Later On

A blog written for those whose interests more or less match mine.

Homebrewing becomes easier with more supporting products

with 2 comments

Full disclosure: I brewed my own beer, back in the ’60s when it was still illegal in the US (though making your own wine was perfectly legal). I believe the statute of limitations has long since passed. It was quite good: I ordered actual beer yeast (from Canada) and bottled it in returnable quart beer bottles.

Here’s a Washington Post article that describes current home-brewing technology.

Written by LeisureGuy

15 November 2014 at 10:21 am

2 Responses

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  1. Another journalist who knows nothing about his topic. Home-brewers very rarely malt and roast their own grain. Malted barely at any lovibond is already roasted. Fussy mashing? Modern malts don’t need no fussy mashing, but these machines require crushed barley. Crushed barley does not keep well like whole barley. So you need a crusher or pre-crushed. A room temperature beer will have tons more flavor than a chilled beer. Makes only 5 gal at those prices? Pfft.

    Barleyriver

    Barley River (Arne)

    16 November 2014 at 6:29 am

  2. I made 5-gallon batches at the time—imperial gallons, but still. Seemed like a good quantity to me, but probably I didn’t drink all that much beer compared to others. Still, 5 (imperial) gallons made around 24 quarts: that would hold me a good while.

    I never used grain: malt extract and sugar as the basis, with hop extract added along with some minerals. I inverted the sugar (using citric acid). My vat was a large plastic trashcan (used only for beer), which I covered with a rubber sheet that kept out air while letting the CO2 vent.

    Pretty primitive, I imagine, compared to home brew today, but it was when little information was available. And I really did have room for more that 5 gallons at a time.

    OTOH, my brewing equipment was dirt cheap.

    LeisureGuy

    16 November 2014 at 7:00 am


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