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| Celtic Radio Community > General Discussion > Brew Masters? |
| Posted by: barddas 12-Jun-2003, 10:06 AM |
| I was wondering if there is anyone that makes home brew? I do, last batch I made was about a year ago. It was an Amber, much like Bass. Should be starting another by this fall..... Anyone else??? |
| Posted by: pawnman 12-Jun-2003, 10:15 AM |
| I'm more of a brew taster, myself! |
| Posted by: Aon_Daonna 12-Jun-2003, 06:16 PM |
One of my BF's friends doe home brew... he likes experimenting, too...  His treacle-beer was awful  But the rest of his home brews are really good and I love the smell of malt.. when he sets up a new "barrel" ((pawn, I really like your avatar)) |
| Posted by: Guest 12-Jun-2003, 06:53 PM |
| Thanks Aon. I had a D&D dragon picture I was going to use, but I couldn't get it down to 60X60 pixels, so I just pulled this one from the list...Anyway, I've always wanted to try brewin me one beer (or mead! that would be really cool!), but I have no idea how. Maybe some of you oughta post instructions on how to perform this most important of crafts... I had a Magic card (the card game) that had the flavor text: "Every great civilization in the history of the world has mastered brewing. A coincidence? I think not". |
| Posted by: pawnman 12-Jun-2003, 06:55 PM |
Crap, forgot to log in again! That's what happens when your computer does all the signin in for you, you forget to sign in on other computers! That's me up there.  |
| Posted by: RavenWing 13-Jun-2003, 06:53 AM |
| I have always wanted to brew my own. |
| Posted by: barddas 13-Jun-2003, 06:56 AM |
Nice to see you back....  |
| Posted by: RavenWing 13-Jun-2003, 07:06 AM |
| Thanks!!! |
| Posted by: Gaelic Bread 13-Jun-2003, 08:20 AM |
| I really don't think this is appropriate discussion on a public forum. I mean REALLY. What? You sure? Sorry, I didn't read it right. No, I'm not a MasterBrewer. |
| Posted by: free2Bme 13-Jun-2003, 08:34 AM |
Does anyone here brew meade? I had my first taste of honey-meade about 6 months ago, and I have been "hooked" on it ever since...although I tasted some at a big feast one time that I swear was some sort of Viking Love Potion - you really have to watch yerself around those SCA Vikings! I managed to leave the party with my virtue intact... but remember very little else...  |
| Posted by: barddas 13-Jun-2003, 08:44 AM |
| You Naughty girl!!!! I have never made mead, but I agree WONDERFUL stuff! I have a friends who has made it. One is inprocess, the other was a raspberry mead. OOooooo  . That was a good night at the ol' bon fire.. ARRRG! |
| Posted by: RavenWing 13-Jun-2003, 08:58 AM |
| I do have some Mead recipes for the Sabbats if anyone is interested. |
| Posted by: pawnman 13-Jun-2003, 11:48 AM |
| Oh! Oh! Pick me! Pick me! I'm interested in making my own mead. I thought about getting a recipe from the internet, but I'd rather hear it from someone who has actually brewed a batch or two. |
| Posted by: RavenWing 13-Jun-2003, 11:52 AM |
I will have to post it monday, I don't have the books here with me. I will get them to you, though.  |
| Posted by: barddas 13-Jun-2003, 12:28 PM |
| OOOO, OOOOO, Me too!!!!!!!!!!!!! |
| Posted by: RavenWing 13-Jun-2003, 12:31 PM |
| ok, you can have them too. |
| Posted by: pawnman 13-Jun-2003, 02:08 PM |
| Can't wait to see the recipes. I've always wanted to try brewing honey mead. Please remember to include ALL the instructions...I've never done this before. (made beer, that is, not, oh forget it!) |
| Posted by: brettzky42 15-Jun-2003, 12:42 AM |
| About 8 years ago I was an avid homebrewer. I used to make a stout that required all drinkers to turn in their keys before the first bottle was opened. I hope to get back in to it soon! |
| Posted by: pawnman 16-Jun-2003, 06:13 AM |
| Now THAT's a stout! You need to post that recipe, man. Don't hold out on us! |
| Posted by: Swanny 16-Jun-2003, 06:46 AM |
