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World Community Grid Forums
Category: Community
Forum: Chat Room
Thread: Home Brewing |
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Thread Status: Active Total posts in this thread: 109
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
I never knew it before I went searching this morning, but the light beers are made by yeast with sticky protein coatings that clump together, while the dark beers, like yours, are made by yeast that spread out and don't clump together. I think it looks delicious. It ought to have a rich thick taste that goes well with a meal.  Lawrence Lawrence -- It is almost rich enough to be a meal in itself! |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
There may be a number of home brewers joining us here at the World Community Grid from some posting I have seen in a couple of outside Home Brewing forums. I know they have formed a team and will probably be participating and recruiting in the Teams forum here. I invite them to join in and post in this thread to discuss things related to home brewing as well. We are not allowed to do team recruiting outside the Teams forum by the forum rules, but it would sure be nice to see and hear from other home brewers in this thread.
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Lawrence -- Interesting reading (and viewing -- there was a video about the falling bubbles in the second link). I was aware of the anti-cancer compound previously (perhaps due to some recent issues I have discussed in the team thread). So, what think you about the color and head of my homebrew (not to mention the appropriately logo'd glass): hey Dave, Colour is absolutely fabulous, though I must admit the "cigis" in the background n the ashtray put a frown on my face  As far as your logo goes ...... go register it at the patent office NOW!. I like the disign and the name layout (font, colour, simplicity...) ... trust me on this one ... and when you make a couple of million, I'll let you know which charity organisation I want my share delivered to  ...... the information on anticancer freeked me out a bit..... if it as easy as this, then why the heck isn't anyone doing anything about it? ... or am missing somethin  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Robert --
Unfortunately, the logo on the glass is already copyrighted by a small brewing company, Bell Brewing Company of Kalamazoo, Michigan. It is nice that I am able to buy glasses with my name on them and not have to pay a fee to have it applied! I've been pretty busy around here. Batches 8 and 9 are in secondary fermentation, 10 in the primary. I just had my ex-wife and the oldest and youngest of my four sons visiting me and sent most of batch 7 home with them. I have about one and a half batches left that is bottled and ready to drink. With winter weather starting to set in, my beer should last a bit longer since I won't be joining the neighbors out at the picnic table behind my apartment until spring now. They all do love my beer (especially since it is free -- LOL). Good to hear from you -- time for me to go get ready for some daily chores I do on our team thread, so I will catch you later. |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Wow, this is a long thread that I just haven't had time to really digest. Some good stuff, Dave, but much I just scanned across.
----------------------------------------Wait until you hear about the baby that I've been designing -- what I am dubbing (since I don't know about anything similar) -- my SGHERMISH brewery (pronounced like "skirmish"). That stands for Steam Generating Heat Exchange Recirculating Mash Infusion System Heater. What a mouthfull. It will use steam to brew 1.5 barrels per cycle. Lots of seat of the pants engineering going on here. :-) Cheers. Bill Velek The "HomeBrewers" Team is going to kick butt before long. -- This post has been edited for profanity -- nelsoc [Edit 1 times, last edit by Former Member at Nov 28, 2005 2:39:02 PM] |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Here is an article in the 14 January 2006 issue of New Scientist that stresses the importance of drinking beer fast once it is bottled: http://www.newscientist.com/article.ns?id=mg18925342.200
I think that home-brewers have solved that problem!  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Mycrofth --
Thanks -- it was an interesting read. Since I do not have a spare refrigerator, I stick to ales and have not tried a lager yet (lagering is done at temperatures between 32 and 40 degrees F). All procedures with ales are done at or slightly below normal room temperature. I have found that the beers that I brew benefit from time in what we call "secondary" fermentation. I initially start brewing in a 6 1/2 gallon food grade plastic bucket. The yeast has pretty much done its work after a week in this "primary" fermentation. I then rack (siphon) the beer from the bucket into a carboy (similar to the water jugs used in some office water coolers). The beer is left in this "secondary" fermentation for a period of time which can vary from a week up to a few months. Finally, the beer is bottled. When it is bottled, a small amount of corn sugar is added to the beer. The yeast that is in suspension in the beer will ferment this corn sugar in the bottle to actually carbonate the beer. To allow this carbonation to complete, the bottles are left at room temperature for 2 to 3 weeks (this is called bottle conditioning). Note that this last step is not done by commercial brewers as they are able to "force" carbonate it by bubbling carbon dioxide through the beer under pressure at specific temperatures. In the homebrewing forums I participate in, many of us that brew our own ales use a 1-2-3 process: 1 week in primary fermentation, 2 weeks in secondary fermentation and finally 3 weeks of bottle conditioning. So, from the time you start your brew until it is ready to drink is about six weeks (you have to be patient to be a homebrewer). In the picture below, in the foreground is one of my primary fermentation buckets. Behind that are two carboys in which beer is going through its secondary fermentation.  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
...When it is bottled, a small amount of corn sugar is added to the beer. The yeast that is in suspension in the beer will ferment this corn sugar in the bottle to actually carbonate the beer... Did you ever blow up any bottles while determining the correct amount? |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
...When it is bottled, a small amount of corn sugar is added to the beer. The yeast that is in suspension in the beer will ferment this corn sugar in the bottle to actually carbonate the beer... Did you ever blow up any bottles while determining the correct amount? So far I've not had that experience (knock wood). Most recipes and books I have consulted recommend using 5 ounces of corn sugar for a 5 gallon batch and this is what I have used. I think exploding bottles is also often caused by bottling prematurely. Although I do use a hydrometer to confirm that the fermentation activity has completed, the 1-2-3 rule I mentioned pretty much eliminates that as a problem as well. Poor sanitation can cause this as well. Some complex sugars remain in the beer that the yeast cannot convert. A wild strain of yeast or a bacteria getting into the batch that could work on these complex sugars might cause a build up of carbon dioxide pressure in the bottles leading to a beer bomb. |
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