How Many Blues Home Brew

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eruptron

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Joined
5 Sep 2009
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82
How many Blues out there homebrew?
Why and what do you brew? Beer, wine, cider, mead etc do you ferment other things as well? Chilli sauce or Kimchi?
I have more than just an interest in homebrewing, I have recently started a business that supplies ingredients. This is a hobby like no other for me I love the results, obviously but also the whole process. Making the fermentaion chamber to control temperature (probably one of the biggest step ups in the quality of your beer or whatever you brew) I've made a serving fridge for 3 kegs with the 3 taps of course. I use the Grainfather and Brewfather apps to design recipes and calculate water profile. It's offers a bit of everything with beer at the end of it.

As an all grain brewer I have the freedom a commercial brewery doesn't and to be fair largely homebrewers do a mega job. Some of the homebrew is on par if not better than commercial beers. The equipment available these days mostly takes us away from Grandads exploding bottles under the stairs.
Personnaly my tastes head towards the lighter side of beer these days. Lager, Pales, IPA of all kinds.

Sitting down tonight watching the mightly Blues tonight play Wolves at the start of another great season with a pint of homebrew will give me a great glow of satisfaction.
Cheers Steve CTID
 
Thought about it, never got round to it. Part of the reason why is my local Spoons can offer me countless different real ales for £1.99.

OP - How would you suggest someone gets started with this? I'd just want to make ale.
 
SCEtoAUX said:
Thought about it, never got round to it. Part of the reason why is my local Spoons can offer me countless different real ales for £1.99.

OP - How would you suggest someone gets started with this? I'd just want to make ale.
Click to expand...
OK theres a number of ways to make homebrewed beer,
  1. buy an extract kit, a fermenter, save your old beer bottles, put the extract in the fermenter with some yeast. Leave it in a dark place with a steady temperature for about 2 weeks. Bottle the beer add a little sugar and leave in a dark place for another couple of weeks to let it carbonate. Positives are if you have a budget or space restricted. Negatives you can get that homebrew twang, (mainly down to chlorine i you water) I compare it to buying a Pepsi the bottled stuff is better than syrupie stuff they mix out of a syphon
  2. Part grain a mix of grains you soak at a set temp usually 65 degrees for an hour. the mix your wort with the extract top up to 40 litres. then carry the same as number 1
  3. All grain brewing. this is the closest you get to what you get at a brewery. has various different ways and budgets. whether you brew in a bag or have an all in one system like a Brewzilla or Grainfather system. You'll need to have a little time for this maybe 5 hours. The link will give you a rough idea.
  4. All grain
  5. if you drink bitter there are various recipes to follow. You can even as Chat gbt the recipe of your favourate beer,
  6. This is widely regarded as a top approximation of classic cask-conditioned Boddingtons, particularly from the Strangeways Brewery days:
    • Batch Size: ~23 L (6.5 gal)
    • Original Gravity (OG): ~1.040
    • Final Gravity (FG): ~1.012 → ABV: ~4.0%
    • IBUs: ~40
    • Estimated Colour: ~7.9 SRM
    • Mash: 68°C for 60 min
    • Grain Bill:
      • 3.30 kg Maris Otter pale malt (~89%)
      • 0.25 kg Cara-Pils/Dextrine (~6.8%)
      • 0.12 kg Crystal malt 60L (~3.2%)
      • 0.03 kg Chocolate malt (~0.8%)
    • Hops:
      • 25 g Northern Brewer (First-Wort, 60 min)
      • 25 g East Kent Goldings (45 min)
      • 25 g East Kent Goldings at flame-out (aroma-steep)
    • Yeast: Young's generic ale yeast (dried)
    • Fermentation: ~20 °C for ~10 days, then bottle conditioning
      Homebrew TalkHomebrewtalk ANZ Forum

  7. This recipe replicates the OG at 1.040, IBU 40, and those signature Boddingtons flavours.



    “BI​

 
Tried home brew kit years ago - awful. I do make all my own tomato based pasta sauces though
 
bluethrunthru said:
Tried home brew kit years ago - awful. I do make all my own tomato based pasta sauces though
Click to expand...
I would guess like most people you've tried it as an extract kit. Although they have come on a lot. It wasn't my favourite source of beer. All grain brewing is the way to go. Using water that has chlorine or chloromine will give off flavours that most of the above people associate with home brew. The homebrew twang so to speak. Leaving your water over night or using a Campden tablet will make a massive difference to the final taste. Clorine is volitile so it will evaporate if you pour out the water you want overnight.
Do you do anything else other than Pasta sauce. Chilli sauce or that kind of thing.
 