| Last year a buddy and I made up a batch of spruce beer, as an experiment. We were both very pleasantly surprised at the outcome. It wasn't bad at all. Certainly better than anything brewed with pure Rocky Mountain sewer water (i.e. the little brewery in Golden, Colorado) Sorry, I was raised in Colorado. I've seen and smelled that water. Ugghh!!! Swanny |
| Posted by: barddas 16-Jun-2003, 06:51 AM |
Indeed, recipes would be a good thing...  |
| Posted by: maggiemahone1 16-Jun-2003, 07:13 AM |
| My Dad used to make home brew all the time when I was at home. I wish I had gotten his recipes before he died, but didn't think of it. I'll ask my Mom if she still remembers how to make it and post the recipe. BTW anyone ever get into moonshining and bootleggin? WalMart has a beer making kit for sell, I don't know how good the stuff is. maggiemahone1 |
| Posted by: free2Bme 16-Jun-2003, 08:55 AM | ||
I had some Uncles who made quite a profit during prohibition selling my Great-Grandmother's Grape Wine that they made from their own vineyard! |
| Posted by: pawnman 16-Jun-2003, 08:57 AM |
| Are we talking Kennedy amount of money here? |
| Posted by: free2Bme 16-Jun-2003, 08:56 PM | ||
That was before my time. I have no idea how much money they made (big family secret I guess), and what ever money they had they lost during the stock market crash in '29. I wish I had my Great Grandma's recipe though/ |
| Posted by: RavenWing 17-Jun-2003, 07:17 AM |
| My great-Grandma was a bootlegger |
| Posted by: free2Bme 17-Jun-2003, 08:06 AM |
I used to have her recipe tucked inside an old cookbook, but I lost the cookbook in a basement flood!  I do remember though that they key ingredient was natural Kentucky Springwater - she had a particular spring that she liked to draw her water from. The other ingredients were grapes and sugar, but I don't remember anything regarding how much, or how to put it all together. She would have been insulted if anyone had called her wine "bathtub gin" but that was sort of what it was. According to my grandpa (she was his mother) it was made in a big galavanized wash barrel over a fire in the backyard. It probably never even occured to her that what she was doing was very illegal. She just knew that people wanted it, and would give her money for it, and her family needed the money. If you boil it, they will come! |
| Posted by: RavenWing 17-Jun-2003, 08:30 AM | ||
Exactly! |
| Posted by: pawnman 17-Jun-2003, 08:33 AM |
| I know I'd be there! |
| Posted by: Aon_Daonna 19-Sep-2003, 07:02 PM |
I just started my first batch of Honey mead. Mexican honey and Loganberries... we'll see  |
| Posted by: ranger 19-Sep-2003, 08:45 PM |
| Sounds great, AD. Let us know how it turns out. I have a couple of uncles that still make some homemade brew once a year. They make it in the root cellar of an old house. Something to do with humidity and temperature. I only get to sample it during the holidays now. Just another reason it's my favorite time of the year.  |
| Posted by: Makerofmead 25-Oct-2003, 09:05 AM |
| My wife and I are both Meade makers, and we have made several different types, using honey or maple and other natural fruits etc. We have been known in Florida to make some pretty potent and good stuff. We even threw a meade party for our Handfasting at a gathering, We normally put on workshops wherever we attend Festivals. If anyone is interested I would be more than happy to share what I know about mead. Just drop me a line... [email protected] aka Celtic Wolf Bryan |
| Posted by: macerca 28-Oct-2003, 05:00 PM |
| I have never brewed mead, thats next on the list. Here are two very tasty brews, give them a try. GOLDEN ALE Gold hue, medium body & bite, thirst-quenching 6 lbs. light unhopped malt extract 1 lb. domestic two-row pale malt 1/2 lb. Cara-pils malt 1 oz. Cascades hops (bittering) 1/2 oz. Liberty hops (flavoring) 1/2 oz. Liberty hops (finishing) 1 pkg. Burton water salts 1 pkg. Nottingham ale yeast (or Wyeast #1056, #1007 or White Labs California or German ale yeast) 1 pkg. Bru-Vigor (yeast food) 3/4 cup corn sugar (for priming) O.G. - 1.047 F.G. - 1.011 Heather Ale 7.25 lbs. Marris otter or other English pale malt 1 lb. Carapils or dextrin-type malt 0.5 lb. crystal malt (20° Lovibond) 0.5 lb. crystal malt (40° Lovibond) 0.125 lb. chocolate malt 3 cups fresh or 1-2 cup dry heather flowers (1/2 added for 60 minutes, 1/2 added at end of boil) 1 oz. of 4.2% alpha -acid Fuggles hops (4.2 AAU) (optional) 0.50 oz. of 4.2 % alpha?acid Fuggles hops (2.1 AAU) (optional) 1 pt. starter of Scottish Ale yeast (Wyeast 1728 or equivalent) 2/3 cup corn sugar for priming Let me know how you fare. |
