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Old 04-07-2009, 01:01 PM   #26
Homerisking
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I guess that makes sense. My only worry is the now cooled wort being exposed to yeast and bacteria laden air. I know I am anal, but it works for me. Yes I do brew in glass, and I did have one carby crack once, early on. I decided to set in in snow to cool it..... The trick is to put maybe a half a gallon of water in the bottom of the carboy and pour your hot wort into the water. The temperature of the glass will come up slowly and it won't crack.

I don't like plastic....it scratches.
Yeah I was talked into doing glass as well. Plus I'd like to see the fermentation process. I like the idea of pouring the hot wort into the water for the cooling process. So total newb question. When making the wort about how much water are you starting off with? I've been researching like crazy before I do all of this...can't wait
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Old 04-07-2009, 01:10 PM   #27
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man, this sounds like fun. how much would it cost for a decently equipped starter kit?
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Old 04-07-2009, 01:21 PM   #28
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man, this sounds like fun. how much would it cost for a decently equipped starter kit?
you're looking at between $100-200. around 100 bucks usually gets you something like this: http://www.cellar-homebrew.com/store...ewery-p-2.html. these will typically come with an ingredient kit which makes up for a good chunk of the price. because really it's just a couple buckets with some special holes/taps and a few knick-knacks like airlocks and such. you COULD put this together yourself but it would probably run you about the same price.

i say up to around $200 because you may not already have a 5gal+ pot to boil wort, that'll run you $50 bucks at least. then you might want to have a secondary fermentor and a 6gal glass carboy will run you around $30.
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Old 04-07-2009, 01:34 PM   #29
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you're looking at between $100-200. around 100 bucks usually gets you something like this: http://www.cellar-homebrew.com/store...ewery-p-2.html. these will typically come with an ingredient kit which makes up for a good chunk of the price. because really it's just a couple buckets with some special holes/taps and a few knick-knacks like airlocks and such. you COULD put this together yourself but it would probably run you about the same price.

i say up to around $200 because you may not already have a 5gal+ pot to boil wort, that'll run you $50 bucks at least. then you might want to have a secondary fermentor and a 6gal glass carboy will run you around $30.
Yep, this is good. Also, if you live near Everett, Homebrew Heaven is located there and they sell TONS of stuff. They also have a website. Homebrewheaven.com .

If you want to go real ghetto you can go to home depot and pick up two six gallon dry wall buckets and lids. You will also need a siphon and some 1/2" or so plastic tubing. I recommend getting a strainer and funnel (used for glass carboys) as well. The airlock is something you'll probably have to get from a brew store but I could be wrong. Other than that stuff and the 5 gal pot for brewing you should be set. Then when bottling, you'll want to get a bottle filler (attaches to plastic tubing) from a brew store and some bottles/caps/capper. If kegging, you'll need to go to a brew store for those supplies.

It sounds like a lot of stuff but it's really not. It's so much fun to brew your own beer! The satisfaction of drinking something delicious that you made for cheap is great. Plus, it's the freshest beer you can get because it's yours!

Go pick up the book "The Joy of Homebrewing" by Charlie Papazian or any of his other books because they are REALLY helpful for the brewing noob.
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Old 04-07-2009, 01:36 PM   #30
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Yeah I was talked into doing glass as well. Plus I'd like to see the fermentation process. I like the idea of pouring the hot wort into the water for the cooling process. So total newb question. When making the wort about how much water are you starting off with? I've been researching like crazy before I do all of this...can't wait
I don't boil more than 3 gal of water. Some of it will evaporate during the boil but waiting for 5 gal of water to heat up to 212F takes a long time and then chilling it takes longer. Do 3 gal, boil it, chill it, add it to the carboy with yeast then fill the rest of the way up to 5 gal with 70F water. Shake that ish up! You're set.
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Old 04-07-2009, 02:30 PM   #31
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I don't boil more than 3 gal of water. Some of it will evaporate during the boil but waiting for 5 gal of water to heat up to 212F takes a long time and then chilling it takes longer. Do 3 gal, boil it, chill it, add it to the carboy with yeast then fill the rest of the way up to 5 gal with 70F water. Shake that ish up! You're set.
Thanks for the info I've started reading the Joy of Home Brewing and watching all the youtube vids wich are hilarious by the way. The yeast I got in my first kit came with wyeast (spelling) the liquid stuff. The homebrew shop I go to stated that was the stuff to go with. Soooooo much to learn...I'm excited.
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Old 04-07-2009, 03:18 PM   #32
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No problem, also, if you want to make it super easy to know where the 5 gal of water line is on your carboy, fill up a gallon jug 5 times and just sharpie a line on the carboy, no more guessing
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Old 04-08-2009, 08:22 PM   #33
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4. Go find the book "The New complete Joy of Homebrewing" by Charlie Papazian. It is very helpful.


