Discussion
LordGrover said:
Chatting to a few chaps in the boozer yesterday, they say wine making is rather more time consuming and takes more effort/skill/experience than beer. Maybe I should know my limits and start with an off-the-shelf beer kit and see how I progress.
If you follow the instructions and keep everything clean you will have great success! might be worth picking up a good quality yeast as the kits often supply a cheap yeast.dtmpower said:
I've been to the last couple of local beer festivals, and despite not being a heavy drinker have enjoyed several halves of the local ale.
I'd like to start a home brew. Either ale or ginger beer, but need some pointers or recipes.
Sorry OP. I seem to have stolen your thread. I'd like to start a home brew. Either ale or ginger beer, but need some pointers or recipes.
I'll leave you to it.
LordGrover said:
Chatting to a few chaps in the boozer yesterday, they say wine making is rather more time consuming and takes more effort/skill/experience than beer. Maybe I should know my limits and start with an off-the-shelf beer kit and see how I progress.
Same principles apply, the equipment is slightly different but a wine kit is just as good a starting place if you are heading towards hedgerow wines. There is still 5 gallons of blackberry and elderberry in may garage in the UK awaiting my return !Bob the Planner said:
Same principles apply, the equipment is slightly different but a wine kit is just as good a starting place if you are heading towards hedgerow wines. There is still 5 gallons of blackberry and elderberry in may garage in the UK awaiting my return !
2 gallons left! I've been brewing beer for a few months now. I did try a couple of lagers at first but they weren't great, I've had a lot more luck with Ale.
My latest one is Woodforde's Wherry (as mentioned above) and it's definetly the best one yet. Prior to that I have tried Nelson's Revenge (also Woodforde's) and Munton's Highland Heavy Ale which was quite similar to Guinnes.
I've been using a pressure barrel rather than bottles. I might try putting half in bottles next time to see if if makes a difference.
My latest one is Woodforde's Wherry (as mentioned above) and it's definetly the best one yet. Prior to that I have tried Nelson's Revenge (also Woodforde's) and Munton's Highland Heavy Ale which was quite similar to Guinnes.
I've been using a pressure barrel rather than bottles. I might try putting half in bottles next time to see if if makes a difference.
dharte said:
I did try a couple of lagers at first but they weren't great
I made a load of lager from a kit and it was OK. 6 months later I found a bottle in my girlfriends fridge that she hadn't drunk. It was amazing. The accidental ageing improved it no end. Unfortunately it's difficult to not drink beer you've made!big_treacle said:
The accidental ageing improved it no end. Unfortunately it's difficult to not drink beer you've made!
Interesting, I was obviously too impatient! Can you remember which kit it was? Maybe I'll make a batch and put it at the back of the shed - out of sight, out of mind!I've lost me instructions...
Edme traditional bitter: It was started on Saturday in the fermentation bin and is to work for four to six days then transfer to the barrel. I can't remember if there was owt else; do I add any more sugar? I vaguely remember it saying to add sugar if bottling but fairly confidentish nothing for the barrel. Can anyone confirm please?
Edme traditional bitter: It was started on Saturday in the fermentation bin and is to work for four to six days then transfer to the barrel. I can't remember if there was owt else; do I add any more sugar? I vaguely remember it saying to add sugar if bottling but fairly confidentish nothing for the barrel. Can anyone confirm please?
LordGrover said:
I've lost me instructions...
Edme traditional bitter: It was started on Saturday in the fermentation bin and is to work for four to six days then transfer to the barrel. I can't remember if there was owt else; do I add any more sugar? I vaguely remember it saying to add sugar if bottling but fairly confidentish nothing for the barrel. Can anyone confirm please?
You need the sugar to kick off the secondary fermentation. I use 2 1/2 oz for a 40 pint barrel+ your yeast of course.Edme traditional bitter: It was started on Saturday in the fermentation bin and is to work for four to six days then transfer to the barrel. I can't remember if there was owt else; do I add any more sugar? I vaguely remember it saying to add sugar if bottling but fairly confidentish nothing for the barrel. Can anyone confirm please?
AtticusFinch said:
You need the sugar to kick off the secondary fermentation. I use 2 1/2 oz for a 40 pint barrel+ your yeast of course.
motco said:
I never prime my barrels and the fermentation will have been going on the top of my boiler for up to two weeks. I do allow a little yeast sediment to cross into the barrel though, and the beer is usually well conditioned by the time it's drunk.
Good ol' PH.Looks like it doesn't matter a great deal as both methods work.
The kit came with only one sachet of yeast and no instructions to retain any for later. I don't remember anything about 'priming' the barrel with sediment - is that something you've picked up as a wise tip or general practice?
dharte said:
What sort of bottles do people use? Is it worth investing in some swing top ones or is it best to save a few beer bottles and buy some new caps?
I just collected a load of 500ml ale bottles over a weekend with the help of some thirsty mates. The thicker the better (glass, not mates) in case you make some hand grenades by overpriming! Caps are about a quid for a hundred or so and a capping thing is probably a tenner or less and a bottle filling attachment for your bucket is worth its weight in gold (or beer).
Takes about 2 hours to bottle 40 pints on your own. I also do a 3 or 4 small bottles as testers & I have a couple of clear bottles so I can see how well it's clearing.
After 4 weeks I tend to lose patience and drink it all
LordGrover said:
motco said:
Cleanliness is paramount.
I've read this before. Proper, rigorous sterilization is vital.
Get those basics and the rest tends to just do the job for you!!! Have 23 liters cooking away downstairs right now, should be good for bottling at the weekend then quaffing in a months time!
dharte said:
What sort of bottles do people use? Is it worth investing in some swing top ones or is it best to save a few beer bottles and buy some new caps?
"grolsch" caps can be a bit dangerous if you get the sugar mix a bit wrong, the only place for the pressure to release is by exploding the glass ..... this usually seriously pisses SWMBO off. Plastic bottles self destruct in a more gentle fashion!
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