| Posted by: barddas 31-Oct-2003, 08:57 AM |
| Now that's what I'm talkin' about! Thanks for posting those! It is almost brewing time at my house and I think I might gice those a shot!. Thanks again Cheers |
| Posted by: barddas 31-Oct-2003, 09:00 AM | ||
So, hows that comin Aon? Gosh, I haven't seen you around in forever! |
| Posted by: oldraven 31-Oct-2003, 11:11 AM |
I don't brew, but I do make a mean mulled apple cider on special ocasions. Christmas, Thanksgiving, Saturday. The usual. Most people use spiced rum, and so do I, but the most important part of my cider is the scotch.  |
| Posted by: A Shrule Egan 17-Jan-2004, 08:55 PM |
| This is the recipe for Sacket's Harbor Brewing Oktoberfest Beer. I've had this at the brewery, not the best I've had but very drinkable. http://www.1812ale.com/recipes/show-recipe.asp?uid=66 Oktoberfest Beer Sackets Harbor Recipe Corner Now is the time to start thinking of making an Octoberfest brew. This is a lager so it will require some time for aging (and the rarest of home home brewer charms, patience.) The flavor of this beer is dominated by the malty, nutty richness of the Munich malts. Many people confuse sweet and malty flovors in a beer. An Octoberfest beer should be malty, but not sweet. You should allow it to completly ferment and leave no residual sugars. Hops are of a German noble variety and used more for a balanced bittering and less for aroma and flavor, which means they're only used early in the boil. It's a strong beer, often 6% alcohol by volume. I don't believe water treatment is very necessary here. The water from Fontenac Springs or the Cold Creek Spring on rte 12 is perfect. Just be sure that if you use tap water, give it a preboil to remove the chlorine, and do not use de-ionized water. For 5 Gallons (All Grain Recipe) 6# Munich malt 6# Pale two row malt 1.5 ounces german hallertauer hop pellets (This is 22 IBU if the hops, add more) (partial mask recipe) 6# amber malt extract (or an Octoberfest Kit) 1.5 ounces German Hallertauer hop Pellets 2# Munich Malt You want the original gravity to be 1.056 (12pounds of grain should give you an og of 1.056 if your yield is 50%. I found my yield at home to be more like 35%, so if your yeild is generally low you may want to have some pale malt extract handy to bump up the gravity.) All Grain: This is a simple single step infusion recipe. Mash in at 155 degrees F. hold for one hour. run off at 170 degrees F until 6 gallons has run off. Partial Mash Place the Munich malt in a grain bag and steep it in your water until the temperature reaches 170 degrees F, then remove the bag, mix in your extract and proceed as follows. Boil for one hour. (aprox. evaporation loss is one gallon.) Add hop pellets when boil begins and leave them through the boil. Cool wort to 58 degrees F. Add your favorite lager yeast. Ferment at 58 degrees for 2 weeks. Rack to a secondary and chill to 45 degrees for 2-4 weeks the final gravity should be around 1.012-1.014 bottle with 1/2-2/3 cup dextrose. When making lager at home the temperature is key. Lager yeast are not so tolerant of warmer temperatures. I was able to lager in spring and fall when I brewed at home by leaving the beer outside at night, and then in the day, storing it in an insulated box packed with freezer packs. An unheated garage is the perfect place for this. If the weather cooperates, the temp will slowly decrease on your beer over a month's time from 55 to 45 degrees. Re-freeze your ice packs overnight. Naturally you must be careful to keep it out of the light or it will go skunky. |
| Posted by: A Shrule Egan 17-Jan-2004, 09:11 PM |
| You should be able to find plenty of recipes and tips on this page of beeradvocate. http://beeradvocate.com/forum/list.php?topic_id=2 |