eruptron said:
OK theres a number of ways to make homebrewed beer,
  1. buy an extract kit, a fermenter, save your old beer bottles, put the extract in the fermenter with some yeast. Leave it in a dark place with a steady temperature for about 2 weeks. Bottle the beer add a little sugar and leave in a dark place for another couple of weeks to let it carbonate. Positives are if you have a budget or space restricted. Negatives you can get that homebrew twang, (mainly down to chlorine i you water) I compare it to buying a Pepsi the bottled stuff is better than syrupie stuff they mix out of a syphon
  2. Part grain a mix of grains you soak at a set temp usually 65 degrees for an hour. the mix your wort with the extract top up to 40 litres. then carry the same as number 1
  3. All grain brewing. this is the closest you get to what you get at a brewery. has various different ways and budgets. whether you brew in a bag or have an all in one system like a Brewzilla or Grainfather system. You'll need to have a little time for this maybe 5 hours. The link will give you a rough idea.
  4. All grain
  5. if you drink bitter there are various recipes to follow. You can even as Chat gbt the recipe of your favourate beer,
  6. This is widely regarded as a top approximation of classic cask-conditioned Boddingtons, particularly from the Strangeways Brewery days:
    • Batch Size: ~23 L (6.5 gal)
    • Original Gravity (OG): ~1.040
    • Final Gravity (FG): ~1.012 → ABV: ~4.0%
    • IBUs: ~40
    • Estimated Colour: ~7.9 SRM
    • Mash: 68°C for 60 min
    • Grain Bill:
      • 3.30 kg Maris Otter pale malt (~89%)
      • 0.25 kg Cara-Pils/Dextrine (~6.8%)
      • 0.12 kg Crystal malt 60L (~3.2%)
      • 0.03 kg Chocolate malt (~0.8%)
    • Hops:
      • 25 g Northern Brewer (First-Wort, 60 min)
      • 25 g East Kent Goldings (45 min)
      • 25 g East Kent Goldings at flame-out (aroma-steep)
    • Yeast: Young's generic ale yeast (dried)
    • Fermentation: ~20 °C for ~10 days, then bottle conditioning
      Homebrew TalkHomebrewtalk ANZ Forum

  7. This recipe replicates the OG at 1.040, IBU 40, and those signature Boddingtons flavours.



    “BI​

Click to expand...
Brilliant, thanks very much.
 
eruptron said:
I would guess like most people you've tried it as an extract kit. Although they have come on a lot. It wasn't my favourite source of beer. All grain brewing is the way to go. Using water that has chlorine or chloromine will give off flavours that most of the above people associate with home brew. The homebrew twang so to speak. Leaving your water over night or using a Campden tablet will make a massive difference to the final taste. Clorine is volitile so it will evaporate if you pour out the water you want overnight.
Do you do anything else other than Pasta sauce. Chilli sauce or that kind of thing.
Click to expand...

Yeah - the pasta tomato sauce can be a base for so many things - a chilli sauce - soups - quite a few uses really.
 
I made my own chilli chutney last year from my home grown chilli plant. It was really good. Made several jars for the family and they all wanted more.
I'd make homebrew if I was drinker...I'm sure it's a lot better and nicer these days. My older brother used to make loads back in the early 80s...you'd get a taste for it.
 
eruptron said:
How many Blues out there homebrew?
Why and what do you brew? Beer, wine, cider, mead etc do you ferment other things as well? Chilli sauce or Kimchi?
I have more than just an interest in homebrewing, I have recently started a business that supplies ingredients. This is a hobby like no other for me I love the results, obviously but also the whole process. Making the fermentaion chamber to control temperature (probably one of the biggest step ups in the quality of your beer or whatever you brew) I've made a serving fridge for 3 kegs with the 3 taps of course. I use the Grainfather and Brewfather apps to design recipes and calculate water profile. It's offers a bit of everything with beer at the end of it.

As an all grain brewer I have the freedom a commercial brewery doesn't and to be fair largely homebrewers do a mega job. Some of the homebrew is on par if not better than commercial beers. The equipment available these days mostly takes us away from Grandads exploding bottles under the stairs.
Personnaly my tastes head towards the lighter side of beer these days. Lager, Pales, IPA of all kinds.

Sitting down tonight watching the mightly Blues tonight play Wolves at the start of another great season with a pint of homebrew will give me a great glow of satisfaction.
Cheers Steve CTID
Click to expand...
I brewed a lager similar to corona for many years with great success.
Dead easy with a kit. Very cheap per pint.

1757167006082.jpeg
 
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