montrealpost

From 与喜欢做葡萄/啤酒的朋友交流 @ http://www.sinoquebec.com/bbs//showthread.php?t=545245

啤酒做法：

材料：

啤酒糖浆1听（13$)，葡萄糖1.2公斤+200克(~3$)。20升瓶装水，或过滤水，或干脆自来水放24小时。50克metabisulfite.

工具：23升发酵桶，23升carboy(玻璃瓶），吸管，比重计，温度计，airlock,旧t-shirt

过程：
1）锅，绝对洗净，加3升凉开水，啤酒糖浆，1.2公斤葡萄糖，适当加温，边搅边熬。15分钟。

2）倒入发酵桶内。加水至23升。待温度冷至20多度，加发酵粉。盖上就旧t-shirt。

3）3天后测比重，直到10.10。吸管倒入carboy中。不要吸入表面的东西和沉淀。液面距瓶口约3吋。

4）放2周。

5）吸管倒入发酵桶中，注意不要吸入表面的东西和沉淀。加入200克葡萄糖。搅。然后灌瓶。

6）2周后，喝。

montrealpost

BREWING RECORD
(from manufacturer = Coopers Brewery Limited, Australia)
Type of product:
Date of brewing:
Volume of water added:
(u may want to add type of water here, i.e. distilled/mineral/tap water[+0/24hr])
Type of sugars added:
Amount of sugars added:
Can, best before date (on can):
Yeast, code on sachet(=the small package):
Temperature of wort before adding yeast:
(The starting ~23L liquid is called WORT in beer, called MUST in wine)
Date of bottling:
Original gravity (before adding yeast) (OG):
Final gravity (before bottling)(FG):
Approximate % alcohol (ABV)*:

* use following formula to calculate alcohol of your brew:
= (OG-FG)/7.46 +0.5 = approx% alcohol by volume
e.g. (1.042-1.006)/7.46 + 0.5 = 5.3% ABV

Note: Above equation SEEMS identical to wine making, except the 0.5. In beer the 0.5% is added to reflect the addition of the 200grams of priming sugar for secondary fermentation.

montrealpost

. . . . .

montrealpost

Pictures from friend.  Mistakes made, lesson learned  .  .  .  will write whenever I find time over the next few monthS

montrealpost

In case u have extra bucket(s), use different buckets for beer and wine making.  Believe wine making leaves stronger smell in plastic bucket.   Anyone knows more, please share info.

montrealpost

When I find time to write . . . .

montrealpost

When I find time to write . . . .

montrealpost

The last step in beer making= bottling, u will need cleaned +disinfected beer bottles.  

U may have bottles at home, from friends or buy them from friendly neighborhood depanneur. ** NO GREASE **

GREASE/Oil residue in beer MAY cause problem in "LACK OF HEAD"(= that white layer of beer bubbles on top of beer after u pour into beer drinking glass)

Beer bottles come in sizes of 207ml, 330ml +710ml.  There are bigger beer bottles but screw top.  Don't use screw top bottle as the beer caps will not be tight enough.  1 batch of 23 litre of beer will give u ROUGHLY 60 bottles of 330ml, or 30 bottles of 710ml.  30 big bottles is OK to do "manual method", 60 regular(=mostly used/seen) beer bottles will be a bit too much to handle without the bottling tree and "disinfecting dish" (u can rent them)

** I use Corona only, due to (a) non screw top + (b) no label.  U can soak them in bucket or put them into dishwasher.  Whenever u don't want them, bring them back to supermarket for deposits ($0.10/$0.20)

montrealpost

Those in the picture were "Canadian Blonde" by Coopers.  Tasting comments from others:

1.  Group of XX people - "alcohol a bit high (true, a bit too much malt), tasted a little bitter", "not quite the same as store bought, but acceptable"
=> reply by Andrew from Benvin => try "Draft" by Coopers, lighter tasting beer.

2.  1 person - "quite close to regular beer, not like the sweet/unlike home made beer that he got from another friend. "
(this person is not a fussy drinker, but I'm still surprised, I was expecting a "no good" from him)

3.  6 persons  - "quite close to regular beer" (1st time trying home made beer)

All tasting above were done ~1 month after beer was done.  The foam on beer is supposed to be more + better(smaller bubbles that last longer) after 2 months aging.  

I prefer the 1st comment.  The other 2 comments - well, as long as they like it.

I don't drink beer, heard over the years:
- home made beer is not as good as store bought, taste + less foam.
(better beer kits are available ~$40-$60 for 23L, we did the cheap ones <$15 for 23L)
- using malt syrup(which we used) in beer making is much better than using dextrose.

montrealpost

I'll close out this thread with the followings:

A.  Step #1 - While most people find the beer acceptable, for those who commented that alcohol was a bit strong:

==> decrease amount of malt syrup/dextrose(葡萄糖) used in step #1, this is where the alcohol comes from.  

I don't have the conversion, check with the support line (phone/eMail) of the manufacturer.  Their contacts are inside instruction sheet or on packaging.


B.  Step #1 - Water

==> whatever is good for drinking, use that.  
==> if using tap water, let water rest for 24 hours to dissipate Chlorine,
==> Avoid Mineral water, minerals does prohibit fermentation.

The details of this Battle of Water will be written in a new wine making thread, whenever I find time.


C.  Step #3+ Step #5- 吸管倒入
==> Plan for extra time if it's your 1st time.  After a few failures, u will learn how to syphon without stopping.

==> please FILL your syphoning hose with WATER before u start syphoning, close the clamp to keep water inside hose.  After you put the long tube inside bucket/carboy, open the clamp and water will flow down automatically.
(U don't want others to taste your saliva, no?! :p )


D.  Step#5 - 加入200克葡萄糖

==> Manufacturer recommend 8g/L for dextrose.  Most stores sell 200g(or slightly higher) to increase amount of bubbles+quicker; a Quebecoise supplier suggests to lower the amount of dextrose(~190g) for slower/denser/better bubbles.  I don't know which one is right.

==>  we added ~1/2 tsp of dextrose directly into 330ml beer bottle during bottling.  It foamed, lost quite a bit of beer.  WILL NOT DO THIS AGAIN.  *****

==> MELT dextrose in ~ 1 cup warm/hot water.  Cool this syrup before adding to beer.  This will avoid foaming.  *****


E.  Step #6 - "2周后"

==> u can start to drink after bottle age for 2 weeks.  The proper timeline is minimum 2 months aging.