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Post by BrownstotheBone on Oct 12, 2013 16:44:01 GMT -5
My 3rd batch of beer (Bewitched Amber Ale) was better than the first 2. It was super tasty and has me looking for a dedicated fridge for fermenting. I think I've got the bug. I brewed my 4th batch Thursday night/Friday morning... It's called "The Voodoo That You Do". LOL! www.mrbeer.com/product-exec/product_id/1280/nm/That_Voodoo_That_You_Do/section/flavor_profileIt uses the same hopped malt extract as the Bewitched Amber Ale, a "golden" liquid malt instead of the smooth and a cup of brown sugar. Here's a pic of the Bewitched Amber Ale. Which is all gone right now (family, friends and me) except for 1 Grolsch bottle that I'm aging another month. It tasted better than it looks. Attachments:
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Voodoochile
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Post by Voodoochile on Oct 12, 2013 18:07:39 GMT -5
Sounds like my kind of beer lol
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Post by BrownstotheBone on Oct 12, 2013 18:23:30 GMT -5
Sounds like my kind of beer lol I definitely think you had a hand in me picking it. Well.... it was that and the brown sugar/ it should be ready when Christmas Ale is disappearing/ 7.2 projected ABV as well... |
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Post by BrownstotheBone on Oct 12, 2013 18:37:59 GMT -5
This my friends is what's known as "high Krausen". When the yeast is at it's happiest /most active. (3-5 days) The white foam and bubbles mean you're making beer. (the yeast is converting the sugars to alcohol) With the added brown sugar there is plenty to feast on for the little live yeasties. As you can see, my keg temp is about 64 degrees. Perfect for ales, and way easier to control now that the weather is cooler. |
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Josh
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Post by Josh on Oct 18, 2013 21:12:49 GMT -5
Sam Adams Octoberfest and General Tso's chicken is a bitchen combination
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G&T
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Post by G&T on Oct 19, 2013 17:34:58 GMT -5
Drinking some Urquells tonight, Yum. Attachments:
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TommyDee
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Post by TommyDee on Oct 20, 2013 8:10:00 GMT -5
I might have had 20. Yeah I think around 20. It's hard to keep track between home, bar & a bonfire.
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Post by BrownstotheBone on Oct 20, 2013 13:20:55 GMT -5
I might have had 20. Yeah I think around 20. It's hard to keep track between home, bar & a bonfire.  |
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G&T
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Post by G&T on Oct 20, 2013 13:41:10 GMT -5
I might have had 20. Yeah I think around 20. It's hard to keep track between home, bar & a bonfire. Haven't seen those in decades....threw a few hundred of those bottles at mailboxes and signs back in the day. |
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Post by BrownstotheBone on Oct 20, 2013 14:27:44 GMT -5
I hear ya. Get an 8 pack and it was pound and throw.
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G&T
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Post by G&T on Oct 20, 2013 14:49:44 GMT -5
Ah the good old days when driving drunk ad killing a family of 4 was no big deal.
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Voodoochile
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Post by Voodoochile on Oct 20, 2013 15:18:03 GMT -5
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Post by BrownstotheBone on Oct 20, 2013 17:17:19 GMT -5
Very cool. Haven't moved up to 5 gallon batches yet. Still in the 2.25 gal Mr. Beer fermenter. Temperatures won't (or wouldn't in summer) permit me to use anything bigger than my cooler for temperature reasons. When you have questions (beyond anything basic I can answer for you) the guys at www.beerborg.com are knowledgeable as hell. They all moved there after the Mr.Beer forum took a corporate shit and dropped the ball. (long story) Good luck! |
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Voodoochile
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Post by Voodoochile on Oct 20, 2013 17:28:05 GMT -5
Very cool. Haven't moved up to 5 gallon batches yet. Still in the 2.25 gal Mr. Beer fermenter. Temperatures won't (or wouldn't in summer) permit me to use anything bigger than my cooler for temperature reasons. When you have questions (beyond anything basic I can answer for you) the guys at www.beerborg.com are knowledgeable as hell. They all moved there after the Mr.Beer forum took a corporate shit and dropped the ball. (long story) Good luck! Yeah temps are going to be an issue down here in the summer. I'll have something in place by then hopefully. |
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G&T
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Post by G&T on Oct 20, 2013 17:28:49 GMT -5
What temp do you need?
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Voodoochile
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Post by Voodoochile on Oct 20, 2013 17:30:13 GMT -5
Varies by brews
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Post by BrownstotheBone on Oct 20, 2013 17:34:29 GMT -5
Depends on the beer type and yeast but ale yeast is usually good from 64-74. Too cold the yeast goes to sleep, too hot and you get off flavors. I'm riding right around 66-67 right now. Perfect for me. Lagers ferment way colder in the 50's. Here's a great book with the link to the temps page > www.howtobrew.com/section1/chapter8-1-3.html |
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G&T
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Post by G&T on Oct 20, 2013 17:43:03 GMT -5
Should be perfect in my basement then!
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Post by BrownstotheBone on Oct 20, 2013 18:04:16 GMT -5
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G&T
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Post by G&T on Oct 20, 2013 18:06:11 GMT -5
I have 5-10 home brewing stores nearby. |
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acejack
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Post by acejack on Oct 20, 2013 19:43:59 GMT -5
I had a buddy who was a maniac about home brew, he won awards at the SDBF. His whole garage was set up as a microbrewery. He never made one beer I liked. I remember he threw a party and handed me something that looked like the goop from Prometheus. I took a sip and said "fuck you." We're not really friends anymore.
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Post by BrownstotheBone on Oct 20, 2013 19:58:28 GMT -5
I had a buddy who was a maniac about home brew, he won awards at the SDBF. His whole garage was set up as a microbrewery. He never made one beer I liked. I remember he threw a party and handed me something that looked like the goop from Prometheus. I took a sip and said "fuck you." We're not really friends anymore. Once you learn how to manipulate all the ingredients you make the beer that YOU like. Not other people. That's the point of home brewing. At least for me. I personally don't care for heavily hopped beers. I know many people do though. I like malty beers or wheat beers. You won't see me brewing an IPA anytime soon, or trying to make you drink one either. |
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acejack
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Post by acejack on Oct 20, 2013 19:59:59 GMT -5
You know, Denis Leary once said something that Bill Hicks didn't say first, and that was "Brew me up a batch of fucking Budweiser."
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Voodoochile
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Post by Voodoochile on Oct 20, 2013 20:11:08 GMT -5
You know, Denis Leary once said something that Bill Hicks didn't say first, and that was "Brew me up a batch of fucking Budweiser." Did you know that once I said "fuck it" and went to bed? More than once actually. |
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G&T
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Post by G&T on Oct 20, 2013 20:20:00 GMT -5
I had a buddy who was a maniac about home brew, he won awards at the SDBF. His whole garage was set up as a microbrewery. He never made one beer I liked. I remember he threw a party and handed me something that looked like the goop from Prometheus. I took a sip and said "fuck you." We're not really friends anymore. Once you learn how to manipulate all the ingredients you make the beer that YOU like. Not other people. That's the point of home brewing. At least for me. I personally don't care for heavily hopped beers. I know many people do though. I like malty beers or wheat beers. You won't see me brewing an IPA anytime soon, or trying to make you drink one either. I wish my Rat fan buddy would have come to TC, his beer is downright tasty. But he's a science teacher, I plan on leaning on him when I go shopping. Going to start picking his brain via email, I'll share what he tells me. Probably not going the kit route, at least I don't think I am. |
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