The Home Brewers Home Brewing Thread

[pb]

I used molasses sugar rather than raw sugar as on the label. It doesn't get the best reviews online, but its worth a crack I figure.

[pb]

Fresh brew on the go last night, this time a hopped pale ale. This is my first experience with using real hops rather than just using a pre made can. Boiling up the hops was a good learning experience, it is certainly a smelly exercise. The brew has been on the go since last night and is bubbling away nicely. There is a large slab of green goop on top, I presume this will either form a well formed separate layer on the top or fall to the bottom at some stage. I presume extra care will be needed at bottling stage to not disturb.

One question I have, what is the best way to store hops? Currently I have sealed them up as much I can and stored them in an airtight container. Web searches suggest storing them in a cold place, but there is mixed opinions if this should be in the fridge (2-4 deg) or in the freezer (-20 deg). Any thoughts callers?

[Trail]

I got a new stainless steel fermentor! http://inzanebrew.wordpress.com/2012/01 ... fermentor/

[Trail]

pb on the hop thing, have a look at this post and the comments section. http://beerevolution.wordpress.com/2012/01/18/reboot/

Sounds like the key is somewhere cool and maybe freezer will keep more of the good stuff, but it could add some strange flavours? I have not looked into this in great detail myself and keep most of my hops in the freezer. Beer is still tasting fine, but definitely losing some zing as the hops get older.

[pb]

Freezer it is then. Cheers.

[Mr_GTR]

Yeh, home made cider is good! I met a guy with a cider press a couple of weeks back, so I am planning a bit more cider for this year!

I dont think adding to a neutral would be an exact representation, but it will give you a fair idea. If anything the fermentation should dull the flavour as the gas bubbling off will bubble off some of the volatile flavour compounds and some of the reactions going on during fermentation may change some of the flavour chemicals.

I would filter the rind etc out. There are other not so good tasting things in the rind and plant material that could be extracted if left soaking for too long. Tannins and polyphenols and the like

So. It's been a few months since this brew was completed. And it is gorgeous! Took a while to clear up, and I think I bottled it a bit early, but it is just amazing. Very subtle hints of coriander, none of orange (at least not to my untrained palate).

Next brew: A honey brewed wheat beer. Can't wait!

[JumpR]

Tried my Pale Ale version 2 tonight (13 days after bottling). ABV 7%, cleared well and very tasty / drinkable . No more $7 for 500ml boutique beers. Coffee porter going down tomorrow

[Trail]

Nice. Home brew rocks!

[BrokenKonaRider]

What do you guys use for water?
I don't know if I can be bothered collecting clean empty bottles, driving out to Petone and filling them from the spring, when city tap water isn't all that different (except for all the chemicals: "The treatment process involves coagulation, flocculation, separation, filtration and disinfection.")

[Mr_GTR]

I use the tap. Everything seems to go fine for me?

The only thing I wouldn't use is tank water (ie, rain/spring water). Someone I know lives in Whiteman's Valley, and his brews just will NOT ferment. He's on tank water. Next batch he tried on tap water from a mates and worked fine.

[swtchbckr]

Someone I know lives in Whiteman's Valley, and his brews just will NOT ferment. He's on tank water. Next batch he tried on tap water from a mates and worked fine.

too soft or something??? something on the roof, ie some treatment or somesuch??

[xcwander]

I boil 10L of water the day before brew day and put it in a sanitised container. Used for top ups of fermentors, yeast starters etc. As Im now doing either partials or BIAB brews, the bulk of the water is boiled anyways for killing off anything and boiling off at least some of the chemicals.

[BrokenKonaRider]

Thanks. Seeing as it's my first brew, I won't worry too much those finer details then

[pb]

Another brew in the drum, this time a black beer. Slightly controversial since I have dry-hopped it slightly, not exactly traditional for a black beer.

[Trail]

but very fashionable these days. All those so called black IPAs like Pot Kettle Black are hoppy dark beers...

Hope it goes well. I am putting down a pretty hoppy dark beer tomorrow. Not super black, but pretty dark and plenty hoppy.