This Fud’s For You
I must admit....this sounds yummy
that is said by one who never aquired a taste for beer
So, how do you cap beer when you make your own? screw - on caps?
My interest is now piqued enough to read about home brewing
Thanks for sharing!
Posted by SouthernDoll
01/29/2006 at 09:32 PM
ED: Come to St. Louis and I’ll show you how it’s done.
Actually, Skipper, the sludge at the bottom is Yeast Corpses—they have chowed down on sugar & polluted their environment with alcohol. A sad example of Keg-al Warming. Americans, accustomed to drinking horsepiss, don’t like cloudy beer—I used a special siphon the leave the sludge in the bottom of the tank. But my German Mother/Law said the sludgy beer was recommended for pregnant women in the Olde Days. She is correct—it’s full of protein.
Have you considered resurrecting “Old FrothingSlosh”—the pale stale ale?
Posted by Oink
01/30/2006 at 08:37 AM
OINK: My bad. You’re right. The little beasties didn’t sign Kyoto and they made themselves extinct. The barrel is shaped with a traylike bulge in the bottom to hold the “corpses”. The tap is above that so I didn’t get them when I bottled everything up. Some sludge did get into the bottles but not much. I’m gonna try liquid draft yeast and malt on the next batch. I can’t tell you how GOOD the beer smelled. Kinda like what I always imagined beer should smell like. This could be good!
“OldFrothingSlosh”? Naw, the next batch will be “Monster Malt Draft” (8% alcohol)!
My one attempt at homebrewing, about 25 years ago, the recipe called for letting it age approximately three weeks after bottling.
Well, three weeks in the bottles, and it tasted like rancid vinegar which had gone bad. (I know, triple redundancy).
Being the inveterate packrat, and never throwing anything away, I placed the remaining couple of cases’ ( 47 X 16 ounce PBR Bar Bottles) worth of the brew in a dark cool corner of the cellar and more or less forgot about it for around six to seven months.
A visiting friend of mine spotted it, and asked about it, so I figured that a second opinion was in order. I tapped another bottle, and lo, and behold, it had magically turned itself into a great tasting beer! A hydrometer test also indicated that it was darn near 12% alcohol, too! A few bottles later, it was REALLY good…
So, the secret is, to be patient and let it properly mature…
Skipper, You will have some sludge at the bottom of each bottle from the final fermenting process. There’s not a thing wrong with it, unless cloudy beer is intolerable to you; pouring carefully in a single smooth motion will minimize the problem.
Rat, I was going to say that you’d let wild yeasties into your batch, but extra aging would not solve that problem. I guess the stuff hadn’t fully fermented—perhaps it was in a cold place? Wine is very much in need of aging, not beer.
Posted by Oink
01/30/2006 at 09:46 AM
