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Thread: Home Brewers: What's on tap?

  1. #16
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    hmm. does sound kinda interesting. how do you sterilize the equipment?

  2. #17
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    Quote Originally Posted by slim View Post
    I was going to try this once, until I realized that the majority of the time is spent sterilizing bottles and equipment.

    Am I wrong about that?
    Depends. I bought an automatic sterilizer and a bottle tree. I can hose down the inside of a bottle then put it on the tree to air dry. I can knock out 20 bottles in about 10 minutes.

    As far as the rest of the equipment, just sterilize it right after you use it and right before you use it. If you get a devise that will sterilize for you, it's easier. if you do it all by hand, it takes longer.

    To me it's really no different than making a great meal and then having to wash the dishes afterward.

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  4. #18
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    Quote Originally Posted by bronconut View Post
    hmm. does sound kinda interesting. how do you sterilize the equipment?
    I use boiled water and iodine. but you can use bleach or rubbing alcohol.

    I know some people that use acid agents and they work for cleaning, but acid doesnt kill bacteria very well, so I stay away from it

  5. #19
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    Quote Originally Posted by bronconut View Post
    huh. I never took you for a homebrewer. You seem too cool
    Manufacturing your own alcoholic beverages from scratch isnt cool?

  6. #20
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    Quote Originally Posted by CoachChaz View Post
    I use boiled water and iodine. but you can use bleach or rubbing alcohol.

    I know some people that use acid agents and they work for cleaning, but acid doesnt kill bacteria very well, so I stay away from it
    that's right. alot of bacteria can be quite acid tolerant. especially the disease causing ones. anything accompanied with hot water is probably your best bet. 20 percent Bleach is a good disinfectant.

    When I first met Beef he told me that Chlostridium difficile was the only bacterial species that was not susceptible to Bleach treatment. I don't know if that is true or not, but he's so damn good looking that I just smiled and nodded

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  8. #21
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    Quote Originally Posted by CoachChaz View Post
    Depends. Even with the equipment, it's not always easy to get a grain beer to come out the way you plan. I got this recipe book about 2 years ago and it has the recipes for a lot of commercial and micro beers.

    A beer I like that is hard to get since Katrina is Blackened Voodoo by Dixie Brewing. The recipe is in the book in both extract and grain form. I've tried the grain recipe twice and it sucks, but the extract is great. I alos made a Warsteiner out of there with grain and it came out great.

    So, it's win some/lose some. If your extract stuff comes out the way you like it, then just stick with that. None of us are ever going to open a brewery, so why bother getting too technical if you dont have to.

    Only 2 reasons to go all grain. Either you're really good at it...or your ego drives you to it. Mine was the latter.
    I'd love to open a brew pub, but the whole "work" and "need money" thing seem to be holding me back.

    Edit: Bottling takes a long time. I keg normally but if I do bottle I try to use larger bomber bottles or even sterilized 2 liter bottles as much as I can.

    I wash the equipment as normally and then use starsan to sanitize. It works well and is very fast.

    I'd be curious to know what book that it is. Most of the time I just sit down and try to figure out what may taste good!

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