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  1. #26
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    Mr. Earl 's method is the closest to what I have used for brewing. I have brewed many a tasty ale and stout that way. The only thing I could add to Mr. Earl's directions is after the 2 week fermentation I siphon of the beer to a glass container and put the airlock on for a secondary fermentation and settling for 1 more week. This greatly reduces the yeast cloud you get, resulting in a clearer and cleaner tasting brew.
    Life is a state of mind.

  2. #27
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    Quote Originally Posted by nedwalk
    then gas the kegs
    Heathen!

    Quote Originally Posted by nedwalk
    ignore marmite's comment he knows fuck all about fizzy piss!
    True.



    Quote Originally Posted by filch
    What kit did you buy and what beer?
    I bought their Premium Starter Kit.

    The beer kit I used was this one from the UK - Munton's Old English Bitter.

  3. #28
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    Quote Originally Posted by Marmite the Dog
    I bought their Premium Starter Kit.
    Do you remember what the shipping cost was?

  4. #29
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    ^ I actually got it as part of a sample sent over by the manufacturer, so it was free.

  5. #30
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    Swine!

    I can imagine the shipping cost is probably going to be about the same, if not more, than the actual kit.

  6. #31
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    Mr Earl,

    The process you are talking about is simply called steeping, not sparging. Sparging is the rinsing of sugars from an all grain batch while lautering the wort from the mash tun.

    Also, while the book you mentioned is a good one it is a bit out of date now. A better alternative is John Palmers "How to Brew". Luckily the first edition is fully online, it covers malt extract brewing, steeping and all grain brewing in good detail.

    How to Brew - By John Palmer - Introduction

  7. #32
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    Quote Originally Posted by filch View Post
    Swine!

    I can imagine the shipping cost is probably going to be about the same, if not more, than the actual kit.
    Get a kindly soul to bring it over for you then, tightwad!

  8. #33
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    Quote Originally Posted by madjbs View Post
    Mr Earl,

    The process you are talking about is simply called steeping, not sparging. Sparging is the rinsing of sugars from an all grain batch while lautering the wort from the mash tun.

    Also, while the book you mentioned is a good one it is a bit out of date now. A better alternative is John Palmers "How to Brew". Luckily the first edition is fully online, it covers malt extract brewing, steeping and all grain brewing in good detail.

    How to Brew - By John Palmer - Introduction
    That's a really excellent reference!

    Still if one can find it Charlie Papasian's book is an inspiring book about brewing. It's worth it just for his stout recipe.

    Some of the most fun you can have is to sit and drink you own brew while watching your most recent batch bubble away in the fermenter.

  9. #34
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    I just did a rough estimate of the cost brewing like I described above.
    Buying bulk ingredients from Singapore. Enough for five 6 gallon batches.
    It would work to be about 45 baht for each 22oz bottle.
    About what I was able to do it for in the USA. (this doesn't include shipping or the cost of the brew making equipment)

  10. #35
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    A couple of questions to the experts, if I may:

    1) Once you make your beer - how long is it good for? Does it go 'bad' after a week, a month?

    2) Is it possible to make a Guinness-like product? How would the process be different from the ones listed above?

    3) Has anybody homebrewed a smooth and creamy stout, like a Guinness style product? If so, how did it go, could you recommend a process for me - is it possible for a beginner (a particularly useless one...)?

    Thanks.
    Cycling should be banned!!!

  11. #36
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    Quote Originally Posted by Bettyboo
    1) Once you make your beer - how long is it good for? Does it go 'bad' after a week, a month?
    Months, if it lasts that long.


    Quote Originally Posted by Bettyboo
    2) Is it possible to make a Guinness-like product? How would the process be different from the ones listed above?
    Yes, it uses different malted barley and sometimes a bit of oats.

    Quote Originally Posted by Bettyboo
    3) Has anybody homebrewed a smooth and creamy stout, like a Guinness style product? If so, how did it go, could you recommend a process for me - is it possible for a beginner (a particularly useless one...)?
    No, but the best kits when I looked into it a few years ago were the John Bull Masterclass kit that is more 'complete' than the traditional ones. Not sure if they're still available though.

    There's an online book that might help/confuse you too.

    How to Brew - By John Palmer - Brewing Your First Beer With Malt Extract

  12. #37
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    Hops is a natural preservative, so the more hoppy the brew the longer it will last. Optimum time frame for drinking homebrew is 2-6 months. Mead on the other hand take about 6 months to ferment and anothe 6 months to a year in the bottle to be drinkable.
    When I get back I'm going try my hand at mead brewing, seeing how really nice honey is readily available in Chiang Mai. How does mango ginger mead sound?

  13. #38
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    Quote Originally Posted by Mr Earl
    How does mango ginger mead sound?
    I am bottling a ginger and honey brew tomorrow.
    Doing a sample tasting in a fortnight.
    Got piccies and stuff and will do a thread whilst live sampling the brew.

