Getting started with HOMEBREW beer... advice pls!

[Seagull58]

To do it properly buy a plastic beer barrel to keep it in once its ready for "bottling". Then you can pour a glass whenever you want to. My other tip is don't pour a glass as soon as you get in from work because you'll pour another and another and you'll end up spending every evening slumped on the sofa in a drunken stupor.
I spent years making home brew beer and home made wine and produced some very drinkable stuff indeed. Its not too difficult.

 

[Skaville]

Be strong. Resist the temptation to tuck in before it's properly brewed.

A mate and I got tempted to tuck in too early one Sunday lunch time. By Sunday evening we had drunk all twenty four pints. I thought my stomach was going to explode the next day. My first two day hangover.

 

[sjamesb3466]

I brew using the 'All Grain' method using liquid yeast and to be honest I think most of my beers are better than the stuff in pubs. All for 20p per pint although the equipment to do so has set me back a couple of hundred quid and I made some of it myself. Am currently sat here drinking my own Chocolate Stout that I call 'How now brown stout'. At 5.6% its lovely and rich and goes down superbly after a long day.

Got a summer brew fermenting at the moment which combines Citra, Summit and Nelson Sauvin hops to give a mentally hoppy party in the mouth.

Also, to anyone that has got a spare demi-john, bung and airlock lying around (You can always but all three in wilkos for less that £10) try the following Turbo Cider cheating recipe, got 10 ltrs of it bubling away as we speak:

Ingredients:

5 litres of Apple Juice (ideally not from concentrate)

150g sugar

1 Packet of Yeast

Instructions

Sanitise and rinse all equipment.

1. Heat 0.5 litres of the apple juice and dissolve the sugar. Simmer for 5 mins.

2. Allow to cool and add to the demijohn.

3. Top up with Apple Juice to 4.5 litres, shake to aerate and pitch yeast.

4. Fit Airlock leave to ferment, topping up with remaining juice once initial foam has reduced.

5. Ferment until complete, 1 - 2 weeks then bottle.

6. Bottle in strong glass bottles adding 1/2 teaspoon of priming sugar to each.

If you wish to make smaller/larger batches then adjust the ingredients accordingly. This will make a drink of approx 6% ABV. Reduce the sugar if you want to lower the ABV.

 

[Tux the albion Penguin]

A mate and I got tempted to tuck in too early one Sunday lunch time. By Sunday evening we had drunk all twenty four pints. I thought my stomach was going to explode the next day. My first two day hangover.

Bet It was worth it though lol