Brewing your own beer

[LoneWolf]

I like good beer. Unfortunately there isn’t much of a selection here in Cambodia. But my next assignment is Libya where there will be no selection at all because it is officially illegal to sell there. But my understanding is several of the diplomats there just make their own in the privacy of their own residence. So I am interested in looking into this. It might be an interesting hobby.

First, I am one of those cold beer swilling Americans. The colder the better. In fairness, though, I have never tried a good beer that was meant to be drank at room temperature. I might like it when I get around to trying it. But for now let’s assume I want to brew beer to be drank cold.

To give an idea of the kind of commercial beer I enjoy, my two favorites are Shiner Bock and Negra Modelo. I know nothing about terminology so I don’t know the difference between ales, lagers, stouts and so forth.

So educate me. Do we have any home brewers here? Is it realistic for me to brew beer that is similar to Shiner Bock or Negra Modelo. Can everything needed be ordered through the mail? (I’m not permitted to receive alcohol through diplomatic mail but I can receive ingredients for MAKING alcohol.) How much would an initial setup cost?

And feel free to discuss or successes and failures with home brewing.

[BioBeing]

Shiner bock is a larger, and so, apparently is Negra Modelo (I had to look that one up). Largering is from a German word meaning storage, and these beers are usually fermented cold (around 40F) and stored for a while. They are harder to make than ales - get them too hot, and you will have off flavours. Ales usually ferment around room temp, and for less time. Also, larger yeast tend to be bottom fermenting, while ale yeast ferment on the top, but this isn't strictly true. I'd start with an ale if I were you.

Basic beer making isn't hard. Get an equipment kit for around $80 - 100 (in the US at least - don't know about your shipping). Ale Pail/carboy for fermenting, plus other stuff. You'll need a pot for boiling (the bigger the better, but will depend on your stove).

Then get an ingredient kit. Extract kits are easy, and usually come out pretty good if you get a good kit. These guys (http://www.austinhomebrew.com/index.php) have a good selection. If it says steeping grains, that just means you need to make a sort of tea with some grain. Partial-mashing means you make a tea and hold it at the correct temp for 30-60 mins. Both can be done on a stove top, and will improve a pure all-extract kit. All-grain needs more equipment.

I started brewing a few months ago, and it has become an obsession for me! I post (and read and read) over here (http://www.homebrewtalk.com/), which is a great forum for beginners. I've made 4 extract batches, one partial mash, and most recently one all-grain (a Belgian Blond wheat beer - kind of like Blue Moon).

[LoneWolf]

Wow, thanks BioBeing! I'll definitely be joing that forum. I'm a little intimidated that lagers are more difficult. I'm guessing I would need some sort of dedicated refrigeration unit. I could always start off a little simpler and if I like it move on to lagers. Sounds like I have some fun research to do.

[BioBeing]

Yeah - people who do largers tend to modify a fridge or freezer to maintain the temp. I haven't quite got there yet, but then I also don't want to wait for it to be ready! You can try a bucket of water, and change out the ice everyday... Libya might be pretty hot though, so you might even need to do that for an ale!

Don't be worried about the word "ale" though. It doesn't have to mean dark and heavy. Its just about the yeast. The wheat beer I have going now should be a refreshing summer drink, at 6.5% ABV. :drunk:

[BioBeing]

Oh - and look for "hybrid" beers too. These can be brewed as an ale or a larger and tend to be lighter. Such as a Kolsch or a Blonde. Haven't tried them myself yet though.

[Ray Moscow]

Regarding Libya: I would be surprised if you don't find Egyptian beers there "under the table" since the border between the two countries is pretty porous. Stella (not the European one!) and Meister are both pretty drinkable.

[ofro]

A few years ago, a friend loaned me a book on home brewing by Charlie Papazian (http://www.beertown.org/events/otr/aboutcp.html). I think it was The New Complete Joy of Home Brewing (http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664).
It was an utter joy to read because he explained the process really well and accompanied it with beer recipes and lots of advice. I guess the Libyan libraries won't have the book, so you might need to order it before you get there...

[BioBeing]

Yeah - that is a good book. No, I do not have a pdf of it, so don't even ask by PM.

[ofro]

A few years ago, a friend loaned me a book on home brewing by Charlie Papazian (http://www.beertown.org/events/otr/aboutcp.html). I think it was The New Complete Joy of Home Brewing (http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664).
It was an utter joy to read because he explained the process really well and accompanied it with beer recipes and lots of advice. I guess the Libyan libraries won't have the book, so you might need to order it before you get there...

Just to show how educational this book is: now I know the meaning of "90 minute" in the 90 Minute IPA from Dogfish Head Brewery. :cheers:

[Hex]

First, I am one of those cold beer swilling Americans. The colder the better. In fairness, though, I have never tried a good beer that was meant to be drank at room temperature. I might like it when I get around to trying it. But for now let’s assume I want to brew beer to be drank cold.

To give an idea of the kind of commercial beer I enjoy, my two favorites are Shiner Bock and Negra Modelo. I know nothing about terminology so I don’t know the difference between ales, lagers, stouts and so forth.

