Beer Making 101

I’ve successfully brewed my own beer. 😀

A month ago now, a friend and I attempted to make a batch of Scottish Amber Ale.

I’m too lazy to spell out the instructions in full, but if you’re interested in brewing your own beer, check out Eartheasy: Simplest Homemade Beer for the recipe. Scroll down for the results. 😉

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First, you fill up about 3 gallons of water to boil

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Get the hops boiling till 176 degrees, then cool it down to 68 degrees

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Then siphon the mixture into the fermenting bucket, and let it sit for a week

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After a week, return to add some finishing hops to the half-beer

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Filling ’em up

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Capping the bottles

We had to let the beer sit for 3 weeks at the back of a dark closet. And yesterday, it was finally ready! So I took my 50% share of the 49 bottles we’d bottled, and we opened up a couple.

The first one, I must not have capped it properly, because it was completely flat. 😦 The second one turned out fine though – it had a really satisfying fizz to it. Yay!

The beer is a dark color, well, amber. It had a nice nose to it: very malty, a tinge of citrus, and a promise of a thick, chewy body. Sadly, the promise kind of fell flat. After the initial burst of flavor, the beer quickly tasted watery, weak. And it had no finish whatsoever.

Still, I’ve successfully brewed my first batch of beer! 🙂 And to be completely objective and fair, it was quite good – better than the Millers, Buds, and Tiger Beers of the world! 😀

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3 responses to “Beer Making 101

  1. Brewmaster Steve

    Since I headed up this whole beer brewing process thought I should add my opinion here too (my name was somehow left out of this post)

    The beer came out very aromatic, strong malty scent to it, basically what you should expect from a scotch ale and a dark color. It was a much lighter flavor than expected, but the problem was actually due more to the fact that we were eating a dish with a spicy chile sauce, spicy food should never be paired with a tasing as it kills you palate. My second bottle the bext day was much better, the beer is still pretty light, but it has a very smooth crisp finish. What we essentially created here (intention or not) is what the British refer to as a “session beer.” These are beers that are a little lighter in flavor and alcohol content, the idea is that they are very drinkable beers that be downed with lunch or at the end of the evening without getting you drunk. 😉 The beer we made reminded of some of these. For instance, Fuller’s London Pride is a session beer that’s relatively light, not overwhelming in flavor but still one of my favorites. Our beer tastes great in warmer weather and better imo when served at more of the standard British pub temperature. 🙂

    In all, I was very happy with the way it came out, 😀 especially for a first attempt. Something with a little spice for next time?

    Oh yeah, and as far as know, I believe we decided to call our beer SAP for Steve and Peishan. 😉 Look for more SAP varieties in the future. How about a Steve Stout or Peishan Pale Ale?

  2. Hey Peishan and Steve,
    Great job with the beer! It tastes excellent and I couldn’t believe it was home made.

  3. Brewmaster Steve

    Thanks Peter. Good to hear that we have fans out there 🙂

    Another note. In having a discussion with with Wil Turner, the brewmaster at Goose Island, I was told that the Scotch Ale yeast strain that we used does not yield a high alcohol content unless put in a secondary fermenter for a while. So we did in fact do everything correct when brewing 😉

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