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Home Brewing by Beer Barron on 16 Mar, 2007 03:37
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I'm curious. Do any of you Sly guys brew your own beer?
I average 1 to 2 batches a year and was wondering if anyone else on here dabbles in the craft as well. Cheers!
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#1 by Paul on 16 Mar, 2007 04:04
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Did it twice in the past. Haven't done it in years. It was great though because you could get a powerful beer through home brewing. And by the way, Welcome BeerBaron
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#2 by VFRWolf on 16 Mar, 2007 04:07
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Yep, at least 3 or 4 times a year, extract, not all grain. Need to brew a batch soon too.
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#3 by Tyler on 16 Mar, 2007 10:58
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My roommates and I brewed a batch while I was in college. It tought us that buying beer to drink was much easier...um, and tastier...than us doing it. I would like to try again sometime.
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#4 by Robmeister on 16 Mar, 2007 15:21
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Welcome, Beer Barron!!!
I've enjoyed home brews, but have never brewed my own....
It is something I've wanted to do...just haven't gotten around to it.
Glad to have you here
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#5 by PigPen on 16 Mar, 2007 15:29
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Welcome Baron
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#6 by Beer Barron on 16 Mar, 2007 15:47
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Thanks for the welcomes everybody.
Rob...you should definitely give brewing a try. It is great fun and in the end you have something you can enjoy for all of your hard work.
Tyler...If you only did it once, you might want to try it again. My first batch wasn't so great. In fact, a guy in college who I had try it told me it tasted like "Swill" or "Rubbing Alcohol". That was only because I foolishly added plain white table sugar in an attempt to boost the ABV. It worked but not how I imagined it would. I'd say that practice makes perfect when brewing your own. -
#7 by Tyler on 16 Mar, 2007 16:12
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Tyler...If you only did it once, you might want to try it again. My first batch wasn't so great. In fact, a guy in college who I had try it told me it tasted like "Swill" or "Rubbing Alcohol". That was only because I foolishly added plain white table sugar in an attempt to boost the ABV. It worked but not how I imagined it would. I'd say that practice makes perfect when brewing your own.
I hear ya on the practice makes perfect.
I'll try it again one of these days. I have a buddy that wants to try it with me. We're just waiting for one of us to get a house so we don't have to brew it in our small apartments. -
#8 by VFRWolf on 16 Mar, 2007 19:30
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I brewed in an apartment, no problems, I was bottling at the time. Go to a home brew store, they should be able to start you out with the basics you need. Collect bottles, not the twist off, the pop top bottles, good excuse to drink Guniess (can't spell it, but love it). Buy the book "The Joy of Homebrewing" even if you don't brew, it's a good read. Using extract is a great way to start, if you get really into it, you'll want to go all-grain. Much more control over alcohol content and flavor, but also lots of equipment. I'm satisfied with the way my extract with partial grain comes out.
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#9 by PBurke on 16 Mar, 2007 20:13
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had a buddy that brewed some and put some shrooms in the mix at some point. tasted earthy, but the buzz was VERY entertaining.
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#10 by Beer Barron on 27 Mar, 2007 18:00
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had a buddy that brewed some and put some shrooms in the mix at some point. tasted earthy, but the buzz was VERY entertaining.
Mushrooms!?!?!
I've never heard of/thought of that one. I did add blueberries once which turned out well, but I must say that mushrooms is an odd one.
BTW, I just bottled another batch last night. It is a clone recipe of a beer from the northeast, in Vermont to be exact called Jasper Murdock's Whistling Pig Red Ale. Any of you guys ever tried that one? I tasted it as it was flowing from my secondary fermenter into the bottling bucket and must say that it tasted pretty good. I believe it will be better with a little age and bottle conditioning. Cheers!
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#11 by HotCajun on 27 Mar, 2007 19:32
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had a buddy that brewed some and put some shrooms in the mix at some point. tasted earthy, but the buzz was VERY entertaining.
Mushrooms!?!?!
I've never heard of/thought of that one. I did add blueberries once which turned out well, but I must say that mushrooms is an odd one.
BTW, I just bottled another batch last night. It is a clone recipe of a beer from the northeast, in Vermont to be exact called Jasper Murdock's Whistling Pig Red Ale. Any of you guys ever tried that one? I tasted it as it was flowing from my secondary fermenter into the bottling bucket and must say that it tasted pretty good. I believe it will be better with a little age and bottle conditioning. Cheers!
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#12 by PBurke on 28 Mar, 2007 15:04
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not just regular mushrooms. those real goood ones you find out in pastures.
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#13 by schro on 28 Mar, 2007 15:52
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Actually, I just assisted my bro-in-law in brewing a couple of batches last Thursday night. It was my first experience in the craft. He has all the necessary equipment, though it seemed like I was making soup moreso than beer. The fun parts will be later on when we bottle.
We brewed a batch of Irish Red Ale and ESB (Extra Special Bitter). Since the pizza delivery guy was Muslim, we named our Irish Red Ale "Taliban Red" and the ESB was a no-brainer "Eric Steve Beer" (for our first names).
I can see how with a little experience you can whip up some personal blends by changing the types & portions of hops & yeast. However, that would only be after a lot of trial & error.
Schro -
#14 by HotCajun on 28 Mar, 2007 18:30
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I think Sam Adams is having a home brew competition....I think an SBG Beer would be a coool win!!