Sir, this is an Arby's.
Purity of homebrew vs Big Corp ingredients
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You misunderstand my motives here Brew Buddies, I am fully behind the pursuit of pure home brewing and simply made note of the devious practices of Big Brewers and BTW PubCos which I experienced when I was an Owner Inn Keeper. For a while back say two decades home brew kits became a fad fashion. Im sure we know what rubbish was included them back then. It gave the concept of home brew a bad name and the practice has largely died out here in UK. Thankfully we are now so much better informed. There are members here who are in the stratosphere in terms of brewing skills - like comparing a Ford model T (me) with a Ferrari.
@MaxStout - Now there's a funny think Malt it yourself. I have recently resurrected large Dutch Oven and doing some mods to make a Malting Oven. I am wrapping it with some fire safe insulation blanket so I can run it at temp say 70C overnight for very little energy on my gas hob. Ive tested it up to roast temp 200C on the lowest smallest gas flame. I have managed to produce 2kg grains so far. Its promising but looks a monster in my kitchen. Its about 3 gall. Just imagine it with a a 2" surroung thermal blanket
Much ado about nothing.
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You're quite late to the game and I suspect you've based more on urban-myths and conspiracy-seeking than facts;
https://duckduckgo.com/?t=ffab&q=home+brew+kits+in+the+uk+in+the+70's&ia=web
Malt extract, often pre-hopped and yeast... Just what 'rubbish' do you imagine is in there? The condensation of wort even with the addition of hops is such that has no need for the extra-expense of contaminating it, it's already as cheap as it can get and requires no preservatives or stabilizers. As you mention using 'white sugar' in another post as if there are no issues with that on the levels you're delving to, it suggests you either haven't researched far enough, or you're simply looking for issues to rant about. Malting, the preparation of hops and the propogation and distribution of yeast cannot be done with 'economic shortcuts'.
Nice kettle BTW... I wonder how much lead, nickel, cadmium, and possibly aluminium it will leech?
You shouldn't have any "motives" to join in with conversations here. Good thought out questions and ideas would get the same from just about everyone. We are a supportive group.
Brew kits are not a fad and they haven't gave brewing a bad name. Many brewers are using them every day with great results. The ingredients in them are the same as the what we all use, just pre measured in smaller amounts.
I'm brewing as I write this post and this thread has inspired me to count the chemicals I've used, or will be using today. Spit balling, between my cleaning, sanitizing, mineral additions, acid adjustments, homemade invert sugar, finings, yeast helpers, and LODO skullduggery I'm at roughly 16 evil chemicals in my ordinary bitter.
Save yourself, dump it out now!
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Sounds good.... I love me a good Bitter, just wished I lived nearby!
It looks great! https://www.homebrewtalk.com/threads/what-i-did-for-beer-today.294038/page-591#post-10426550
Are you mad?! I'll be drawn and quartered by the EPA!
Okay, against my better judgement here goes nothing…
The EU bans far more food additives than the US, so beer from Europe would probably be less adulterated than beer from countries that do not ban as many additives. (Not that most beer needs additives, but if corporate can color a beer with an artificial coloring more cheaply that with say roasted malt they probably will) That’s right, it’s probably been stated already, I confess I haven’t read through the entire thread. Please forgive me if you’ve written about that first.
As a homebrewer, I do use small amounts sulfites in ciders and meads. As a homebrewer I am interested in sourcing cleaner ingredients, organically grown malt and fruit etc. I don’t necessarily always succeed nor am I willing to pay double for those ingredients, but if I find organic 2row on sale I get it. This way I reduce the load of herbicides and pesticides.
If one is concerned about cleaning and sanitizing residue, one can add to their time spent and carbon foot print by using heat. I’ve never filled my oven with bottles with foil caps, before, but I know a handful of people that do.
The EU bans far more food additives than the US, so beer from Europe would probably be less adulterated than beer from countries that do not ban as many additives. (Not that most beer needs additives, but if corporate can color a beer with an artificial coloring more cheaply that with say roasted malt they probably will) That’s right, it’s probably been stated already, I confess I haven’t read through the entire thread. Please forgive me if you’ve written about that first.
As a homebrewer, I do use small amounts sulfites in ciders and meads. As a homebrewer I am interested in sourcing cleaner ingredients, organically grown malt and fruit etc. I don’t necessarily always succeed nor am I willing to pay double for those ingredients, but if I find organic 2row on sale I get it. This way I reduce the load of herbicides and pesticides.
If one is concerned about cleaning and sanitizing residue, one can add to their time spent and carbon foot print by using heat. I’ve never filled my oven with bottles with foil caps, before, but I know a handful of people that do.
Don't forget all that H2O.
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Are you kidding?!? Even RO water retains 1-5% of the contaminants!....Best skip the water altogether;
https://www.homebrewtalk.com/threads/this-site-is-dumb.701897/
That killed me! I imagined someone eating DME straight out of the bag with their mouth caked with DME dust and sludge.Are you kidding?!? Even RO water retains 1-5% of the contaminants!....Best skip the water altogether;
https://www.homebrewtalk.com/threads/this-site-is-dumb.701897/
That's alcohol abuse!
Doesn't everyone do that? A lot less messier than the LME
Right, but there's significantly more dihydrogen monoxide in LME. DME is way more pure.
Ever try bumping a line of LME? That's right, you can't.
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Silliness aside, that's a solid point. I do give some serious consideration to the overall carbon foot print of my brewery. And not just because I think it's important for ecological reasons, I'm wretchedly cheap.
