Home Brewers Thread... Wine/Mead/Beer/Pulque

[riverbound]

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.


Sent from my iPhone using Tapatalk

[Mrs.K034]

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.


Sent from my iPhone using Tapatalk

Good idea!!


Sent from my iPhone using Tapatalk

[2manymustangs]

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.


Sent from my iPhone using Tapatalk

Lager yeast likes MUCHO colder temps, as proof, I used lager yeast in some pizza dough which was refrigerated for 48 hours and it worked like a champ...

Do you know what yeast you are using?

Lager can make a funky sulphur smell for the first phase of fermentation but that will go away... Ale yeast is mucho more sensitive to temps and will need 60+ for sure...

What makes you think that you messed it up? the smell?

You can always kick start the brew with more sugar/nutrient/yeast... How big of a batch do you have going???

[2manymustangs]

Sounds like fun to try!


Sent from my iPhone using Tapatalk

HARD cider is yummy / easy to make, and especially good warm if you spike it with something like honey america (wild turkey)... OR everclear...

[riverbound]

Lager yeast likes MUCHO colder temps, as proof, I used lager yeast in some pizza dough which was refrigerated for 48 hours and it worked like a champ...

Do you know what yeast you are using?

Lager can make a funky sulphur smell for the first phase of fermentation but that will go away... Ale yeast is mucho more sensitive to temps and will need 60+ for sure...

What makes you think that you messed it up? the smell?

You can always kick start the brew with more sugar/nutrient/yeast... How big of a batch do you have going???

Well that's good the. As I'm trying out a lager. It didn't look right a couple days ago. Bottled it last night and it looked And smelled good. So I might be good.


Sent from my iPhone using Tapatalk

[2manymustangs]

Well that's good the. As I'm trying out a lager. It didn't look right a couple days ago. Bottled it last night and it looked And smelled good. So I might be good.


Sent from my iPhone using Tapatalk

Oh, excellente'... It can be cloudy for any number of reasons if thats the case...

I have a gallon of "pseudo pulque" going that was started with lager yeast and was 6 days done, and it was almost as clear as the spring water I started with, yesterday I messed with it and kick started it with more agave nectar/tangerine juice/pulp and its super cloudy-orange but working like mad again... I added the tangerine juice/pulp as a nutrient mainly and not to flava it...

Pulque is kind of a PREcurser to what is distilled into mezcal/tequila I think... Made from blue agave plant parts (i think)...

[HB Vic]

My boy got me a kit for Christmas, can't wait to start cooking

[2manymustangs]

My boy got me a kit for Christmas, can't wait to start cooking

Thats a cool gift...