Insanity
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turbo-1 said:When I was brewing my own beers, I usually preferred the batches that I brewed in the winter. My cellar was pretty cold, so it took a long time for the yeast to work off all the sugar and malt. The winter brews were generally very smooth and clean-tasting. When I decanted the beer, I'd siphon it into heavy swirl Pepsi-bottles with a dollop of sugar-water syrup in each, cap them, then transport the bottles to the upstairs to a cool unused room to re-carbonate. It took longer in cold weather, but the wait was worth it.
Lagering produces a superior beer, at one time, it was illegal to brew beer outside the winter months in Germany prior to refrigeration being available. Bocks are a larger.
nismaratwork said:Oh man... I tried brewing beer once, and I'm glad I don't have PTSD; I'm pretty sure I'd have been back in a warzone once those bottles I'd over-sugared started exploding.
Oh the cleanup... it was years ago, and I swar I'm still finding shards of blue and green glass. I admire anyone who can go that route and succeed.
I would encourage you take it up again, its way too much fun.