I actually prefer to carbonate naturally. My buddies think I am crazy, but I have several reasons. First, I like the mouth feel better. Force carbonated homebrew is almost always over carbonated. It feels like soda. Second, the additional settling of yeast will clarify your beer, pull more protiens out and mellow the taste. Lastly there is less change of oxidation in a bottle than a large keg.
Half way throught the book...good suggestion. I'm really curious as to how you carbonate naturally. So instead of using corn sugar are you using unfermented wort?
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Old 04-08-2009, 09:37 PM   #34
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Half way throught the book...good suggestion. I'm really curious as to how you carbonate naturally. So instead of using corn sugar are you using unfermented wort?
I think you misunderstand. Force carbonating is the process of putting the finished beer in a large vessel and pressurizing with cO2. After a couple hours, or days depending on pressure, the cO2 disolves into the beer. Almost all commercial breweries do this.

Naturally carbonating involves either using a little malt extract or corn sugar to "prime" the beer. The yeast has eaten almost all the suger in the beer and is dormant (not dead). When you add sugar back to the finished beer, the yeast will eat it and produce both alcohol and cO2. The change in alcohol is minimal, so don't worry about that. I take about a pint of water and boil it with 3/4 cup corn sugar for about 5 minutes. Pour that into a steralized bucket, then siphon the beer into that water. I am not extremely worried about contamination at this point btw. 5% alcohol and 9-10 ph is preaty inhospitable. I then filll the bottles, cap and wait 2 weeks. The beer is nicely carobnated and clean. Just don't pour the last 1/4 inch...yeast tastes nasty. I use corn sugar because it is totally neutral in flavor....cheap too.
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Old 04-08-2009, 09:40 PM   #35
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If you want to go real ghetto you can go to home depot and pick up two six gallon dry wall buckets and lids.
I recomend against this. You want to get food-grade buckets. Most plastic leaches nastyness. You will be able to smell the differance.
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Old 04-08-2009, 10:34 PM   #36
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oh I wasn't suggesting it lol, I was just saying that you can do it haha
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Old 04-13-2009, 03:03 PM   #37
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man, this sounds like fun. how much would it cost for a decently equipped starter kit?
Keep an eye out on CL and you can find a whole kit for pretty cheap. If your serious about it, go for kegs, its so much easier to keg than to bottle IMO.

My lastest IPA, tastes similar to Long Hammer, picture makes it look a bit lighter than it is.
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Old 04-13-2009, 07:43 PM   #38
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Nice color. Good head retention too it looks like.
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Old 04-13-2009, 08:42 PM   #39
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^^ That's a good lookin beer.
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Old 04-14-2009, 10:26 AM   #40
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I would most certainly drink that. NWIC Homebrew tasting meet up? Eh, anyone? haha
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Old 04-18-2009, 04:10 PM   #41
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Trying my first batch tonight. Question for those who use liquid yeast. I'm using the White Labs liquid yeast and was curious if making a starter is really necessary or can I just pitch the yeast as is. I know creating a starter will help but I'd like to start my first batch tonight.
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Old 04-20-2009, 05:50 PM   #42
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So I kegged the Pale Ale this weekend that I mentioned in the original post. All in all it turned out pretty good. However, there were a couple of things that I would do differently in the future. First and foremost, I think the Amorillo hops @ 8.6% alpha acid for my dry hop were too strong. The beer ends up having a little more bite than I would go for in a pale, it borders on IPA hoppiness. I like IPA's, so not that big an issue for me, it just wasn't my original intent. Second, I didn't have much direction on the dry hop, so I just added my hops directly into the carboy and attempted to leave them behind when racking to my keg. This worked ok, but the first six or so beers had a small amount of suspended hops in them.

How do you experienced brewers deal with this? Hop bags? Filters?
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Old 04-20-2009, 06:26 PM   #43
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^^^ i've never done this but thinking about it a bag is probably the only way to go. any kind of filter when racking it would eventually cause a clog in your siphon.

my friend an i brewed up a porter yesterday. i think i accidentally killed the yeast though. we warmed up the cup of water we were starting the yeast in and i think it was too warm as this morning the carboy was doing nothing. i gave it a good swirl before i left for work so we'll see i guess. otherwise it's a trip to the brewing store and re-yeasting.
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Old 04-23-2009, 07:47 PM   #44
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So I kegged the Pale Ale this weekend that I mentioned in the original post. All in all it turned out pretty good. However, there were a couple of things that I would do differently in the future. First and foremost, I think the Amorillo hops @ 8.6% alpha acid for my dry hop were too strong. The beer ends up having a little more bite than I would go for in a pale, it borders on IPA hoppiness. I like IPA's, so not that big an issue for me, it just wasn't my original intent. Second, I didn't have much direction on the dry hop, so I just added my hops directly into the carboy and attempted to leave them behind when racking to my keg. This worked ok, but the first six or so beers had a small amount of suspended hops in them.

