I installed it in to the bar 90% of the top isn't readily visible and it had slid to the back. I have a re-ring kit, but its been sitting around for better than 5 years so I think I'll just order a new one as it will only cost $5 or so. Kind of kicking myself for giving a lot of this stuff away a few years ago. I know that the fellow ham/brewer that I gave it to is making great use of it though so no biggie.
Here is an old photo I shot of my home bar area back when I was still brewing:
Looks pretty much the same. The ham shack is behind the wall to the right of the photo where the refrigerator is.
I am surprised at such a sudden deterioration in a woman whose only ailment was a lazy anus.
Next Island party is at Tom's place.
I'll bring the chips.
"Friendships come in strange packages
The best ones are opened with a smile"
NA4BH '15
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