Beer Brewing

Discussion in 'Food & Cooking' started by maryb, Apr 2, 2016.

  1. maryb

    maryb

    Messages:
    2,501
    Likes Received:
    181
    Exp:
    Semi pro/retired now
    Any other beer brewers in here? I am just getting back into it after a 30 year break. I used to do all grain with a friend. We split the cost of building a micro brewery that supplied beer to both of our families. Back then we did some pretty basic ales in summer and lagers in winter depending on the temps in the brew cave which was a room in the basement that was unheated.

    So far I have dabbled in some 1 gallon extract brews to see what I like and what is out there, equipment has changed and matured, we had to build a lot of what we used back then now you can buy it off the shelf! I have some 5 gallon extract brews coming up because I am still collecting the equipment I need for all grain brewing.

    My beer tastes have changed to preferring ales that are on the hop side of the flavor profile, Fat Tire Ale from New Belgium Brewing is my go to from the liquor store and I am going to be making 3 batches of a clone of that(Phat Tire Ale, Northern Brewer) over the next month along with another milder ale called Innkeepers that should be good after a hot day in the garden.

    So many different beer profiles now to pair with different foods!

    I need a 10 gallon brewing kettle yet, a false bottom for my 15 gallon kettle for mashing, and some other misc bits and pieces. 2 more burners too for my brew tower that I am constructing. Fun hobby and to convert ingredients into sugar then alcohol is fun!
     
  2. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
    I brewed for 20 some years, started back in 1984, perhaps, give or take a year.  Back then beer selection, especially here in Utah, was pathetic. Either domestic fizzwater or stale imports that spent way too long on a boat under bad conditions.  These days I can pop into The Bayou - today's beer count:  426. And no, I've not tried them all.

    I keep thinking about getting back into doing occasional 5 gallon extract batches, RealSoonNow.

    mjb.
     
  3. maryb

    maryb

    Messages:
    2,501
    Likes Received:
    181
    Exp:
    Semi pro/retired now
    Extract brews have really came a long ways since the 80's and the Hawaiian Punch tang they all had. The malt extract has really improved in flavor and there are a lot more varieties out there. Add a partial mash in a bag you steep like tea and you can really make some good beers. The Phat Tire from Northern Brewer came with .5 pounds each of Victory and Bries Caramel 60 pre crushed grains. I chuck them in the pot and steep at 158 for 20 minutes, pull and drain them(do not squeeze) and boost the temps to get to a boil than add the extract. Kit comes with a mesh bag for the grains, no sparging needed... Brew stores sell the mash bags now so you can do your own partial grain brews.

    I like all grain due to cost(about $12), it is about half the cost(about $25) of extract brewing for the same beer. Sure it takes more time but being retired now time I have to burn! Plus I like the chemistry involved of turning grain to sugar.

    I need to find a water source too, tap water here is off the charts for sulfate and for beer brewing that means bitter beers only.
     
  4. mike9

    mike9

    Messages:
    2,453
    Likes Received:
    402
    Exp:
    Former Chef
    I'm leaning towards brewing my own beer too.  Cheaper and tighter control of the product.  It doesn't hurt that I know the master brewer in town either.  
     
  5. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
    Our best beer ever was an all grain lager. It looked a lot like Budweiser. That was the only resemblance, trust me. Oh so good.  But we did make some pretty good extract based beers over the years. At roughly 40 batches per year spanning 20 years, we got a lot of practice.

    mjb.
     
  6. mikelm

    mikelm

    Messages:
    1,691
    Likes Received:
    37
    Exp:
    Home Chef
    Ummm....

    Teamfat- that's a batch every nine days!

    How big were these batches? If you can remember.

    Mike  /img/vbsmilies/smilies/eek.gif
     
  7. mike9

    mike9

    Messages:
    2,453
    Likes Received:
    402
    Exp:
    Former Chef
    And your point is . . . ?

    /img/vbsmilies/smilies/drinkbeer.gif   /img/vbsmilies/smilies/drinkbeer.gif   /img/vbsmilies/smilies/drinkbeer.gif
     
    Last edited: Apr 4, 2016
  8. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
    Yes. Once we got started, with "we" being a somewhat changing group of friends, we brewed once a week. There were times we would skip due to holidays and such, so it was less than 52 times a year.  I just picked 40, could have been more times per year. Basically brew night consisted of boiling up a new 5 - 7 gallon batch, transferring last week's batch from primary to secondary, and bottling the batch from two weeks ago. It was fun, involving consumption of course, darts, music, grilling during the summer months, hot tub after we moved from my place to Pugs' house, a very social gathering. The group size was usually about 6 - 8 folks, sometimes more sometimes less.

    Good times.  Good beer.

    mjb.
     
  9. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
    On a food related note, one of the group was a pilot who just retired from Delta Airlines. I met him through autocrossing, he had a serious Lotus 7 he raced.  Anyway one year he and his wife went to Africa. After the trip he arrived at brew night with a gift for me. Two little plastic containers, each about half a cup, with some *amazing* curry powders he picked up at a Nairobi street market. Wow.  Wish I could get some at the local Kroger affiliate.

    mjb.
     
  10. maryb

    maryb

    Messages:
    2,501
    Likes Received:
    181
    Exp:
    Semi pro/retired now
    This is an extract brew from Northern Brewer called Caribou Slobber, brown ale with a LOT of coffee and chocolate notes to it. Only brewed 2 gallons of this and may have to do more! This one is a good sipping beer after a meal.


    I have another I taste tested that will be ready for drinking later this week. Chinook Ale. Pours with a nice orangish head, hits you with grapefruit and pine as you drink it. Thinking it will pair well with poultry and pork.
     
    Last edited: Apr 4, 2016
    nicko likes this.
  11. maryb

    maryb

    Messages:
    2,501
    Likes Received:
    181
    Exp:
    Semi pro/retired now
    Saw that and it is disgusting! /img/vbsmilies/smilies/eek.gif

    Chinook IPA, grapefruit and resinous hop smell and flavor. Really good drinking beer and would be great on a hot day! Yes it is a bit hazy...

     
    kuan likes this.
  12. zagut

    zagut

    Messages:
    65
    Likes Received:
    11
    Exp:
    Other
    I agree. /img/vbsmilies/smilies/thumb.gif

    But it only shows artistic beers have gone beyond taste and have entered the realm of "What can we make a few buck's on." /img/vbsmilies/smilies/wink.gif

    Brew what you want but it's only beer in the end. /img/vbsmilies/smilies/drinkbeer.gif
     
  13. maryb

    maryb

    Messages:
    2,501
    Likes Received:
    181
    Exp:
    Semi pro/retired now
    Taste tested the Barleywine at 2 weeks in the bottle. Needs more aging but not bad at all! Stuff came in at 12% alcohol too! Cleared very well in the bottle already too!
     
  14. zagut

    zagut

    Messages:
    65
    Likes Received:
    11
    Exp:
    Other
    I see your point and agree Nicko.

    Only added to expand discussion and further the knowledge of what goes on in the unsanitized world.