I broke pretty much every rule in the book...

[phillc]

Cool so I should be able to just store them in the bottles like they are for fermentation and then re-bottle them; that sounds much more optimistic!

Oh and by the way, I'm not an imposter - I actually am a new user, my name is Henry and I come from Chichester on the south coast of England.

Not Bad! I am re-thinking the coffee filter, though... It may be too fine and remove all of the yeast necessary for carbonation. You might have to find something a little coarser. Just remember to sterilize first.

 

[phillc]

One more thing. I just read you comment on the source of those bottles. They are, most likely, not pressure rated. Be sure before you add your priming sugar and close them up or you will be back to the bottle bomb situation.

 

[TexasStu]

I think you probably did better than the first beer makers! (10,000 years ago?)

The single best source of information IMHO is How To Brew (By John Palmer) followed by these forums (interactive can provide quick feedback/answers to specific questions).
I was almost going to suggest some balloons soaked in isoprophl alchohol with a hole (just because I am curious how they'd perform ).
Remember to leave the sediment in the bottom of the bottles rather than drinking it (trub is prolly not very tastey?).
They say it's almost impossible to mess up beer... I am curious how your science project will turn out. Let us know!

 

[Runyanka]

"They don't call it a quarter-pounder?"

"No man, they got the metric system over there. The wouldn't know what the f*** a quarter pounder was."

Sorry, so much metric in that post I had a hard time reading it.

As for your early bottling... Did you add priming sugar? Either way, I'd be less concerned with bottle bombs and more concerned with the beer tasting like crap. You never know, you might have stumbled onto some one-in-a-million recipe here. I wouldn't hold out much hope for it though.

It'll probably be bad. Really bad. Oh well. Chalk this one up as a learning experience, read up on everything, get yourself some equipment, and try again. Better luck next time.

It's a royale with cheese man!!!

 

[Mr. Nice Guy]

Yeah I have made 10 gal of beer so far and read both of Charlie P's books and still somehow just read to not put the hops in the fermenter!

+1 on the balloons, I used them on two meads and they seem fine so far, lol...

I actually burst out laughing when I read how much hops! That is going to be gnarly! Hey makes sense though, equal parts hops and barley.

I got into brewing when my dad told me about their Blue Ribbon malt syrup beer recipe. I was probably 15.One can syrup (we never could find it so we used molasses I think, really smart huh) 5 lb sugar, cake of bread yeast, 5 gal water. (no hops, we hadn't heard of them) I fermented it in a really old crock pot with a wicker and cheesecloth lid I made. I then got a can of malt syrup and made some, much better, it got made into a bunch of carlo rossi underbed bottle bombs. Then my best friend and I decided to try to make "beer" after the local paper had an article about local prisoners getting busted making hooch in trash bags. We dug a secret fermentation spot in my friends shed and made some super sweet kool aid and threw in a pack of yeast, then buried the 5 gal bucket with a board on top. (we figured it had to be cool, this was in Texas) It was really bad. I don't know just felt like sharing my first brew stories. Let hope for the best, I still haven't tasted my first batch yet, a Belgian Wheat, it is still going very slowly at the 21 day mark... OK going ot...

 

[Runyanka]

Could he not pop open the tops of the bottles and put balloons on top of the bottles? Its old and corny I know, but it still works :rockin:

 

[bob1852]

It's a royale with cheese man!!!

Les Big Mac?

 

[shecky]

Any bets on who this really is???

I'm thinking it's laughing gnome myself.

"One leg out" like to pull right?

Something's fishy here. LGI was offline when onelegout was online. Now LGI is online again and onelegout is not.

I think I smell a leg pulling. Could be wrong, though.

 

[Revvy]

Something's fishy here. LGI was offline when onelegout was online. Now LGI is online again and onelegout is not.

I think I smell a leg pulling. Could be wrong, though.

That's what I'm thinking...

 

[Bert]

A pound of hops in ~3 gallons of beer? That's got to be off the IBU scale.

 

[kendrid]

Time fixes all beer, right? How long for that 1000 IBUs to tame down to a normal level?

 

[kendrid]

The pound of hops is what makes this fishy. Unless the OP grows them at home that is a LOT of money.

 

[Bert]

Yeah, it seems like (without a hop bag) you'd lose most of the three gallons to hop trub.

 

[IrregularPulse]

Maybe shecky just wanted a clever thread to post his new starter vessels.

If this a true. Holy crap. I wish I could taste it when it's done. I seriously doubt you'll be able to drink this. and DO NOT pour it through cheese cloth into another vessel. After fermentation you don't want to splash the beer at all or it will oxidize and leave off flavors. Not a huge concern here because this Honey/Hop tea is probably not going to be the most appetizing. Good luck though.

 

[CBBaron]

Your beer is cloudy with suspended yeast who are very busy eating the sugar in the beer. It will settle with time though I am unsure if it will be clear.

What is wheat barley? Wheat and barley are two different types of grain.
Was you grain malted or just raw? If malted, then you may have mashed the grain and actually produced malt extract and may have something kind of like beer. If its raw then most likely you will have a very cloudy alcoholic beverage flavored like wheat and lemon. Its not a traditional wheat beer but may be related.

