Brewing Beer
So brewing beer here, I have been doing it for about 2 years, had some bad experiences, good experiences.
2 have gone infected, 1 has blown up in my genkan-
but, its a great hobby. ive made some good beers.
resources--
http://www.sakeland.net/ -I buy my malt here. (hops if they have the right ones) lately I have been brewing all grain- but they sell dry malt extract as well. For the mashing process I use a cooler setup you can read about around here.. also airlocks, bottle fillers, small random things like that they are good for. Fermenters are there, but I have found that Tsukemono (those yellow pickle buckets) work well enough... and they are super cheap. but a hole in the lid for the fermenter, put a plastic bag on top, rubberband it, and put the airlock in.
[url=cooler mashturn]http://brewtech.blogspot.com/2007/01/igloo-cube-cooler-mash-tun.html[/url] mine looks a lot crappier-- and is a lot more ghetto, but it works fine.
HOPS AND YEAST! so important, you can get away with substituting malts sometimes, but hops, and more importantly, YEAST! the yeast really is what makes the beers flavor. I use the company wyeast from washington.
you cant use the japanese dry packets of "ale yeast" and expect something great.
I buy all my yeast and hops (that i cant get in japan.. they almost always only have Hallertau and tettnang) at this aussie site, but anywhere that ships to japan is fine I suppose. some years back there was a great company in kobe that had everything... but they closed.
also, you need a huge pot. ..that is not aluminum, the bottom will get hot and the malt can burn- mine is 36 liters, it was kinda expensive, but I make stew a lot-- so i justified that.
also, this is a great reference site about brewing, good recipes and such--
questions.. douuuuzo
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man....something i've always wanted to get into. if i did manual labor i'd be into it for sure. but i don't think 36L of beer and a desk job is a good combo for my graceful figure.
salty margaritas
There will be no blowing up in my genkan.
http://hakubapowderlodge.com/
yeahh man, i came home after the obon fest in my town at 230am, was greeted with an AWESOME surprise.
out my door, into the hallway.
I don't know the first thing about brewing beer but my guess is your doing it wrong.
One man wolfpack
It would be a race between you and FT to get down on hands and knees and start lapping at the spillage.
09/10 days on snow: 33 so far
08/09 days on snow: 51
ooooo nononono, maybe FT is cheap enough to do that, I am more than happy to walk down the street to 7-11 and buy myself a bottle of beam and frosty yebisu chaser.
One man wolfpack
I have had bad moments in my life but licking beer of the floor is not one of them! Nor never will be.
http://hakubapowderlodge.com/
suddenly I feel like some mac and cheese
Maybe the lowest point of all
http://hakubapowderlodge.com/
I used to make wine & moonshine in my room when I was in college.
You need to find a way to de-gas properly as the fermentation process generates oxygen while not letting outside air interfere with the process.
If you don't then I guess you could end-up with the mess you had (never happened to me).
The trick we used was very low-tech: straws + ballons + water.
straw going from fermentation container sealed with a rubber balloon except for the straw going thru to a glass of water.
The oxygen produced simply bubbles out from the straw in the glass of water while no outside air comes in.
Et voila!
You need to find a way to de-gas properly as the fermentation process generates oxygen while not letting outside air interfere with the process.
If you don't then I guess you could end-up with the mess you had (never happened to me).
The trick we used was very low-tech: straws + ballons + water.
straw going from fermentation container sealed with a rubber balloon except for the straw going thru to a glass of water.
The oxygen produced simply bubbles out from the straw in the glass of water while no outside air comes in.
Et voila!
ooO you mean the CO2-- yeah I have airlocks-- I just used a glass bottle that was way too small to accompany the top fermenting yeast-- that was a belgian brew, about a kilo of inverted sugar is in it-- and its a slow start, but when it does start it takes off very very quickly.
and i got home.. and that was my genkan wooooo
i went back to just using the big tsukemono buckets-- they are mostly airtight-- ive only had one infected batch-
Co2, Dohhhh.
As you can tell, I have been out of college for maaaany years and have not brewed anything since.
Do you test ethanol vs methanol?
lol, someone's heading for blindness and possible liver collapse...
Goal for this season: 30 ~ days
Currently: 20
My liver is long gone, which is why I do not drink anymore.
Brain is fried.
Eyes still ok so far.