wlie 0 #1 November 1, 2002 Of beer brewing. The whole house is engulfed in the aroma of hops and malt. Makes me feel like I'm living in a microbrew pub. I wonder why Glad hasn't made a scent like this as an air freshener. So I bid all of you a safe and fun weekend.My other ride is the relative wind. Quote Share this post Link to post Share on other sites
Guest #2 November 1, 2002 Just make sure you vent your carboy properly, otherwise, a nasty spectacle will ensue. This was discussed at my home (about a relative's closet), and at work just yesterday. Yuck! I've never "rolled my own". I'd enjoy it and there are plenty of supplies available locally (Boeing has a brewers club, too), but it's just such a hassle keeping everything sterile, etc. and a batch is so easily spoiled."The mouse does not know life until it is in the mouth of the cat." Quote Share this post Link to post Share on other sites
SpeedRacer 1 #3 November 1, 2002 wlie: I'm a homebrewer too. Just brewed an IPA on Tuesday. LOve that malt smell!I belong to FOAM (frederick original ale makers) a homebrew club in Maryland. On Saturday some members from all the Maryland clubs will tour the Frederick Brewing Company (free samples) and then go to the brewpub for dinner. (its too cold & cloudy to go to the DZ anyway). I like to have a variety in my house. Right now I have an Oktoberfest Ale (got about 1/3 of it left now), a fairly strong Irish Stout, a light blonde ale ( should be ready next week...this is light & not too hoppy, almost like a lager) and of course, I'm still working on the IPA. So I've got a beer for every occasion. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
Jimbo 0 #4 November 1, 2002 Quote but it's just such a hassle keeping everything sterile, etc. and a batch is so easily spoiled. Don't be fooled, I think it's harder than you might think to catch in infection in your beer. For example, I had one HELL of time getting this batch from the primary into the secondary, had there been video it would have looked like a one man keystone cops episode. I managed to brush ends of the racking cane up against almost every surface between my kitchen and the carboy, and at one point finally used my mouth to start the siphon. The beer has been in the secondary for almost 1 week now and shows absolutely no signs of infection, as a matter of fact, last night it even tasted quite good (for warm flat beer). Sure, keeping things clean is important, but you don't need a 'clean room' to do it. And as far as the original post goes, you're right, that's a fine fine smell. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
SpeedRacer 1 #5 November 1, 2002 QuoteJust make sure you vent your carboy properly, otherwise, a nasty spectacle will ensue. This was discussed at my home (about a relative's closet), and at work just yesterday. Yuck! Yeah, that can happen, especially with a carboy that doesn't have a lot of extra room, and especially with a high malt brew. Irish Ale yeast is notorious for being real lively. When I brew Irish Stout, I don't use a water lock at the beginning, I just use a blowoff tube with the other end stuck down into abottle to catch all the blowoff. Then after 4 or 5 days or so, when everything has settled down, I remove the blowoff tube & install the water lock. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
SpeedRacer 1 #6 November 1, 2002 Jimbo is right...Beer making means keeping everything sanitized, not absolutely sterile. (I'm a molecular biologist & I do a lot of sterile tissue culture at work, so believe me, there's a difference.)And after the primary fermentation the yeast has basically crowded out all the nasties, so you'd really almost have to try to contaminate it at that point. Only one thing Jimbo said is not good: Never start a siphon with your mouth!! Your mouth has a lot of nasty bacteria in it. Jimbo was saved because the primary fermentation had already taken place, but it still isn't a good idea. Fill the siphon with water from the tap & cover the ends with your thumbs, then insert one end into the beer, the other into the other container. It'll be clean enough. I have this pump-siphon device, so I just pump it two or three times & it starts by itself. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
Jimbo 0 #7 November 1, 2002 Quote was saved because the primary fermentation had already taken place, but it still isn't a good idea. Definitely not a good idea, but two failed siphons the 'traditional' way had left me frustrurated, I finally just gave up and used my mouth. Lots of yeasties, very little sugar, and 7% alcohol saved me from that one. Quote have this pump-siphon device, so I just pump it two or three times & it starts by itself. I need get one of those. - Jim"Like" - The modern day comma Good bye, my friends. You are missed. Quote Share this post Link to post Share on other sites