One problem is 500gm of hops. Thats enough hops for several 5 gal batches of beer or one huge IPA. Your beer will be off the scale in bitterness. This starts to sound like a hop tea. To give you an idea, for a 5gal hobgoblin clone it has 30gm boiled for 60min and another 30gm added at the 30min mark.

So leave these bottles sit like the are for a few weeks. At that time add a teaspoon of sugar to each one and seal. A couple weeks later chill and taste. I would not expect much.

In the mean time read How To Brew and start a real beer.

Craig

 

[onelegout]

Ok just to clear it up - I've no idea who this laughing gnome guy is but it's not me - I'm Henry AKA onelegout - If you google 'onelegout' you will find my site (stencil graffiti site) and quite a few profiles on other websites.

re the hops, I just checked the packaging and it was actually only 100 grams of hops! Apologies for the misunderstanding! Will that make it taste better?

I've just checked on the bottles and they're fizzing and overflowing with froth from the fermentation! Does it matter if I lose this froth? presumably I would be siphoning the liquid below the froth after the fermentation was finished anyway?

H

 

[Bert]

100 grams of hops is much more reasonable... although still kind of a lot.

Losing the froth isn't a big deal. The worst that will happen is you'll lose some beer with it.

 

[Denny's Evil Concoctions]

This will be interesting when it is time to bottle...(yes I know they are in bottles now but at some point you will have to add sugar in order to carb them).

You could get a food grade conatiner and gently pour the beer into that, cover witha lid and an airlock till fermentation is done.

While this experiment is running, you should seriously read the how to brew guide posted above.

 

[KayaBrew]

If people keep reading "How To Brew", this forum, and all the other brew lit. out there, then how are supposed to get threads as entertaining as this one?

 

[bernerbrau]

The froth you're experiencing is likely krausen from the primary fermentation. It will go away with time.

Someone else said it but I'm going to say it too: there's no such thing as "wheat barley" as they are two separate grains. Did you mean wheat malt?

 

[taylornate]

Les Big Mac?

Les Mac Big

My girlfriend was corrected by an overly irritated French cashier.:cross:

 

[IrregularPulse]

Les Mac Big

My girlfriend was corrected by an overly irritated French cashier.:cross:

Big Mac is a trademarked name, it would still be Les Big mac. Your girlfriend should have smacked the cashier.

 

[onelegout]

The froth you're experiencing is likely krausen from the primary fermentation. It will go away with time.

Someone else said it but I'm going to say it too: there's no such thing as "wheat barley" as they are two separate grains. Did you mean wheat malt?

Aaaah that makes much more sense! It WAS Wheat malt - I was pretty drunk when I ordered it...

 

[CBBaron]

re the hops, I just checked the packaging and it was actually only 100 grams of hops! Apologies for the misunderstanding! Will that make it taste better?

I've just checked on the bottles and they're fizzing and overflowing with froth from the fermentation! Does it matter if I lose this froth? presumably I would be siphoning the liquid below the froth after the fermentation was finished anyway?

H

100gm of hops is still a ton of hops for a 3 gal batch. You are still going to be off the charts, just not in the stratosphere.

What you are seeing is kraeusen. It is the yeast and proteins in the beer that float to the surface on the CO2 escaping from the beer. The production of alcohol from sugar produces CO2. Once it finishes fermenting then the foam will drop to the bottom of the beer. Normally this would happen in a fermenter and you would siphon the beer from above the trub (stuff that settles out of the beer) before bottling. If shouldn't matter is you lose a little froth it just makes a mess. It is possible to lose a considerable amount of beer is some cases however, i would not worry about that here given the quality of the beverage.

I am still curious about this wheat barley. Can you give us a better idea what it really is? wheat? Barley? Malted? something else entirely?

<edit> Oh wheat malt. You may have actually succeeded in making a wheat beer despite your best efforts.
Normally you would use 50/50 or 60/40 wheat malt and barley malt and skip the sugar. In addition if you read How To Brew on the all-grain section you will learn about the temperatures, times and processes usually used to extract the most malt sugars from the grains.

Craig

 

[bashe]

I am confused with this whole thread. Will you convert all the weights to stone? :cross:

 

[bernerbrau]

Aaaah that makes much more sense! It WAS Wheat malt - I was pretty drunk when I ordered it...

Hope you don't mind if I already co-opted this thread for my avatar title

 

[Ben25]

Even if it was wheat malt, is 20 minutes enough time to get conversion?? or was it wheat malt extract? I'm confused.

 

[LSDracula]

this reminds me of an experience I had when I was 15
I took a liter bottle, filled it with orange juice, threw some baking yeast in there, and screwed the lid on...
it didn't blow up but it did make a hell of a mess when I opened it after a week
orange juice everywhere!
it tasted like total crap from what I remember I don't think I even drank all of it
and I once drank vodka and root beer lol! I'll drink anything
I think with the extra sugar this recipe could be extremely volatile
it may not explode if the bottles are plastic but there should definitely be someone video recording this when the bottles are opened
if the bottles are glass they will explode, no question about it!

 

[taylornate]

Big Mac is a trademarked name, it would still be Les Big mac. Your girlfriend should have smacked the cashier.

It doesn't mean they don't market it as Mac Big in France, but you're probably right. That was pretty much her reaction, minus the smacking.

 

[SCARYLARRY]

I smell a TROLL!!