Now Drinking thread

yesterday's end of the world bbq included the following in no particular order...

i had a headache this morning

Just opened a bottle of this:

Had big expectations, it's good, but i think i still prefer the original Glenmorangie. Gotta try it some more.

  On 5/22/2011 at 6:29 PM, jules said:

Pretty good, innit?

  On 5/22/2011 at 7:50 PM, baph said:

  On 5/22/2011 at 6:29 PM, jules said:

 

Pretty good, innit?

killer, although I enjoyed the kitsune a little more. I have a bottle of Judith but we are not opening it until our 10th anniversary.

I drank a lot of stolichnaya and phillips last night.

chocolate banana smoothie. bitch please.

makes a nigga wnna fuck!

Green tea, coffee.

  On 5/22/2011 at 4:34 PM, encey said:

Four batches, shit!!

 

I just brewed an oatmeal stout yesterday. What a long process. I didn't cool down my wort enough and had to get to bed so I finally just pitched the yeast at like 28 C and crossed my fingers ...

You might be okay at that temperature, but I generally try to never go above 75F [you're at about 82F]. It depends on your type of yeast, too.

I love stouts, but that's more of winter time beer. We've been wanting to do lighter beers for summertime weather. I'm going to try and start one once the fall starts, and then age it a couple months.

Had a few beers at a restaurant. A friend of mine showed me the wonders of Alexandre Keith's India Pale Ale with some B-52 on your tongue. It was great. Had some more beer, Gosser I believe, at home and watched the Vancouver vs San Jose game that I taped.

because its better than some more higher priced beers.

  On 5/23/2011 at 5:03 AM, Braintree said:

  On 5/22/2011 at 4:34 PM, encey said:

Four batches, shit!!

 

I just brewed an oatmeal stout yesterday. What a long process. I didn't cool down my wort enough and had to get to bed so I finally just pitched the yeast at like 28 C and crossed my fingers ...

 

You might be okay at that temperature, but I generally try to never go above 75F [you're at about 82F]. It depends on your type of yeast, too.

 

I love stouts, but that's more of winter time beer. We've been wanting to do lighter beers for summertime weather. I'm going to try and start one once the fall starts, and then age it a couple months.

I know, I hated doing it, but didn't know what else to do and really had to wrap it up. The yeast I'm using was described as lower in estery taste, so all I can do is hope that will make up for any of that flavor that may come from fermenting too high.

I wanted to do a lighter, more summery beer, but had all this dark malt left over from the oatmeal stout I did this winter, so I just decided to use it up and try this one again but with a different yeast, to see how it turns out different. This is only my second time on a partial grain mash; I've never done all-grain and only did extract before. Just working my way up slowly! I do think buying a chiller will be the next important purchase in my brewing hobby. This time, it was a proper-sized brew kettle (it was pathetic, me trying to do it between two pasta pots last time!).

e

can homemade beer be bad for your health if you do it wrong?

If so, you would know.

I think it's bad for your health if you do it right

  On 5/23/2011 at 8:21 PM, yek said:

can homemade beer be bad for your health if you do it wrong?

Hi Yek,

I know some homebrew can make you go blind. The firewater they make in third world countries can fuck you up massively and maybe kill you. Not beer though.

Best stick to the Stella if I was you, or whatever they drink in Canada. (Summat like Moose Jaw ale)

Stella's not much better.

  On 5/23/2011 at 8:57 PM, chassis said:

Stella's not much better.

LoL. Stella is the best sleeping pill I ever take, 6 pints of that and I'm off to the land of nod. Don't get the big myth on how it sends everyone crazy.

  On 5/23/2011 at 9:03 PM, beerwolf said:

  On 5/23/2011 at 8:57 PM, chassis said:

Stella's not much better.

 

 

LoL. Stella is the best sleeping pill I ever take, 6 pints of that and I'm off to the land of nod. Don't get the big myth on how it sends everyone crazy.

~Yeah but Mr Beerwolf then you phone up Mr Wheeler Dealer to send you something that puts a firework up your nostril!!!!!~

Yeah your right Chassis, Stella is just as bad lol.

  On 5/23/2011 at 3:23 PM, encey said:

  On 5/23/2011 at 5:03 AM, Braintree said:

  On 5/22/2011 at 4:34 PM, encey said:

Four batches, shit!!

 

I just brewed an oatmeal stout yesterday. What a long process. I didn't cool down my wort enough and had to get to bed so I finally just pitched the yeast at like 28 C and crossed my fingers ...

 

You might be okay at that temperature, but I generally try to never go above 75F [you're at about 82F]. It depends on your type of yeast, too.

 

I love stouts, but that's more of winter time beer. We've been wanting to do lighter beers for summertime weather. I'm going to try and start one once the fall starts, and then age it a couple months.

