/homebrew/ - Homebrew

Name
Email
Subject
Comment *
File *	Select/drop/paste files here
* = required field	[▶ Show post options & limits] Confused? See the FAQ.

Options	Do not bump (you can also write sage in the email field) Spoiler images (this replaces the thumbnails of your images with question marks) Hide country (this board displays your country when you post if this is unchecked)
Password	(For file and post deletion.)
Allowed file types:jpg, jpeg, gif, png, webm, mp4 Max filesize is 8 MB. Max image dimensions are 10000 x 10000. You may upload 1 per post.

File: 1418497805145.jpg (148.18 KB, 960x640, 3:2, mead-kit-xl.jpg)

Afengi ## Board Owner 12/13/14 (Sat) 19:10:05 No.1[Reply]

This board is for the discussion of anything related to homebrewing.

As for the rules, just follow the global rules and nothing bad will happen.

Edit: If somebody wants to become the new admin for this board, email me and I'll give you the password. I want the board to grow, but unfortunately I cannot dedicate time to promote it and post on it and all that. I'm hoping there's someone out there who'll take better care of this board than I.

Post last edited at 01/05/15 (Mon) 05:41:54

File: 1419046325611.jpg (21.1 KB, 300x225, 4:3, beer-rigs-8-0709.jpg)

What are you brewing? Anonymous 12/20/14 (Sat) 03:32:05 No.10 [Reply]

List what you are currently brewing. And your favorite type of beer if interested.

1. Bourbon Barrel Porter (secondary fermenter)

2.Chinook IPA (secondary fermenter)

10 posts and 2 image replies omitted. Click reply to view.

Anonymous 01/16/15 (Fri) 12:28:12 No.24

File: 1421411292598.jpg (922.21 KB, 1920x1080, 16:9, IMG_20150115_230721.jpg)

I just started making mead a few months ago. All I've got is an 8-gallon fermenter and a 1-gallon demijohn. But I make some mean-ass mead.

Pic related. Left is black mead. Right is my 1488 blend show mead. The bottles above were left over from my first 7-bottle batch (also show mead, semi-dry).

Anonymous 01/17/15 (Sat) 19:02:02 No.25

>>24
Is that black mead a brochet, (burnt honey)? Or something else? Also, what's in the 1488 blend?

Anonymous 02/22/15 (Sun) 11:10:44 No.28

>>25
It's a black mead, which is contains black currant juice along with the honey. It's finished now and delicious :)

The 1488 blend is 14% alcohol by volume, and 88 grams per liter of sugar from honey left over. It's a simple show mead (just honey, water, yeast).

Anonymous 03/05/15 (Thu) 00:32:03 No.30

>>28
Oh nice. Yeah, I was making a nice cherry melomel, and it's basically done. I just added the bentonite right now, so tomorrow I'll be siphoning it into some jars.

Anonymous 10/20/15 (Tue) 08:41:02 No.32

File: 1445330462362.jpg (16.33 KB, 225x240, 15:16, suvaitsevainenpizza.jpg)

Currently brewing sparkling wine/strong cider from my own berries. Wont probably taste like sparkling wine at all, at least I used champange-yeast. And the process of removing the yeast is autistic as fuck, "dancing" the bottles or whatever it is called. At least there is pressure in the bottles, 'cuz one of them started leaking the other day. Just hoping it will be drinkable, I have at least 15 litres of it.

I also have a kiwi/orange/grapefruit wine bubbling atm.

10kg of kiwis

5kg of orange

3kg of grapefruit

8kg of sugar

A friend of mine bought the ingredients and I brew the wine, next time he'll be able to brew it himself.

Currently drinking carrot wine, still 4 bottles of it left.

Don't have pick related, so have a quality finnish maymay instead.

File: 1441736670803.jpg (92 KB, 864x486, 16:9, Jenkem.jpg)

Popckorn!BuTtER.O4. 09/08/15 (Tue) 18:24:30 No.31 [Reply]

Traditional Brews Thread

All kinds of ethnic, rare, and traditional brews are to be discussed here, with special focus on unorthodox fermentation.

I am currently working on this badass batch of fresh Jenkem.

I can't wait to taste it. It is a traditional African brew.

File: 1418498136844.jpg (45.66 KB, 396x528, 3:4, carboy.jpg)

How2Sterilize Anonymous 12/13/14 (Sat) 19:15:36 No.2 [Reply]

Everybody's telling me to sterilize my carboy before use. What's the best way of doing so?

3 posts and 1 image reply omitted. Click reply to view.

Anonymous 12/18/14 (Thu) 05:01:11 No.6

>>5
>implying there aren't people who'd prefer anonymous imageboards to bloated forums

Anonymous 12/20/14 (Sat) 03:23:48 No.9

>>6
>Bloated
You mean you have to login?

Anonymous 12/20/14 (Sat) 05:52:37 No.11

>>9
Oh God I forgot about the login process. Yeah logging in can be a real pain sometimes, especially when the forums require you to have specific characters like numbers and symbols in your password so half the time you end up doing 3-5 attempts before you get the password right. It's a real pain.

Although by bloated I was mostly referring to the fact that all the threads are split up by category, which might be a good thing to some people but to me it's just extra clicking, not to mention having to decide which category your thread falls best under. Also half the time the search function is either broken or powered by google.

I also don't like the general interface of forums. I find the imageboard style much more visually appealing. To each their own, I guess.

Anonymous 01/18/15 (Sun) 01:49:29 No.26

A teaspoon of clorax to a gallon of water, and water rinsing will work fine. Some homebrewers might disagree with me saying that it gives the brew a chlorine taste, but I call bullshit on that.

Anonymous 02/22/15 (Sun) 11:14:29 No.29

Here's my professional input in how carboys should be cleaned:

- Rinse well with water and agitate, then dispose of the water.
- Take a solution of oxygen-based bleach (like Chemipro Oxi or PBW) and use it to clean off organic soils, then rinse and dispose of water.
- Use a no-rinse caustic cleaner and then drain when finished.

Your carboy should be good as new for every brew with this method.

File: 1418929590120.jpg (58.11 KB, 375x500, 3:4, clockwork.jpg)

/grow/ Anonymous 12/18/14 (Thu) 19:06:30 No.7 [Reply]

Sup, you experimented with different kinds of hops? Which do you like?

Anonymous 12/20/14 (Sat) 03:19:12 No.8

Chinook.

Anonymous 12/31/14 (Wed) 15:08:48 No.17

I come from Kent, which is famous for its' hops.

My two besties are Fuggles and Goldings.
Figgles is is slightly more bitter and hoppy, like a grassy taste.
Goldings is much sweeter with like a spicy aroma.
I use the fuggles for darks and the Goldings for pales. <3

Delete Post [ File] Password

Reason [Global]