How to brew your own beer

Raist said:
Is that compared to the pre-fermentation measurement? That does seem a little low.
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No - it's post :(

I guess I didn't ferment it properly - two faults: 1. not stirring it thoroughly with the yeast, and 2. having a slightly cold room to ferment in. :( perhaps 3. should've left it a few days longer.

On the upside, it tastes pretty good, and it means I should be able to drink shedloads of it without getting wasted :) I'll probably leave it as long as I can in bottles to ensure the flavour is the best it can be.

On the downside, probably the weakest IPA I'll ever drink :)
 
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From what I've read, the main thing is to go from the hydrometer (within reason). If it doesn't taste sweet then it could be that there wasn't enough sugar to start with. Some kits people have come to the conclusion you need more sugar/spray malt to reach the quoted ABV.

You know Green King IPA is only 3%.. tastes fantastic in my book :)
 
NickK said:
From what I've read, the main thing is to go from the hydrometer (within reason). If it doesn't taste sweet then it could be that there wasn't enough sugar to start with. Some kits people have come to the conclusion you need more sugar/spray malt to reach the quoted ABV.

You know Green King IPA is only 3%.. tastes fantastic in my book :)
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I like your positive spin on the situation!

Next brew will probably be another kit - then if I'm feeling gutsy I'll try your all grain method. This really appeals, because kit brewing feels kind of limited. I've always appreciated microbreweries that go for a unique flavour.
 
I'd do some sums first... I just totted up how much a boiler, IC etc will cost - looking at ~250 new (that's with ingredients too) but that does include an aerator as the yeast I'm looking is a bit of a biatch Special London so requires additional oxygen fed into it when the wort is cold and the yeast is pitched into the first FV. I'm still reading up about how to deal with this yeast too to be honest.

Also next time it may be worth running with a starter before pitching. Have a read of this guide to Yeast, starting and not shocking the yeast when pitching.

I think this may have to wait till the new year - I'm buying a couple of beginner kits for presents to friends for christmas first which is expensive enough!
 
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Any successes? :D

Had a homebrew party over xmas and compared three different brews - the kits we used were:

Muntons Gold India Pale Ale
Fixby Gold
Woodforde Wherry Bitter

The Woodforde Wherry was probably the best of the three, but all were very drinkable and quality-wise comparable to guest ales you might be served in a pub.

My next brew will probably be a Belgian / trappist style - I'm aiming for Leffe :)
 
I have a keg of extract (bleh!) Imperial Stout that I tapped over the holidays. I didn't particularily care for it -- it was slightly phenolic (like I've found most extracts to be) -- but a few of my mates absolutely loved it.

I think I might go back to bottling for my next batches. The keg is simple and as long as it's kept under pressure seems to last forever (this one is 1-1/2 years old now), but the bottles seem to have a fresher flavour. Oh, and get rid of the kits. Partial mash or all-grain from here on out. :o
 
has anyone made a dandelion and burdock beer? I really want to try making one this year, rather than just my normal kit.

Anyone know the bes time to go gathering?
 
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