I’ve been homebrewing intermittently for about 6 or 7 years. Very intermittently for the most part – I was living in the UK for a good chunk of this time and was limited to a single brew a year when back in Perth for my holidays. I’ve now been back in Perth for good for almost 18 months, however, and I still haven’t got round to it!
Anyway, with the imminent approach of Christmas, and just enough time to get a brew ready for the holidays, I finally got my act together and brewed some beer yesterday.
(This is an action shot of me adding the ~20L cold water).
I am not hard core. I buy a beermaking kit, add sugar and water and then wait to bottle. My Dad has stories of boiling hops and such and, while I’d like to try it in theory, I don’t imagine I’ll ever get around to it. Still, it was very appropriate that this post was made on Boing Boing a few days before I brewed. Homebrew is different every time you make it. As well as getting supremely cheap beer, it’s a surprise as well – not just for each batch, but within each batch too, as the beer matures in its bottles. This time I’m making Cascade Spicy Ghost Draught. However, instead of adding 1 kg white sugar, I’ve used 170g golden sugar, 330g brown sugar, and the rest white. Because I could 🙂 This has upped the specific gravity from an expected 1040 to 1050, though I don’t think that’s necessarily due to extra sugar. I’ll see what it gets down to as it brews.
The beer is producing gas now and I expect it to be bubbling nicely over the next few days. Hopefully I’ll bottle next weekend and then we can all enjoy homebrew for Christmas! (Well I can 🙂