Wine Alcoholic Beverages
You should try dandelion or nettle beer, I gotta say its my new homebrew favorite!
just curious have you thought about getting couple of buckets that had the spigots on them so that way it would be some what easier??
Every time I tried to make beer it turned out to be a laxative
some dishwashers even have a "sanitize" button… mine is "Sani-rinse"
I've found that Sam Adams bottles seem to have the easiest to remove labels… but that just might be my experience.
As for bottling, I use a water cooler. I took the valve out and replaced it with a valve I can open and close. The valve is removed and sanitized, then replaced. It has a barb type adapter so I can slip a hose over it. Put the hose into the bottle, open the valve, fill the bottle.
I have never had any luck with bottling wands.
Aren't we supposed to remind you if something is still in your garage? (Talking about your cleaning your garage video)
I used to home brew and it was great beer. I had to stop for health reasons and I do miss it.If you can get resealable bottles ( the ones with ceramic caps ) ,they are totally worth it . The down side is that they are sometimes opaque so cleaning them requires a little more care. The dishwasher was my go to as well. Some of my favorite recipes were honey beer. Apple blossom honey for draft types and wildflower for lagers. Same rules, ferment completely . All that is left is the flowers bouquet. One cup of honey for 25 lt.(5 or 6 gallon) bucket
That looks like something I might have to try. Love the videos
I've been brewing for a number of years and my best day was when I started to keg everything ?.
I always taste some from the fermenter and drink it green so to speak, and drink it while I bottle. and I always rinse my bottles out after I drink them as well too. one thing the spent yeast in the bottom, I get at least a bottle of the stuff or so and I add it to Soup and it gives it flavour and it has B Vitamins in it. It kind of tastes like Vegemite.
It looked like you needed to do a secondary fermentation on that beer before bottling. That would get rid of most of the sediment in the beer. unless you enjoy chunks in your beer. Enjoy!
Cool video 😀 I need to get more equipment myself. I've only done a beer kit thus far, and it's actually pretty easy to do.
Well just getting settled in her in the Atlanta Metro area. I don't know if I'll have time to bottle my own. But there are plenty of venues for music, food etc. around here. I like it.
Hell Yeah!! Authentic Prohibition beer produced during the 100th anniversary of Prohibition!!! I didn't know that Prohibition beer was still being made at home!!! It is probably less expensive and certainly easier to buy a few 40's of malt liquor instead of trying to make it at home in plastic buckets. If a person said that ale and lager are made from syrup or by soaking high modified malt in hot water for an hour, they lied. It is chemically and enzymatically impossible.To kick it up a notch make home made Moonshiners beer. To remain true to style purchase a few pounds of Marris Otter, Halcyon, Golden Promise or six row malt because the malts are intended to make whiskey with. The malts are high modified. Modification is indicated by the Kolbach number listed on a spec sheet that comes with every bag of malt. Soak the malt at 150F for an hour. During saccharification Alpha releases bunches of glucose from simple starch amylose at 150F and yeast loves the shit outta glucose because it is simple sugar and one of the three building blocks of life. Our saliva contains amylase. Don't worry about conversion because high modified malt lacks Beta amylase or the enzyme is weak. Conversion occurs around 140F and the optimum temperature is 145F. During conversion Beta converts glucose released by Alpha during saccharification into fermentable, complex sugars, maltose and maltotriose. Saccharification and conversion occur simultaneously. When that stuff happens secondary fermentation is required. Yeast only uses simple sugar for fuel, preferably glucose, which happens during primary fermentation. The fermentable, complex sugars formed during conversion aren't touched during primary fermentation. After primary fermentation ends the beer is transferred into a secondary fermenter. During second fermentation yeast absorbs maltose and an enzyme within yeast converts maltose back into glucose. The glucose is expelled back through the cell walls and yeast uses the sugar for fuel. During second fermentation gravity reduces close to expected FG and malt character begins to develop. When second fermentation ends the beer is kegged without adding priming sugar or CO2 for carbonation. During conditioning yeast converts maltotriose into glucose which yeast uses for fuel and natural carbonation occurs. The beer clears without fining or filtering, gravity hits expected FG and malt character increases and rounds out during conditioning. Now, you know what Alpha does with simple starch during saccharification and what Beta does with simple sugar during conversion. We'll let complex starch, dextrinization and gelatinization alone until next time. Skim off hot break as it forms and continue to remove hot break until it ceases to form or drastically reduces, after that happens add bittering hops. The wort will be cleaner and less hops are needed.
