Anyone brew their own beer?

[PhoenixS4R]

Glass carboys are harder to find and more expensive these days...  and I'm not a terrible fan of better bottles.  I like being able to scrub the glass carboys.  I've got two of each.

OTOH, this years pumpkin brew will be done no-chill in a plastic tote. We'll see how it goes.

I was listening to a pod cast on the brewing network, and once of the fellows mentioned that there was only 1 shop making glass carboys in mexico, and they shut down, so glass carboys are going to be the thing of the past.

Don't know how valid that info is, I know the box I received mine in had Italian wording on it.

I think i'd be ok with a better bottle. I've been getting pretty lazy lately and just pumping my carboy full of hot water and PBW and leaving it on the counter. The racking port would be nice. I think they are overpriced for what they are tho.

[Punx Clever]

http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/

I'm following those instructions for no-chill brewing.  Basically, the idea is that the fermentation vessel is sanitized by the near-boiling wort that is put into it.  And, since you aren't wasting a shit ton of water/ice to chill your beer, it's better for the environment.  I've heard of people keeping a container of wort for over a year and it fermenting just fine when they finally did throw some yeast in.

The containers they are using are these:


And at $18 a pop, i couldn't pass it up.  Plus, if the no-chil doesn't work out... well, I can ferment like normal in it too!


Another option, is to get a conical bottom HDPE tank and ferment in that.  I've been seriously considering it.

[PhoenixS4R]

I'd rather just get a plate chiller than no chill. All of your hop schedules have to be revisited and modifies with no chill.

There are some hdpe conicals for like 40 bucks. Smallest size is 15 gallons though. And u still need at least 1 valve. I've thought about doing it for keeping a pipeline of pale ale running through my kegs and harvesting a shit ton of yeast though.

[the_Journeyman]

Starting a batch of hard cider! 



All of the ingredients are local except the brown sugar!  Once I put all of my ingredients together, it tastes about like apple pie.  The hard part is waiting on it to ferment!

JM

[Punx Clever]

I'd rather just get a plate chiller than no chill. All of your hop schedules have to be revisited and modifies with no chill.

There are some hdpe conicals for like 40 bucks. Smallest size is 15 gallons though. And u still need at least 1 valve. I've thought about doing it for keeping a pipeline of pale ale running through my kegs and harvesting a shit ton of yeast though.

I'm going from a counter-flow chiller.

[PhoenixS4R]

Good luck with it. Not my cup of tea. Let me know how it work out for ya.

[rgramjet]

Starting a batch of hard cider! 



All of the ingredients are local except the brown sugar!  Once I put all of my ingredients together, it tastes about like apple pie.  The hard part is waiting on it to ferment!

JM

Hows about a recipe? 

[the_Journeyman]

Hows about a recipe? 

Let me make sure this works, I've adapted a recipe from 1-gallon batches using apple juice.  I'll PM you the recipe if you want to start with 1-gallon batches.

JM

[PhoenixS4R]

Stone's 12th Anniversary Bitter Chocolate Stout - All Grain Beer Kit (Advanced)

Sounds like a good brew for this weekend to me!

Their 15th anniversary Black IPA was amazing......

[rgramjet]

Let me make sure this works, I've adapted a recipe from 1-gallon batches using apple juice.  I'll PM you the recipe if you want to start with 1-gallon batches.

JM

I've got a 6 gallon fermenter with nothing to do.....think I'll try this!  How carbonated is it if at all?

[the_Journeyman]

I haven't done any carbonation, so I don't know what to tell you about that.

JM

[Punx Clever]

I suppose that would depend on how much priming sugars you give it when it's done fermenting and you bottle.

[rgramjet]

How about kegging it?

[Punx Clever]

Then i would suppose that would depend on what pressure and temperature you serve at...

I usually go 12-15psi and 35-45 degrees

[PhoenixS4R]

Made a 2 quart starter last night, another 3 quarter starter tonight and I'm in business for my stout this weekend.

Very excited.