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Post by mohoghead on Sept 15, 2011 21:42:00 GMT -5
I asked for this thread because i'm always looking for more brewing friends, most brew boards have turned politically ugly so hopefully this one will stay sane. Anyhow besides becoming self suffiecient on our farm we decided to brew our own beer, ferment our own honey(mead) Fruit and grapes, mainly we brew heavy belgium beers, dark ciders, ancient meads, and fruit wines from our farm, (love peach). so here's what we do, Elderberry, persimmon,wild plum, peach,pumpkin and apple wines, meads from the honey, (long wait), ciders, mainly dark, (always wanted to try a pear{perry}) good friend has lots of pear trees so we'll see., I am an all grain brewer, I am also willing to answer all questions and help others get started, We have many recipes,. I guess thats it, Gary AKA Mohoghead on all boards.
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Post by auntyemerald on Sept 15, 2011 22:30:40 GMT -5
I've made mead, cyser, fruit wine, concentrate wines. A friend of my mothers has asked her if she wants some concord grapes and I am thinking about going and getting them this weekend.. I'm thinking either grape juice for the kiddos or maybe some home made Mogan david! you ever use concords?
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Post by mohoghead on Sept 16, 2011 7:32:52 GMT -5
No concords, but chardonnels and chambourcins. I've made mead, cyser, fruit wine, concentrate wines. A friend of my mothers has asked her if she wants some concord grapes and I am thinking about going and getting them this weekend.. I'm thinking either grape juice for the kiddos or maybe some home made Mogan david! you ever use concords?
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Post by garrett on Sept 18, 2011 1:17:58 GMT -5
does rootbeer belong here?
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Post by auntyemerald on Sept 18, 2011 1:39:03 GMT -5
does rootbeer belong here? I would think so-I've made it from scratch before and had the ferment and then the capping off to produce the CO and while it was ok, I didn't have any good champagne yeast at the time and you could taste the bread yeast a bit. But very fizzy!
But if you ask W8n4dave I think I read that she had water kefir and that would work better.. ferment it and then add a bit of your favorite root beer flavor. My favorite is root beer extract from McCormick. Haven't been brave enuf to make my own from roots and sticks.. lol And now that it is getting cooler I may have to get a hold of Wendy-it should be safe to ship kombucha scoby in the mail..
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Post by wicker762 on Sept 20, 2011 22:24:36 GMT -5
I have not done so for a while but I brew too. Mostly irish and imperial stouts. I'm an old school Charlie Papazian brewer and proud of it. ;D My favorite being an insane imperial stout with rapberries and way too much hops.
The wife and I also make wine (have around 14 or 15 vines) from grapes, elderberry (have quite a row of them), and other misc. fruit. Peach is a favorite. We also make cider and mead from time to time.
An evening spent smoking a good cigar and drinking some wine or beer made by us is just about a slice of heaven.
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Post by wicker762 on Sept 20, 2011 22:25:06 GMT -5
does rootbeer belong here? It sure does.
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Post by mohoghead on Sept 28, 2011 14:10:50 GMT -5
As i was the one that asked for this forum i apoligize for not posting more. it's been a busy month with the harvest and processing foods for the winter. First off i'm an all grain brewer of mainly belgium style beers, make fruit wines from our harvests, wild plum, peach, apple, persimmon and of course elderberry, which brings up somethim i seen somewhere as to the easiest way to reap the elderberries, clip the heads off, freeze them in bags and when your ready hit the bags against the wall or floor and they'll pop off the stems, freezing also breaks down the cell walls which releases more flavor and color, you'll also be able to pick out the bugs and unripe berries easier. sometime we could start sharing succesful recipes, SAY: fall bounty cider. ;D
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Post by garrett on Sept 28, 2011 18:47:35 GMT -5
so how does the process work ya'lls?
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Post by mohoghead on Sept 29, 2011 7:29:03 GMT -5
so how does the process work ya'lls? with all grain brewing it's a matter of grinding the grain/s steeping them in water warmed to between 154-165 degree depending on the style, them run off the wort (the liquid the grain was in) into a boil kettle and boil it it for 60-90 min, adding any extras you want, sugars, spices and of course the hopss, afterward you cool it fast and drain this into a fermentation bucket and pitch the yeast and wait roughly 7-10 days until the yeast has converted the sugars in the wort to alcohol, rack to secondary to clear then prime and bottle. See, very simple ;D
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Post by roziedozie on Sept 29, 2011 8:59:43 GMT -5
If I could learn to brew Belgian Type beers, Hubs would be in Hog Heaven.
I make fairly good wine and have made mead. The mead was expensive to do since we don't raise bees.
Anyhow, I'm hoping to learn more here. The brewing is for "next year", except for wine which I've already made strawberry, blackberry and scuppernong (a type of grape).