If you are into dry hopping, stop. Dry hopping does not work the way info says it works. The pH of fermenting beer and kegged beer is very low and when hops are added staling compounds form and the beer rapidly stales. The equipment used for dry hopping successfully is out of reach of homebrewers. Buy a Randall and it can double duty as a hop back.Be careful with using crystal malt because it shares a seat with rancid malt. Fatty acids create the same condition in the final product that smearing bacon around the inside of a beer glass causes.Use fresh yeast, don't harvest yeast because it goes senile and you will never know when it happens until a batch of beer goes haywire. Stay away from water treatment unless using distilled water. Use RO water and add nothing, yeast and enzymes will not hate you, I promise.
I agree mr Scott Frost below all though I Cask my beer (Plastic Pressure Cask). I only bottle strong or Imperial brews. I use StarSan to sanitise just about everything. It is a No Rinse sanitiser (there are others) I put 2 ml into 1Litre of water and use a sort of push it down squirting device to sanitise just before bottling, say 10 minutes to allow it time to drain. Also if you "Drop" your beer when it has finished it vigorous ferment into another container this cuts down on the yeast deposit.My beer is a little (lot) clearer than yours btw.There are hundreds of books around, some very scientific. I first started full mash brewing in my 20's, I am mid 70's now. In those days there were dozens of Wine yeasts available but for beer there was Malt and hops and yeast, no name. Now !!!? It's still fun and a really expensive pint costs 50p (£0.50) as apposed to £2.50 in the pub. Enjoy!
Have you tried adding Irish moss? Makes for a more clear beer
Do you have any concern about putting the boiling hot syrup directly in the plastic bucket? I'm sure that it's food grade plastic, but I don't know how heat resistant it is.
Love these new brew videos on your channel. Brewing to me is the greatest Invention ever invented. Coopers makes a sugar pill I use when bottling seems to work well.
I wanna do this!!
this just made me thirsty…..
Just bottled last night, excited to taste the finished product! Took a taste test outta the fermenter and it was delicious.
OMG Eric!!! Thank you thank you!! I just had a ‘duh’ moment watching you – “the dishwasher is a bottle washer” I’ve been brewing for years and always found it a time consuming chore to bottle- standing at the sink rinse rinse rinse, soak in sanitizer, drain etc. I could be doing other things! The second tidbit was your racking cane clip -mine has a little doodad at the bottom to keep the sediment out but I never found it to work well and always just hold it up. A binder clip would likely do the trick. Third tidbit is I will invest in a bottle filler. I always thought they were unnecessary but your plastic one looks fine to me, no more fiddling with the spigot to get the flow ‘just right’ and getting random head space (and random carbonation). Genius! Love all your videos and especially your labs (just lost mine after 11 yrs) always make me smile 😉 Keep up the good work!!
The way you are doing this is kind of OK, it will work but this how many of us who brew beer , well this is how we used to brew beer 12-15 yrs ago. I cringe watching some of your techniques. If you like the product then keep on doing it, enjoy yourself and have fun.
Good video , I would always talk about how everything needs to be clean &’Sterile otherwise you will get that old tin can of Bandaid smell …
i dont like bottle beer got to much gas make me burp
How funny 5 years ago I came across you for maple syrup making.. now it’s beer making beautiful
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