29 Jan 07
Originally posted by eagles54I know a couple that have set up a brewery. She gave up a job in web development and and he left his job in a brewery.
Has anyone tried this and had really good results?
I'd like to give it a shot. If someone has a recommendation for a set-up they've used that worked well and produced good beer, I'd like to hear about it.
Thanks.
Anyway, to cut a long story short... when I asked them where I was going wrong with my home brew beer, this dude Richard suggested that I was using the wrong type of yeast. Apparently, all this dried out packet yeast is crap. You want to go to a good beer brewery and ask them very nicely if they will give you a mug full of their frothy top fermenting yeast.
The rest you can find on-line or in books. It is all about beingb clean and hygienic really. Don't let any dodgy yeasts get in there and mess up the flavour.
Finally, i found beer a right beeeeatch to make. Wine is a hell of a lot easier to brew. And even if it tastes horrible at the outset, if you can show a little patience, and just let it mature and , mellow in the bottle, then you can have a Stirling wine collection in a couple of years.
Hope you make many happy brews dude! 🙂
29 Jan 07
Originally posted by eagles54I've made some great brews and I have made some brews that was God-awful.
Has anyone tried this and had really good results?
I'd like to give it a shot. If someone has a recommendation for a set-up they've used that worked well and produced good beer, I'd like to hear about it.
Thanks.
29 Jan 07
1 edit
I used to make "bimber" in Poland. It's really quite simple:
Put 4 litres of water, 50g of fresh yeast and a kg of sugar into a demijohn, mix it well and attatch an airlock. Then leave it in a warm place for a few weeks.
Wait... wait... wait...
OK, so now pour it into a big pressure cooker with a distillation tube connected to the pressure outlet, light the gas and turn on the tap.
The distilled concoction then needs charcoal filtering a couple of times, and you're left with a really wicked 44% throatburner.
Add some caramel for colour if you want.
DISCLAIMER: This process is ILLEGAL in most countries. Get advice before attempting it. The smell is strong, so the neighbours WILL notice.
29 Jan 07
Originally posted by jimslyp69Thanks for the tips, jims!
I know a couple that have set up a brewery. She gave up a job in web development and and he left his job in a brewery.
Anyway, to cut a long story short... when I asked them where I was going wrong with my home brew beer, this dude Richard suggested that I was using the wrong type of yeast. Apparently, all this dried out packet yeast is crap. You want to ...[text shortened]... have a Stirling wine collection in a couple of years.
Hope you make many happy brews dude! 🙂
I'd never thought of asking a local brewer about ingredients. That's what I'll do. Good beer is obviously dependent on what's put into it so if I can convince someone to help me a bit with the goods, I'll be golden, as will the brew! 😉