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Post by mohoghead on Sept 29, 2011 11:05:09 GMT -5
If I could learn to brew Belgian Type beers, Hubs would be in Hog Heaven. I make fairly good wine and have made mead. The mead was expensive to do since we don't raise bees. Anyhow, I'm hoping to learn more here. The brewing is for "next year", except for wine which I've already made strawberry, blackberry and scuppernong (a type of grape). When i get time i'll post my abby ale and farmhouse wheat recipes, also got a recipe i did last spring of a 9.5% chocolate
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Post by mohoghead on Sept 29, 2011 11:41:57 GMT -5
If I could learn to brew Belgian Type beers, Hubs would be in Hog Heaven. I make fairly good wine and have made mead. The mead was expensive to do since we don't raise bees. Anyhow, I'm hoping to learn more here. The brewing is for "next year", except for wine which I've already made strawberry, blackberry and scuppernong (a type of grape). i forgot, if you can find a book How to Brew by John Palmer it'll be worth buying as he describes all styles plus he's put in a lot of helpful charts for figuring.
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Post by w8n4dave on Sept 29, 2011 20:20:00 GMT -5
My friend gave me some applejack the other day... I have nooooooooo idea what I am going to do with it. I don't drink!
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Post by mohoghead on Sept 30, 2011 7:06:41 GMT -5
My friend gave me some applejack the other day... I have nooooooooo idea what I am going to do with it. I don't drink! Gargle with it, just don't swallow ;D
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Post by w8n4dave on Sept 30, 2011 8:25:44 GMT -5
My friend gave me some applejack the other day... I have nooooooooo idea what I am going to do with it. I don't drink! Gargle with it, just don't swallow ;D Are you serious?? Because I will ya know. I told him "no no I won't drink it." but he said "ohhh just take it you know ppl who will". Dave took one bottle to the cabin.
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Post by mohoghead on Sept 30, 2011 16:08:52 GMT -5
Gargle with it, just don't swallow ;D Are you serious?? Because I will ya know. I told him "no no I won't drink it." but he said "ohhh just take it you know ppl who will". Dave took one bottle to the cabin. Actually yes i was joking the reason for the emocon, but it makes agreat marinate for a pork roast in a crock pot which cooks off the alcohol and leaves the great taste, something about pork and apples in the fall makes the world seem right. my harvest stew includes pork, apples ,butternut squash, sweet potatoes and onions in apple wine cooked overnite, I'll be serving that tomorrow at the bunkhouse after we get done working on the ozark trail.
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Post by garrett on Oct 7, 2011 10:21:12 GMT -5
punkin beers?smiles
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Post by mohoghead on Dec 27, 2011 21:49:03 GMT -5
sorry i haven't been around for a while, worked hard to get our garden cleaned out, re landscaped for drainage and finishing up the greenhouse, Garrett, Pumpkin beer is seasonal to most people but if you like a thicker mouthfeel in your beer pumpkin or milk beers do that, I just finished bottling a Belgian Blonde (wit or wheat , however you want to call it) and an Abby Ale which is a clone of New Belgians Abby Ale. I will be glad to post the recipes if anyone wants them, next up when i have time is a chocolate stout (clone of a local microbreweries) one can have a cherry taste or coconut taste. both very good, (abv10%) then my summer beers which will be cilantro/lime and a wheat, or rye(abv around 5%), i do have a elderberry wine fermenting in a primary, will rack to carboy tomorrow, gave a way abunch at xmas, now the unwashed masses demand more:)
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Post by txdirtdog on Dec 28, 2011 1:02:06 GMT -5
Mohoghead,
I wouldn't mind seeing what you do for your chocolate stout and cilantro/lime if that was included in the offer of posting recipes.
I really need to get back into brewing. The Mrs. loves a good stout. The stronger the flavor the better. Me, I prefer a good summer brew. The cilantro/lime could be very interesting if handled right. I just don't care for wheat beers.
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Post by tsuyako on Dec 28, 2011 3:09:06 GMT -5
Tomorrow will (hopefully) be a double brew day for me! I brew because I love it and I love the look on people's faces when they see me and then find out I brew, priceless! Anyway, I'm a partial mash brewer who has done all-grain but had to back off due to equipment issues (or lack there of). On tomorrows agenda "Chinook IPA" and "Nutbrown Ale"; thought I'd take it easy on fam this time as I already have a spiced ale downstairs . Mohoghead- I'm also glad to see this thread on here, talking about beer and it's processes is alot of fun to me but the other forum I lurk is getting just as you described, not to mention just flat out rude.
