Home Brew V Micro Brewery

[Tri_ad]

Hi,

First time poster, mid time brewer. I have been investigating the option of going to a Microbrewery in lieu of brewing at home. Obviously the cost is higher, but the product has less preservatives, no sediment etc.

Question: Is the micro brewery process achievable at home or not.

Any help would be greatly appreciated.

PS: I found the last few batches of my brew have been playing havoc with the................ummmmm...............well lets just say I was increasingly regular and leave it at that.

Thanks

[pixelboy]

Homebrew doesnt have any preservatives does it?

Malt, Water, Hops and Yeast ?

Nothing wrong with being regular Better than the other extreme.

Id stick to the homebrew if I was you and maybe rack your brews to get out as much yeast as possible.

[rwh]

Question: Is the micro brewery process achievable at home or not.

I'm not entirely sure what you're getting at here. Perhaps do a search for "filtering". "kegging" might also be a good topic to look up. Your increased "regularity" will be due to excessive yeast consumption. Have a read of this:

http://www.howtobrew.com/section1/chapter11-9.html

One final item that nobody ever remembers to tell new brewers until it's too late is: "Don't drink the yeast layer on the bottom of the bottle." People will say, "My first homebrew was pretty good, but that last swallow was terrible!" or "His homebrew really gave me gas" or "It must have been spoiled, I had to go to the bathroom right away after I drank it." Welcome to the laxative effects of live yeast!

When you pour your beer from the bottle, pour it slowly so you don't disturb the yeast layer. With a little practice, you will be able to pour out all but the last quarter inch of beer. The yeast layer can really harbor a lot of bitter flavors. It's where the word "Dregs" came from. I remember one time my homebrew club was at a popular watering hole for a Belgian beer tasting. The proprietor prided himself on being a connoisseur of all the different beers he sold there. But our entire club just cringed when he poured for us. The whole evening was a battle for the bottle so we could pour our own. Chimay Grande Reserve, Orval, Duvel; all were poured glugging from the bottle, the last glass-worth inevitably being swirled to get all the yeast from the bottom. It was a real crime. At least I know what their yeast strains taste like now...

[Tri_ad]

What do you mean by "racking Brews"?

[rwh]

Racking's the term for transferring beer from one fermenter to another, usually by way of a hose of some kind.

[Trough Lolly]

Hi,

First time poster, mid time brewer. I have been investigating the option of going to a Microbrewery in lieu of brewing at home. Obviously the cost is higher, but the product has less preservatives, no sediment etc.

Question: Is the micro brewery process achievable at home or not.

Any help would be greatly appreciated.

PS: I found the last few batches of my brew have been playing havoc with the................ummmmm...............well lets just say I was increasingly regular and leave it at that.

Thanks

G'day Tri_ad - Welcome to the forum...Are you referring to the Ubrewit type shops where you pay someone money to basically brew the beer for you and you do little more than stir the grist and tip in the hops? As you can probably deduce, I'm not a fan of these outfits, but I do readily admit that they'll make a better beer than the mega brewery commercial rubbish offered by CUB et al.
A true microbrewery such as this 14US BBL system, is quite possible at home if you have the water and power etc to drive it:


And you'll be the envy of your local brewing mates. Who knows, if you do a good enough job, you can sell what you don't drink!

Cheers,
TL

[WSC]

I find if I cold condition in a cube or fermenter for 10 days to 2 weeks then the sediment is small once bottled and seems to stick to the bottom of the bottle.

Also the longer you age the beer the more the yeast seems to stick to the bottom.

Some of my beers I can pour out quickly and there is little cloudiness.

And racking helps too as stated.

This is just my experiences.

TL, what's one of those breweries worth?

[nath76]

yeah... what are they worth. my misses is sitting next to me and even she says it looks impressive....

[Tipsy]

Yeah, what are they worth?
Maybe if we all pitch in?
We could keep it at my place.

[nath76]

[PaulSteele]

i can see this coming between us

[earle]

Hmmm, time share. I'm gonna get in early and book weekends and holidays. Shit, did I just post that out loud?

[Trough Lolly]

Sorry...I've been away a while.

One of these babies around 10 years old but in good nick will set you back around $115,000 and that's US Dollars - and then add freight to Oz!

In case you win Tattslotto here's a decent new 15US BBL system for sale from NABS - click here...

If you buy one, give me a hoy and I'll help you set it up.

Cheers,
TL

[mikey]

The microbrewery or Brew By You places force carbonate their beers. This means, as far as I know, that they have to be kept chilled or they go off. Homebrew is definitley 'natural' compared to this process.

[Chris]

Huh? Did I miss something?

[nath76]

TL.........dont stand by the phone.....

[Biernut]

Hi,

First time poster, mid time brewer. I have been investigating the option of going to a Microbrewery in lieu of brewing at home. Obviously the cost is higher, but the product has less preservatives, no sediment etc.

Question: Is the micro brewery process achievable at home or not.

Any help would be greatly appreciated.

PS: I found the last few batches of my brew have been playing havoc with the................ummmmm...............well lets just say I was increasingly regular and leave it at that.

Thanks

G'day Tri_ad - Welcome to the forum...Are you referring to the Ubrewit type shops where you pay someone money to basically brew the beer for you and you do little more than stir the grist and tip in the hops? As you can probably deduce, I'm not a fan of these outfits, but I do readily admit that they'll make a better beer than the mega brewery commercial rubbish offered by CUB et al.
A true microbrewery such as this 14US BBL system, is quite possible at home if you have the water and power etc to drive it:


And you'll be the envy of your local brewing mates. Who knows, if you do a good enough job, you can sell what you don't drink!

Cheers,
TL

And the money T/L

[Bizier]

On the consumption of yeast tip:

I think that is sound advice to refridgerate beer as long as possible before drinking. Yeast seems to stick more firmly to the bottom of the bottle this way. I find freshly refridgerated beer with average+ carbonation rips the yeast off the bottom easily when you open a bottle.

I have formed a perhaps dubious habit of pouring 2 beers from a longneck in one go, and refridgerating one until the other has been consumed, or capping it with the superautomatica and leaving it for 24 hours, to revisit a shadow of its former beer. Brighter beer, no adverse digestive effects.

Dan

[Trough Lolly]

And the money T/L

As I posted earlier, US$115K for a reconditioned unit, plus freight, from the US! Not cheap!!

Cheers,
TL

[rwh]

When my mates and I build our brewery, we're going to build it ourselves. We're all engineers of various types, so it should be pretty easy. Plan to use second hand milk vats if available. The civil engineer can build the supports. The chem eng guys can do the pipework and stuff. The Mechatronics guy can do the bottling run and I'll do the control systems (software eng).

By the time the brewery's done we'll probably have had most of our fun!

Now I just need to learn to weld...