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couch 'em wrote:Always wanted to try to brew my own. Doesn't it stink while fermenting?

You have been saying that for about 6 years man, just do it already, I will help consume.

White Helmet wrote:

couch 'em wrote:Always wanted to try to brew my own. Doesn't it stink while fermenting?

You have been saying that for about 6 years man, just do it already, I will help consume.

These things take planning. A LOT of planning.......

Honestly, couch, the best thing to do is just do it
The first time will usually fail. Mine failed and I've heard others have to, so don't get too excited. But once you've done it you take the fear and mystery out of the process. It's a lot like baking bread.

If you can read, you can cook. If you can cook, you can brew.

To get you started:
http://www.amazon.com/Basic-Brewing-Int ... 364&sr=8-2

Do not spend $20 bucks for that crap. Buy the Bible for $10 as stated in my prior post. And if you do it right and keep everything properly sanitized, there's no reason your first batch won't come out great.

Well, EXCUUUUUUUUUUUUSE me for living!

Spaz: Relax, don't worry, have a homebrew!

Don't mind if I do! CHEERS

EDIT: Honestly, though, that video got me going. Maybe I'm just a more visual learner, but I had a big fear of this being nigh impossible. Watching those two guys do it A) made it seem much easier and B) gave me a couple of very useful hints I never saw anywhere else.

They also run a podcast which is very helpful

couch 'em wrote:Always wanted to try to brew my own. Doesn't it stink while fermenting?

No. The fermentation takes place in a sealed (water seal as an example to allow CO2 gas to escape) fermentation container. A secondary fermentation with a sealed container that doesn't allow the CO2 to escape is called krausening (this is a traditional way to carbonate German beers).

I think the real issue with making beer is that fermentation makes ETOH (alcohol) and CO2 and we all know that CO2 is an evil gas that is destroying the world.

That is probably why this course is allowed as it teaches kids that fermentation is bad for the environment.

The Spaz and jtstang, either or both of you homebrewers?

ponyte wrote:The Spaz and jtstang, either or both of you homebrewers?

I have done two batches with some friends at work and I'm a member of a homebrew club here in Champaign, IL. Mostly I get info about beer in general so I'm not just drinking swill.

PS, has anyone seen the new Budweiser commercials where they say "Darker beers hide their imperfections, but budweiser is clear and must be held to a higher standard..."
UGH

The Spaz wrote:

ponyte wrote:The Spaz and jtstang, either or both of you homebrewers?

I have done two batches with some friends at work and I'm a member of a homebrew club here in Champaign, IL. Mostly I get info about beer in general so I'm not just drinking swill.

PS, has anyone seen the new Budweiser commercials where they say "Darker beers hide their imperfections, but budweiser is clear and must be held to a higher standard..."
UGH

I have been home brewing for years. Just bottled a Barley wine this weekend. I tried a variety of different beers and now limit my brewing to a few types.

I have tried a few batches of sake (limited succes). I may give mead a shot in the near future.

I haven't seen the commercial but I think a light color stout would be a clear indication of a major brewing screw up.

ponyte wrote:

The Spaz wrote:

ponyte wrote:The Spaz and jtstang, either or both of you homebrewers?

I have done two batches with some friends at work and I'm a member of a homebrew club here in Champaign, IL. Mostly I get info about beer in general so I'm not just drinking swill.

PS, has anyone seen the new Budweiser commercials where they say "Darker beers hide their imperfections, but budweiser is clear and must be held to a higher standard..."
UGH

I have been home brewing for years. Just bottled a Barley wine this weekend. I tried a variety of different beers and now limit my brewing to a few types.

I have tried a few batches of sake (limited succes). I may give mead a shot in the near future.

I haven't seen the commercial but I think a light color stout would be a clear indication of a major brewing screw up.

Sounds to me like you have been forgetting to bring something when you come to watch the games.

I have not brewed in a couple of years, but was pretty prolific during law school and after. I had done a couple batches prior to law school when I was living up in Seattle, then met a guy in law school who was a brewer, so we've brewed occasionally since then. Probably most exotic thing we ever did was a ginger mead we did late first year and popped open for graduatlion after two years in the bottle.

ponyte, we pitched champagne yeast in our mead and it worked pretty well.

mrydel wrote:

ponyte wrote:

The Spaz wrote: I have done two batches with some friends at work and I'm a member of a homebrew club here in Champaign, IL. Mostly I get info about beer in general so I'm not just drinking swill.

PS, has anyone seen the new Budweiser commercials where they say "Darker beers hide their imperfections, but budweiser is clear and must be held to a higher standard..."
UGH

I have been home brewing for years. Just bottled a Barley wine this weekend. I tried a variety of different beers and now limit my brewing to a few types.

I have tried a few batches of sake (limited succes). I may give mead a shot in the near future.

I haven't seen the commercial but I think a light color stout would be a clear indication of a major brewing screw up.

Sounds to me like you have been forgetting to bring something when you come to watch the games.

We should meet at Whole Hog and glad hand each other on the new coach. And we can talk road trip possibilities.

jtstang wrote:I have not brewed in a couple of years, but was pretty prolific during law school and after. I had done a couple batches prior to law school when I was living up in Seattle, then met a guy in law school who was a brewer, so we've brewed occasionally since then. Probably most exotic thing we ever did was a ginger mead we did late first year and popped open for graduatlion after two years in the bottle.

ponyte, we pitched champagne yeast in our mead and it worked pretty well.

Thanks for the tip. I am inspired now. I have used high gravity beer yeast for my barley wines the last two years (previous years I used champagne yeast) and have liked the results with high gravity beer yeast. I had not considered champagne yeast but it sounds like it would be a better choice.