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Home Brew Questions

/me is from Wolves and although I know a couple of good Balti places, nothing beats Bristol Street in Birmingham.

That said, I do cook a mean curry myself and have my own bar so I have little need these days to have a take away.
 
I'm brewing the lager for the punters but might bung a stout in too. Must admit can't wait to sample the xmas ale....

Have opened a bottle from my very first brew tonight, only a cider kit that came with the starter box but is going down very nicely ;)

I grew up in Wolves, so by the age of 8 we used to go to the local curry house for birthdays etc
 
Addy said:
/me is from Wolves and although I know a couple of good Balti places, nothing beats Bristol Street in Birmingham.

That said, I do cook a mean curry myself and have my own bar so I have little need these days to have a take away.
Click to expand...

We used to go to a cracking one in Bilston. Been years since I've been there...
 
anytime.

Beer & Curry

SAM_0070.jpg
 
Ok, now you lot seem to have a handle on things - is there anything I can make where not being able to check on it for 2-3 weeks at a time will be ok?
 
stuff_it said:
Ok, now you lot seem to have a handle on things - is there anything I can make where not being able to check on it for 2-3 weeks at a time will be ok?
Click to expand...
Depends on what sort of environment you're gonna be leaving it in i suppose. Will it be warm, cold?
 
stuff_it said:
Dunno, probably fairly cold most of the time. I was thinking of getting a brew on in the cab.
Click to expand...
It it going to be in a cab that moves about stuffs? You need a fairly constant temp somewhere in the region of 18-28c. At this time of year the cab might be a bit cold.

An easy peasy to start with would be a turbo cider probably. In a 5ltr water bottle like in addys pic. You can knock it up from supermarket juice and some cider yeast.

Loads of youtube footage on prison brew/turbo cider/wurzels wine etc.

What do you like to drink?
 
friedaweed said:
It it going to be in a cab that moves about stuffs? You need a fairly constant temp somewhere in the region of 18-28c. At this time of year the cab might be a bit cold.

An easy peasy to start with would be a turbo cider probably. In a 5ltr water bottle like in addys pic. You can knock it up from supermarket juice and some cider yeast.

Loads of youtube footage on prison brew/turbo cider/wurzels wine etc.

What do you like to drink?
Click to expand...
No, it doesn't go anywhere. The temperature will in no way be constant as it's winter. I can't drink pre packed juice but I do like cider.
 
stuff_it said:
No, it doesn't go anywhere. The temperature will in no way be constant as it's winter. I can't drink pre packed juice but I do like cider.
Click to expand...
It would take some doing then i think ;) A lot of boaties i know brew through the summer and stock for winter. Might be worth collecting bottles through the spring. ;)
 
friedaweed said:
It would take some doing then i think ;) A lot of boaties i know brew through the summer and stock for winter. Might be worth collecting bottles through the spring. ;)
Click to expand...
So you could make it with fresh apple juice in a plastic bottle as well then? Sadly I can't drink cider from shops either, as they put additives in all of it that I'm allergic to.
 
stuff_it said:
So you could make it with fresh apple juice in a plastic bottle as well then? Sadly I can't drink cider from shops either, as they put additives in all of it that I'm allergic to.
Click to expand...
Yup all you need is a yeast which will eat the naturally occurring sugars in the juice and turn them into alcohol. Voila scrumpy :)
 
agree turbo cider is a doddle to make. Can you not hide it in your wardrobe in halls?

*does not condone breaking hall regs, nor has a mini brewery in her halls accommodation :hmm:
 
friedaweed said:
The yeast went through it like a balti from Wolverhampton :)
Click to expand...

I'll have you know that Wolverhampton has just come 3rd for the third year running in the 'Curry Capital' award, being beaten only by Bradford and Glasgow. We also, afiak, have the only curry house mentioned in the Michelin Guide :)

I'm finally going to start my stout kit this evening, but I'm slightly concerned about the cold. The flat is fine most of the time but it does drop quite cold during the early hours. Any tips on keeping it warm? Unfortunately I can't afford to buy any heaters or the like.
I doubt that it gets cold enough to kill the yeast. Will it just take longer?
 
mr steev said:
I'll have you know that Wolverhampton has just come 3rd for the third year running in the 'Curry Capital' award, being beaten only by Bradford and Glasgow. We also, afiak, have the only curry house mentioned in the Michelin Guide :)

I'm finally going to start my stout kit this evening, but I'm slightly concerned about the cold. The flat is fine most of the time but it does drop quite cold during the early hours. Any tips on keeping it warm? Unfortunately I can't afford to buy any heaters or the like.
I doubt that it gets cold enough to kill the yeast. Will it just take longer?
Click to expand...