So educate me. Do we have any home brewers here? Is it realistic for me to brew beer that is similar to Shiner Bock or Negra Modelo. Can everything needed be ordered through the mail? (I’m not permitted to receive alcohol through diplomatic mail but I can receive ingredients for MAKING alcohol.) How much would an initial setup cost?

And feel free to discuss or successes and failures with home brewing.

It's absolutely possible. I have a recipe book (at home, of course) that's called Clone Brews, and, if I recall correctly, it has a Negra Modelo recipe in it. I'll see if I can find it for you.

I agree with BioBeing in that the initial set-up is pretty cheap. But you will need bottles or a kegging system to put the finished beer in, and that can be an added cost, depending on how many empties you can clean and keep about.

I'd suggest starting out with a real simple all-extract kit. jess got me started back in '94 with a couple of relatively kits from Great Fermentations (http://www.greatfermentations.com/home.asp) (though it might not be the same one I started with, since I thought they were in California :dunno:). Their philosophy with beginning brewers was to give them a fool-proof kit with detailed instructions because if your first batch of beer isn't good, you won't want to do another. If you explain that you're just starting to a store, I'm sure they'll set you up with something good (and hopefully bullet-proof). The place that I currently get almost all of my supplies is at Niagara Traditions (http://www.nthomebrew.com/catalog/) and all of their Start-Up Kits (http://www.nthomebrew.com/catalog/index.php?cPath=56_19) include something to brew for about $90.

One place not to skimp in here is in sanitation supplies. The only thing that can really go wrong with your beer is that something other than the yeast you want will be growing in there. Keeping out other yeasts, bacteria and molds is key to making good beer, since the environment of the unfermented wort is a veritable 'Garden of Eden' for all of them ...

Oh - and look for "hybrid" beers too. These can be brewed as an ale or a larger and tend to be lighter. Such as a Kolsch or a Blonde. Haven't tried them myself yet though.

I'm about to try an all-grain Kolsch. Should be fun!

A few years ago, a friend loaned me a book on home brewing by Charlie Papazian (http://www.beertown.org/events/otr/aboutcp.html). I think it was The New Complete Joy of Home Brewing (http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664).
It was an utter joy to read because he explained the process really well and accompanied it with beer recipes and lots of advice. I guess the Libyan libraries won't have the book, so you might need to order it before you get there...

That is an awesome book. Not only does it explain the basics, but it's full of charts and calculation tables so you can figure things out for yourself. I actually found that making a few different beers and comparing what did what really helped. I've finally figured out how much bittering hops are too much for a bitters ... :eek:

All in all, feel free to ask for advice. I'm sure I can go on for far too long about all this if you want, and I feel for you going to a 'dry' country. I'm a good patriot and hence, you need beer, man!

"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer." - Abraham Lincoln

[BioBeing]

I have Clone Brews too, and yes it does have Negra Modelo. It uses a Bohemian or Bavarian Larger yeast, and should be fermented at 6-11C. You can grow it at room temp, but it will not make the same beer.

What else do you like, LoneWolf? One good thing about homebrewing is testing commercial beers to see what you like!

ofro already mentioned Dog Fish Head, and I'm planning a clone of their 60 minute IPA. [Personally, I don't like the 90.] Pale ales are nice and balanced - not as hoppy as an IPA - and I have one of them almost ready to drink. Amber ales are maltier than a pale - slightly sweeter....

So many beers, so little time!

[Hex]

So many beers, so little time!

And, a word of warning, LoneWolf - if you can agree with BioBeing's quote here, and you get into homebrewing, then you'll find that not only are there so many good beers, but there are so many recipes to try (and improve upon!) that you just increase that number! :eek:

But, if you look at it right, it just becomes a challenge! :drunk:

[BioBeing]

:cheers::pint::sloshed::drunk:

Think that about covers it...

[ofro]

It's Lager, not Larger

[BioBeing]

:o

In my defense, your honor, my first post was made at 2 am my time, and I am tired today.

[ofro]

I'll drink to your readiness to post at such hours.
And even more so if you had a beer to go with it.

:pint:

[Ray Moscow]

It's Lager, not Larger

I'll have a larger lager, please. :drinking:

[ofro]

If you'll order one for us, too, I can say that your largesse is overwhelming. It is fermenting good will.

[PostMortem]

I post (and read and read) over here (http://www.homebrewtalk.com/), which is a great forum for beginners.

That is an awesome website, and it's not just for beginners I've learned a lot there.

Wow, thanks BioBeing! I'll definitely be joing that forum. I'm a little intimidated that lagers are more difficult. I'm guessing I would need some sort of dedicated refrigeration unit. I could always start off a little simpler and if I like it move on to lagers. Sounds like I have some fun research to do.

"Room temperature" in Libya may be a bit hot even for brewing an ale. So depending on the conditions you may still end up having some sort of "dedicated cooling apparatus". If the place you are going to live in has a crawl space or cool basement that would likely work.

I tried brewing ales a couple of times in Japan during the sweltering summer heat.

