Home Brewing Beer from Scratch

a reply to: argentus

That reminded me of that "I Love Lucy" episode when Lucy was in Italy and ended up stomping wine grapes in a big vat with this older Italian woman yelling at her.

www.imdb.com...

YouTube Link

originally posted by: argentus
p.s. I totally get why you post this in the Survival forum. Where else? If TSHTF, fermentations MATTER. Not just as a means of getting a buzz, but of medicine...

Is it necessarily healthier than the powdered vegetables which are available, and multivitamins?

originally posted by: TheMichiganSwampBuck
The idea eventually is to have enough knowledge and experience to make drinkable beer, wine and booze along with smoking products like tobacco and cannabis, you know, high-value black market items for after the SHTF. Reloading ammo would be a good one too, but I only helped do that once with my older brother years ago. Understanding how to make effective bows would be a good one as well. Then there's always trapping and fishing.

I would love to know more about growing tobacco MSB , as we have had a massive tax increase in the UK this week for rolling tobacco with the cheapest rolling tobacco now at $ 26 £20 for 30 grams

originally posted by: TheMichiganSwampBuckThen there's always trapping and fishing.

Trapping, hunting, and fishing may not work if everyone was living off the grid. There weren't that many people in the Americas before Columbus, and some of them farmed. The land couldn't support all the people here.

originally posted by: stonerwilliam

originally posted by: TheMichiganSwampBuck
The idea eventually is to have enough knowledge and experience to make drinkable beer, wine and booze along with smoking products like tobacco and cannabis, you know, high-value black market items for after the SHTF. Reloading ammo would be a good one too, but I only helped do that once with my older brother years ago. Understanding how to make effective bows would be a good one as well. Then there's always trapping and fishing.

I would love to know more about growing tobacco MSB , as we have had a massive tax increase in the UK this week for rolling tobacco with the cheapest rolling tobacco now at $ 26 £20 for 30 grams

I should start a thread on tobacco growing and processing. I'll get those notes together and start that soon.

PS. That's crazy cost on tobacco. A bag of cheap rolling tobacco here is around $7 (5.56 Pounds) for 142 grams.

a reply to: TheMichiganSwampBuck

Tobacco growing thread ~ we need one if those too.

In the last five years so much information on curing and making cigars has disappeared.

originally posted by: TheMichiganSwampBuck

originally posted by: stonerwilliam

originally posted by: TheMichiganSwampBuck
The idea eventually is to have enough knowledge and experience to make drinkable beer, wine and booze along with smoking products like tobacco and cannabis, you know, high-value black market items for after the SHTF. Reloading ammo would be a good one too, but I only helped do that once with my older brother years ago. Understanding how to make effective bows would be a good one as well. Then there's always trapping and fishing.

I would love to know more about growing tobacco MSB , as we have had a massive tax increase in the UK this week for rolling tobacco with the cheapest rolling tobacco now at $ 26 £20 for 30 grams

I should start a thread on tobacco growing and processing. I'll get those notes together and start that soon.

PS. That's crazy cost on tobacco. A bag of cheap rolling tobacco here is around $7 (5.56 Pounds) for 142 grams.

That would be appreciated MSB I have been snapping up seeds online as they are going to ban smoking in 2030 or at least try so any info would be useful .

I am impressed with your dedication to brewing beer , I only ever did it with tinned malt many decades ago but turned into a pure lush with the amount of alcohol I was making at a time .

I watched my aunt make a batch of beer when I was 7 or 8 and thought I can do that and was Mr popular at school taking it in in lemonade bottles and selling it .

Wine brewing was what I was really good at, we had 7 plum trees and 8 apple trees in the garden plus I was getting all the spoiled fruit from a grocers shop I think I was making 20 gallons of wine at a time in demi John's .

Bottles were no problem for me to source as I had a side jig when I was young stocking up the shelves and sorting out the empties at a busy local hotel , and if I remember right I had nearly a 1000 bottles of wine and champagne made when I was 17 , I started dating a 26 year old and we spent the next 4 years necking them .

I used to double the sugar and the brewing time for beer and found it potent with a alcohol content of above 7% , I did think a year or so about taking it up again but was flabbergasted at the cost of the equipment now and nearly fell through the floor when I looked at the price of the same kits , it was cheaper to buy 6 wine bottles at the supermarket than to make it with a kit .

The same with the tobacco someone figured out it is cheaper to fly from the UK to Slovakia and get the ciggies duty free than it is in the shops .

I can see a new business opportunity opening up soon

a reply to: NobodySpecial268

My own reasoning would be if it isn't killing fish it'll probably have minimal effect on a more complex system, I probably did look into food grade substances and the likes when I did my research though.

What you said before about PH was interesting and got me wondering what the perfect PH is for starting the brew. Have you tried rainwater for beer?

It depends on the beer but apparently rain water is around 5 to 5.5 whereas the ideal striking water pH is 6 so I'd imagine you'd need to counter/neutralise it slightly, I'd imagine rain water wouldn't have much in terms of mineral content so some additives might be needed there too.

4.1 to 4.6 is the end result that's aimed for and there's a few ways about it, the initial mash will affect how things are extracted out of the grain though... Maybe cold brewing can change things? I'd have to think about that. Initial pH has been an issue for me in the past but only with lighter brews.

