Poll of the Day > Any homebrews here?

(+) Yeah! (+)

I just got into it last year and I'm obsessed with it, I wish I had started doing this when I was younger, with wild yeasts and ciders I could have been the first man invited to every party

But I don't know Assembly!

Homebrewer autocorrected to homebrew, I missed it

Not yet. I plan on it in the near future. For now, I'm in the research phase, i.e., drinking beer.
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I've got the gear for it but never got around to it

I make my own artisanal sodas, ok?
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I've made two batches of wine now, and I picked up another wine kit and a mead kit last weekend. I'll be starting on the mead this weekend, I think. It's great fun, even if it's completely turned me off of ever buying wine in restaurants (it's hard to pay $8 for a glass when I've got $5 bottles at home).

It sounds interesting. I don't know if it would be compatible with small apartment living though.

SunWuKung420 posted...

Not yet. I plan on it in the near future. For now, I'm in the research phase, i.e., drinking beer.

It is genuinely the most fun research I've ever done in my life, and I really understand beers better now. I used to hate lagers. I still don't like them (except pilsners) but I appreciate them, but if it's not a pilsner I'll be looking on if possible

_AdjI_ posted...

I've made two batches of wine now, and I picked up another wine kit and a mead kit last weekend. I'll be starting on the mead this weekend, I think. It's great fun, even if it's completely turned me off of ever buying wine in restaurants (it's hard to pay $8 for a glass when I've got $5 bottles at home).

I made a fruit wine with peaches and blackberries and it came out tasting like apple, so I have a lot to learn in regard to it. Mead is cool and I really want to get into it but I haven't yet

dedbus posted...

It sounds interesting. I don't know if it would be compatible with small apartment living though.

I lived in a small apartment for 3 years and that's where I learned to brew. It definitely takes research but there are methods to help you. Brewing 3 gallon batches in a 5 gallon kettle is doable, and 5 gallon extract batches are doable too, all you need is space for a food grade bucket and a kettle and you're mostly there

So I'm brewing a stout inspired by Murphy's, but not quite a clone, and it needs to be ready in 17 days. The thing about porters and stouts is, they don't really need a hop flavor, and IMO suffer from noticeable hops (looking at you, Stone Smoked Porter, couldn't even tell you were smoked.) In my (limited) experience, hops tend to be most vibrant within a month of brew day, and so far every darker beer I've brewed, since the malt was supposed to be on display and not the hops, has been disappointing until 1+ months after brew day. I'm worried my Irish stout will suck, but I'm going ahead with a weaker hop flavor (British) and at a lower amount than I would have put in otherwise. Hopefully things work out...

I thought this was going to be a topic about doing illegal stuff to your video game console. :(
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I got a sick sidisi brood tyrant edh list.
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ClarkDuke posted...

I make my own artisanal sodas, ok?

Soda streaming concentrate isn't making artisanal soda.
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i'm too lazy to start. i'll stick to buying beer for now :)
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I did one time with a group for a final project for a botany class I took in college. It was twenty years ago so I don't remember every step, but it took a while to get a good batch to turn in for a grade.
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So this stout had a few problems to start with. The recipe I chose called for a certain amount of black barley but my homebrew shop ran out and only had 75% of what I needed so I added chocolate malt to fill the rest. It is no longer a dry Irish stout. I then added a pound of rolled oats cause why the fuck not. I milled it in November when I got a new kettle, but I went on vacation and started to move to a new place immediately after, and it has been oxidizing ever since.

3+ months later it's brew day. I decide to add another pound of malt I had sitting around cause why the fuck not, this is already a disaster. I get my water to mashing temperature (155) and throw it all in, close the lid and set a timer for an hour. In 15 minutes the temperature is below 140 and I freak out, so I lift my bag and turn on the heat and just hold it for 5 minutes while it gets to 160. It takes 7 minutes to go from 139 to 150, I look at my phone for a minute and it's at 172. At this temperature you're denaturing the enzymes and the starches can't break down into fermentable sugars. I turn the heat off and throw in a bottle of cold water (didn't do anything) and hold the bag up as much as I can while the heat lowers. I give up after it's still at 170 five minutes later and let it sit open until the temp goes down. Close the lid at 165 and start the timer at 45 minutes. This is a disaster but hopefully the extra 2 pounds of grist makes up for the loss of fermentable sugars in that 10 minute nightmare.

First time brewing on this stove with this equipment. Oh and my brand new immersion chiller leaks water into the kettle! It's either putting chlorine into my wort or it's putting in unsanitized water, either way fuck

My fermenter was pretty full and the foam was so intense it blew out my airlock



This was my first time making a "yeast starter," a technique for selecting only the healthy yeasties and pre-gaming them for the awesome free-for-all society they'll build.

Anyway my beer smells like grass, I'm pretty sure it has to do with my hops bag not being airtight. But there are too many variables, I need to age my grains again and make sure my hops are fresh next time, I'll save a beer to compare to that in 3 months >.>