Comments

1. The Old Salt says:

   January 21, 2012 at 8:09 pm

   I have heard of charred oak barrels being used in home brewing beer. At what point in the process do I use em?
   Home brewer looking for a little help.
2. BEER says:

   January 27, 2012 at 9:12 pm

   The use of barrel aging in done at that very point, aging or maturation. After the beer has been through its alpha or primary fermentation it is allowed to settle. It is during this time that the “beer’s” flavors are further developed and refined. The use of wood imparts certain chemicals into the beers. The infused flavors can include tannic, sweet vanilla, notes of caramel, and others. It may also create a ‘malo-lactic-like’ conversion which smooths out the beer. This process is common in some wines.
   The charred barrels will add a deeper more complex aromatic and taste profile to a beer. Since these barrels carried a distilled spirit, its flavor too may become a part of the beer’s profile.
   Oxidation may be prevented (for our purposes) by keeping the barrel topped off and avoiding splashing during rackings. Keep in mind that these beers are flat if not infused with carbonation. This can be achieved with a carbonating stone, a gas source, and a cold beer.

   I have has several wood-aged beers. A couple of may favorites include Harviestoun Ola Dubh 12 and the 30. I also like Duchesse De Bourgogne (a bit sweet) and Russian River Brewing’s Temptation & Beatification. Finally, add to the list several Lambics and its derivitive styles from Belgium.
   Curieux from Allagash, a nice beer indeed.
3. bigralso says:

   February 27, 2012 at 12:02 am

   Beer in 10 days right from the tap and no bottling unless you want to.
   Google the beer machine. Simplest to use by far and the product is better than you can buy
   from a store. Has a great selection of mixes for beers from around the world. Proud owner of 3.
4. buzz says:

   February 29, 2012 at 8:09 pm

   would you consider home brewing wine or beer if the process could be greatly simplified and less costly?
   for example with wine forget about those preservatives and clarifiers. Wine clears perfectly herself and keeps over a year bottled. Forget siphon tubes and carboys, pour from bucket to bucket. Use large and small pop bottles and a funnel. Decent wine in 10 days for $2 a liter, beer in 12 days for $1 /liter.
   moonshine is distilled liquor. Brewing wine and beer is totally legal.
5. cryfreedmb says:

   March 6, 2012 at 8:08 pm

   Has anyone ever used the Mr. Beer home brewing kit?
   I’m in the process of brewing up the Pale Ale right now. It should be done in about 2 weeks. It’s been a fairly long process and I’m looking forward to tasteing my homemade beverage for the first time. Let me know how your results were.
6. psycle says:

   March 12, 2012 at 3:49 am

   I have one, and have had great results. Granted in the scheme of home brewing, it is the simplest way to go. But brewing is brewing and brewing in Mr Ber still makes beer. It is a time consuming process, but just as making anything else by hand the reward is enjoying the finished product.

   The best advice I have received and will pass on…. Don’t rush, extra time in the fermentor and the bottle will only help. After you let the bottles carbonate. Let them sit in the refrigerator a couple weeks. The beer will only get better. I know its hard to wait, but the results will be worth it.
7. Golden Walrus says:

   March 12, 2012 at 8:11 pm

   Home Brewing: How to keep beer on draught?
   I’m trying to brew beer for the first time, and I was wondering if I could skip the bottling process all together, and just kind of keep the beer on draught in the fermenting bucket. The bucket has a spigot on the bottom, so is it possible to just leave it in the fermenting bucket, and fill up a mug whenever I want a beer?
   Is there a better way to keep home-made beer on draught?
8. bruddah_chrispy says:

   March 13, 2012 at 9:27 pm

   As mentioned, you cannot use the fermenting bucket as a keg because it will not hold the necessary pressure. If you are brewing for the first time, it might be simpler to bottle the beer. It’s cheaper and easier (for a beginner).

   If you stick with the hobby, you’ll probably move to kegging but I’d advise holding off on that investment until you’re sure.
9. voodoodanny says:

   March 15, 2012 at 11:58 am

   When should I add extra ingredients to my home-brew beer?
   I want to experiment a little with regular homebrew beer kits by adding different ingredients, like coffee, fruits, chili and so on. At what point in the brewing process should I do this? During primary fermentation? At the priming stage? Help please.
10. fratermus says:

    March 15, 2012 at 7:04 pm

    Non-aromatic additions can be made at flame-out or thereabouts.

    Aromatic additions or fruits are probably best added in secondary so the delicate volatiles are not carried away by the CO2 outgassing in primary.

    Also, not boiling fruit avoids pectin haze.