odd man out wrote:
regular hops are in the,same family as cannabis.
Lost in the right direction.
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odd man out wrote:
regular hops are in the,same family as cannabis.
max.patch wrote:
no thanks -- a beer that tastes like lucky charms -- released this saturday by a virginia brewery -- i expect a review by jimmjam.
odd man out wrote:
I could see a beer made of Grape Nuts. After all they are made from malted barley.
jimmyjam wrote:
Yeah, where's that young lady been hiding?
Drybones wrote:
I'm beginning to warm up to craft beer...a couple of my favorites...really like the breakfast stout.
foundersbrewing.com/our-beer/breakfast-stout/
lexingtonbrewingco.com/product…tucky-bourbon-barrel-aler
max.patch wrote:
well, they say breakfast is the most important meal of the day.Drybones wrote:
I'm beginning to warm up to craft beer...a couple of my favorites...really like the breakfast stout.
foundersbrewing.com/our-beer/breakfast-stout/
lexingtonbrewingco.com/product…tucky-bourbon-barrel-aler
i used to happily in my ignorance drink coors and bud. now i can't stand the stuff.
now i go to the brewery and spend $7 for a craft beer.
it's all scotty's fault.
(at a ballgame i'll still have a bud light and a hot dog. tradition i guess.)
Astro wrote:
And at a ballgame it just might cost more than the draft at the brewery.max.patch wrote:
well, they say breakfast is the most important meal of the day. i used to happily in my ignorance drink coors and bud. now i can't stand the stuff.Drybones wrote:
I'm beginning to warm up to craft beer...a couple of my favorites...really like the breakfast stout.
foundersbrewing.com/our-beer/breakfast-stout/
lexingtonbrewingco.com/product…tucky-bourbon-barrel-aler
now i go to the brewery and spend $7 for a craft beer.
it's all scotty's fault.
(at a ballgame i'll still have a bud light and a hot dog. tradition i guess.)
Drybones wrote:
I'm beginning to warm up to craft beer...a couple of my favorites...really like the breakfast stout.
foundersbrewing.com/our-beer/breakfast-stout/
lexingtonbrewingco.com/product…tucky-bourbon-barrel-aler
max.patch wrote:
$11!!! my limit is one.Astro wrote:
And at a ballgame it just might cost more than the draft at the brewery.max.patch wrote:
well, they say breakfast is the most important meal of the day. i used to happily in my ignorance drink coors and bud. now i can't stand the stuff.Drybones wrote:
I'm beginning to warm up to craft beer...a couple of my favorites...really like the breakfast stout.
foundersbrewing.com/our-beer/breakfast-stout/
lexingtonbrewingco.com/product…tucky-bourbon-barrel-aler
now i go to the brewery and spend $7 for a craft beer.
it's all scotty's fault.
(at a ballgame i'll still have a bud light and a hot dog. tradition i guess.)
odd man out wrote:
Just saw an ad for Bud Lite Seltzer.
I think I have lost my will to live.
odd man out wrote:
I can help you with carbonation. I bottle conditioned homebrew for decades. Never lost a bottle.
The post was edited 1 time, last by Traffic Jam ().
Traffic Jam wrote:
Thank you! I’m going to attempt it tomorrow. I’ve read several methods for making it and haven’t decided what to do.odd man out wrote:
I can help you with carbonation. I bottle conditioned homebrew for decades. Never lost a bottle.
One method is to bottle it immediately and let it ferment for 1-3 days before refrigerating. Another says to put it in an open, one gallon container and let it sit for 1-3 weeks before bottling and refrigeration. I need to do a little more reading.
I did read that if it’s bottled in a plastic soda bottle, it’s easier to determine when it’s carbonated.
Any tips appreciated.
max.patch wrote:
I don't have anything worthwhile to contribute; I'm just making conversation.
