Homebrewing Furries' Journal|
[Most Recent Entries]
Below are the 5 most recent journal entries recorded in
Homebrewing Furries' LiveJournal:
|Thursday, December 3rd, 2009|
New to Brew
Wow this group seems pretty dead, but I figured I would give a shout out to see if there is some life here. Just last week I started making my first gallon of wine and cider/applefine. Both recipes I used resemble what someone called "cave man brew" as its just fruit juice, sugar, and yeast. Figured since beer is heavily involved i would start with something simple.
Also if anyone is on Furry4Life I created a group called BrewFurs since this one is so inactive.
|Thursday, April 24th, 2008|
Odd Things to Brew
From what I've seen, this is very odd to brew. I'm interested in gruit, but considering I couldn't find anything that most the recipes I've seen have, I went with just vanilla in addition to fermentables. Here's the entire ingredient list:
1 lb. 60L Crystal
cap Pure vanilla extract
3.3 lb can Coopers Light Liquid Malt Extract
3.3 lb can Coopers Amber Liquid Malt Extract
1 lb. Dry Malt Extract
1 lb. Raw Honey (Sapulpa, OK)
1 Vanilla Bean
1 oz Irish Moss
Packet Windsor (Dry) Brewing Yeast( The entire brewingCollapse )
|Sunday, March 30th, 2008|
How bad did I mess this up?
First of all, I'd like to say hi to everyone. Seems we mix furries with just about anything, but hey, if the shoe fits, right? Anyway, I just got started with homebrewing cause I don't care for the taste of about any beer on the market, and I can't wait to try my first batch if it comes out well.
I just finished attempting to brew my first batch. I got through to the end of the boil just fine (plenty of headspace, so I watched Over the Hedge to pass the time). But then I ran into tons of problems.
First, my immersion cooler wouldn't submerge much at all, so I ended up pouring the wort into my fermenter and dunked it in there and used tap water (we have good clean pipes and the book said it was fine, hope it was right) to fill to the full 5 gallons. But just as I started the cooling my yeast (which was ready to toss in) got poured in and I'm hoping the heat wasn't too much for it. I managed to get it down to just under 80F when all was said and done. Remembering that bacteria does best at 90-140 I called it okay enough and sat it on my garage floor til tomorrow morning to bring it down to the low 70s. Before I came back to my room, there were a very slow formation of bubbles on the airlock walls.
It all got very hectic and I'm horribly worried that I completely screwed the batch, although my cooler was sanitized and had had hot water ran through it for about 5 minutes earlier when I was filling the fermenter with sanitizer and wasn't unhooked since then, though I did purge the hot with cool water. Our water tastes fine and has no noticable cholorine flavor.
So how badly did it go for my first time? Is it likely to turn out okay as is, or will I probably have to pitch more yeast, or worse toss it and try again?
Thanks for any input,
EDIT: It's slowly making big bubbles after 12 hours, so looks like I'm in the clear. *knock on wood*
EDIT 2: This turned out horrible. XD Lessons learned. I think it was bad sanitation and possibly aeration heading into the secondary.
Oh well, second kit turned out great. ^^
|Tuesday, February 19th, 2008|
From: Jim Koch/Hop Sharing
Sent: Thursday, February 14, 2008 9:22
Subject: Boston Beer Hop Sharing
For a couple of months now, we've all been facing the unprecedented hops shortage and it's affected all craft brewers in various ways. The impact is even worse on the small craft brewers--openings delayed, recipes changed, astronomical hops prices being paid and brewers who couldn't make beer.
So we looked at our own hops supplies at Boston Beer and decided we could share some of our hops with other craft brewers who are struggling to get hops this year. We're offering 20,000 pounds at our cost to brewers who need them.
Specifically, we are able to spare 10,000 pounds of East Kent Goldings from Tony Redsell, a top English grower featured by Michael Jackson in Michael Jackson's Beer Companion (page 75 has a picture) and 10,000 pounds of the German Noble hop Tettnang Tettnanger from small farms in the Tettnang region in Germany. These are both type 90 pellets from the 2007 crop and are the exact same hops we brew our own beers with. We're not looking to make money on this so we're selling them at our cost of $5.72 a pound plus $.75 a pound to cover shipping and handling for the Goldings and $5.42 per pound plus $.75 a pound to cover shipping and handling for the Tetts.
They're packed in 22# foil bags, boxed four bags to a box in 88 lb. boxes and will be shipped from cold storage.The purpose of doing this is to get some hops to the brewers who really need them. So if you don't really need them, please don't order them. And don't order them just because we're making them available at a price way below market. Order them because you need these hops to make your beer. We're not asking questions, so let your conscience be your guide.A few mechanics--until we know how much need there is, we've put a maximum out there of 6 boxes per brewer, which is 528 pounds. You can order less in 88 pound increments. You pay shipping.
If we get more orders than the 20,000 pounds, we'll have a lottery. We will be putting the basic information to order, some faqs and the actual offer on our website http://www.samueladams.com/
in the next day or so, probably no later than Tuesday. Look for "Hop-Sharing Program" on the front page of the site.We hope this will make brewing a little easier for those hardest hit by the hop shortage."
Jim Koch, Boston Beer Company
|Friday, August 31st, 2007|
The beer giant Michael Jackson died last night. Beer drinkers around the world are mourning the man who filled their glasses with the finest ales and lagers.
Michael Jackson the Beer Hunter died yesterday morning at his home in London. The cause of death has not been determined. Jackson, 65, had been diagnosed with Parkinson's disease.
Though he was not a brewer, Jackson was responsible for more good beer than anyone. His tools were not the malt shovel and mash tun but a ballpoint pen and small notebook in which he scribbled tasting notes and interviews during four decades as a newspaperman.
Jackson's books and countless newspaper and magazine articles explored the far-reaching world of beer, from classic styles to obscure recipes.
He is primarily credited with establishing the language and identification of beer styles. Before Jackson, all beer was essentially the same; today, beer authorities recognize more than 100 major styles, defined by their cultural and technical characteristics.
Many of those styles – especially obscure varieties from Belgium – would be extinct today if not for Jackson's writing. In 1994, as thanks for almost single-handedly reviving that nation's brewing tradition, Crown Prince Philippe of Belgium gave Jackson its Mercurius Award.
For thousands of self-professed beer geeks, Jackson was a cult figure who inspired the U.S. microbrewery renaissance. They packed his lectures and surrounded him for autographs. His annual tutored tasting at the University of Pennsylvania Museum drew standing-room-only crowds and was the single most popular event for 17 consecutive years in the city's the Book and the Cook festival.
A self-educated writer from a poor family, Jackson began his career as a newspaperman in Yorkshire, then in London at the Independent and the Observer. He began writing on beer as a sideline, publishing his first beer book in 1976.
Since then, he had written a dozen books on beer and whiskey that have been translated into 20 languages, including The Pocket Guide to Beer, published in nine editions. In 2006, his book "Whisky" won a James Beard award for journalism. His Web site, www.beerhunter.com, has been a huge resource on beer, travel and breweries.