So, I've put brew #8 down to ferment, and brew #7 has been in the bottle just about long enough for a taste test. I've been trying various different kits, I haven't made the same brew twice yet, but I'm starting to develop some favourites which are likely to get a second visit soon.
The wifey bought me an airstill for xmas - the wee benchtop sized pot still I mentioned in an earlier post on this thread. I've fermented, distilled, filtered and flavoured one batch so far, and have a litre of bourbon, a litre of Irish Cream and a further 500ml of spirit I haven't done anything with yet. The bourbon tastes bourbonny, and is quite acceptable mixed with coke. The Irish cream has a high WAF. I have my second batch of wash just finishing fermentation now, I'll probably clarify it tonight and distill tomorrow. I'm pretty happy with the results, it works out at maybe $10 for 2 litres of spirit. I'll have to find someone local with a full-size reflux still and try a taste test to compare flavours at some point.
BlueShift: So, I've put brew #8 down to ferment, and brew #7 has been in the bottle just about long enough for a taste test. I've been trying various different kits, I haven't made the same brew twice yet, but I'm starting to develop some favourites which are likely to get a second visit soon.
The wifey bought me an airstill for xmas - the wee benchtop sized pot still I mentioned in an earlier post on this thread. I've fermented, distilled, filtered and flavoured one batch so far, and have a litre of bourbon, a litre of Irish Cream and a further 500ml of spirit I haven't done anything with yet. The bourbon tastes bourbonny, and is quite acceptable mixed with coke. The Irish cream has a high WAF. I have my second batch of wash just finishing fermentation now, I'll probably clarify it tonight and distill tomorrow. I'm pretty happy with the results, it works out at maybe $10 for 2 litres of spirit. I'll have to find someone local with a full-size reflux still and try a taste test to compare flavours at some point.
All spirits will mellow with time
The cream liqueurs I've done (Still Spirits Irish/chocolate cream) taste MUCH better after sitting for 6+ months. I just rediscovered a 5l jug of it last night, its 2 years old and it is so very smooth.
I find Whiskys normally tastes loads better if I oak the spirit first.
BTR: I have done 3 lot of home brew now (That all tasted horrible) and haven't broken a single can opener doing so.
Although I don't drink beer (spirits for me), the missus and friends say I haven't made a bad brew yet. I used to muck around a lot trying to do it by the book. Now I have a method that works perfectly and requires minimal effort.
Some good pointers to getting a good end product - Start with a good kit. If Lager is your thing, then Black Rock is good, as is Muntons and all others around that price I've tried. The Coopers European lager also produces an acceptable brew. - Buy additional malt extract from the supermarket, it gives the end product body (it changes the taste a bit too) - Don't rush it.
My process is as follows 1. Clean and sterilise (obviously) 2. Make the wort with 1 brew can of brew extract, 1/2 packet of brew enhancer (fructose mix), 1/2 a big can of malt extract. I do 2 barrels at a time for obvious reasons. 3. Brew it till the airlock stops bubbling totally then wait till the weekend. I often press on the lid to make the airlock level so I'm sure. This has taken up to 4 weeks in cold weather and I've left one 6-8 weeks when I wrecked myself with no effect on the end product. 4. Bottle and leave for 4 weeks minimum in warm weather, 6 in cold weather. If you can wait 8-10 weeks, it'll be much better. I use priming drops because they're easy 1 for a stubbie, 2 for a biggie. 5. Open them cold and decant into a jug (unless you're my creep partner, and don't mind the sediment in your warm beer)
I don't mess with hydrometers unless I change something significantly and only to calculate alc/vol, the brewing is done when it's done.
jpoc: I have one currently unresolved technical issue. Opening the big cans of malt extract - like the Coopers ones that you can get in Pak'nSave. I find that opening these big cans breaks can openers. It does not matter what I choose. Cheapies from the two dollar shop, basic ones from the supermarkets or the warehouse or the high end fancy ones with gears and everything. All of them die after I have opened half a dozen cans.
Am I doing something wrong or do the rest of you guys have this problem? Has anyone found an opener that just lasts and lasts on these cans?
Not to be rude, but it sounds like you're doing it wrong.
I've been using the same opener for years without any trouble at all. What exactly happens to the openers?
You could be right but I don't see what I am doing wrong. If I use a fancy opener with gears then the teeth no longer mesh together so turning the handle has no effect.
