*ancient alchemy secret/man transform 200l of water into 200l of bavarian wheat beer/OMG/Anglin+GF nude pics included/OMG* UPDATE 1 bottling FINAL UPDATE FIRST POUR

#61

go ahead dont hold back...even the malting is not hard really

as for the bottles they seal perfectly ... its the bottle in itself that will start to tear down after many use if you do high carbonation beer. only the caps that use a rubber seal you got to look if if its not chewed up, but now almost all bottles have no rubber seal at all.

as for the cost the whole batch cost me in the 35$ range wich come to 1.40$ for a 24 case or 0.06$ per beer =)

if you brew please take pics to share with us. if you never brewed and need help when you do it i'll be more than happy to help you out with the few technicalities you have to go througth)

#62

I've never malted my own grains. I had a farmer give me 50 lbs of wheat last year, but I thought it got too old to do anything with it. Will try this out. I have some sources of wheat, oats, and rye.

I haven't brewed in awhile, but have some hops growing now that I will use for a wet hop IPA in September. I'll remember to post some pics and recipe when I do it. This is their third year of growth.

I've been brewing for four years now. Last year I did it every month. I've made wheat beers, pale ales, bocks, pilsners, stouts, and porters. Even won a homebrew contest with my imperial pilsner. It's a fun hobby, cool to see that you can make good beer with a really cheap setup. I'm curious about using the bread yeast as well. What kind of flavor does it give? Ever tried it with other styles? Seems like you might get a decent brown ale or red with it.

#63

if the grain have not been wet it can be 500YO and it will still sprout, so my guess is its perfectly fine.

also you can use the wheat unmalted no problem as long as you use a cake of green barley malt...green barley malt have 4-5 times the extraction enzyme content than dried regular malt.

so with only 5 pound you can easily mash 50 lbs of raw grain with no problem at all....that make you very little grain to malt in the end, very practical. of course if your recipe call for more malted grain its another story

by that time the my tavern thread will be up so i wish every people with project like yours will post there. my new project is already in the making and i take pics once its advanced enough i will start the thread with it

#64

Damn you @RVW you promised me nude pics that i stupidly assumed would be of human women but instead all i got was naked grains. Do you know how long its been since i looked a porn? I hope it rots and drops off, sir!
P.S it looks good!

#65

Man that beer looks delicious.

#66

thank you sir, and i confirm ,: taste just as good as it look =) im very happy with it.

#67

Got this kit. http://www.homebrewing.org/Brewers-Best-Weizenbier_p_210.html

I just put it in the fermenter about an hour ago. We will see how it goes.

#68

please at least take a picture of a pint of finished product and post it here or in the tavern!

awsome sir! you cant go wrong with those kit (90% of the time) success await!

#69

I'm going to try kegging this time too. I never could get bottles to carbonate.

#70

would you care to tell me how you did it, its very uncommon and im sure there are a mistake hidden in there.

(kegging is good too if you have the equipment)

#71

I think I left it in the secondary too long. Not enough viable yeast left for priming the bottle.

#72

thats very uncommon, i never heard of it happening but its maybe a possibility... what happen when fermentation is finished is that yeast dont die, it goes dormant and will be awaken as soon as any new nutriment is injected in their environement.

my guess was that you used glass bottle with metal caps and that bottle were not 100% well sealed, it happen alot. sometime the bottle look sealed if you hold it head down it will take 5 minute for a drop to spill, but thats more than enough to let the carbonation escape.

#73

Great thread!

I'm a home brewer, too. I usually make wine from kits or pure juice. I have a wine press and crusher that I used to make cider from the apples on my property, and I'll eventually use it to make wine from the grapes I'm growing when the vines mature.

My very first brew was a mead that I did four years ago. I have around 8 bottles left, and I plan on aging it for as long as I can. I can't stress enough how much better it tastes as it ages. Patience is indeed a virtue and brings great reward!

So far, I've only done beer from liquid malt kits (Cooper's), and I'd really like to try brewing from grain. Thanks very much for the very detailed information. I'll post here if I get around to brewing a grain beer. :beers:

#74

I approve, but invest in some glass.

I've owned the Cooper's kit before, it was a riot.

#75

That was awesome ! I've always wanted to brew my own beer too.

#76

I had a batch once that required a long aging time in the secondary fermenter. Instructions said to pitch a package of yeast before bottling so I did. Had good results. No worries.

#77

Here is the finished product. 1 week in primary, honestly the fermentation was done for the most part in 4 days. Another 5 days in secondary, just to let the yeast settle out. Then into the cornelius keg. 18 psi of CO2 pressure for 3 days, and then serve at 5 psi. Tastes great. Big head, with a citrus flavor. I think the fact that the fermentation took place in the kitchen right in front of a ventilation duct contributed to the citrus flavor. If the temp would have been higher it may have introduced a banana flavor based on the yeast strain. But, that I do not know. Will have to experiment with that. I am extremely happy with the results, and looking forward to the next batch.

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#78

perfect color , head seem fine! thats what i call a success sir. cheers!

#79

Kegging take's a lot of guess work and uncertainty out of the equation. Nothing worse than taking a beer that tastes fine out of the fermenter, and dumping it because your bottles didn't carbonate.

#80

i honestly never had trouble with bottle priming