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Old 2009-06-17, 9:04 AM   #1
suncrush
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Food Forumopolis Homebrew Central (Now with an index in the OP)

Direct links to posts with advice.

Cool brewery stuff
A cool brewing board

Advice on beermaking
Extract, Partial Mash and All-Grain brewing
Water and beer
Breeding Yeast

Liqueur Making
Picking a base liquor

Recipes:
Extract light beer suitable for adding strong flavors to
Sumerian beerBraggot Mead

Brewing books and websites:
Designing Great Beers
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Old 2009-06-17, 9:15 AM   #2
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You should name either one of your Beers or Wines "Suncrush".
And since you have a couple WoW things in there "The Hearth" and "Drunken Priest" may as well name your strongest beer "Bear Tank".
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Old 2009-06-17, 9:18 AM   #3
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Originally Posted by FearTheKirby View Post
You should name either one of your Beers or Wines "Suncrush".
If I ever do one of those orange rind and coriander jobs, it sounds like a strong candidate.

Or perhaps if I ever do my dream project--Madeira. That would be very expensive, and would require a gallon of good Portuguese brandy.
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Old 2009-06-17, 9:25 AM   #4
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Any interest in doing any dark lagers cause I'm a huge fan.
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Old 2009-06-17, 9:32 AM   #5
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I'm waiting to get permission from a friend's mom to pick their blueberries. I plan to make a blueberry wine.
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Old 2009-06-17, 9:41 AM   #6
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Any interest in doing any dark lagers cause I'm a huge fan.
Lagers require a fridge or chest freezer you aren't using for anything else, which I don't have.

It's on the wish list, and the first beer going into it will be a Doppelbock.
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Old 2009-06-17, 10:11 AM   #7
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Is this a thread where we can discuss liquor infusions as well? If so, I've got a white peach in Skyy and a blackberry in Pink that should be ready to strain, sweeten and store in a month or so.

I've got a beer homebrewing kit somewhere (buried in the garage most likely) that I've never had the time or knowhow to put together, but I should probably bust it out and give it a go pretty soon.
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Old 2009-06-17, 10:30 AM   #8
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Is this a thread where we can discuss liquor infusions as well? If so, I've got a white peach in Skyy and a blackberry in Pink that should be ready to strain, sweeten and store in a month or so.

I've got a beer homebrewing kit somewhere (buried in the garage most likely) that I've never had the time or knowhow to put together, but I should probably bust it out and give it a go pretty soon.
Basic homebrewing is not hard. With the malt extracts you can buy from a homebrew store these days, there is really no arcane knowledge needed to brew a batch of really great beer. If you can wash dishes and make soup without burning it, you have all the skills you need to make a beer in your home that is better than most of the stuff you'll find at the store.

The cool thing about homebrew is that you can go as nuts and hardcore as you want, and you can do it in baby steps. You can add one new technique or strategy each batch, and if you want to, you can do some really spectacular, insane stuff. Or, you can keep it simple, and still make awesome beer.

Wine is actually even easier than beer to get started. The hardest part of home winemaking is patience. You can make a drinkable beer in a month. It takes six months minimum to make a really solid wine, and many of the styles you would make really don't peak for three years. Plus, unlike beer, there is a pretty huge gap between casual winemaking and the next step up.

You can also get into mead and sake and etc.


But, when you do dig that kit out, you may want to get fresh yeast.

And let us know how that liquor infusion works out!
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Old 2009-06-17, 10:40 AM   #9
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Have you every considered founding a microbrew if you ever had enough cash? Just compared to other people I know it sounds like you're brewing a hell of a lot more.
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Old 2009-06-17, 10:45 AM   #10
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Have you every considered founding a microbrew if you ever had enough cash? Just compared to other people I know it sounds like you're brewing a hell of a lot more.
Yes. I am very happy with my career as a teacher, and I really am not interested in being tied to a job where I'd be working year-round, but I have a friend who is seriously considering it, and would like me to work as a part-time assistant brewmaster.
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Old 2009-06-17, 10:47 AM   #11
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Yes. I am very happy with my career as a teacher, and I really am not interested in being tied to a job where I'd be working year-round, but I have a friend who is seriously considering it, and would like me to work as a part-time assistant brewmaster.
Ah I hope that works out, that'd be awesome!

EDIT: Also I'm taking a micro class right now and I'm looking up all those bacteria in my book now haha.
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Old 2009-06-17, 10:53 AM   #12
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Ah I hope that works out, that'd be awesome!

EDIT: Also I'm taking a micro class right now and I'm looking up all those bacteria in my book now haha.
I think the scientifically accurate name of the Pediococcus cerevesiae is Pediococcus damnosus.

