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OldWorldSwine
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Home Brewing

Post by OldWorldSwine » Sat Oct 16, 2010 5:23 pm

What am I drinking? Here's what I'm drinking!

Image
Oktoberfest lager. Not bad at all, for a novice, if I do say so. The head is a little anemic in the picture because I habitually pour down the side (D'oh!), but nice and creamy. Good flavor. Hops just right. Carbonation is pretty perfect. Just a little green. Needs to age a bit. Definitley makes me want to do some secondary fermentation next time.

I don't know the alcohol content, but after just one I can affirm that it gets the job done!
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Post by sysiphus » Sat Oct 16, 2010 5:30 pm

Tell us about the recipe you used. What was your starting gravity? Ending gravity? How long in the primary? Did it spend any time in a secondary fermenter?


Good lookin brew, btw. :thumbsup:
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Post by OldWorldSwine » Sat Oct 16, 2010 5:41 pm

sysiphus wrote:Tell us about the recipe you used. What was your starting gravity? Ending gravity? How long in the primary? Did it spend any time in a secondary fermenter?
Nah, I didn't check the specific gravity, which is why I don't know the alcohol content. The recipe and ingredients were from a kit. Oktoberfest Lager from a local B&M homebrew shop called The Home Brewery.

http://www.thehomebrewery.com/Merchant2 ... 0thumb.jpg

I just followed the instructions.

No secondary fermentation, but I'm determined to start that with my next batch. Just need to buy a carboy. It's a little yeasty, which the secondary will help, I think.

The Home Brewery also sells online;
http://www.thehomebrewery.com/Merchant2 ... e_Code=THB
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Post by sysiphus » Sat Oct 16, 2010 6:07 pm

First batch?

I bought a kit with two buckets, and used one of them as a secondary. I am contemplating using a plastic carboy as a secondary, but everyone seems to be dead set against that.

Spending a little time in the secondary should definitely help with the yeasty taste. If you still had a lot of live yeast when you primed and bottled, might I suggest you cover your bottles with a towel or something?
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Post by JimVH » Sat Oct 16, 2010 6:08 pm

Bravo.

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Post by Del » Sat Oct 16, 2010 6:13 pm

How did you maintain the lagering temperature?

The best beer (and only lager) that I ever made was an Octoberfest. I lagered it several weeks in an old fridge with its thermostat set up to maximum. the fridge died after that project.
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Post by OldWorldSwine » Sat Oct 16, 2010 6:18 pm

sysiphus wrote:First batch?

I bought a kit with two buckets, and used one of them as a secondary. I am contemplating using a plastic carboy as a secondary, but everyone seems to be dead set against that.

Spending a little time in the secondary should definitely help with the yeasty taste. If you still had a lot of live yeast when you primed and bottled, might I suggest you cover your bottles with a towel or something?
I'm keeping them in the dark. Is that what you mean?

This is my fourth batch ever. I know opinions run strong among home brew aficionados. It's hard to know who to listen to. I think it's a lot like pipe smoking. Just do what works for you. If I can't shell out for a glass carboy, I'll probably get a plastic one.

I read a post on a home brew forum from a guy who remembered his dad and his friends brewing beer in the fifties and sixties, working in the kitchen without all the fancy sanitizers and such. Apparently the beer still came out pretty good, or they wouldn't have kept brewing it for decades. I wonder at times whether it has to be as precise as you sometimes hear. But what do I know?
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Post by OldWorldSwine » Sat Oct 16, 2010 6:21 pm

Del wrote:How did you maintain the lagering temperature?

The best beer (and only lager) that I ever made was an Octoberfest. I lagered it several weeks in an old fridge with its thermostat set up to maximum. the fridge died after that project.
I didn't, but apparently it's still *officially* a lager because of the yeast type. Weird, I followed the directions exactly and they never mentioned keeping it below 50 or anything.

I hope to buy a lagering fridge from a neighbor, though.
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Post by Del » Sat Oct 16, 2010 6:30 pm

OldWorldSwine wrote:
Del wrote:How did you maintain the lagering temperature?

The best beer (and only lager) that I ever made was an Octoberfest. I lagered it several weeks in an old fridge with its thermostat set up to maximum. the fridge died after that project.
I didn't, but apparently it's still *officially* a lager because of the yeast type. Weird, I followed the directions exactly and they never mentioned keeping it below 50 or anything.

I hope to buy a lagering fridge from a neighbor, though.
Which reminds me of the Grand Project -- I found a recipe for home-made mozzarella. It's an enzymatic recipe that does not require aging in controlled conditions. A very good first-cheese project, I expect.
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Post by OldWorldSwine » Sat Oct 16, 2010 6:49 pm

We're thinking of doing a fresh mozzarella. that's what they seem to recommend. Naturally, I want to make hard cheese. Which is, well... hard. Needs a lot of babysitting.

Still, though...

You know I'm working on beekeeping in the spring?
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Post by tuttle » Sat Oct 16, 2010 6:54 pm

OldWorldSwine wrote:You know I'm working on beekeeping in the spring?
...should we expect some mead?
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Post by OldWorldSwine » Sat Oct 16, 2010 7:14 pm

tuttle wrote:
OldWorldSwine wrote:You know I'm working on beekeeping in the spring?
...should we expect some mead?
No... though I am expecting some. :twisted:
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Post by Del » Sat Oct 16, 2010 7:14 pm

OldWorldSwine wrote:We're thinking of doing a fresh mozzarella. that's what they seem to recommend. Naturally, I want to make hard cheese. Which is, well... hard. Needs a lot of babysitting.

Still, though...

You know I'm working on beekeeping in the spring?
Bees are fun!

Send a PM to Dave.

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Post by UncleBob » Sat Oct 16, 2010 8:17 pm

sysiphus wrote:First batch?

I am contemplating using a plastic carboy as a secondary, but everyone seems to be dead set against that.
I use both glass and BetterBottle (plastic) carboys for both primary and secondary fermentation. I was nervous about the BetterBottle carboys but they work great. Cheaper plastic carboys, on the other hand, can harm your beer or mead.
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Post by OldWorldSwine » Sat Oct 16, 2010 9:02 pm

Tell us about the recipe you used. What was your starting gravity? Ending gravity? How long in the primary? Did it spend any time in a secondary fermenter?
It was in the primary fermenter for a week, then straight to bottles, which is prolly why it tastes green. 3 weeks in the bottle before I tried one. I heard a rule-of-thumb is 1-2-3; AT LEAST one week in the fermenter, two weeks in the secondary, and three weeks in the bottle. I'll try that next time.
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Post by josephrbray » Sat Oct 16, 2010 9:23 pm

I have a plastic carboy. I've had no problems with it. Most of the time I prefer glass though. Ever think about using a Kolsh yeast for a lager w/o climate control?
Pack it and light it.

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Post by JMG » Sat Oct 16, 2010 9:27 pm

Sir...that looks tasty!
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Post by OldWorldSwine » Sat Oct 16, 2010 9:56 pm

JMG wrote:Sir...that looks tasty!
It was.
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Post by huddsbaggie » Sun Oct 17, 2010 1:05 pm

Make an ale. Simple top fermentation, let it settle, then transfer to a pressure cask.

Bottles are OK, but a lot of effort and ale is so much better on draught
Simples.
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Post by Kevin4Christ » Sun Oct 17, 2010 4:55 pm

I haven't done any brewing since I think 2000...but have been thinking of doing a carboy. I always enjoyed the lower alcohol and darker beers.

Was always kind of neat giving it away; one of the reasons I did it, and my brother was living with me and that was part of the payment for him helping around the ranch.
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