If I use the cheapie ones then the wheel seems to lose the ability to grip on the can and turn it round.
I have bought one of those openers that cuts the side of the can rather than the top, I will see how I get on.
Once again, not trying to be rude. Some of this may seem a little insulting, but sometimes you just have to cover all the bases.
I don't find malt cans any harder than normal cans to open.
You have to leave the can sitting on the bench and kind of let the opener turn it. I see some people opening cans in mid air, but I don't think that's going to do the opener any good even with a small can.
Also I find that I need to hold the handles down a little tiny bit so the gripping wheel doesn't ride up the lip of the can. If it keeps climbing off it'll wreck itself pretty fast. You should be able to cut the whole lid in one go fairly quickly and easily if you hold it just right
jpoc: I have one currently unresolved technical issue. Opening the big cans of malt extract - like the Coopers ones that you can get in Pak'nSave. I find that opening these big cans breaks can openers. It does not matter what I choose. Cheapies from the two dollar shop, basic ones from the supermarkets or the warehouse or the high end fancy ones with gears and everything. All of them die after I have opened half a dozen cans.
Am I doing something wrong or do the rest of you guys have this problem? Has anyone found an opener that just lasts and lasts on these cans?
Not to be rude, but it sounds like you're doing it wrong.
I've been using the same opener for years without any trouble at all. What exactly happens to the openers?
You could be right but I don't see what I am doing wrong. If I use a fancy opener with gears then the teeth no longer mesh together so turning the handle has no effect.
If I use the cheapie ones then the wheel seems to lose the ability to grip on the can and turn it round.
I have bought one of those openers that cuts the side of the can rather than the top, I will see how I get on.
Just wanted to check you are opening the right end of the can aren't you. One end is designed to be opened and the other isn't.....
I have done 3 lot of home brew now (That all tasted horrible) and haven't broken a single can opener doing so.
jpoc: I have one currently unresolved technical issue. Opening the big cans of malt extract - like the Coopers ones that you can get in Pak'nSave. I find that opening these big cans breaks can openers. It does not matter what I choose. Cheapies from the two dollar shop, basic ones from the supermarkets or the warehouse or the high end fancy ones with gears and everything. All of them die after I have opened half a dozen cans.
Am I doing something wrong or do the rest of you guys have this problem? Has anyone found an opener that just lasts and lasts on these cans?
Not to be rude, but it sounds like you're doing it wrong.
I've been using the same opener for years without any trouble at all. What exactly happens to the openers?
You could be right but I don't see what I am doing wrong. If I use a fancy opener with gears then the teeth no longer mesh together so turning the handle has no effect.
If I use the cheapie ones then the wheel seems to lose the ability to grip on the can and turn it round.
I have bought one of those openers that cuts the side of the can rather than the top, I will see how I get on.
Once again, not trying to be rude. Some of this may seem a little insulting, but sometimes you just have to cover all the bases.
I don't find malt cans any harder than normal cans to open.
You have to leave the can sitting on the bench and kind of let the opener turn it. I see some people opening cans in mid air, but I don't think that's going to do the opener any good even with a small can.
Also I find that I need to hold the handles down a little tiny bit so the gripping wheel doesn't ride up the lip of the can. If it keeps climbing off it'll wreck itself pretty fast. You should be able to cut the whole lid in one go fairly quickly and easily if you hold it just right
Yes, can always on the bench. I think that you would have to be insane to open such a large can in the air. You would also need very strong wrists.
I finally got my kettle drilled out and installed a ball valve in. (35 litre pot)
I'm going down the BIAB path, with no chill (at least until I can buy an immersion chiller) Have done about 10 kit, kit + extract & grains brews so far. Just don't like having that 'kit taste' in the back end.
Best investment I made was a $50 fridge, and a $40 temp controller which turns the fridge or heating pad on to maintain set temp. Was great for fermentation, and for cold crashing / lagering my beer.
Cider update : Grabbed some Mangrove Jacks Craft Series Wildberry flavour, mainly because that was the only brand available in my little hick town :) Brewed up easily, and left it for 2 weeks in the bottle. Yeah, it tastes good ! Hasnt got the fizz quite like the stuff at the shop but I'm pretty pleased with it. Good change from beer and the missus seems suitably impressed by it.
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