May 12, 201115 yr Just thought I'd provide another update and FYI. I brewed an IPA quite a while ago (August). I let it ferment in the primary for 3 weeks and then bottle straight from the primary. I think I may have made my mistake there. Maybe I should have transferred to a bottling container. Anywho, the result was CRAPPY, overly hoppy beer. I kegged every single bit of it. Tried it 7 months ago - way, way hoppy. Tried it 5 months ago - same result. Threw the keg in the fridge and forgot about it. Tried it yesterday. YUMMY! Tasted like Bell's Two Hearted Ale. I was so close to throwing that beer away. I guess I just wanted to post this to reinforce the fact that you never, NEVER throw away a homebrew unless you are absolutely sure it is infected and then you also consult someone with more brewing experience.
May 25, 201115 yr Just bottled an Amber Ale last night. Tasted great and had a magnificent color to it. Can't wait to drink it. Yummy!
June 2, 201115 yr Author I just got back into the brew fun about a week ago.A home brew store opened in Danville last week.Now I have the materials to work with and it's only about a three mile drive from the house. I have had about a 10 month layoff.So I started back easy with a brewers best kit,no grains just extract.It's been fermenting for about four days now and should be ready to keg on Monday.Today I picked up 10lbs of grain to do a all grain batch.I should be brewing the AG Monday after kegging my last batch. The all grain batch will be a American Amber Ale with about 5.5% ABV. A week from Sunday a will give a report on the extract brew and maybe a pic.
July 29, 201115 yr Well AA, I just bought all of my supplies for my mash tun and sparging. I just need to invest in a 7.5 gal pot to boil the brew in and I will be set. I'd also like to get an immersion chiller as well, but we shall see. Any information / advice that you have on your all grain equipment would be well appreciated. Can't wait to get the ball rolling on the all grain process!
July 30, 201115 yr Go see Tom at Tabletop brewing in Western Hills Cincinnati if you live in the area.
October 21, 201114 yr I know it is a little late in the year but I will be brewing a Pumpkin Ale on Saturday. I can't wait! I'm hoping to have it ready for Thanksgiving, but I'm feeling doubtful that it will be ready for that. Sooo, I figure the day that I will break this out will be Christmas.
October 28, 201114 yr If anyone is new to brewing or interested in learning how to Brew Tabletop Brewing in Cincinnati. Is giving a free class on it next Thursday Nov 3rd at their store. The class starts at 4:30pm and for more information look them up on Facebook. Tom Wehner is the proprieter and is a great Guy who loves to share his knowledge.
January 21, 201214 yr Just kegging up an Imperial IPA that I brewed about two months ago. I added oak chips to it about 2 weeks ago. The smell is awesome. The taste is great. Force carbing right now. Will be sipping on it tomorrow.
January 21, 201214 yr I have a batch of APA in the closet ready to bottle. What is the best way to make sure my bottles are contaminated? I do have some San Star. Should I just clean with a bottle brush and then sanitize and bottle?
January 21, 201214 yr I have a batch of APA in the closet ready to bottle. What is the best way to make sure my bottles are contaminated? I do have some San Star. Should I just clean with a bottle brush and then sanitize and bottle? Sounds good to me. Soak the bottles in hot water then I'd get a spray bottle for the Star San. Mix up a solution of Star San and spray each bottle. Its time consuming. You should invest in a keg if your going to stick with homebrewing.
January 22, 201214 yr About $150 - $200. I did it a chunk at a time. I'd be willing to sell you a corny keg for $40 if you want it. I think a normal price tag on that would be in the $70's. After that your only needing a register and CO2 tank and you are set. Well, you'll still need a place to keep the beer cold. PM me if interested...
February 16, 201214 yr Yummy. Sipping on the best brew that I have made yet. It is a Bourbon Stout that I added about 16 ozs. of bourbon maple syrup to about 48 hours before I kegged it. Without a doubt, my favorite brew thus far.
Archived
This topic is now archived and is closed to further replies.