gibson66 Posted May 22, 2013 Share Posted May 22, 2013 Anybody else here brew beer? Quote Link to comment Share on other sites More sharing options...
Ecoban Posted May 22, 2013 Share Posted May 22, 2013 yup. What is your recipe ? Quote Link to comment Share on other sites More sharing options...
gibson66 Posted May 22, 2013 Author Share Posted May 22, 2013 I'm more of a stout or hefeweizen guy, I kinda avoid the more hoppy beers. I made a half-decent wheat beer a few months back that ended up with a citrusy flavor for no apparent reason. You? Quote Link to comment Share on other sites More sharing options...
Ecoban Posted May 30, 2013 Share Posted May 30, 2013 I always try to make an 7-8° beer (pale and stout). I only use malted barley (pale, cara, black...), hops, yeast and sugar (brown too).. All ingredients i can find locally (hops and yeast), i buy it at brouwland.com. I've stopped using aromatic ingredients because i don't like the tastes given. I'd like to be close to Belgian beers (Triple Karmeliet, Chimay...) 1 Quote Link to comment Share on other sites More sharing options...
NoGooD Posted May 31, 2013 Share Posted May 31, 2013 I always try to make an 7-8° beer (pale and stout). I only use malted barley (pale, cara, black...), hops, yeast and sugar (brown too).. All ingredients i can find locally (hops and yeast), i buy it at brouwland.com. I've stopped using aromatic ingredients because i don't like the tastes given. I'd like to be close to Belgian beers (Triple Karmeliet, Chimay...) Two of my favorite beers there. I'm looking into homebrewing and have alot of really good homebrewers in my area (Northern Cal). Just a question..how to you guys control the fermenting temps? Also do you have any good books to recommend? And do any of you use Untappd? Quote Link to comment Share on other sites More sharing options...
gibson66 Posted June 1, 2013 Author Share Posted June 1, 2013 While the brew is fermenting, we usually stick it in the corner of the basement (no light, usually a steady 58-62 degrees). I've seen no real benefit to keeping it in the fridge. My goal is to make a bavarian wheat beer that's like an ayinger bräu weisse, but I can't get the right yeasts. Quote Link to comment Share on other sites More sharing options...
*Appel* Posted June 2, 2013 Share Posted June 2, 2013 Quote Link to comment Share on other sites More sharing options...
Ecoban Posted June 4, 2013 Share Posted June 4, 2013 I was lost. You speak in Farenheit degrees... I brew 20 Liters (5,3 Gallons US) in ambiant temperature. It lasts 7 days and could reach 30°C (86°F). 1 Quote Link to comment Share on other sites More sharing options...
UAdave Posted June 4, 2013 Share Posted June 4, 2013 I brew some, but I'm a noob at it . I use the Mr. Beer 2 gallon kits. I'm a big fan of hops and usually try to go with IPAs. Quote Link to comment Share on other sites More sharing options...
Ecoban Posted June 7, 2013 Share Posted June 7, 2013 I brew some, but I'm a noob at it . I use the Mr. Beer 2 gallon kits. I'm a big fan of hops and usually try to go with IPAs. And the result is good ? Quote Link to comment Share on other sites More sharing options...
UAdave Posted June 7, 2013 Share Posted June 7, 2013 Yeah, they come out pretty good. It may take a few batches to get it down, but its good stuff. Quote Link to comment Share on other sites More sharing options...
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