My wonderful son got me a new 15 Gallon brew kettle for father’s day. So I got together with a few buddies and brewed a summer ale. This was the first time for me to brew an all-grain batch. Everything seems to be moving along quite nicely in fermentation.
I have since figured out why jasper picked this out for me, basically he wanted a box to play in.
Basically I haven’t posted since I drank my very first homebrew. Turns out the recipe I got was awesome. Once I waited longer it got better and better.
Since then a friend of mine has joined me and we have co brewed quite a few beers. An American IPA, Hefeweizen, Red Ale, Brown Ale and A Blonde Rye.
Lets take a look at some of these. I will try to post more about each one later.
Red: This is also the first beer I kegged.
Brown: Still Fermenting
I don’t have any pictures of the Blonde Rye, but I do have a sad story, for later…
The beer you see over there is the first beer I ever tasted, that I also brewed. I am really happy with the results. The recipe called for 3 weeks of conditioning in the bottle, but I didn’t want to wait that long just to taste it. I figured I could try one then come back again in a week or so and try again.
So I am pretty damn happy and ready to start another batch.
I realize there is quite a bit more to post about brew day , my transfer to the secondary fermenter …
Well Sunday was bottling day and that is what is fresh in my mind. While really exciting, it mostly sucked.
So the idea here is the beer is done but flat and warm. The yeast has done what yeast is supposed to do, which is turn different sugars into CO2 and alcohol. After that job is done they yeast and some other gunk settles out and you have your beer. Problem is the beer is flat because up until now we have let all the CO2 escape to avoid having the fermenter blow up. To solve the the flat beer problem you add a little more food for the yeast. Once you put the beer in the bottle you cap it. The yeast makes CO2 that fills up the bottle then gets stuck in the beer. If this all goes well I have bubbly beer to drink in 2-3 weeks.
So step one was get all my crap in the kitchen, easy. This started hours before I planned to get started since I had to move the fermenter full of beer onto a counter. Since you can easily stir up the sediment most books suggested doing this early so things can resettle. Once on the counter I went ahead and wrapped it in a towel to keep the light out. Then it was bottles, siphons, bottle caps, and all the other crap I have. Read the rest of this entry »
It took me quite a while to decide on a what to brew and and when to get started. The kit Clea got me came with some info on how to do your very first batch of beer. She also suggested my family get me gift certificates at Austin Home Brew so I had some money to spend. Don’t worry if you don’t know what some of the stuff I am talking about is. I am still figuring all of this out myself. I have added links to things I didn’t know what where before I started, and will try to keep it up as I go along.
The first thing I realized I needed to get started on was emptying bottles. This isn’t the worst task I have ever been assigned by far. In fact an obligation to empty, but not waste two bottles a day is pretty damn alright by me.
Next, I read through the documentation that came with my kit and thought it would be worth while to ask some friends for their 2 cents. The advice I took from friends and what I read came down to a few points:
- Get yourself a wort chiller
- Don’t brew in the kitchen (if you live with someone who doesn’t want the house to smell like beer for a week)
- Talk to the guys at Austin Home Brew
- Do a mini mash if you aren’t going whole grain
- Make some starter beer
- You can’t be to careful with sterilization
Although I decided to take all this advice, I didn’t have the time to do everything.