Home Brew

**riffer** · 10th November 2011, 16:00

It amuses me all this problem with cleaning bottles. I've always used plain No Frills Household bleach. Put about half a cup into the bath, pour enough water in to cover the bottles (about four inches). Wash your old bottles out in dishwashing liquid and hot water, and then put them in the bath overnight. Next day, bottle. Generally, when the beer stops bubbling, wait a day, the put the bottles in the bath, next day bottle.

I always throw a teaspoon of sugar in for a 750ml, teaspoon and a half in for 1.25l.

I try (god how I try) to leave each batch for six weeks before drinking. I ferment in the laundry - the fermenter sits on top of an old chip heater on top of the old iron plate. The wife has gotten used to it now (well, she's stopped complaining). I tend to use Mangrove Jack's Dutch Lager, or Cooper's European Lager. The Mangrove Jacks only takes 7 days, the Coopers I leave in the fermenter for 2-3 weeks, trying to ferment at as low a temperature I can go - around 16-18°C. People who drink my beer tell me it's pretty good. I try to always have a batch on the go as the stuff just seems to magically disappear (especially if StoneY pops by to visit).

**The Pastor** · 10th November 2011, 16:09

Originally Posted by riffer

It amuses me all this problem with cleaning bottles. I've always used plain No Frills Household bleach. Put about half a cup into the bath, pour enough water in to cover the bottles (about four inches). Wash your old bottles out in dishwashing liquid and hot water, and then put them in the bath overnight. Next day, bottle. Generally, when the beer stops bubbling, wait a day, the put the bottles in the bath, next day bottle.

I always throw a teaspoon of sugar in for a 750ml, teaspoon and a half in for 1.25l.

I try (god how I try) to leave each batch for six weeks before drinking. I ferment in the laundry - the fermenter sits on top of an old chip heater on top of the old iron plate. The wife has gotten used to it now (well, she's stopped complaining). I tend to use Mangrove Jack's Dutch Lager, or Cooper's European Lager. The Mangrove Jacks only takes 7 days, the Coopers I leave in the fermenter for 2-3 weeks, trying to ferment at as low a temperature I can go - around 16-18°C. People who drink my beer tell me it's pretty good. I try to always have a batch on the go as the stuff just seems to magically disappear (especially if StoneY pops by to visit).

how do you keep the temp low? mine is always brewing at 20-28

**george formby** · 10th November 2011, 16:13

Originally Posted by renegade master

how do you keep the temp low? mine is always brewing at 20-28

I think he leaves the fridge door open, must cost a fortune.

I have the same problem, even under the house it's always 20c +

**SMOKEU** · 10th November 2011, 16:18

Originally Posted by renegade master

how do you keep the temp low? mine is always brewing at 20-28

Air conditioning.

**riffer** · 10th November 2011, 18:59

Originally Posted by renegade master

how do you keep the temp low? mine is always brewing at 20-28

I keep it in the coldest part of the house Scott.

And I don't make lager when the weather is warm.

**koba** · 10th November 2011, 21:10

Originally Posted by riffer

And I don't make lager when the weather is warm.

Make ales in summer, lagers in winter.
Drink Ales in the winter and Lagers in the summer.

If you have the self control...

**SMOKEU** · 10th November 2011, 21:18

Lagers take too much effort to make, the lagering stage takes several months so it's more simple to stick with ale yeasts.

**koba** · 10th November 2011, 21:43

Originally Posted by SMOKEU

Lagers take too much effort to make, the lagering stage takes several months so it's more simple to stick with ale yeasts.

How is it hard?

The Yeast does all the work!

**SMOKEU** · 10th November 2011, 21:47

Originally Posted by koba

How is it hard?

The Yeast does all the work!

Just keeping the temperatures right and leaving it for that long to lager. I prefer ale yeasts which I leave to ferment for a month, then bottle, leave for a further 2 months and drink!

I haven't made beer in a while, although I am quite into my spirit.

**The Pastor** · 11th November 2011, 08:53

has anyone carbonated by adding 1 cup of sugar dissolved into 1cup of hot water into the fermenter about 30mins before bottling?

i tired this and i think the carbonation rate might be a little bit low. 2 weeks tasting, the beer is a bit flat. Will it get better in another 2 weeks? It was tasting pretty damn good for a 2week in the bottle brew.

**george formby** · 11th November 2011, 09:17

Originally Posted by renegade master

has anyone carbonated by adding 1 cup of sugar dissolved into 1cup of hot water into the fermenter about 30mins before bottling?

i tired this and i think the carbonation rate might be a little bit low. 2 weeks tasting, the beer is a bit flat. Will it get better in another 2 weeks? It was tasting pretty damn good for a 2week in the bottle brew.

Not done it like that but I have found that dark beers require less sugar to give good head quickly. Lager's take longer in the bottle to get a nice head, when young they just seem to make big bubbles & go flat in seconds.

**Brian d marge** · 8th February 2012, 00:14

Does anyone run a still?

just put my mash through a second time ( pot still)

any heads up , hints , secrets ....

Stephen

**Shadows** · 8th February 2012, 00:38

Originally Posted by Brian d'marge

Does anyone run a still?

just put my mash through a second time ( pot still)

any heads up , hints , secrets ....

Stephen

With a pot still, do not drink the first and last 500ml or so of distillate. These are the heads and tails and contain the nasty alcohols. They can be recycled up to ten times by adding to subsequent distillations (if you want to risk it), then throw them away and start again as they will have become too concentrated.

Don't let the temperature at the top of the still exceed about 92°C (from memory, it's been a while).

If the distillate coming out has a waxy looking surface, don't use it.

Make sure you soak the distillate in activated carbon for a few days before using a continuous filter containing finishing carbon.

Don't try to make a finished product which is too strong, water it down to 37% so it's drinkable.

I used to chuck about 50ml of liquid glucose into each bottle, it provides a nice "mouth feel". Leaving toasted oak chips to steep in the bottles for a couple of weeks is also a good bet.

Upgrade to a reflux still when you can, you get a better yield and cleaner alcohol.

**Brian d marge** · 8th February 2012, 01:17

Originally Posted by Shadows

With a pot still, do not drink the first and last 500ml or so of distillate. These are the heads and tails and contain the nasty alcohols. They can be recycled up to ten times by adding to subsequent distillations (if you want to risk it), then throw them away and start again as they will have become too concentrated.

Don't let the temperature at the top of the still exceed about 92°C (from memory, it's been a while).

If the distillate coming out has a waxy looking surface, don't use it.

Make sure you soak the distillate in activated carbon for a few days before using a continuous filter containing finishing carbon.

Don't try to make a finished product which is too strong, water it down to 37% so it's drinkable.

I used to chuck about 50ml of liquid glucose into each bottle, it provides a nice "mouth feel". Leaving toasted oak chips to steep in the bottles for a couple of weeks is also a good bet.

Upgrade to a reflux still when you can, you get a better yield and cleaner alcohol.

Have finished one run , Im just using a water distiller , ( cheap and easy ) have run a wash ( 4l ) through twice , tasting often and have enough for a bottle of,,,,will try whisky its clean,,, tastes ok , and I will water it down then run it through the carbon filter, ( Fk it smell like a brewry in here ! )

Still..( no pun intended ) , its only cost me 2 bags of sugar and a pkt of yeast !!

Stephen