Beer is good, making your own is better

[Rider]

Originally Posted by NONE_too_SOFT

ha, i'll be brewing my own batch here in a couple weeks... well actually as soon as i find a friggin kettle to boil it in. I'll have to hit you up for some advice when the time comes.

Make sure to get stainless steel. Aluminum will put off metallic flavors and the ceramic coated pots have a tendency to chip and again will put off metallic flavors.

[NONE_too_SOFT]

Originally Posted by Rider

Make sure to get stainless steel. Aluminum will put off metallic flavors and the ceramic coated pots have a tendency to chip and again will put off metallic flavors.

Yea i've read this. I'm just not trying to spend 50 bucks on a pot i'll only use for a couple hours. i keep trying to get my sister to steal something from the country club she works at.

[Switch]

Originally Posted by NONE_too_SOFT

Yea i've read this. I'm just not trying to spend 50 bucks on a pot i'll only use for a couple hours. i keep trying to get my sister to steal something from the country club she works at.

I got a large canning pot as well, got it @ Walmart for $20.

Of course, it's not stainless, so my beer will taste like shit, obviously.

http://www.walmart.com/catalog/produ...ct_id=13377926

Originally Posted by VatorMan

BEER SNOB FIGHT !!!

Sorry dude, it's beer not sterilized milk. Did you know that the Aussies made beer by putting it in a bucket and putting cheescloth over the top?

I'm gonna go pasteurize my beer now.

[askmrjesus]

4 months is too long, especially if you're just now racking to a secondary. Two weeks in primary is enough to hit your gravity mark for most ales. Are you taking readings? For darker beers, I don't even bother with a secondary, since you aren't going to able to tell the difference in clarity anyway.

Whole hops are nice if you're set up for it, (strainer tube in kettle) but a lot of varieties can't be easily found outside of pellet form. Nothing "wrong" with pellets.

Get yourself an autosiphon. Just pump and go, with no germies from your pie hole. (1/2" rocks, super fast transfer).

Big yes to Beersmith software. Best 20 bucks I ever spent.

Kegging a Kolsch tonight, and bottling the Porter.

Oh, the "yeast poop" () is called Trub.

JC

[Switch]

Originally Posted by askmrjesus

4 months is too long, especially if you're just now racking to a secondary. Two weeks in primary is enough to hit your gravity mark for most ales. Are you taking readings?

I know it's too long. I didn't do it on purpose. I put it in there and forgot about it. When I went in my closet to get some gear for the rally, I saw it and was like "Oh, I should do something with that"

I took some readings with the hyrdometer, if that's what you are asking.

[Homeslice]

Originally Posted by Rider

Make sure to get stainless steel. Aluminum will put off metallic flavors and the ceramic coated pots have a tendency to chip and again will put off metallic flavors.

Truth.......For proof, dribble something acidic like lemon juice or Worsteshire sauce into an aluminum rice cooker pot, and notice the metal taste that gets leached out of the pot.

[Particle Man]

one of these days I'm actually going to try this. I have room in my basement for a setup but it's kinda damp down there.

[askmrjesus]

Originally Posted by Particle Man

one of these days I'm actually going to try this. I have room in my basement for a setup but it's kinda damp down there.

In terms of fermenting, "damp" isn't really a problem, as long as you have a good air-lock (plastic thing with water in it) on the carboy (big glass thingy).

The most important thing is a stable temp. Basements are usually good for that, as long as they're warm enough.

JC

[Particle Man]

Originally Posted by askmrjesus

In terms of fermenting, "damp" isn't really a problem, as long as you have a good air-lock (plastic thing with water in it) on the carboy (big glass thingy).

The most important thing is a stable temp. Basements are usually good for that, as long as they're warm enough.

JC

it stays around 60 to 65 degrees down there unless it gets far below zero outside.

[VatorMan]

Originally Posted by Particle Man

it stays around 60 to 65 degrees down there unless it gets far below zero outside.

Good fermentation of an ale is about 70-75 degrees. At 60 you might be able to make lager.