You're making my mouth water now!
How has the brew gone?
Trying to inject some seriousness to a thread that has little hope
I'm kegging a Bock tomorrow. Gravity is perfect. All grain recipe and as far as I know no poison substances in it, but with the ABV it doesn't really matter.
Your point is a good one. We've jacked this thread up good and proper. Aw, nuts.
I've never had the courage to brew a Bock. As a West Coast native, most German bottled beers were so badly handled by the time they made their way to us that I never really got a taste for them. Bocks were particularly bad, all caramel sweetness, dark, and general nastyness. Now that I've learned to brew German-style beers I've become much more enthusiastic about German beers, I'm even considering brewing a Bock-strength beer--albeit a fizzy yellow swill version. Think of it as an 1890 Mississippi Valley version of a bock. I hope yours turns out great and I wish you the best of luck with it!
Regarding today's brew, about four hours post pitch I'm getting slow bubbles on the airlock and the TILT says I'm down one point despite being at 64F. Imperial Pub is amazing stuff. Don't ask me to pick between Pub and 34/70 as my desert island strain.
Well if ever a thread deserved jacking... then again, I've heard that deserve's got nothin' to do with it.
Aware that the Mods will likely nuke this diversion, play stupid games...
‘Notice Brews the marketing racket known as the beaujolais nouveau race held in the City of London every year, to get the first pressing from a very average table wine from France’
Food for thought from another site
Food for thought from another site
I'm surprised this thread wasn't blocked, deleted or shutdown many posts ago. I don't know what else to say here but I am disappointed to how it has progressed.
We are a good group with lots of solid advice to share. Enough said . . .
Sounds like a challenge...
I bet if I get it heated up a bit, maybe 160 F or so, it would be much easier.
Have you seen the 'please delete' thread?
This is clearly the best post in this thread. The beaugolais nouveau race, apart from being absolute murder to spell, is something worth knowing about.
This is potentially the serious issue lurking in this multiply hijacked thread: just because ethanol is a toxin doesn't mean that other toxins don't matter - especially cumulative ones. <sigh>
Beaugeau/bogo nouveau/nuvo
I won't disagree that hidden toxins could be a concern. In fact, in I the spirit of OP, I question why there are not more stringent labeling requirements. I can proudly say I will throw on my tin foil hat at times and question many (MANY) government rules and initiatives-mostly in the debates forums.
I would hope that we can dive into find a way to label what strain of yeast is being used, not so I can replicate it, but so I can figure out if it is a strain that my freind can enjoy with out breaking into hives.
I also see the value to the producer to not share that information. I see alot of cans listing the ingredients clearly on their cans. I have even seen a few that list the recipe by % and a few that do list a yeast such as kivek.
Are there some unscrupulous companies brewing out, sure, but that is universal regardless of product, country of origin or regulations surrounding it. Nobody is above reproach or question.
The truth is out there.
Your friend has strain-specific yeast allergies?
Woah Brewsters, OP here, the hive is really humming, glad to be of service rattling cages. Must be some wacky worts out there.
BTW
I have some Purple Haze brewing just now 1060 og heh heh.
In my neighbourhood most guys have turned their garden sheds over to growing plants KWIM. Its all Vape shops and nail bars in my high st, not a homebrew shop for a 100 miles. Thats why I have to get creative.
Let the foment resume
BTW
I have some Purple Haze brewing just now 1060 og heh heh.
In my neighbourhood most guys have turned their garden sheds over to growing plants KWIM. Its all Vape shops and nail bars in my high st, not a homebrew shop for a 100 miles. Thats why I have to get creative.
Let the foment resume
And make sure you call Colin the Chicken by his correct name!
Edit: this is a somewhat obscure reference to Portlandia by Carrie Brownstein and Fred Armisen.
That is her theory or what she has come up with in her research/ experience. Miller light is good, but some others will make her itchy and sometimes hive the next day. Some others have her in hives within hours.
Not sure if it was tested, just what she claims.
Having access to that data on the cans would make for easy testing with different beers of the same yeast and the different yeasts to see what is truly triggering a reaction.
Well played.
Honestly, although I left PDX maybe fifteen years before the show aired, I could never watch Portlandia. Ugh, *shudder,* I knew those people! They nailed it. Far, far, far too close to the bone!
KangerBrew6
kangarooted60
I know this thread is about beer, but having worked in the wine industry for many years and seen what organic nasties (matter other than grapes) manage to get into the play, I'm sort of thankful for pottassium metabisulfite to protect the process from evil. It's all about battling spoilage bacteria cheaply and producing a clean product. History is full of failures who adulterate a simple product that has been around since Moses coached the Sinai Seconds.
@KangerBrew6 remember the urban legend about farmhouse cider (scrumpie) and how a dead rat would be thrown into the wort to make the brew smoother?
@sibelman That was cruel infecting me with Portlandia, I am too small to maul
Holy Guano Batman strange goings on in Orgon?
I recovered from Parks and Recreation and April Ludgate's weird urges. I had a GF like that from South Dakota 2 dimensional life sized cardboard cutout. Arm candy? Scary.
Homebrew restores your sanitation
Holy Guano Batman strange goings on in Orgon?
I recovered from Parks and Recreation and April Ludgate's weird urges. I had a GF like that from South Dakota 2 dimensional life sized cardboard cutout. Arm candy? Scary.
Homebrew restores your sanitation
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