My first experiment in brewing is moving along nicely. The primary fermenter has been bubbling like crazy, meaning that the yeast is slowing breaking down the sugars into alcohol and carbon dioxide. I still have to wait until Wednesday to transfer it into the secondary fermenter. That will be the first opportunity I’ll have to actually look at the product of my efforts. It should be ready to keg by November 3, just in time for sampling while and DP are here!
I also joined the community , where members post their new and favorite recipes. I’m intrigued by the number of cider-related recipes posted recently. If I ever find the patience to press enough apples, I might experiment with making my own cider. The drawback is that it takes several months for the fermentation process to complete. Perhaps I’ll start by making something more like Woodchuck, which is brewed just like beer and only takes a few weeks to ferment. Mmmm, a homemade stout and homemade woodchuck snakebite could be a very tempting motivator!
Anyone have any other ideas for the next beer, possibly to be brewed starting next week?
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This is more of a general question than a suggestion for your next brew: do you know if they have any recipes for lambics? Alan and I have been talking about possibly brewing our own, but then the conversation never gets any farther than that because I get all busy.
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I’ve read that brewing lambics can be a bit challenging and takes a great deal more time to ferment than ales/lagers. A few recipes that I have found call for anywhere from three months to a year in the fermenter.
That said, here are a few recipes that might help:
http://hbd.org/cgi-bin/recipator/recipes?group=24You could also post a request at for recipes/advice from people more experienced at this than me. Definitely sounds like an intriguing process, I’d be happy to provide any assistance I can!
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