Archive for the ‘How do I do that?’ Category

Newer Entries »

How do I do that? Making a starter.

Sunday, March 1st, 2009

If you frequent the various brewing messageboards out there you will almost assuredly encounter a common, and age old argument: “Should I make a starter?” While a lot of the hardcore brew doods out there will undoubtedly, unequivocally say “YES!!!!” in any circumstance and for any beer, I respectfully disagree with the notion that every beer needs a starter.

Yes, you should be aware that making a starter with the liquid yeast you purchase at your local homebrew shop will generally produce a more fully-attenuated, cleaner beer. The faster take off helps ensure that you aren’t as likely to encounter infection, and generally resutls in a healthier, less stressed yeast that is less likely to produce off flavors. If you read the back of your Wyeast or White Labs packaging, you’ll see that there is almost assuredly a bit of print that tells you approximately how many yeast cells should be in suspension in the tube or smackpack. They also usually say that this number is sufficient to ferment a five gallon batch of beer at a particular gravity — usually a relatively low one. (more…)

Tags: , ,
Posted in Brewing, How do I do that?, Measurement, Release the Yeast, Science | 1 Comment »

How do I do that? Your first brew

Friday, February 20th, 2009

Note: This is another article geared to beginning brewers. If you’ve brewed before, you probably have a fair share of experience with extract brewing and know all of this, have all the equipment mentioned, and otherwise have no need to read on — but you should feel free to do the people this article is directed to a favor and chime in with advice of your own.

In the last “How do I do that?” I provided a general list of equipment you would need to brew beer. This time we’ll actually talk about how to do an extract brew.

The following is a recipe for the first beer I made, courtesy of Wootown member and Vice President, Lloyd Snyder. I’ll explain the process from start to finish. (more…)

Tags: , , , ,
Posted in Brew History, Brewing, How do I do that?, Measurement, Recommended Reading, Science | 1 Comment »

How do I do that? Your first brewing equipment

Friday, February 13th, 2009

Carboy

Note: This article is definitely audience specific to beginning brewers. If you’ve brewed before, you probably will know all of this, have all the equipment mentioned, and otherwise have no need to read on — BUT with that said, hopefully you’ll do me and the intended beginner audience the favor of commenting with your own advice, etc.

So you’re feeling ambitious and you want to brew your own beer for the first time, eh? Even with no experience, you can make a fairly respectable beer in around two weeks with basic equipment.

First things first, you’re going to need equipment, but where to buy it, and what will you need? My first piece of advice is simple. Google this : “Homebrew shops near [your zip code here].” Or, you can check out Beer Advocate’s BeerFly application, which will provide reviews as well as locations. I can’t emphasize enough the value of getting actual face to face interaction with a homebrew shop owner or employee who has been brewing for a long time. The advice an actual person can give you is infinitely more valuable than anything I can tell you here. Sure, there are plenty of online homebrew shops, but I really think a beginning homebrewer is missing out on a wealth of information and interaction by using one. Seriously, go to a physical location. Besides, you don’t have to pay for shipping when you pick it up yourself. (more…)

Tags: , , , ,
Posted in Brewing, How do I do that?, Measurement, Science, Uncategorized | 3 Comments »

How do I do that? Refractometry and ABV

Tuesday, January 27th, 2009

In the last “How do I do that?” we learned how to use a hydrometer and convert the resultant specific gravity readings to percentage alcohol by volume. This method is pretty accurate, and pretty easy as well as being relatively cheap in that hyrdrometers aren’t particularly expensive instruments. So why would anyone need to resort to purchasing a more expensive one that ultimately does the same thing?

The answer is efficiency.

Hydrometers — though relatively accurate — require a sizable sample of wort to take a reading. Brewers conscientious of sanitation know that it’s best to discard the sample once a reading has been taken. This wastes precious wort, especially in the later readings used to determine whether the beer is fully attenuated. Let’s say – conservatively – that a sample size uses three ounces. If four samples are taken, a whole 12 oz. beer is wasted. (more…)

Tags: , , ,
Posted in Brewing, Geek-Out, How do I do that?, Measurement, Science | No Comments »

Near Beer: Why?

Friday, January 16th, 2009

The first question any loyal beer fan should ask when affronted with the existence of non-alcoholic beer is “Why?” Sure, the “I enjoy beer for the flavor, not the effect“ argument can be made, but it doesn’t hold much water considering that average non-alcoholic beer is just this side of undrinkable. Beer — the true staff of life, the impetus for civilization — is supposed to be intoxicating. What could possibly be good reasons for drinking NA beers? Moreover, if you had to drink non-alcoholic brews, which ones are “good?” Doesn’t it still have some alcohol in it? What qualifies as non-alcoholic? How much would you have to drink to get drunk? How do they even make that stuff? Because we at SYD love you all very much, we will do the dirty work of answering all of these burning questions.

First and foremost: Why the heck would you want to drink NA Beer? — No seriously, who drinks this stuff?

For starters, the kind of ladies like the one you see in the above image. Some pregnant women actually like beer, and have a hard time giving it up for nine months. While research has shown that a real beer or two per day will not adversely affect your child in the form of Fetal Alcohol Syndrome, and is actually healthy for the mother, it can be difficult for some to socialize with the rest of us as we swill down real beer after delicious real beer, while they cannot. Near beer can make that situation a little less harsh in the jealousy department. Plus, if they drink it out of a glass with the bottle out of sight, they’re likely to completely appall onlookers who don’t realize it’s NA — which is kind of awesome. (more…)

Tags: , , , ,
Posted in Aesthetics, Geek-Out, How do I do that?, Measurement, Science, Uncategorized | 3 Comments »

How do I do that? Calculating ABV

Saturday, December 13th, 2008

I just kegged a smoked porter I brewed last week and let ferment for about seven days. Let’s say I wanted to know what the approximate alcohol by volume of this beer is. How do I figure that out? Time to remember your sophomore chemistry.

Equipment needed:

  • A brewer’s hydrometer
  • A brewer’s thermometer of some type (instant read electronics are plenty accurate.)
  • Pad and pencil

NOTE: I use a hydrometer, but there are other methods. A refractometer is also a very accurate measurement tool. I just don’t have one, so I wouldn’t call myself experienced enough with their operation to comfortably explain it here. However, Christmas is coming and here’s a nice link to the Thirsty Brewer where any of you nice readers could purchase one for our mutual edification.

We’re going to measure the specific gravity, or liquid density of the wort.

First thing’s first: You’ve brewed your beer, turned off the burner and begun cooling your wort. When the wort is approximately 60˚ Fahrenheit, collect a sample of your cooled wort in the vessel that accompanies your hydrometer. Fill the cylinder enough to allow the hydrometer to float, but also leave enough room to allow for displacement so there’s no spillover.

You’ll notice that there are graduated numbers on the narrower end of the hydrometer. The higher number at the bottom of the narrow end usually reads 1.170, while the topmost number is .990.

When you drop the hydrometer into your sample, it should float with a certain portion of the graduated narrow end submerged, and a portion revealed.

Just like chemistry class, you’ll want to read the number that is closest to the middle valley of the meniscus, where the liquid ends, and the headspace begins.

This specific gravity reading — 1.047 in the case of my smoked porter — is referred to as the original gravity, or O.G. Ice-T would be proud. Write this number down. I often write the O.G. down on the side of the fermenter with a Sharpie. (more…)

Tags: , , ,
Posted in Brewing, Geek-Out, How do I do that?, Measurement, Science | 1 Comment »

Newer Entries »