Home Brewing Beer

beer lots of beers

ahh of course if you are in the Philippines you dont need to brew your own beer why because its very cheap and easily available anywhere,unless you like to make your own for your wits?anyway i post about brewing my own beer because i am not home and i think much easier to look in the forum because alot of people like me enjoy beer no matter how it is?

 

I am not a fan of Lager beer, but when its HOT outside, anythging COLD and Wet will taste good.

It is difficult to beat draught SMB on price, when sold ina Pub/Bar, ice cold for Php30 a PINT!

For flavor I prefer Cervesa Negra for flavour, but a little too sweet however! So I mix with draught SMB to dilute the sweetness, and make it go further.

Before Urban Cellar's Bar and Restaurant business was sold to new Owner last year,

If you got your act together and bought those 24 x 500ml Can's @ Php1,200 that is Php50 each, what is the point in Brewing your own Beers.

Bank's Bitter, Bass Ale, Caffrey's, IPA, Marston's Pedigree, Ruddles County, Tetley's Bitter, @ Php50 per 500ml Can

That is cheaper than UK Pub Prices!

You can get such beers in selected Supermarkets occasionally (any in Dumaguete stocking?), but prices tend to be rather higher than that Urban Cellar Clearance Promo

 

Urban Cellar-Cebu

Hey some of our friends here reply and posted to me about Urban Cellar Pub but i guess it was a little late for the sale promo that he mention but ill see to it to drop by when ill be in Cebu next month for my holiday,Well i guess we have alot of common denominator here guys for we all love the aroma of beer no matter how and where it came from,anyway up here where i was station i usually drink heineken for the reason i cannot find the Red Horse Beer that i like the most and of course for the appetizer i like San Miguel Pale Pilsen and for the counterpart i salute the Budweiser of course and with peanut i guess it really a fiz to reckon and drink to the max.......
Hmmmm as usual for all the fun you need to mix it with good time music it doesnt matter if you prefer something exotic or shall we say depends on your standards and for all those who enjoy with pleasure then open your eyes and you will see.....no offense to all our darling wife and girlfriend to boast.....ha,ha,ha ok happy beer day to all....

 

Supply for Malt Barley

Hi! I'm currently a volunteer in Sumilao and we're looking to go into microbrewing to help abate the income of the farmers here I was wondering if there's a way I can get intouch with you to discuss possible sourcing for initial set-up?



Thank you! Let me know!!!

 

you can call or text me 0917-6200305

 

hi fil brewer, what is your soaking and resting times? I am trying to home malt in tropical australia and not having much success it is going bad, i think i'm soaking too long, i soak 8hrs then rest for 8hrs for couple days but the grain is starting to smell bad.
Thanks in advance

 

I soak and rest for 3 cycles (18-20hours total)

First Soak, 1 hour and that includes removing dirts, floating particles with a mesh and replacing with water until it's clean and clear. Drain properly and weigh. You should be about 30% moisture. Rest for 4-8 hours

Second Soak, 1.5 hours. No more cleaning. Drain properly and weigh. The grains should be about 50% moisture. Rest for 6-10 hours

Third Soak. 1-2 hours (It depends because you should target a moisture content of 62-68). By this time, you should see some "WHITE CHITS" in the barley seed.

The reason why it's starting to smell bad is because you're soaking too long. I guess the moisture content is more than a 100%. It has died too because it lacks oxygen, staying underwater for 8 hours for a couple of days.

 

ok thanks for that filbrewer, will give that a go, hope for better results, in warmer climate i was thinking it will need less soaking, cheers

 

I'm interested on how it goes, please post your results as I will tell you the rest of the process to avoid mistakes

SECOND STAGE - Germination (very tricky)

After the third soak, notice there's no more rest because after weighing, you throw them off straight to the floor for germination. Germination takes anywhere about 48 hours to 60 hours and on that process, the barley seeds use up so much energy that they dry up easily and heat up very fast. So I always have an icy water ready to be sprayed every 2 hours on daytime and ever 3-4 hours at nighttime. 1.Spray 2.move, rake and spread 3.Spray. Do this as mentioned earlier. If you skip this routine, you will end up with uneven level of germination say some are 60% fully germinated, 15% overly germinated and 25% did not germinate. If you do this, chances are 90% fully germinated. Stop when they are fully germinated. Be careful not to over-soak with water or else they might die. Feel if they're dry or wet, hot or not, then you decide.

THIRD STAGE - Drying / Kilning

This really depends on your drier (that''s what we call it here in the Philippines) or food dehydrator. Mine can load 50 kgs with 15 trays on each chamber. There are two chambers controlled by a PID with a blower and an electric heater. I have to remove moisture, say 35% in the first 24hours and toss them over after the first 10 hours so that the grains lying under the grains on top won't get molds due to humidity.

When its a bit dried (say 10-15% moisture, dried but chewy seeds), I crank up the temp gradually to 82 for 3-4 hours for kilning. And that's it! remove the chits by rubbing them with both hands and use a screen to remove them off.

 

ok, will let you know how i cope with it, time permitting in the next week or two..