Sunday, March 9th, 2008
Well, the good news is that my bottle capper works great. I couldn’t resist and cracked a bottle open today. I heard the little, “sssst” that tells me the bottle was sealed. That’s good.
The bad news is that when I poured the bottle of beer into my glass, it had a “scent” to it. It kind of smelled like sulphur. Not much, but enough to make me give it a taste. The beer wasn’t bad, but it wasn’t like it was supposed to be. After I poured it, there was a head to it, but definitely not like the Lager from the previous batch. I poured the bottle down the drain. Now, mind you, I have only had this batch bottled for a week and a half.
UPDATE - I was just looking for someone else who experienced the sulphur smell in home brew so I could link to it and came across this forum. Apparently, they are saying, “It’s just the yeast…let it age out.” To think, I was going to come home today and dump 63 bottles of beer down the drain.
I’ll let the beer age out for a few more weeks and see what happens. I will be sure to update you.
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Thursday, February 28th, 2008
Brewing the Coopers Stout gave my an opportunity to use my new bottle caps and capper. It also gave me an opportunity to use some glass bottles and eventually taste some more Stout. I like Stout.
Yesterday was the third day of the hydrometer reading 1.010. That means bottling is ready. I gave it five days. They say that if you let fermented beer sit too long, it can go bad. I had to get this stuff in the bottles.
I also took this pretty picture for you. Overall, I got 63 bottles out of the 23 liters I brewed. I have no idea how it’s going to taste, but hope it’s good. The capping was relatively simple and the capper worked great. The only issue was that I needed to adjust the height every so often, because some of the bottles were different sizes. That was really no big deal though. I would say the whole process took about an hour.
I am going to drink some of this beer before I go ahead with the Coopers Irish Stout. Firstly, I am almost out of bottles, second, I am running out of room to put them and thirdly, it’s just ridiculous having that much beer in the house.
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Tuesday, February 26th, 2008
Tonight, I cracked open my first real home brewed beer. It’s the Coopers Australian Lager. I know I have told you many times that I don’t like light beers, and I still don’t. I have to say though, this beer ain’t have bad.
I poured it into my favorite beer mug and took a sip. I was surprised to see that it tasted just a bit better than the day I bottled it (two weeks ago…to the second). I was also surprised to see that it actually tasted like real beer. Laura took a sip too. We both agree that it tastes like Corona. Stick a lime in this thing and sit by Rob’s pool on a hot August day. There you go.
Looks pretty good, right? Two big parts of my beer drinking experience are the bottle the beer comes out of and the glass I am pouring it into. This looks like the real deal.
Today, I read that I should bottle my next batch…Coopers Stout, between 4-7 days, and after the hydrometer has a consistent reading for two days in a row. Today is the fourth day and the hydrometer read “1.010″ both yesterday and today. This batch is brewing faster than the lager partly because of the type of beer and partly because of the warmer temperature I am keeping it at.
With the hydrometer readings the way they are, I bottled one beer today. I wanted to make sure my capper was working properly for the remainder of them. Everything worked fine. I am keeping it stored upside down, just to see if there are any leaks. If not, I think tomorrow is the day to bottle them.
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Tuesday, February 12th, 2008
Well, the day finally came. I was supposed to wait between four and seven days for the fermentation to stop with my home brew. It’s day seven and it just about stopped. How do I know it stopped? Well, the bubbles became few and far between. Also, the hydrometer reading was between 1.008 and 1.010. That’s the ideal reading for home brew with the type of sugar I used. If I had used regular white sugar, I would’ve had to have a reading of less than 1.006. Why did it take the full seven days? Because the temperature wasn’t as warm as I would’ve liked. The warmer the temperature, the faster the fermentation.
This is a photo of the hydrometer at work. It’s hard to tell the reading, but it’s about 1.009. After I found out that the brew was ready to be bottled, I had to add the carbonation drops to each bottle. All carbonation drops are is sugar balls. You can use regular sugar or these types of drops. The company that made the brew kit likes to make things easy for you. I had thirty 740ml bottles, so each bottle took two carbonation drops.
This is the adhesive thermometer. This tells me that the temperature is OK to bottle. The only reason the temperature is this high is because I had the tub sitting in front of the pellet stove. It’s hard to keep it this warm in the Winter.
This is what you call a “little bottler.” It helps to bottle the beer. You don’t really need one of these, but I guess it does help not make too much of a mess. It sticks right in the tap. Also, it’s imperative that you have a tablecloth like this. It helps with the bottling.
Me starting to bottle…
…and me bottling.
This is a photo of all thirty bottles full of beer. I have to wait another seven days with the bottles at 21C-27C and then another seven days at room temperature. I can then drink them. They say that if I wait up to three months, the flavor will get better and the bubbles will get smaller. We’ll see.
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Wednesday, February 6th, 2008
I opened up my new Coopers Home Brew kit last night and got to work. I was pretty excited to see how I should put together the ingredients. I had already watched the DVD that came with the package on YouTube, so I was a bit familiar with what to do.
There was something that came off as a bit confusing. In the can with the beer type and yeast packet, came one set of instructions. Then, in a booklet, there was another set of instructions. Then, the DVD offered very similar, but different instructions. I know that each type of beer will have it’s own instructions, but I really wasn’t sure which one to follow. Really, the only thing that was different was whether or not to stir in the yeast. One set of instructions (the one that I was following) said to sprinkle the yeast on top of the mixture (wort) and immediately seal the container. Then, the video said to sprinkle on the yeast and immediately stir it in, then seal the container. Unfortunately, I didn’t stir it in. I had to go back later and agitate the container to stir it in. I know how sensitive yeast can be, so I have my fingers crossed. When I woke up this morning, the air seal thingy up on top of the lid was bubbling, so I know there is some fermentation going on.
Here are some photos of what it looks like…
Basically, you mix together the concentrate, sugar, water and yeast and seal the container. Then, you have to keep the mixture between 21 and 27 degrees celsius. That’s the best temperature for the yeast to work. You have to keep it that way for 4-7 days, until the bubbles stop. Then, you have to check the mixture with a hydrometer to check it’s alcohol content. After that, bottle the beer and wait a little more. I will write more about that when I get to it. For now, I am just hoping that it ferments properly.
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