It will take longer and could potentially cause a stuck fermentatio if it gets too cold for too long.
I made some jackets for my fermenting buckets out of 10mm thick insulation (foam underlay) that your welcome to if you want them.
 
mr steev said:
I'll have you know that Wolverhampton has just come 3rd for the third year running in the 'Curry Capital' award, being beaten only by Bradford and Glasgow. We also, afiak, have the only curry house mentioned in the Michelin Guide :)

I'm finally going to start my stout kit this evening, but I'm slightly concerned about the cold. The flat is fine most of the time but it does drop quite cold during the early hours. Any tips on keeping it warm? Unfortunately I can't afford to buy any heaters or the like.
I doubt that it gets cold enough to kill the yeast. Will it just take longer?
Click to expand...
Aye what addy recommended. Something like a sleeping bag would do too i would guess.
My wine batch had a lag so i just moved it into the heater cupboard it's like a jacuzzi again now :)
 
Well, I decided to turn all the radiators off apart from the one in the room with the beer to keep the edge off as it's only going to be for a few days.
A mate has started a couple of brews too which are sitting next to mine. His are extremely foamy but mine is nowhere near as active and more bubbly that thick foam iyswim.
Should I be concerned or is it because I used half spray malt and half brewing sugar and a different yeast?
 
Every brew is different so I wouldn't worry too much unless its been going 10 days and your hydrometer says 1020.

The key to a vigorous ferment imo is getting plenty of oxygen in the wort before pitching the yeast.
 
Oh my fucking god!

Just opened my first taster bottle of the Diablo:eek:

It's fucking mint:D It's only been in the bottle for 3 weeks I can't wait to see what it's like when it's been in there for 3 months:cool: It really does have a wonderful flavor to it. Slight caramel taste and raisin like fruity smell to it. Lots of really fine champagne carbonation. It's certainly on a par with the Trappist beer i've been paying a lot more money for.

I made a double batch with a kilo of homemade belgian candy sugar. I ended up with 53 330 bottles :)

For me this is exactly the sort of return I thought I was dreaming about for my brewing efforts :D It's so nice I've got to open another one to make sure it's not just a lucky bottle ;)

imag2207v.jpg


It's fucking necta man :D
 
mr steev said:
Well, I decided to turn all the radiators off apart from the one in the room with the beer to keep the edge off as it's only going to be for a few days.
A mate has started a couple of brews too which are sitting next to mine. His are extremely foamy but mine is nowhere near as active and more bubbly that thick foam iyswim.
Should I be concerned or is it because I used half spray malt and half brewing sugar and a different yeast?
Click to expand...
If the airlocks bubblin it'll be fine. ;) Like addy said it all demends on the individual brew. I had a stout that i thought was going to have to inform the environment agency about and then i've had a bitter that seemed to take a day or two to even look like it was playing ball with the yeast. Both have turned out to be very nice beers in their own right.

If it gets ya pissed it's worked :)
 
friedaweed said:
Oh my fucking god!

Just opened my first taster bottle of the Diablo:eek:

It's fucking mint:D It's only been in the bottle for 3 weeks I can't wait to see what it's like when it's been in there for 3 months:cool: It really does have a wonderful flavor to it. Slight caramel taste and raisin like fruity smell to it. Lots of really fine champagne carbonation. It's certainly on a par with the Trappist beer i've been paying a lot more money for.

I made a double batch with a kilo of homemade belgian candy sugar. I ended up with 53 330 bottles :)

For me this is exactly the sort of return I thought I was dreaming about for my brewing efforts :D It's so nice I've got to open another one to make sure it's not just a lucky bottle ;)

imag2207v.jpg


It's fucking necta man :D
Click to expand...


Seriously, do your best to leave it alone for 3-4 months as it goes from great to fooking awesome.

I have 9 pint bottles of Brewferm Grand Cru in the beer cupboard that were brewed in april. i'll have 1 on xmas eve and see how it fairs ;)
 
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