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05/28/2007 10:19:30 AM · #101 |
Originally posted by snaffles:
Added sugar and ginger, then introduced yeast by putting it on a piece of toast and gingerly (hahaha) floating it atop brew. Closed up and left for 3 days, then put it through a sieve lined with 2 layers of cheesecloth into a large porcelain bowl and left it covered another 3 days before bottling it, then left it 2 days. Buddy says to just bottle it after brewing then drink after 2 days.
Didn't prime it at all, which may be why it's murky - nice gent at local brewing place asked same question, if I used priming sugar.
I have another batch brewing, just racked it yesterday through sieve/cheesecloth again.
Maybe I should get out a few books on homebrewing so I can improve beer. Any suggestions welcome! |
There are probably some decent online beer making forums and websites. I know there are some very helpful ones for winemaking, which is what I do. I know some about beer making because my husband would like to make beer, but he wants to make it from the malt and not a kit, which involves time and equipment that he doesn't have at the moment.
You mentioned that you "racked through cheesecloth." In winemaking when you rack the wine, you are removing it from the yeast that has precipitated out of the wine and you do not want to introduce any air into the wine at that point. If you get too much air into the wine, it will become oxidized and ruined. The racking is done by syphoning the wine off the top of the yeast and into a container that is topped off in such a way as to leave the CO2 produced by the fermentation out but not any Oxygen in. If the term "rack" was used in instructions, then I would think that you aren't supposed to get air into your beer at that point. Pouring it through a cheesecloth into a bowl will most likely oxidize your beer.
Also, if you are using bread yeast, you will probably be disappointed in your results. Check around and see if you have a homebrew or homewinemaking shop in your area. Sometimes you can also check with a winery to get supplies, or at least useful information. There are many strains of yeast; you can/should buy the yeast that prefers the food you are providing for it, and which will result in the product that you desire. So, you will want to get yeast strains that are selected specifically for making beer. You can find those at a brewing shop or order them online. Brew shops often have employees who are more than willing to help you get started. Then, when you put your beer yeast into the primary fermenter you can just sprinkle it on top, or you can put it in a cup or two of your wort (think thats what the unfermented solution is called) then add it once you know the yeast has started working (you shouldn't need a piece of toast).
If you don't prime your beer with a bit of sugar when you bottle it, then you will have flat beer. If your beer was oxidized, but is drinkable, then you'll want to drink it sooner than later; it won't last long.
Making your own fermented beverages is rewarding and a lot of fun.
Good luck and happy brewing! :) |
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05/28/2007 02:50:08 PM · #102 |
Wow Fencekicker thanks for a very detailed list of useful-looking instructions!
My ex-bf did use a siphon etc when we racked and bottled beer. Mybe I should get one, they re kinda fun to use :-)
Yeast used ws brewer's yest, and just used tost, ginger, demerra sugr etc cause recipe said too - guess they weren't too sophisticted 4-500 yrs go, lol (Sorry a key unrelble)
Google 'nettle beer' and a site called Self-Sufficient-ish based in UK should pop up, that's recipe and basic instructions I followed.
Will go find some beermking forums etc., thnks! |
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05/28/2007 09:29:28 PM · #103 |
No problem :)
Back in the day there were all sorts of 'tricks' that were used in recipes. Some of those tricks can still be useful, others aren't necessary. Thats part of the fun of it. It will help you if you keep a journal of what you've done, recipes, what you did and when you did it and how it turned out. You'll quickly figure out what works well for you and what doesn't. Have fun :)
Oh... and if you ever get into the microbrew business, be sure to name a beer after me. :D
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05/29/2007 12:02:51 AM · #104 |
Back in my brewing heyday, this was the bible:
New Complete Joy of Homebrewing by Charlie Papazian
and this was the Cat's Meow
Relax. Don't worry. Have a homebrew. |
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05/29/2007 12:23:10 PM · #105 |
Hahaha...and know what, a name like Fencekicker would go over really well as nettles often grow in and around fencelines and abandoned barns. Not to mention piles of rural animal...umm...leavings...:-)
And dang it fencey, if I'd known about you sooner I'd've done you for username!
Thnks for the book titles Skewsme, will see if I can find em. |
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