has anyone here brewed their own batch of beer? if so, how difficult is the process? any common pitfalls to be wary of? t. someone who makes sugarwash at home and wants to broaden his horizons
>>22108872it would be extremely painful
>>221088844U
>>22108872Had friends that did it. They were meat heads and had no problem with it. They made some good beers. So you should be good. My uncle was a bootleggers in the 80s and 90s. He made bank. He got caught and did 5 years for tax evasion though. When he got out he went back to making shine. He's dead now but was a boss. Super cool. Thanks for subscribing to my blog.
>>22108872i've put a teaspoon of bread yeast into old fruit juice that's past its expiration date and let that do its thing for a couple of days, does that count?
>>22108872My brother says it's like a cooking recipe, but very long and not hard at all. Also very cheap compared to the pint he would get at a bar. He makes 40L or so batches and has the bare minimum required equipment. He's not a dumbass, though, so I don't know if the process is foolproof. But I guess there's enough information available on the subject.
>>22108872>has anyone here brewed their own batch of beer?no. that is not possible.
>>22108872>any common pitfalls to be wary of?don't add hops. they give you man boobs
>>22108872>any common pitfalls to be wary of?Don't rely on just sanitizers: scrub things thoroughly, rinse them out, then sanitize them. Don't aim for the stars with your first batch. Pick a simple kit for a style you like.Keep notes. It really sucks to kitbash a tasty brew together, then never be able to replicate it.
>>22108884Ur a big guy
>>22109445>Keep notes. It really sucks to kitbash a tasty brew together, then never be able to replicate it.This. It's a bit autistic but applies to so much more than just brewing beer.
>>22109445i must agree with the simple recipe part because for my first beer i completely fucked up the hops and made something even the most bitter IPA connosieur would throw up i would even go so far as to say to start with wine or kvass to hone your skills before kvass
i used to make my own beer but malted barly became too expensive. and fuck hops and anyone who pretends to like hops.
>>22111406>and fuck hops and anyone who pretends to like hops.What did you use instead to offset sweetness?
>>22108872It isn't difficult, you just have to sanitize things properly and don't let the airlock go dry during fermentation.As much as I was interested in the process, I ultimately found it useless because I don't really like beer.
>>22108872It's really easy, pretty much like making tea. The only tricky part is cooling the wort down after the boil which usually means using an expensive copper tube. Let's assume you have all the equipment and didn't fall for the extract meme and are being an all grain recipe. >Pick the beer style you want, in this case a brown ale>Go to brew store with recipe (10lbs marris otter, 2lbs brown malt, .5lb chocolate, 2oz of Kent golding and safale t-58 yeast) brewstore will mill the grain. >Clean all equipment with soap and water, then sanitizer and water>Add 6.5 gallons of water to brew kettle and raise heat to 160 degrees >Put grain in grain bag (giant teabag) and steep in water for 30-45 minutes > Remove grain bag, use hands to squeeze, then put in a kitchen pot and pour cold water over it (this is called sparging). Remove grain bag and drain, then put the sparge water into brew kettle>Raise temperature of wort (grain sugar/water mixture) to a boil. >Once it's boiling add 1.5 ounces of pellet hops to wort and stir. Set timer for 60 minutes and add last .5 ounces when 10 minutes are left. >Turn off heating unit after time goes off, set up cooler and cool beer to 65-70 degrees >While it's cooling, add water and an ounce of sugar to a sauce pan and heat to lukewarm, then mix in yeast. This is called a yeast starter>Transfer wort to fermenter, pitch yeast starter into wort and shake it up a bit. >Put on airlock, wait two weeks, then transfer beer to corny keg, put in kegerator for 2 days, then drink. You will probably spend more time cleaning the equipment than actually brewing the beer, but it's definitely fun, especially when you start to gain confidence in writing your own recipes or are able to make a style that is hard to find locally. Also American grain is trash, try to stick with European (marris otter, Vienna, Munich ect) for the primary fermentable, especially if you are making tradition styles.