I know, I hated doing it, but didn't know what else to do and really had to wrap it up. The yeast I'm using was described as lower in estery taste, so all I can do is hope that will make up for any of that flavor that may come from fermenting too high.

 

I wanted to do a lighter, more summery beer, but had all this dark malt left over from the oatmeal stout I did this winter, so I just decided to use it up and try this one again but with a different yeast, to see how it turns out different. This is only my second time on a partial grain mash; I've never done all-grain and only did extract before. Just working my way up slowly! I do think buying a chiller will be the next important purchase in my brewing hobby. This time, it was a proper-sized brew kettle (it was pathetic, me trying to do it between two pasta pots last time!).

 

 

e

I'd like to get some kind of chiller so I can do a proper lager. You have to let those ferment around 55F. I've thought about just letting one sit in the garage during the winter [since it doesn't get any lower than 50F, usually], but then it's the wrong time of the year for a lager.

Do you use hop pellets or whole hops? We used whole hops for the first time on that batch of the IPA [which is our second attempt], and it was kind of a pain in the ass.

  On 5/23/2011 at 8:21 PM, yek said:

can homemade beer be bad for your health if you do it wrong?

Would it make you feel better if I sold it to you?

  On 5/23/2011 at 9:18 PM, Braintree said:

  On 5/23/2011 at 3:23 PM, encey said:

  On 5/23/2011 at 5:03 AM, Braintree said:

  On 5/22/2011 at 4:34 PM, encey said:

Four batches, shit!!

 

I just brewed an oatmeal stout yesterday. What a long process. I didn't cool down my wort enough and had to get to bed so I finally just pitched the yeast at like 28 C and crossed my fingers ...

 

You might be okay at that temperature, but I generally try to never go above 75F [you're at about 82F]. It depends on your type of yeast, too.

 

I love stouts, but that's more of winter time beer. We've been wanting to do lighter beers for summertime weather. I'm going to try and start one once the fall starts, and then age it a couple months.

I know, I hated doing it, but didn't know what else to do and really had to wrap it up. The yeast I'm using was described as lower in estery taste, so all I can do is hope that will make up for any of that flavor that may come from fermenting too high.

 

I wanted to do a lighter, more summery beer, but had all this dark malt left over from the oatmeal stout I did this winter, so I just decided to use it up and try this one again but with a different yeast, to see how it turns out different. This is only my second time on a partial grain mash; I've never done all-grain and only did extract before. Just working my way up slowly! I do think buying a chiller will be the next important purchase in my brewing hobby. This time, it was a proper-sized brew kettle (it was pathetic, me trying to do it between two pasta pots last time!).

 

 

e

 

I'd like to get some kind of chiller so I can do a proper lager. You have to let those ferment around 55F. I've thought about just letting one sit in the garage during the winter [since it doesn't get any lower than 50F, usually], but then it's the wrong time of the year for a lager.

 

Do you use hop pellets or whole hops? We used whole hops for the first time on that batch of the IPA [which is our second attempt], and it was kind of a pain in the ass.

 

  On 5/23/2011 at 8:21 PM, yek said:

can homemade beer be bad for your health if you do it wrong?

 

Would it make you feel better if I sold it to you?

lol

i don't really drink, so no.

  On 5/23/2011 at 9:18 PM, Braintree said:

I'd like to get some kind of chiller so I can do a proper lager. You have to let those ferment around 55F. I've thought about just letting one sit in the garage during the winter [since it doesn't get any lower than 50F, usually], but then it's the wrong time of the year for a lager.

room temp lager is always going to be wrong so i've stuck to ales and stouts in the past. i did make lager once but took up 3/4's of the fridge to store the barrel. lol, gf was not impressed at me removing all the fridge shelves and food.

have you tried bottling? seems like a lot of hassle.

Lol keltoi

I've only used hop pellets. They smelled divine; I wanted to eat them! Whole hops does sound difficult, as well as expensive! I'd love to be able to make an imperial IPA sometime, though, with an incredible cocktail of unique hops.

I always do my secondary fermentation/carbonation in the bottle, in part because I don't have a secondary carboy and just because that's how I've always done it so far. My kitchen scale is not accurate enough to properly measure out the sugar for each bottle, though, so it's a bit of a crapshoot! Worked out fine so far, though.

Can't wait to keep slowly building my equipment and get into this hobby proper once I'm living in Nowhere, USA working at a small school somewhere. (I hope)

  On 5/24/2011 at 3:15 PM, encey said:

My kitchen scale is not accurate enough to properly measure out the sugar for each bottle, though, so it's a bit of a crapshoot!

can't you put the sugar in before you bottle it?

or get yourself some of these...

1/2 teaspoon of brewing sugar per 12oz bottle. (table sugar is around 4.2g/1tsp)

The risk of putting the sugar into the primary fermenter before bottling is exposing the beer to contaminants. I used to go by the tsp measure, but going by weight is more accurate -- although you're right, not in my case w my crappy scale!