  14. #39
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    Quote Originally Posted by withnallstoke View Post
    Quote Originally Posted by Mr Earl
    How does mango ginger mead sound?
    I am bottling a ginger and honey brew tomorrow.
    Doing a sample tasting in a fortnight.
    Got piccies and stuff and will do a thread whilst live sampling the brew.
    Looking foward to it.

  15. #40
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    Quote Originally Posted by Marmite the Dog
    but the best kits when I looked into it a few years ago were the John Bull Masterclass kit that is more 'complete' than the traditional ones. Not sure if they're still available though. There's an online book that might help/confuse you too.
    Quote Originally Posted by Mr Earl
    Hops is a natural preservative, so the more hoppy the brew the longer it will last. Optimum time frame for drinking homebrew is 2-6 months. Mead on the other hand take about 6 months to ferment and anothe 6 months to a year in the bottle to be drinkable.
    Thanks chaps.

    'Bangkok Guinness' might be my new project once the floods are over - for self-drinking only, of course...

  16. #41
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    Wikihow is always useful for a few pointers.

    I have these two in my bookmarks, but 'aint brave enough to try and make 'em yet.

    How to Make Ginger Beer - wikiHow

    How to Make Simple Hard Cider - wikiHow

    Have a looksie and see what you guys think.

  17. #42
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    I'm just about to complete my Kegertor setup... got everything i need, just gotta drill a hole for the tap.

    I have on the go a traditional mead, a blueberry mead (for the missus), a cider wine, a red wine and a mixed berry wine - the wines are made from store bought juices, so i'm not expecting anything top quality.

    I have a Black IPA in the keg right now, its really nice with a caramel after taste but without the sweetness, not enough hop bitterness to be an IPA really. I've made some real nice beer from kits recently, but i am now moving to 'steeping grain + malt extract + hops' experimentations to find something i like.

    iBrew SG is disgusting in his shipping costs, everyone i know who uses him bitches about his rates... hes an asshole for that. There are plenty of places in AU that will ship here, but two peices of advice for you... 1) Make sure they dont use the words home brew on the packaging or invoices (they will do this if you ask them) - as this helps the import customs part go smoother. 2) Dont mention the legalities in Thailand to the suppliers, most refuse to send if you tell them about it.

    This is a great hobby and something you can enjoy twice and enjoy with your mates... tis a lot of fun! Getting hammered on beer you have made yourself is a great feeling

  18. #43
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    Quote Originally Posted by BeerLover
    1) Make sure they dont use the words home brew on the packaging or invoices (they will do this if you ask them)
    I never had a problem. The customs guys wanted to know why I was brewing my own beer instead of drinking Singha. I told him it was disgusting. After they checked all the packets of white powder, I didn't have to pay anything.

  19. #44
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    Quote Originally Posted by Marmite the Dog
    I never had a problem.
    Did you/do you get the kits posted to a nearby post office?

  20. #45
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    I've had some problems, where the customs offical has demanded tea-money to let the package go... since then i am careful what they write on the packaging

  21. #46
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    Quote Originally Posted by withnallstoke
    Did you/do you get the kits posted to a nearby post office?
    When I was in Bangkok they sent a card saying I had a parcel at the main post office (Hua Lamphong) and could I go there?

    So I did. They were more concerned that the little packets of white powder contained legit substances rather than drugs and the like. This for for a whole beer making starter set. When I had just the homebrew kits sent over, I had them delivered as normal with no customs charge.

    I presume they'd expect you to go down to the main PO near you to do the same.

  22. #47
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    I always order malt grain, no Kits

    Never had a problem with it being shipped in as it can be used for making lots of things as well as beer.

    I never found IB Singapore to charge for excessive shipping, he just gives you the Singapore post rate plus a small handling fee.

  23. #48
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    Quite often his 'handling fee' is more than the postage, on many occasions i have ordered some stuff from him, hes charged me $35 postage and $40 'handling'

    I now use a different supplier, cheaper for the goods and cheaper for the postage...

  24. #49
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    The handling fee is a set fee, I always buy in bulk so it makes little difference to the overall amount, although I can see how it might make a big difference if you just order a couple of small items. The grains and hops are quite expensive, but he does have quite a good selection. What supplier are you using now?

  25. #50
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    I use a guy in the UK, google for 'The Malt Miller' - hes got a wide variety of Hops, grains and yeasts... limited supply of anything else, but the consumables are well covered. His rates are very good, his shipping is reasonable and it gets here really really quickly (faster than an order from iBrew SG in fact!) - hes very approachable about labling the product for customs purposes as well. Last time i ordered i asked him to send the yeasts in a letter envelope separately to the main order, the yeasts arrived one day before the rest of the stuff.

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