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Post by mohoghead on Dec 28, 2011 9:38:47 GMT -5
the chocolate quad: s-33 yeast started 24 hrs ahead 13 lb 2 row 1 1/2 lb simpsons chocolate 1 lb belgian special B 1 lb cyrstal 80L 2 lb dark brown sugar 15" 4 oz unsweetened cocoa powder 15" 1 oz hallertau 60" mash at 154 degrees one hour w/ 6.25 gallon water sparge water 170 degree til you get 7 gallon wort boil to 1.084 o.g. about 90 " to get 5 gallon wort rapid cool then pitch yeast slurry you will want to use a blow off tube instead of a airlock, it gets pretty violent. I racked to secondary after 4 days(1.020) and primed with 3.5 dark cane sugar and bottled after 5 days
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Post by mohoghead on Dec 28, 2011 9:50:40 GMT -5
the cilantro lime is in the latest issue of byo. 4 lb 2 row 3 lb wheat 1 oz. cascade 60" 1/2 oz cascade 20" 1/2 oz cascade 05" 0.3 oz fresh grated lime zest 5" 2 oz fresh chopped cilantro 5" 2.8 oz lime juice 0" 90 " mash at 148 degree with 3.5 gallon sparge with 3 gallons at 168 degree boil time 90 min safale us-05 yeast. these are my comments: i always use two row as my base grain, pure economics. i always make a yeast starter 24 hrs in advance, had to dump one batch because the yeast struggled too hard to get started . if you don't want the wheat, then sub 2 row instead, you'll get a version of the commercial beers.
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Post by mohoghead on Dec 28, 2011 9:53:23 GMT -5
Have fun brewing, nut brown is on my list for late summer for a fall drink, thinking of adding some maple syrup to it. Tomorrow will (hopefully) be a double brew day for me! I brew because I love it and I love the look on people's faces when they see me and then find out I brew, priceless! Anyway, I'm a partial mash brewer who has done all-grain but had to back off due to equipment issues (or lack there of). On tomorrows agenda "Chinook IPA" and "Nutbrown Ale"; thought I'd take it easy on fam this time as I already have a spiced ale downstairs . Mohoghead- I'm also glad to see this thread on here, talking about beer and it's processes is alot of fun to me but the other forum I lurk is getting just as you described, not to mention just flat out rude.
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Post by mohoghead on Dec 28, 2011 9:55:50 GMT -5
I posted the recipes, in BYO the author used pilsner , wheras i use 2 row, purely economics and in my notes i suggested dropping the wheat and substitute more 2 row. have fun. Gary Mohoghead, I wouldn't mind seeing what you do for your chocolate stout and cilantro/lime if that was included in the offer of posting recipes. I really need to get back into brewing. The Mrs. loves a good stout. The stronger the flavor the better. Me, I prefer a good summer brew. The cilantro/lime could be very interesting if handled right. I just don't care for wheat beers.
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Post by mohoghead on Dec 28, 2011 9:58:45 GMT -5
Here's a handy site:http://www.tastybrew.com/calculators/, on the left margin bar are recipes that are free to use, the calculater is handy if your experimenting, I use it to make sure my o.g. and f.g. are within limits in my recipes.
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Post by tsuyako on Dec 28, 2011 13:56:26 GMT -5
Maple syrup sounds delicious! I might have to try that someday. I don't have any right now or I'd add some. Were you thinking of adding it to the boil, primary or secondary or maybe to bottle with? Have fun brewing, nut brown is on my list for late summer for a fall drink, thinking of adding some maple syrup to it. Tomorrow will (hopefully) be a double brew day for me! I brew because I love it and I love the look on people's faces when they see me and then find out I brew, priceless! Anyway, I'm a partial mash brewer who has done all-grain but had to back off due to equipment issues (or lack there of). On tomorrows agenda "Chinook IPA" and "Nutbrown Ale"; thought I'd take it easy on fam this time as I already have a spiced ale downstairs . Mohoghead- I'm also glad to see this thread on here, talking about beer and it's processes is alot of fun to me but the other forum I lurk is getting just as you described, not to mention just flat out rude.
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Post by mohoghead on Dec 28, 2011 14:27:06 GMT -5
I would treat it like any other flavoring, any of the ways you mentioned are workable, just if you add it after the wort has chilled then pasturize it to prevent unwanted bacteria in your beer. you might go to the website i mentioned in a previous post and look at some of the recipes that has it in the beer, you'll see everybody has a different opinion. myself i would put it in at the end of the boil, then at bottling i'd use a pure maple sugar. if you want a stronger maple flavor the a real maple extract at bottling also. haven't tried it before so i can't give you the correct amounts, i will work on that formula when i have time. Maple syrup sounds delicious! I might have to try that someday. I don't have any right now or I'd add some. Were you thinking of adding it to the boil, primary or secondary or maybe to bottle with? Have fun brewing, nut brown is on my list for late summer for a fall drink, thinking of adding some maple syrup to it.
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Post by txdirtdog on Dec 28, 2011 23:59:00 GMT -5
I posted the recipes, in BYO the author used pilsner , wheras i use 2 row, purely economics and in my notes i suggested dropping the wheat and substitute more 2 row. have fun. Gary Mohoghead, I wouldn't mind seeing what you do for your chocolate stout and cilantro/lime if that was included in the offer of posting recipes. I really need to get back into brewing. The Mrs. loves a good stout. The stronger the flavor the better. Me, I prefer a good summer brew. The cilantro/lime could be very interesting if handled right. I just don't care for wheat beers. Thank you very much for posting the recipes Mohoghead.
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Post by garrett on Jan 1, 2012 23:49:35 GMT -5
thanks again mohog.smiles
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