/ck/ - Food & Cooking

>>13748595
Yeah, it's not that good or bad but it is fun to make and share with people. I've only made one batch so far and I'm not sure what I did but it was really sweet

>>13748651
What did you use?

>>13748728
A home brew kit off Amazon called "Mr. Beer". Tried the lager one first

>>13748595
No but my boi does. I don’t have the heart to tell him it always tastes awful. The last one was super metallic, like licking really old French chef knives.

My dad and I did it once. It was fun as a bonding moment. It’s exciting to have a long term project. The end product had what we now call ‘home brew’ taste, detectable in other home brews and small scale brews from local individuals/companies. It’s a metallic, cured olive, NyQuil aftertaste.

im not an alcoholic.

>>13750120
I’m not gay

>>13750127
woah

>>13749408
Mr. Beer is a bad example of homebrewing. Try a extract kit from MoreBeer or something instead.

Doing all grain brewing for a few years now. Beer is better than commercial one found in stores. On par with some stuff they make in microbreweries.
/diy/ has a homebrew thread, though I do believe it should belong here.

>>13750052
>>13749473
Is it because of using a metal pot?

>>13748595
Yes, I made it 3 times with my cousins, first was too bitter the 2nd we adjusted the hop and come the best of the 3, the last we experimented with flavors but come out too alcolic

>>13748595
>grew up with everyone me included hating chewing sounds
>gooks somehow made it popular
>people now unironically watch this shit and enjoy it
What the absolute fuck happened?

>>13748595
Yeah, I've brewed my own beer for a while. I started with 10L partial extract batches, then switched to 20L all grain when I got a larger kettle. I kinda stopped brewing after moving because I never really figured out the logistics at my new place.

My beers were sorta hit and miss. Sone were a bit skunky but a few were quite good. The saison I brewed was probably the best saison beer I ever had. ..at least at just the right age.
My standard was a steam beer (a lager brewed at a slightly higher temperature) That one was really nice. I generally prefer dry beers and that one really hit the spot and was usually easy to reproduce.

>>13748595
I buy 25l drums of liquid malt extract, disolve around 3kg in hot water in a fermentation bucket, then top up to about 42-43 pints with cold, add some hops, throw in some pre started ale yeast. Ferment, syphon into a barrel, the hops will be a pain in the arse if you didnt use a hop bag or sieve them out clogging up your syphon line. add some sugar to the barrel to prime the barrel and have head on the beer.

>>13750742
Probably, another issue is scorching the malt, homogenizes the beer slightly.

Mind you, I enjoy brewing and its a very cheap way to get a lot of decent beer, plus you can do a lot of creative stuff with it

>>13748595
Biggest homebrew mistake is using Cane Sugar and Fleischmanns bread yeast. Beer will be too sweet because the yeast can't properly consume "table sugar" and the yeast, to begin with, is all wrong.

That is the most disgusting video I have ever watched 15 seconds of.

>>13748595
yes and with the exception of the first brew, they all turned out great

>>13748595
Yep. Takes a little practice, but once you get it down, it's easy to make stuff that's as good if not better than the "decent" beers you get at the store.

Some brewers recommend starting with ciders first, because once you get the basics down with that, you'll be able to make wines, ciders, beers, pretty much any fermented alcoholic beverage. I've got a coupla gallons of peach wine and a gallon of pear wine aging right now made with fruit from my trees last year. Made tons of cider with the pears. I also have fig trees, and I tried making a fig wine, but the flavor is almost too subtle to come through... might need to dry them out really well and use a coupla pounds of the dried fruit.

Tons of YT channels out there for brewing and winemaking. Citysteading is good, especially for meads. Avoid the "kits," most of that crap isn't necessary. You really just need ingredients (i.e. sugar), yeast, nutrient for the yeast, and time. But some tools like an autosiphon, airlocks, and a hydrometer make things easier if you start getting into it. Also, homebrewtalk is a pretty good forum for learning the craft.
https://www.homebrewtalk.com/forum/

>>13754110
If you're giving it the right amount of time to clarify, bread yeast is completely fine in a beer's ABV range. It'll get up to 13-15%. It has no problem digesting "table sugar" and pooping out ethanol. If you have residual sugars, you either stalled your ferment or you've got a wine.

>>13754110
people knock fleischmann's but it's really not some horrible thing to make wines or beers with. main problem is flocculation, but thats mostly a time issue and not a big deal as long as you dont fuck up your first racking. it doesn't make as tight/compact a yeast cake as other yeasts, like cask ale yeasts which need to be super high-floccing. used fleischmann's for this peach and brown sugar and ginger mead, crystal clear, totally crisp and dry as a bone, abv 15%. thing with fleischmann's though is that it is consistent as everloving fuck, and you wont get that kind of consistency with other baking yeasts. also, if you keep active cultures, you can have a high floccing yeast culture with a higher abv tolerance after only a few brews.

>>13748595
why do asian people always make the most disgusting sounds while eating? literally asian person eats with their mouths open and munching down like a gross faggot.