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Brewing Beer

Discussion in 'Everything Else' started by The Red Baron, Oct 7, 2012.

  1. The Red Baron Nicholas Shehadie (39)

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    Being a bit of a dabbler, I have recently turned my hand to brewing beer. The grandfather brewed extensively, even building a 'brewery' in the backyard of the old family home.

    After sampling my current efforts and being pleasantly surprised, I thought it would be poignant to ask who out of our fellow Gagrs brews their own drop and what setup do they have? What recipes do people recommend?

    Currently I only have one 30l fermenter. As I store the brew in the garage, and the current heat, I currently am game to only brew ales. I am in the market for a adequate size fridge, so I can regulate my fermenting temperature better. This will also enable me to brew lagers.

    I recently popped the top off of a blonde beer I had brewed. A bit tart, but was still impressed with the results. I currently have a Wheat beer carbonating, should be ready to drink in a week or two.
  2. boyo Paul McLean (56)

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  3. boyo Paul McLean (56)

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    Maybe you need one of those (image c/- Swat).
  4. Scarfman Knitter of the Scarf

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    I think we did this thread about 2 years ago, but with summer coming it's definitely time to think about beer.

    This is actually my favourite time to brew - I live in a cold climate, so can use German lager yeasts (brewing at about 12-14C), then have them ready to drink by the hot weather.

    For me, it's all in the yeast. I've tried lots of malt mixes, and even boiled up my own mash, but the biggest difference comes from using specialty yeasts, instead of the all-purpose ale yeasts that come in the can.

    The Saflager S-23 is a fairly hardy yeast that produces a fruity, flowery sort of lager.
  5. Inside Shoulder Nathan Sharpe (72)

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    Can you recommend a rudimentary book/website through which I could educate myself as to the types of beer and the issues as to which ones one should brew: I didn't know that ambient temperature was a factor in the types of beer that can be brewed, for instance.
  6. cyclopath Phil Waugh (73)

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    It sounds manly in this thread, but it'd never sell to the plebs!
    I must arrange an accidental stop-off sometime to sample Scarf-Lager.
  7. The Red Baron Nicholas Shehadie (39)

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    The guys I get all my brewing stuff from, brewers choice, are pretty good. Their website is full of good tips and has a whole heap of recipes. Ale yeasts generally like it at about 20 degrees, whereas Lager yeasts like it at around 12. As Scarfy was saying, the quality of yeast you use really makes a difference.

    That is also why many brewers will make use of a fridge. Plug the fridge into a thermostat, and you can regulate the fermenting temperature very accurately. Enables you to brew lagers in warmer climates, and reducing temperature variation will reduce the risk of stressing out the yeast.

    Like Scarfy said, most recipe can yeasts are just a general lager yeast. Interestingly, the instructions that come with those cans say that you should keep the fermenter between 18-30 degrees. That is way too much variation for me. I also wouldn't like to be keeping my fermenter at near 30 degrees. My recent ales have been brewed at 18-20 degrees.

    Scarfy, have you tried liquid yeast? I've noticed there is large variety, and I would really like to hear if you have had any experience using them?
  8. Lindommer Andrew Slack (58)

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    Any chance of swapping some wine for your best lager, Scarfy?
  9. Scarfman Knitter of the Scarf

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    Sure Lindo, sounds good. I'll have a taste and let you know what sort of vintage we're looking at.

    You're not trying to get rid of cyclo's shiraz, are you?
  10. cyclopath Phil Waugh (73)

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    Oi! That stuff won medals and such.
    Bah, heathen.
  11. Lindommer Andrew Slack (58)

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    Go to the back of the queue, it was good.
  12. Hugh Jarse Rocky Elsom (76)

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    Has your Picobrew arrived yet @Gibbo? If it has, is there any feedback on it?
  13. Gibbo Ron Walden (29)

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    I'm all over it - My first triple hopped Pilsner (45 IBU) has just finished fermenting. I'm going to transfer over to the keg today or tomorrow.

    It really is a piece of piss to brew from all grain.
    The biggest challenge is cooling the wort down before pitching. twice I've pitched the yeast with the temp still up around 80C+.

    I'm going to build an inline cooler that I can engage for the cooling cycle.
    BG
  14. cyclopath Phil Waugh (73)

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    Our.
    Gibbo and Hugh Jarse like this.
  15. Lindommer Andrew Slack (58)

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    Argue all you like who owns the contraption which makes the stuff, I don't care. What about letting us taste the product the fancy thing produces? Over to you, Gibbo.
    Hugh Jarse likes this.
  16. Gibbo Ron Walden (29)

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    I just ordered 2 Counter pressure fillers so I can fill bottles with C02 - then fill with beer for long term storage.
    cyclopath likes this.
  17. Gibbo Ron Walden (29)

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    Currently brewing a Batch of my pacific ale clone Screen Shot 2015-04-16 at 8.34.38 pm.png
    cyclopath likes this.
  18. Gibbo Ron Walden (29)

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    I'm just making shit up now.. It's almost too easy
    This will be dry Hopped with Vic Secret Aussie Hops.
    50 IBU Screen Shot 2015-04-21 at 7.42.16 pm.png Screen Shot 2015-04-21 at 7.39.13 pm.png
    cyclopath likes this.
  19. Hugh Jarse Rocky Elsom (76)

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    Seems you are one satisfied customer @Gibbo.

    How often are you brewing?

    Can the consumption keep up with the brewing?
  20. Gibbo Ron Walden (29)

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    The smal (2.5Gal) batches make for quick brewing and consumption. AS you'd expect as an early adopter there have been plenty of learning moments. But the beer is very reproducible.

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