Birth of a Beer...

How long ago did you brew? I've literally never had a 'bottle bomb'. Maybe yeast strains nowadays are more reliable, don't know. But it's a non-issue for me. I am very consistent in my methods though, and I think that's always a key.
 
I have had several "bottle bombs" here, Boone. Part of it is toying with my carbonation levels but I think part of it is the sterilization method I have used for my bottles for the last 2+ years. I run them through the dishwasher without soap on the Anti-Bacteria setting then use the extra heat setting during drying. I think repeated use of that process with the same bottles has weakened them over time. It is just a theory but I have mulled it over with Bishop and he agrees that is a likely culprit.
 
Well, I've not bottled for years and years, so I'm probably not super qualified to comment. I'm just saying I haven't personally had a problem. My initial experience with plastic Cooper bottles/screwcaps leads me to think this is the way to go. At least if I have one blow, I won't have to worry about glass shards.
 
Houston is absolutely killing it in the craft beer scene these days. Not sure how widely distributed some of these are, but Karbach, Southern Star, No Label, Saint Arnold, Bayou City are all fantastic. Karbach's Rodeo Clown is my second favorite IPA of all time!
 
tshile said:
Yes, and Sam Adams keeps getting the limit raised.
Click to expand...

Interesting. They quote Blue Moon as an example of a "crafty" beer, because it is made by MillerCoors and sold 2 million barrels last year. I'd think Sam Adams sold as much as Blue Moon, probably more, right? Maybe not...
 
That is a very interesting article Lanky - specifically about how shelf placement and how that works. I worked in a store when I was in highschool and we had to constantly redo the shelving systems because different companies were paying more for premium shelf space during certain times of the year.

it's amazing to me how being eye level makes your sales rate go up so high.

i'm going to make an effort to buy more micro/craft beers and get away from supporting the two that own 90% of the market.
 
Lanky Livingston said:
Interesting. They quote Blue Moon as an example of a "crafty" beer, because it is made by MillerCoors and sold 2 million barrels last year. I'd think Sam Adams sold as much as Blue Moon, probably more, right? Maybe not...
Click to expand...

To be fair I'm saying what I've been told. I don't actually know enough about it to really say for sure, but my understanding is that the definition of a micro/craft brewery keeps being changed and it's being changed by the ones that are on the threshold of crossing the line and losing their current status.

I imagine that's Sam Adams as well as a few others.
 
tshile said:
To be fair I'm saying what I've been told. I don't actually know enough about it to really say for sure, but my understanding is that the definition of a micro/craft brewery keeps being changed and it's being changed by the ones that are on the threshold of crossing the line and losing their current status.

I imagine that's Sam Adams as well as a few others.
Click to expand...

I think its one of those things that doesn't have a concrete definition, and its more of a culture. I'm sure the CEO of Anheuser-Busch doesn't taste the Budweiser every day, but that's just a guess. :)

I've heard the capacity definition before also.
 
Boone - do you do your primary fermentation in a 6+ gallon carboy and your secondary in a 5 gallon?

I'm trying to get some feedback on that. I have a 6 gallon carboy and my reading has told me that you need that for a primary or for dry hopping, but for a non dry hopping secondary you want 5 gal to limit headspace. Thoughts?
 
Yep! That's right tshile...For me, I don't sweat the 'headspace' thing. Supposedly, the less exposure to air (especially in secondary) the better, but I mostly just avoid shaking the carboys at any point. The better reason for a 6 gallon primary is just that this allows you to drain off 5 gallons into secondary and leave the 'drub' (the yeast, hops, and any grain that worked it's way into primary) behind. You'll be surprised at how much of the 6 gallons you can siphon off without getting any solids into your secondary. You can still dry hop in a 5 gallon - depending on how you do it, it's a non-issue. I have a little strainer thing that hangs down into secondary from a chain, and have also used new panty hose for that which works great.
 
ah panty hose actually sounds like a really easy way to make sure you keep everything out of the secondary.

yeah I keep reading that the headspace contributes to aerating the beer, which you don't want to do between fermenting stages, and it eventually makes the beer go stale quicker.

i'm thinking that, at this point (i'll be doing my first batch in not this weekend but next, to give you an idea) I have a lot more to worry about than headspace :)
i'll also drink two cases of beer long before I have to worry about it being stale :)

I've found, over the last few weeks, I know a lot more people that brew beer than I thought. So I find myself asking them all questions - the differences in answers are awesome. Fun to compare perspectives.

I can't wait till I'm all-grain brewing like your OP was. I showed my wife your post and she's excited and can't wait to get started.
 
Just remember the homebrewer's credo:

RSWAHAB

Relax, stop worrying, and have a homebrew :)

When you are starting out you will read so many opinions about how to keep from messing up your beer, many if them totally contradictory. I have never made a bad batch. Biggest thing is stick to the basic principles and keep everything clean. I tried a lot of sanitizing methods but let me save you a ton of time - buy starsan liquid. You can sanitize your carboys, equipment, and bottles with just a 1-2 minute soak and it doesn't require rinsing (yeast eats it) - awesome stuff.
 
Sweet! Thanks. Yeah the emphasis by everyone on cleaning has me a bit worried. I'll see if I can get some of that to make that step easier.
 
I am hardly obsessive about cleaning. I've never had an infection. It's pretty hard to screw it up - swear. One other key, once you get the basics down, try and do a 'starter' (basically, that's where you put your yeast in a 700-1000mls of sterilized wort and double or triple your yeast count in advance. Getting the wort cooled quickly and the yeast multiplying as soon as possible are both good things. It's easy to do and I can talk you through it when you're ready.
 
My buddy uses a swimming pool...if you have access to one, it works great.
Posted via BGO Mobile Device
 
Uses a swimming poll for what Lank???
 
You must log in or register to reply here.

Users Who Are Viewing This Thread (Total: 1, Members: 0, Guests: 1)

Help Users

You haven't joined any rooms.

    You haven't joined any rooms.
    Top