A question for the other homebrewers--what do you use for labels? Right now I am using Avery printable labels, which have the advantage of printing really, really nicely, but the disadvantage of being a pain in the everloving ass to remove.
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Old 2009-06-17, 10:54 AM   #13
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My cousin's husband is really into homebrewing, and he's won a few awards at the various state fairs in Sacramento. I really ought to email him for some tips as well, this sounds like it could be fun to get into.

My parents actually into making their own vinegar. Its pretty damn delicious. Edit: Ya know, for vinegar.
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Old 2009-06-17, 11:38 AM   #14
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Heh Forumopolis Brand Beers I kind of like the sound of that.
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Old 2009-06-17, 12:16 PM   #15
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Two things I wished I knew before my first batch of homebrew beer--

1. Hop pellets kind of suck. I use only whole hops now. It's like the difference between fresh-ground coffee and Maxwell House, or like the difference between whole leaf tea and Lipton bags. You just get better flavor. I prefer plugs to loose hops (plugs are whole hops pressed into a little puck.) The compression locks in the sap, and the sap is flavor. (The price difference is probably less than $5, which works out to less than a dime per 12-oz. bottle.)

2. Buy two sparging bags. One holds your grain during mashing. The other you can use as a filter as you pour your wort into your primary fermenter. Best way to get the hops out.



Best piece of advice about winemaking--the better your ingredients, the better your wine. Yes, you can buy a $60 kit, and you can buy a $120 kit. Yes, the $120 kit is worth the price. (It's 30 bottles, so $4 a bottle for the juice is a good price anyway!)
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Old 2009-06-17, 12:30 PM   #16
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Quote:
A question for the other homebrewers--what do you use for labels? Right now I am using Avery printable labels, which have the advantage of printing really, really nicely, but the disadvantage of being a pain in the everloving ass to remove.
For what kind of labelling? If it's temporary, something like a Dymo mini-label printer could suffice. The tape doesn't stick quite so tenaciously as the sticker style labels.
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Old 2009-06-17, 12:34 PM   #17
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For what kind of labelling? If it's temporary, something like a Dymo mini-label printer could suffice. The tape doesn't stick quite so tenaciously as the sticker style labels.
Something actually semi-permanent. Some bottles of wine in a batch need labels that will stick for seven years. Some need one that can be popped in three months.

I know many European wine and beer operations that reuse their own bottles use water-soluble glue. Soak in warm water for five minutes, and you can push the label off with your thumb. Do they sell that at craft stores?

EDIT--Would this stick to glass?
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Old 2009-06-17, 12:39 PM   #18
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EDIT--Would this stick to glass?
A little googling showed that one does not, but perhaps there is another water-soluble glue that does?
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Old 2009-06-17, 9:07 PM   #19
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Man nothing beats homebrew. I am totally drunkposting on Brunello I made in my kitchen.
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Old 2009-06-17, 9:10 PM   #20
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I'm looking to get started again, this time with some sort of kegging rig. Who's kegged?
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Old 2009-06-17, 9:21 PM   #21
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<--has bottle conditioned only.

I really want to be able to do all-grain and to brew lagers. When I have that gear, then I think it's time for artificial carbonation.
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Old 2009-06-17, 9:36 PM   #22
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I think the scientifically accurate name of the Pediococcus cerevesiae is Pediococcus damnosus.

A question for the other homebrewers--what do you use for labels? Right now I am using Avery printable labels, which have the advantage of printing really, really nicely, but the disadvantage of being a pain in the everloving ass to remove.
When my dad was homebrewing, he just made up a system of initials to write in permanent marker on the bottle cap. He kept a sheet near the store area in the basement giving the full names of the beers along with the initials so that he could make sure that he remembered. If you are giving them out as gifts or otherwise care about them looking really nice, this probably isn't an option, but if you just need a system to keep track of what's what it'll probably work.
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Old 2009-06-17, 10:29 PM   #23
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Quote:
Originally Posted by Jack Frost View Post
Is this a thread where we can discuss liquor infusions as well? If so, I've got a white peach in Skyy and a blackberry in Pink that should be ready to strain, sweeten and store in a month or so.
Sugar is generally added during the infusion. And stored with the fruits to extract as much flavor and color as possible. Infusions can take a few days to a few months depending on you're own personal taste. I personally wait until the fruits have been sucked of all color.

I need to make a mullberry infusion when i get a chance.
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Old 2009-06-18, 2:06 AM   #24
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I recently took 12 22oz bottles of my amber ale (second beer ever) to a party and apparently people loved it! I think I might be too critical because I only thought it was okay. It wasn't until others said they liked it that I let myself be happy with it.

I used all dry malt extract and hop pellets. Didn't strain the hops out before fermenting, which I will do next time. I am hoping that will stop the really weird flavor I got from the first two beers I made.
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Old 2009-06-18, 7:43 AM   #25
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Using extract syrup would also help improve your beer.
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