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Started by Hundredsand on Sep 12, 2013 10:09:05 AM
Bung an Airlock in the Demi-john

If you've got stuff brewing in the cupboard, are you doing it because it gets cheap result, or is a tasty little hobby which can cost more than buying a bottle of plonk?

moto748 - 06 Jan 2021 16:58:11 (#601 of 662)

My first batch of bitter is nearly all gone now (I've kept one bottle of everything back in store to save for my son when/if I get a visit from him), but the moral is clear. I was initially disappointed with it but actually the last few bottles I has were bloody good though I say so myself. So, my second batch, still largely intact, I intend to leave for a few weeks yet, and make do with shop beer for now. Plus I have Parsnip Stout II, which should be ready fairly soon. And the lager, which I think will end up OK, but really does want to crystal clear, I shall be aiming to leave until the summer.

nemo75 - 07 Jan 2021 09:40:06 (#602 of 662)

(I've kept one bottle of everything back in store to save for my son when/if I get a visit from him)

Awwww. That’s a nice thing in shitty times.

moto748 - 07 Jan 2021 14:54:22 (#603 of 662)

Yeah, I'm glad I had him, on the whole.

moto748 - 04 Feb 2021 19:09:52 (#604 of 662)

Up to bitter batch #5 completed now. The kitchen floor is slowly filling with beer bottles! I just tried my December lager. It's clear, but not (yet) crystal clear, decent lager head and flavour, I'm quite satisfied, but I doubt I'll try it again. Next project is a weissbier, for which I have already sourced wheat malt and a fancy German yeast.

moto748 - 15 Feb 2021 15:12:35 (#605 of 662)

Weissbier now bottled. Awaiting with interest.

nemo75 - 15 Feb 2021 15:54:33 (#606 of 662)

How long do you leave it?

moto748 - 15 Feb 2021 15:59:42 (#607 of 662)

Normally a month at least for bitter, but the weissbier will be 'quicker', I think.

moto748 - 15 Feb 2021 16:02:16 (#608 of 662)

I sure hope it's drinkable,cos it's a big batch; I've made more of this than anything else! But should be OK, it pretty much tasted like weissbier (albeit flat and warm, obviously) at bottling.

nemo75 - 15 Feb 2021 16:05:19 (#609 of 662)

I know nothing about beer making. Is it clear already?

moto748 - 15 Feb 2021 17:39:24 (#610 of 662)

Weissbier is never clear! But the bitter is pretty clear by the time I bottle it. I just dug out the lager I made in December, it has taken a lot longer to clear, but looks OK now. put a couple in the fridge and will try them later.

nemo75 - 15 Feb 2021 18:28:46 (#611 of 662)

See. I told you!

moto748 - 15 Feb 2021 23:59:18 (#612 of 662)

I have probably had half a dozen attempts at making lager in my life, and this is the first time I've produced something drinkable. Whereas I find it not too difficult to brew better bitter than I can buy in my local (if it were open), producing something better than cooking lager is quite a challenge, which I doubt I'll repeat.

moto748 - 16 Feb 2021 00:03:45 (#613 of 662)

What I will say is that in common with all of them, it seems to give a vastly better high (and yeah, I think that is the right term) than beer you buy in the shops. Me, I put it down to the hops,

Tomnoddy - 16 Feb 2021 00:59:12 (#614 of 662)

I've revisited homemade wine after a long break. First attempt was a courgette wine, where I think I may have used too much sugar. It's fermented out, though, and the first bottle tastes like a reasonable Sauternes, to my dodgy palate. Not fir swigging though.

I've now got a pear wine which is settling out nicely, leaving a pale purple-pink liquor. On racking it was very dry - of course I ended up with a mouthful or two - but I reckon it will be worth drinking later.

Next, I still have a lot of frozen courgettes which I'll try again to get a less sweet version.

carterbrandon - 16 Feb 2021 11:22:13 (#615 of 662)

Courgette wine is Reginaldperrinworthy.

nemo75 - 16 Feb 2021 11:26:11 (#616 of 662)

My neighbour has a cat called courgette. Stoopid name.

Tomnoddy - 16 Feb 2021 11:26:40 (#617 of 662)

Hey, if you had a glut last year you'd be making courgette lager, so less of the Reggies.

djsuggz - 16 Feb 2021 11:55:31 (#618 of 662)

Fruit and veg wine never seems to need as much sugar as you’d guess. I made some spinach wine, once. Similarly came up with a Poundshop Sauternes result.

nemo75 - 16 Feb 2021 11:56:27 (#619 of 662)

That sounds very GREEN

djsuggz - 16 Feb 2021 11:59:41 (#620 of 662)

Know what you mean, but it was kind of pale gold, in the end.

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