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Old 05-03-2011, 06:16 AM   #1
FozziePo
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Default Open Brewing/Bottle Fermenting

Hi, I'm new here and HOPEFULLY not repeating something I didn't find. My friend and I have been working on making an extract homebrew to our liking, and I'm having trouble finding pointers on the way we do it. Sooo, I guess I'll try to just do a quick listing of how we do it and see about good pointers. We boil up our water (5 gallons bottled) in a large pot, add 5 pounds of regular white cane sugar, mix it in and pour in a pickling crock. Then we add in our malt extract and stir it all up. Let it sit until it cools down to temperature that the refrigerated dry yeast says it will survive at, and add the yeast. Then we cover it and let it work for approximately a week (or thereabouts when we think it's not working as much). Bottle it up and let it finish in the bottles for approx 4 weeks. Looking forward to start adding hops and flavorings to toy with soon, but posting in hopes for anyone that has brewed like this to give any thoughts and/or pointers. Thanks.


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Old 05-03-2011, 06:18 AM   #2
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Yeah your close to what you need to be doing. Start by reading all the sticky postings on this page
http://www.homebrewtalk.com/f39/


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Old 05-03-2011, 06:22 AM   #3
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Thanks, I'm going to start reading through them now.
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Old 05-03-2011, 10:53 PM   #4
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Also, add hops (beer needs hops/bittering agents), and quit with the 5lbs of white sugar.

Your recipe borders on prison hooch more than beer, but you have the concepts right.
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Old 05-04-2011, 12:25 AM   #5
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http://howtobrew.com/ A bit dated since the free version is the 1st edition and he's on the third, but still very useful.

Yours sounds like barely flavored alcohol since you didn't even mention how much malt extract or what kind you're using. Pretty close to beer though.

Toss the sugar, use malt extract (approx the same weight maybe a bit more to 7 lbs) add hops, boil. Toss in the crock and add a decent (not bread) yeast.
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Old 05-04-2011, 05:06 AM   #6
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That explains why it get such alcohol. I forgot to mention we use approx 5lbs (if i remember correctly) of malt extract. Half dark, half wheat. And we are using a decent yeast, I think. Thanks for all the pointers. While perusing the site, was also looking into possibility of a week home brew class at Siebel Institute of Technology and if it's worth it.
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Old 05-04-2011, 05:18 AM   #7
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Quote:
Originally Posted by FozziePo
That explains why it get such alcohol. I forgot to mention we use approx 5lbs (if i remember correctly) of malt extract. Half dark, half wheat. And we are using a decent yeast, I think. Thanks for all the pointers. While perusing the site, was also looking into possibility of a week home brew class at Siebel Institute of Technology and if it's worth it.
Go for the homebrew class, a picture is worth a thousand words.

And stop with the sugar
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Old 05-04-2011, 05:59 PM   #8
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Thanks again all, am looking into the 2k it would cost to take the class, and wondering if anyone here has taken it?
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Old 05-04-2011, 10:13 PM   #9
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The seibel classes are for more than the average homebrewer.

Its more like a step towards a formal education and professional brewing IMO.

The homebrewer doesn't need anything more than a copy of How To Brew by Palmer for $20.
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Old 05-04-2011, 10:22 PM   #10
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Quote:
Originally Posted by malkore View Post
The seibel classes are for more than the average homebrewer.

Its more like a step towards a formal education and professional brewing IMO.

The homebrewer doesn't need anything more than a copy of How To Brew by Palmer for $20.


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