The first time I tried I put my fermenter in the bathtub . Then I built a cage around it (about a foot out from the fermenter), then I filled the tub with cool water. At night I would make blocks of ice in my freezer and then put them in the water, outside the cage, before I went off to work (I would also make blocks of ice, while I was at work, to go in the water at night since the air temp almost never goes below 34C even at night). That batch turned out alright.

The next time I dug a hole in the backyard (about a metre deep and 3/4 metre wide) filled it with insulation and made a top for the hole and that managed to keep it cool (still a little warmer than it probably should have been).

Then the time after that I just said FUCK IT! and I pulled out all the shelves in my refrigerator and lived off of only what could be kept in the cheese cooler and door shelves. :D

A few years ago, a friend loaned me a book on home brewing by Charlie Papazian (http://www.beertown.org/events/otr/aboutcp.html). I think it was The New Complete Joy of Home Brewing (http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664).

Ofro is right, this is a must have! That's the edition I have but there is a new edition that's not out of print. (http://www.amazon.com/Complete-Homebrewing-Third-Harperresource-Book/dp/0060531053/ref=sr_1_1?ie=UTF8&s=books&qid=1238016156&sr=1-1)

If you'll order one for us, too, I can say that your largesse is overwhelming. It is fermenting good will.

For this you shall be shot at dawn!:p

[hecaterin]

If you can manage a keg system, it is about 23746239458362 times easier than washing all those damn bottles. The kegs my partner uses are old post-mix ones, I think 18L. A lot smaller than a pub beer keg. You do need to have a spare fridge to customise, and be able to get a CO2 cylinder. Google/wiki "kegerator" for the general idea.

[ofro]

That's what a home-brewer friend of mine is doing. His refrigerator is always stocked with at least three professional-quality beers of different styles hooked up to a CO2 cylinder. The advantage is that there is no need for the after-fermentation step in the bottle to get the carbonation. No contamination by yeast and its unwelcome taste.

I wish he would invite me more often...

[BioBeing]

I need to keg, but have to convince the wife first. It is not going well :(

[LoneWolf]

Great thread guys, thanks!

There may be another stumbling block though. Yeast.

Does the yeast need to be kept at a certain temperature while being shipped? Looking at some of the sites it offers the option of including an ice pack with the yeast. The problem is anything I have shipped to me will have to come via diplomatic pouch and that can take anywhere from 1 to 2 weeks.

I'm concerned.

[Anne]

Tell her some guy you know on the nets' wife is very happy with the kegging.

takes less time and money. ;)

[Anne]

Great thread guys, thanks!

There may be another stumbling block though. Yeast.

Does the yeast need to be kept at a certain temperature while being shipped? Looking at some of the sites it offers the option of including an ice pack with the yeast. The problem is anything I have shipped to me will have to come via diplomatic pouch and that can take anywhere from 1 to 2 weeks.

I'm concerned.

I don't think you need to worry that much. use dry yeast or Y yeast. Both can be stored for months.

[PostMortem]

I need to keg, but have to convince the wife first. It is not going well :(

I believe that's grounds for divorce!

[LoneWolf]

Great thread guys, thanks!

There may be another stumbling block though. Yeast.

Does the yeast need to be kept at a certain temperature while being shipped? Looking at some of the sites it offers the option of including an ice pack with the yeast. The problem is anything I have shipped to me will have to come via diplomatic pouch and that can take anywhere from 1 to 2 weeks.

I'm concerned.

I don't think you need to worry that much. use dry yeast or Y yeast. Both can be stored for months.

Thanks. So a couple weeks in shipment, often times in warm temperatures, shouldn't be a problem with those types of yeast?

[PostMortem]

As Anne said, with dry yeast you should be totally fine.

[BioBeing]

I need to keg, but have to convince the wife first. It is not going well :(

I believe that's grounds for divorce!

That is what she says!

[BioBeing]

Dry yeast will be fine. Not as much choice, but some very good yeast are dry. Danstar Nottingham, Safale etc. Avoid the "Muntons" yeast if possible. Liquid might survive, but you would need to culture them when you get them to make sure (which just means make a small amount of wort and grow them for a day or two in that. Very easy).

[PostMortem]

I need to keg, but have to convince the wife first. It is not going well :(

I believe that's grounds for divorce!

That is what she says!

No sane judge would take her side!:happyno:

Too bad most of them are insane:(

[BioBeing]

I threaten that if she ever divorces me, she'd have to keep the dog. That stops all that talk!

And LoneWolf - saw you (or another diplomat just like you) just signed up at HBT! Welcome to the obsession! :cheers:

[Hex]

Dry yeast will be fine.

I'd opt for dry yeast, just in case, especially if some of your packages are subject to rough handling. Some of the liquid yeasts come with a 'nutrient pack' that enhances the growth of the yeast (usually within hours) once the small package of nutrients is broken open in the bigger package. There's a reason they're called 'slap packs' ... ;)

But as BioBeing noted, they are of a higher quality than the freeze-dried yeasts. I guess the thing to do is see what you can get ...