Homebrew Anyone?

[Grim]

This is 5 gals of a 10 gal batch brewing a clone of Rogue Brewerys I2PA ( Imperial India Pale Ale ) at the first day of vigorous fermentation.

Original Gravity is 1.084 and has a potential alcohol of 7.5% to 9% ABV if I can get full attenuation from my yeast then i could possibly hit close to 10% but im really shooting for 8%.

Right now im sipping on a Scotch Ale I made a month ago which finished at 7.5% ABV and I got 46 of them from a 5 gal batch.

Anyone else enjoy homebrewing?

Wish i could show my whole set up and equipment but the beer porn is really all anyone needs.

[cocsp2002]

I'm not into the super hoppy IPAs and pale ales, but something along the lines of an American golden ale, or a lager (if you've got the super-trick bottom fermenting setup) is totally my style. The wife and I are on beer kick lately, so maybe I could convince her into a kit...

[Mr. Snuffleupagus]

Had four 5 gallon batches in constant rotation for quite a while. Black Death Stout, Nut Brown Ale, and porter. Was a bit of work at that rate. I had to stop. They were too good and too strong and I drink alot of beer. Just couldn't stop drinking that stuff yum.

[Grim]

I would gladly brew whatever anyone wanted if you lived near GA

I , at the moment, can not brew lager beer because i do not have a fridge that I can dedicate to my fermenters. ( ferm temps have to be 40-50 degrees then you warm it up and crash cool it )

But I can brew ales of any kind, even trappist ales if anyone has tried those.

They are quite dry and delicious

[bearcat87]

LOL

I thought this thread said "Hebrew Anyone".

[Grim]

cocsp2002,

If you are looking at brewing lagers please make sure you have a fridge that you can dedicate to just brewing.

The kits are available from morebeer.com along with everything u need to brew beer,wine,mead,sake and even rootbeer.

Lagers are cold fermented and can take over a month to ferment.

You also have to be able to change the temps several times in the same cooler which can require extra parts for the fridge to be able to hit certain temps. ( Read this in some instances )

Its one hell of a hobby and I love it.

I have brewed 15 gals in the past month in a half.

[Xobeloot]

Makes me wish I still drank. I sure do miss my Imperial IPA :cry:

[jamesstew]

I really miss brewing my own beer but never seem to be able to find the time. I always did all-grain batches as extract never really allowed me to customize my final gravity, the taste difference was worth it too. Sadly sold all of my all-grain and kegging equipment.

[Starcadia]

LOL

I thought this thread said "Hebrew Anyone".

"Homebrews" are the Hebrews in the 'hood.

[Raddleman]

I used to brew my own hooch at college, sold it to my mates for 15p (22c) a pint, thus getting the money back for making the brew. Happy times..

[Dead Rabbit]

I'm a brewer! But, I only make mead in the winter because I've gone all grain outside. My first batch of mead (made it last winter)....drum roll......sucks!!!!!!!

i'll have to post a pic of my set up one day. Pretty cool. converted kegs.

[Dead Rabbit]

what yeast did you use? looks like cally common.

[Grim]

White Labs California Ale 01 Yeast

II thoguht of making mead onetime rabbit but you have to wait a damn year before you have an idea of how it tastes then if it sucks your like damn, is it worth retrying and waiting yet another year.

I want to get in all grain but i do not have the room, nor the turkey fryer which wwould allow boils of up to 10 gals to do so.

Extract has changed a lot/

Several recipes which were made by extract only brewers have won very many awards in the past years against those brewing all-grain or mini-mash.

You can put together a recipe uniquely your own using just extract and control you OG , while your yeast and its attenuation control your FG ( Final Gravity )

No matter which way you do it you can rouse your yeast to try to get it to drop you Gravity a few more points but in most cases itll be minute.

Higher ferm temps allow for higher attenuation but also more fussel ( headache inducing ) alcohols while too low a ferm temp can make your fermentation take months , cause the yeast to go dorment too early and not " clean " themselves up.

Alot goes into it but the really only big difference from extract nowadays and all grain is equipment, about 5-6 more hours, and the fact you can control grain sugar content as either fermentable or unfermentables based on a certain flavor you are going for.

All grain is more hands on but i have not the time nor the resources to do it.

One day though I shall, and I know ill lov eit but it takes too much devotion and I really dont have 8 hours to brew beer on my one day off.

[Dead Rabbit]

White Labs California Ale 01 Yeast

II thoguht of making mead onetime rabbit but you have to wait a damn year before you have an idea of how it tastes then if it sucks your like damn, is it worth retrying and waiting yet another year.

I want to get in all grain but i do not have the room, nor the turkey fryer which wwould allow boils of up to 10 gals to do so.

Extract has changed a lot/

Several recipes which were made by extract only brewers have won very many awards in the past years against those brewing all-grain or mini-mash.

You can put together a recipe uniquely your own using just extract and control you OG , while your yeast and its attenuation control your FG ( Final Gravity )

No matter which way you do it you can rouse your yeast to try to get it to drop you Gravity a few more points but in most cases itll be minute.

Higher ferm temps allow for higher attenuation but also more fussel ( headache inducing ) alcohols while too low a ferm temp can make your fermentation take months , cause the yeast to go dorment too early and not " clean " themselves up.

Alot goes into it but the really only big difference from extract nowadays and all grain is equipment, about 5-6 more hours, and the fact you can control grain sugar content as either fermentable or unfermentables based on a certain flavor you are going for.

All grain is more hands on but i have not the time nor the resources to do it.

One day though I shall, and I know ill lov eit but it takes too much devotion and I really dont have 8 hours to brew beer on my one day off.

aren't you impressed i called your yeast out by the look of the krausen? i think i deserve some props.... :lol:

[Grim]

Ill give you props on that.

Wish I could send everyone samples to get feedback on them.

Ive brewed a Scotch Ale and compared it to Sam Adams Scotch Ale and the 2 are very similar, The Sam Adams version seemed to have a lil more hop character, while mine had a more malty character, which from what ive read is the signature of that style.

This is a clone of Roque Brewerys I2PA which is a very big beer. ( Alcohol wise that is )

Interestingly enough the rogue version was rated at 76-80 IBUs ( International Bittering Units ) which is a rating of a beers bitterness, and come to find out that once you hit 100 IBUs you cant tell the difference because your mouth cant detect anything more bitter than 100.

So this will be interesting, ill post the final Alchohol % when its finished.

I tell you what, ill post a trivia question or riddle when its finished and the person who answers it correctly 1st, ill UPS them 2 bottles to try and give feedback on.

Pleasemake sure you really enjoy craft brews before answering because i want someone who appreciates beer to tell me what they think.