Many years ago, back when I was drinking Boones Farm and other similar fine wines, I attempted to make my own wine from a recipe I found somewhere. I remember it involved frozen grape juice (among other things that I don't recall) and a balloon. After mixing it all up you put it in a bottle and put the balloon over the opening of the bottle. Set it on the porch, the balloon would eventually expand -- and then fail. Tried it 2 or 3 times and gave up. Never successful. Which was probably a good thing. I doubt it would have reached the fine flavor of Boones.
odd man out wrote:
the science is this. The yeast is fermenting sugar to form CO2 and alcohol. In the open container, the CO2 escapes. When you put it in a sealed bottle, the CO2 builds up, carbonating the beverage. Explosions take place when there is too much sugar when it is bottled and more CO2 is produced than the bottle can handle. The two methods you describe deal with this two ways. Refrigerating it after a few days relies on refrigeration to stop fermentation. This will produce a sweeter product with less alcohol because it has not been allowed to ferment much. Fermenting for 3 weeks will allow the sugar to ferment out. It will not be sweet and more alcoholic. This is the standard procedure for beer making. But if fully fermeted, it won't carbonate. What we would do is add the right amount glucose so it will give the right amount of carbonation. We would add from 2/3 to 3/4 cups of glucose per 5 gallons. We ferment on a closed container with an air lock so you can monitor fermentation do you know it's complete. Using plastic bottles let's you monitor carbonation by squeezing them. But it can still be over carbonated and plastic isn't very good for long term storage.Traffic Jam wrote:
Thank you! I’m going to attempt it tomorrow. I’ve read several methods for making it and haven’t decided what to do.One method is to bottle it immediately and let it ferment for 1-3 days before refrigerating. Another says to put it in an open, one gallon container and let it sit for 1-3 weeks before bottling and refrigeration. I need to do a little more reading.odd man out wrote:
I can help you with carbonation. I bottle conditioned homebrew for decades. Never lost a bottle.
I did read that if it’s bottled in a plastic soda bottle, it’s easier to determine when it’s carbonated.
Any tips appreciated.
It would help to know the complete procedure you are using. Including ingredients and what kind of sugar and methods.
IMScotty wrote:
When I used bottle fermentation to carbonate my beers, I quickly learned to use less than the usual recommendations of additive sugar (usually I would go half as much). If I am going to be off I would rather be under carbonated than over carbonated, but that went well with the styles of beers I liked to make (stouts and such). I never lost a bottle.
I have had some commercially purchased craft beers explode on me ( I have many beers aging in the cellar). That is a PIA, because they usually take out a few of their expensive neighbors too. For the ones that blew it was almost always because they were contaminated with 'wild' fermentors like Brettanomyces. I think that Brettanomyces can live in higher alcohol levels, so the fermentation keeps happening even after the beer is bottled.
The thing is I like the funky flavors of Bretty beer. So when I hear of a 'bad batch' of beer, I will actually try to grab a few bottles to see if it turns into something special. A few years ago Goose Island issued a recall on one of their batches of Bourbon County Brand Stout. I could have gotten a refund, but I held on to my bottles and aged it and to me it ended up being one of the best BCBS's produced. It was not the beer they meant to make, but a complex and interesting 'happy accident'.
The post was edited 1 time, last by Traffic Jam ().
odd man out wrote:
Not sure how much similarity there is between beer and ginger beer brewing. But for making beer, you want it to become anaerobic (no oxygen) so a wide container and stirring is not advised. I read that a cheesecloth lid was to allow wild yest to enter, but to me that does not make sense. The ginger bug is the source of yest for this phase. The main idea of fermenting is to make your yeast happy and other things unhappy. A good starter should get the fermention off to a fast start. The ethanol kills off wild bugs. I would cover it with a plastic lid but vented so CO2 can escape.
One other thing about at this point. While fermentation is anaerobic, the yeast requires oxygen to make an essential unsaturated fat. So the trick is to saturate your solution with oxygen before adding the yeast. You do this by chilling your solution to room temp after boiling and then aerate it. I pour the liquid from on bucket to another several times until it is very foamy. Then pitch the yeast and let it set. You don't want to aerate when it is hot or after fermented as that gives off flavors.
As for the bottle question, it seems that this is to be a sweet product so there will be no way to stop fermentation and prevent gushers (over carbonation) or bottle bombs other than refrigeration after it is done and drink it before or goes bad. Professionals will filter out the yeast but that is not practical for the home Brewer. Plastic bottles have the advantage of being able to open the cap to let them vent CO2 when it becomes over carbonated