How do you experienced brewers deal with this? Hop bags? Filters?
I have not had very good luck dry hopping. I think that unless you have good fresh hops it give the beer a grassy flavor.
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Old 04-24-2009, 01:05 AM   #45
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^^^ i've never done this but thinking about it a bag is probably the only way to go. any kind of filter when racking it would eventually cause a clog in your siphon.

my friend an i brewed up a porter yesterday. i think i accidentally killed the yeast though. we warmed up the cup of water we were starting the yeast in and i think it was too warm as this morning the carboy was doing nothing. i gave it a good swirl before i left for work so we'll see i guess. otherwise it's a trip to the brewing store and re-yeasting.
Did you end up re-yeasting, or did it just take a while to get going? The reason I ask is I brewed a batch of begian wit yesterday and woke up this morning expecting my beer to be fermenting away based on my previous two batches. I came home for lunch and still nothing. I though for sure that I killed my yeast some how. So, I went straight from work and got some more yeast. Came home expecting to have to re-yeast and sure enough my beer was going strong. WTF, I guess I should just learn to be patient.
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Old 04-24-2009, 02:05 AM   #46
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i homebrewed once. There's actually a shop in Oregon City and that's all the guy sells is supplies. So even if you're not 21 you can still make beer

It sucked for the most part. We ran out of normal beer at a party and snuck the homebrew into the mix and after everyone was sauced we told them it was homemade. No one died so we did it right. It just wasn't that delicious - it had almost a wine taste to it. But it definitely had a sufficient alcohol content.

I stored the last 24 in my dad's garage and two years later he found and drank it thinking it was stuff he had made a decade ago.


This didn't really add any useful information to the thread...but i thought i'd share my experience. When you're 19 and making homebrew the last thing you're thinking about is the taste...
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Old 04-24-2009, 02:14 AM   #47
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Cool thread. I've been back and forth with the idea of home brewing. Seems a little overwhelming when I started reading about how to do it.

Would you guys recommend just going and getting a kit or should I make a run to home depot for the 'do it yourself' stuff instead?

I'm definitely going to check out that book.
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Old 04-24-2009, 11:12 AM   #48
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Cool thread. I've been back and forth with the idea of home brewing. Seems a little overwhelming when I started reading about how to do it.

Would you guys recommend just going and getting a kit or should I make a run to home depot for the 'do it yourself' stuff instead?

I'm definitely going to check out that book.
get a kit! it's not as hard as it sounds. brewing a basic beer is very easy and most shops will give you instructions with your kit; usually a book that is way more detailed too.

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Did you end up re-yeasting, or did it just take a while to get going? The reason I ask is I brewed a batch of begian wit yesterday and woke up this morning expecting my beer to be fermenting away based on my previous two batches. I came home for lunch and still nothing. I though for sure that I killed my yeast some how. So, I went straight from work and got some more yeast. Came home expecting to have to re-yeast and sure enough my beer was going strong. WTF, I guess I should just learn to be patient.

i ended up not needing to pitch again. after i sloshed it around a little bit it was bubbling nicely by the time i got home. i have to check and see if my gravity is level and then i think it might be time to put it into bottles for aging apparently this is not uncommon though. i did some reading and a lot of people that had this issue didn't aerate the wort when they pitched the yeast, as i didn't and i'm guessing you didn't
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Old 04-24-2009, 12:07 PM   #49
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Well boys and girls...how's it looking? This is a pic of 5 days into fermentation. I've been storing the cartboy in the closet under the stairs because it stays a nice even 69 degrees regardless of the house temp. The air lock was bubling away 9 hours later after pitching the yeast. I'm going to keep it fermenting then transfer to a secondary on the 10 day mark. Wow I'm addicted...this is waaaay to much fun. Quick question....does the foam stuff on top (forgot the technical term) drop after time?

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Old 04-24-2009, 12:09 PM   #50
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it should quit soon. either that or my beer never really fermented that vigorously.... i had foam like that for the first couple days and it's settled down to what looks like a nice head on a poured beer. it's been settling down the last day or so though.
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