Any robots ever tried brewing before?
I'm tasting the finished product of my first homebrew right now. It's honestly not bad and I have 40 litres of it so I don't have to buy beer for a few days
>>36359588
Looks like shit. I wouldn't pay 10$ for a keg party with that trash, and Ive had some stanky beers.
Brewing is not your strength.
>>36359588
I've only done it on easy mode with extract. I want to try one of the Brooklyn Brew Shop kits.
No advice because I suck.
>>36359622
Give him a break. You don't know that beer hasn't been sitting out for 3 weeks.
>>36359622
It's a red ale and a bit flat because I let it sit for a few minutes but it's much better than I expected
Pls no bully anon
I have some experience in this field
>>36359659
stfu
>>36359674
wouldnt flush my shitter with that stanky looking ale
Making hard cider is much easier. I did a little special process and was able to get a 24% alcohol content after waiting a month or so.
Minimum brewing time is about 2 weeks for about 7-9% naturally without my special little process
>>36359705
Noice! I want to try making vodka next
>>36359705
Pour some for us?
>>36359721
>24% hard cider
That sounds just awful.
>>36359721
I heard you just do it with juice and brewing yeast right?
>>36359722
What kind? Potato, grain, all sugar?
>>36359722
"Piss jug?", He asked originally.
>>36359705
Is that wine?
>>36359770
Potato preferably, I don't what kind of still I need but the brew shop guy said I could make it with the vessel I have but I'm skeptical
>>36359787
Assortment of different projects. Red caps are lager, green caps are ale, hugs are cider and the white boxes are mead
>>36359729
This is the ale
>>36359909
>ale
aren't ales supposed to be blond beers ?
>>36359909
Looks like a stout m8
>>36359622
Our fellow "I'm fancy for knowing about beer" beer snob has been spotted. Good day sir.
>>36359962
Beers don't really fall into categories by color. It's really more or less based on brewing and fermentation procedures used as well as yeast strains
> saw an infographic about making various types of alcohols, albeit very simplified
> get super motivated to make alcohol
> friend tells me it's super dangerous to make anything about x percent of alcohol because of how hot you have to boil it
> eventually lose all interest and never make any alcohol that isn't dangerous
Welp maybe one day
>>36360183
Beer is easy and safe.
>>36360183
I just bought a brew kit for $100CAD and it came with everything I needed
>>36360183
This video got me started
https://m.youtube.com/watch?v=P-nGbAf81Zs
>>36360024
our fellow "fat fuck loser who has never been to a proper kegger" anon has just joined us (hint: its you, faggot)
i keep telling myself that i should do it but i never try
>>36359709
looks fine to me, maybe it isn't carb'd yet
>>36360183
Only distilling is risky. Make beer, cider or wine, it's 100% safe. /diy/ has a brewing general, it's a good place to start, but the discussion isn't very indepth.
>>36359962
Ale is only defined by the type of yeast and fermentation temp used. A top fermenting brewers yeast, and generally at temps around 60-70f
>>36360958
do it. If it's a cost thing, don't think it has to be an expensive investment. My brother started brewing like 4 years before me, he went all out from the get go with a 2000$ 3 vessel single tier system. Initially I saw that and assumed a good beer could not be made on a cheap system. I was wrong and wasted a lot of time not brewing. The good thing about this hobby is you can go as deep into it as you want and still produce good stuff.
Anyway, Beer wise I currently have a Flemish red (4 months into a brett secondary), and a session american wheat beer fermenting.
I made a sugar wash before, wasn't very nice and stank up my flat while it was fermenting but alcohol is expensive in my country so it was good value.
I've tried homebrewing a few times. I was successful once out of three times that I tried. I can't do a siphon to save my life. I understand the principles involved. It looks easy when I watch videos. Every time it's bottling day I want to kill myself for being so stupid I can't perform such a simple task while watching hours of work, expensive ingredients and a month of fermentation go literally down the drain because the batch got infected after removing and inserting the racking cane so many times to fill the hose with a dwindling supply of sanitized water.
>>36362174
1) buy an auto syphon, they are like 10$ and work every time. Just sanitize it, pump it once and it will empty any vessel. 100% worth it.
2) Construct pic related for for bottling. Bottling with a syphon is a bitch. A bottling bucket + wand makes It makes 100x easier. Once fermentation is finished, rack into it (with sugar if carbing), then dispense into sanitized bottles.
>>36362037
nah its not really a cost thing, its more of a laziness thing
2l PET bottle, sanitized with diluted bleach, rinsed well
300g sugar
2.5g yeast nutrient blend
1.5g cream of tartar, or calculate 250ppm potassium as other salts (eg. low sodium table salt)
0.5g champagne yeast
Water almost to the top (champagne yeast doesn't foam much)
Aluminum foil over the top, crimped by hand (makes an imperfect seal that works as an adequate airlock)
Store at 15C to 25C until yeast settles out (usually 2 or 3 weeks)
You can filter it through compacted cotton wool to clear it faster but it tastes better if you wait.
This makes a fairly weak sugar wine, that tastes perfectly acceptable and produces minimal odor while fermenting. Sugar can be increased to 400g for more alcohol but you'll have to wait longer. The yeast can be reused for the next batch many times.
If you can't get yeast nutrient, replace about 33% of the water with grape juice or 50% with apple juice, reduce sugar to compensate for the sugar in the juice, and skip the potassium source. If you can't get champagne yeast, you can reduce sugar to maybe 200g and use bread yeast instead. Expect it to taste bad and keep poorly if you do.
>>36362174
Are you using secondary fermentation? It's generally unnecessary - risk of yeast autolysation is greatly exaggerated. You can leave beer on the yeast for many months with no problems. The less you touch the brew the lower your risk of infection.
Haven't got the space for brewing at the moment.
I used to brew a fuckload of beer back in 2004-05. Haven't done anything much since then.
>>36360623
Yeah, I'm sure you go to heaps of hectic parties, breh. I can tell because you type like a well-adjusted guy.