Stonch's first homebrew - time for racking

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Stonch

Stonch's first homebrew - time for racking

Post by Stonch » Fri Apr 20, 2007 2:23 pm

Well, having given our kit a week in primary fermentation (longer than the 4-6 days suggested in the kit instructions), we're going to syphon it to a pressure barrel (this one - http://homebrewuk.co.uk/keg.htm) this evening. Our yeast got off to a cracking start last week, though checking on it since I see that fermentation has slowed and the foam has subsided.

Our plan is to prime the beer with sugar solution (cane sugar is all we have - I don't think one can buy corn sugar in supermarkets) and then leave the barrel in the same room for a week, before transferring to a cold pub cellar to mature for a couple of weeks.

Just wanted to post this in the hope someone reassures us we're not making any disasterous mistakes! :?

Cheers

prodigal2

Post by prodigal2 » Fri Apr 20, 2007 2:41 pm

Stonch, if you use 80grms of cane sugar and bring to the boil in a little water (to sanitise) .Then allow to cool for 10 mins and then pour into your barrel, then rack your beer into the barrel(trying not to splash and get oxygen in).

This will mean you get your priming sugars in without and real disturbance to the ale. 8)

You could use DME (Dried Malt Extract) in same quantities on your next brew.

Also with syphoning its really worth practicing a fair bit so you don't waste your brew.

And heres a word from the Master himself DaaB:
http://www.18000feet.com/how/kittips.htm

HTH

Stonch

Post by Stonch » Fri Apr 20, 2007 2:58 pm

Cheers for the tips, we will do as you say!

For the next brew we'll ditch the cane sugar in favour of DME. We'll also use a more interesting kit - as I've said elsewhere in the forum, Muntons Imperial Stout looks tasty. I was talking to a London-based kiwi homebrewer at the Jerusalem Tavern last night and he said that Muntons are excellent.

Why is this homebrewing lark so addictive? We haven't even racked our first brew and we're totally obsessed...

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Andy
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Post by Andy » Fri Apr 20, 2007 3:06 pm

You'll be doing all grain brews next 8)

That's when it gets *really* adictive :lol:
Dan!

fivetide

Post by fivetide » Fri Apr 20, 2007 3:11 pm

Hang on, hang on!

"PUB CELLAR" ?

How, what, why, when, who...

:)

Also, nice to hear you were at the JT. I used to love that pub when I worked in Clerkenwell. I used to drink St Peter's Golden and Organic ale, or the Wheat in bottles from the fridge on a day like this. Standing in the street, naturally.

Now I live nearer the St Peter's brewery than the JT! Didn't see that coming.

Stonch

Post by Stonch » Fri Apr 20, 2007 3:11 pm

My new kiwi pal was telling me he does all-grain now, having started with kits a year ago. He was taught by Richard at the Cheers shop in Cheam. I'd love to do the same course, but I've missed it by a few weeks so will have to wait until next year.

My problem is that I have no outside space at all - I live in a flat in Central London. The guy was saying that the smells and mess rule out doing it indoors.
Last edited by Stonch on Fri Apr 20, 2007 3:12 pm, edited 1 time in total.

fivetide

Post by fivetide » Fri Apr 20, 2007 3:12 pm

Aha, it's okay I've found the blog...

Stonch

Post by Stonch » Fri Apr 20, 2007 3:14 pm

you might end up being my 10,000th unique visitor on the blog - I've just taken a look and I'm only a few away from that milestone... :lol:

prodigal2

Post by prodigal2 » Fri Apr 20, 2007 3:16 pm

Stonch wrote: Why is this homebrewing lark so addictive? We haven't even racked our first brew and we're totally obsessed...
Yup, and it only gets more addictive 8)

Oh Brupacks are really well worth checking out, Fixby Gold is a real crowd pleaser with many a forum member. And Clive the main man there is also a member of this humble forum

http://www.brupaks.com/fixbygold.htm

Stonch

Post by Stonch » Fri Apr 20, 2007 3:17 pm

Fixby Gold looks great for summer.

After we've had a bash at a stout we might well try that one.

PieOPah

Post by PieOPah » Fri Apr 20, 2007 3:33 pm

Stonch wrote: For the next brew we'll ditch the cane sugar in favour of DME.
I have started to use Brewing Sugar (Glucose) which I am sure is available in your local supermarket. This is cheaper than DME and better than cane sugar. One thing I have noticed is that there is MUCH less sediment in bottles.

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Post by bitter_dave » Fri Apr 20, 2007 3:56 pm

My new kiwi pal was telling me he does all-grain now, having started with kits a year ago. He was taught by Richard at the Cheers shop in Cheam. I'd love to do the same course, but I've missed it by a few weeks so will have to wait until next year.
You don't need to go on a course to learn to mash - although I'm sure Richards course is good - you can learn from one of the better books out there, and/or this forum :wink:
My problem is that I have no outside space at all - I live in a flat in Central London. The guy was saying that the smells and mess rule out doing it indoors.
I brew indoors, as do most brewers in the UK, and my flat could hardly be described as palatial. Just open a window wide to let steam out. It does creat a bit of smell - which is very nice - but this soon goes.

There you go - no excuses for not going AG :wink:

james_m_r

Post by james_m_r » Fri Apr 20, 2007 8:46 pm

Hello Stonch and welcome to the forum.
Glad to see you are enjoying your first forays into home brewing, and don't be too disheartened if your first attempt does not turn out how you hope, first efforts rarely do.
I would definitely recommend Brupaks Blackmoor Stout if not as your next kit then in the future, this is an absolutely fantastic kit.
Great website too. Keep up the good work.

Stonch

Post by Stonch » Fri Apr 20, 2007 11:56 pm

James, thanks! Keep reading the blog!

Here's our latest update on the brew - we've transferred it to a keg for secondary - http://stonch.blogspot.com/2007/04/real ... ate-2.html

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Post by Andy » Sat Apr 21, 2007 8:15 am

Ooooh, sucking on the syphon tube, naughty, naughty! 8)
Dan!

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