Before I start I would just like to say a big thank you to all those who submitted comments on the forum which have been immensely useful to me.
I have been contemplating making a homebrew for several years and finally bit the bullet about 1 month ago. I have a friend who used to make Stout using an old Boots beet kit. He no longer uses it as he has developed a gluten allergy (shame). I did not want to go to the expense of buying all new stuff if it was just a fad so I borrowed his kit.
His kit consisted of: a fermenting bin + lid, thermometer, several syphon hoses, several packets of yeast, sodium bisulphate a keg and a capper. I binned the yeast and the sodium bisulphate as they are about 10 years old. I bought a hydrometer (later) to test OG and FG.
I decided to go for (Geordies) Yorkshire Bitter as it had a fairly good rating on the Internet. I used to drink some stuff at University called "Websters Yorkshire Bitter" which I found was a fairy reliable pint.
Before embarking on the kit I had to decide what I wanted to do with 40 pints of beer once it was fermented. I decided against using the keg, as it seems one needs a carbon-dioxide cylinder to keep it from going off, and I do not drink it that fast (although I may remedy that soon
) Additionally, I am not sure I want the hassle of capping bottles at this stage. My solution was to use MALT VINEGAR BOTTLES (see picture below).In most of the big supermarkets (Tesco, Asda, Morrissons, Sainsbury's etc.) you can get economy vinegar for about 15p-20p. It comes in clear glass bottles which hold approximately 1 pint. The nice thing about the bottles is that they are fairy sturdy and have a twist lid which I thought would be ideal for holding the pressurised beer as it conditions in the bottle.
Obviously, I need to do something with the vinegar (assuming I don't just chuck it!). I use a fair amount of vinegar anyway as it is great for cleaning stuff: kettles, diswasher, washing machine etc. What I have done is to transfer it in old 6 pint milk cartons and store in my shed for when I need it.
So, back to the story ...
First, I sterilised the fermenting bin, syphons etc. Then I followed the instructions in the kit to the letter. Empty the wort (looks like black sludge) into the fermenting bin and remove residue from the tin with some boiling water. Add about 4 pints of boiling water + 1kg of granulated sugar and stir until everything has dissolved.
Now add 36 pts of cold water. I was a little concerned at this point as the mixture was fairly close to the top of the fermenting bin (about 2 inches/5cm). I added the yeast, stirred it up a little and put the lid on. I was not sure where to leave the bin (temperature wise) so I decided in the end to leave it next to the airing cupboard, as it is consistently warm there, day or night.
The following morning there was a thin film of brownish froth on it so I guessed the yeast was working. My only concern
at this point was that the lid of the fermenting bin had a small hole in it (diameter: 3mm). This is obviously to let the CO2
escape. I was worried that it would also let air in. I put a tin of beans over the hole temporarily. I eventually decided to
stick a piece of tape over the hole and poke small hole in the tape with a needle. This seemed to do the trick. The lid
lifted slightly but if the pressure was too high it just released CO2 through the small hole.
(Does anybody have any memories of using Boots Beer Kit fermentation bins ? Was there a small hole in the lid. Any
idea why this no longer seems to be the case ?)
I did not have a hydrometer at this stage so I was not sure how the brew was progressing. I bought one a few days
later and decided to test. The gravity had dropped so it was obviously working. I decided I would give it another
few days and then test again. I put the fermenter in the food cupboard and waited.
After 5 days I decided it must be about time. I tested the FG with the hydrometer. The reading was not quite down to 1.05.
What I decided to do was to syphon the mixture to the keg minus the sediment at the bottom. I would then give it another few days in the keg (without priming sugar). The advantage of this was that the keg had a CO2 release valve. By lifting the release valve I could see if it was ready. If if hissed violenly I left it a few more days.
Finally I thought "It must be ready my now". I took a sample and tested with a hydrometer. It was slightly above 1.05. The sample tasted bloody nice.
Another advantage of the keg is that it had a tap so I was able to fill the bottles more easily without using a syphon. I added 1/2 teaspoon to each bottle (as per the instructions in the kit). I then put the bottles in the airing cupboard for several days to get the fermentation going. After this I transferred them to the shed to sit for 2 weeks. They were golden brown, very clear with a small amount of sediment (1mm).
I think the decision to keg the mixture may have amounted to something I have read about - on this forum - called secondary fermentation (I did not know this when I did it) and it may have reduced the sediment in the bottles.
On Easter Sunday I took my first sample. It tasted good. I have decided to leave the rest until next Sunday as I think it will improve but it will be hard to hold out till then. I cracked open another tonight (Tuesday). Nectar.
I am already planning my next brew. This will be a Geordies Scottish Bitter. This time I am going to use
brewing sugar instead of granulated. It will be interesting to compare. On second thoughts, I think I'll do another Yorkshire Bitter. That way I can do a direct comparison between regular granulated sugar and brewing sugar.
Thanks for all the advice (that most of you don't even realise you gave, as up to this point I have just been a forum lurker).
Here is a picture of my first homebrew pint, complete with vinegar bottle.
Live long and prosper.
Ben
,come on mate get a grip,what ya gunna do sprinkle it on ya chips...