So yeah aim for 6 for the start and if you're not timing your mash it's time to stop steeping grains between 4.1 to 4.6 which is usually 60-90 mins depending on grains. Might be more fun doing it by measurements than time tbh.

Here is something else to be noted about home brewing. The beer is unpasteurized which means it is alive with yeast and other microbes and that is something you can taste and even feel on your lips and in your mouth (I like it). So, some exotic probiotics ought to do a body good, shouldn't they?

Well, after all this "beer tasting" I can safely say that these home brews will gas you up after just a couple, and more than that you may just get a case of the Schlitz. I feel fairly certain it was the beers causing this and the likely reason is because it is not Pasteurized.

a reply to: TheMichiganSwampBuck

Hootch MSB is the slang term for alcohol made in the jail with fruit and bread for the yeast as most of the cooking and baking is done off site now so yeast is impossible to get so bread is used , long story about how I know all this
.

You never want a hangover from a night on that stuff or a coughing fit in the morning

a reply to: RAY1990

Yep.

So yeah aim for 6 for the start and if you're not timing your mash it's time to stop steeping grains between 4.1 to 4.6 which is usually 60-90 mins depending on grains. Might be more fun doing it by measurements than time tbh.

I spose the Ph of rainwater would depend on the atmosphere, some industrialised countries would have an acidic rain. Bird droppings on the roof tiles would add alkalinity.

I have heard that yeast has an optimum Ph range within which it will grow. Yeast will probably stop working when the Ph drops too far. My tap water is alkaline, and still holds the same Ph after reverse osmosis filtering.

The barley seed has everything it needs to sprout within the seed itself. Barley will sprout on the heads given moisture such as rain at harvest time, so the minerals in the water are not needed there.

pH 4 to 6 In general, Saccharomyces cerevisiae is an acidophilic organism and, as such, grows better under acidic conditions. The optimal pH range for yeast growth can vary from pH 4 to 6, depending on temperature, the presence of oxygen, and the strain of yeast.

Source: Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli and Saccharomyces cerevisiae during Ethanol Production

I know we are not making ethanol, however the article is about minimising bacterial contamination competing with yeast.

Yeah, getting the yeast off to a quick start in Ph6 sounds like a good idea.

I have sourced some barley straight out of the harvester. I'm supposed to get it Monday if all goes well.

a reply to: NobodySpecial268

That's a good point with the rainwater I'd imagine for you winds from the Indian ocean would have more particulates and a more acidic pH, round my parts the rain is clean these days.

Very interesting link... The extensive use of antibiotics in an industrial setting always proves to be eye opening for me, anyways in terms of brewing it's why I mentioned cold brewing, With the lack of heat the mash is going to take a lot longer to drop it's pH which seems to be asking for an infection.

Yeah, getting the yeast off to a quick start in Ph6 sounds like a good idea

We might be crossing wires here 6 would be the ph for the strike water which is boiled with the grain which will bring the ph down to around 4 - 4.5
Often enough getting the ph that low is only a problem with lighter brews, an acid malt is a good way to bring it down and I think I posted a link on how to make it at home? I know from past experiences if the ph is off the yeast perform a lot poorer and often leave the finished product sweet.

The yeast should be pitched at the end in a ph of around 4.1 - 4.6 in a temperature between 16 - 23 C° depending on yeast, if you're going with a bakers yeast or something more natural I'd try to keep it lower as high performers are specialist yeasts and are tailored to brewing styles. Higher the heat the more esters are produced which usually add up to "off" tastes. A fermentation fridge or a space to hold temps can change things (for the better) when it comes to all that though... It's probably worth mentioning that breweries apparently overpitch their yeast in comparison to home brewers so using 4 packets of yeast might be an option too.

Infection can still happen even if the pH is correct and the beer is brewed. Brettanomyces (Brett Brux) is what gave Guinness it's tang and that's added after the primary fermentation. Happy accidents occasionally happen, I've had that luck once

So to recap:
Base water/strike water = around 6 pH
Grain+water+heat for 30-90mins = 4.1 - 4.6 pH (est 67 °C)
Remove/sparge grains
Boil with hops 60 -120mins (est 100 °C) aim for "rolling" boil where it naturally whirlpools
Chill/cool the boil then add yeast (est 20 °C)

Just estimates since there's so much leeway to be had. At the "strike out" moment towards the end I tend to use Irish moss which helps clear protein haze, it gets added the same time as the aroma hops. You're spot on about getting things off fast and there's more than 1 way to "skin the cat" so to speak. Hopefully some if this makes sense as I often find myself constantly refreshing my own knowledge on brewing and I've been doing it for years haha, I'm sure I missed things too.

Here is the world's oldest beer recipe from ancient Egypt, over 4,000 years old.

Ancient Origins
Updated 15 December, 2023 - 19:55 Robbie Mitchell
The Egyptian Beer Recipe Is the Oldest In the World (Video)

Amidst the grandeur of Egyptian history lies an enduring legacy—the art of brewing beer. Hieroglyphs within Pharaohs' chambers unveil a civilization sustained by this liquid gold. Collaborating with modern brewers, archaeologists embark on an odyssey to decode the secrets of ancient beer-making. From Egypt's deserts to Nefertiti's sun temple, excavations reveal a culinary time capsule. Beer, a staple for ancient Egyptians, crafted with barley and a distinct wheat, emerges as a vital elixir. The meticulous process involves pounding wheat, grinding grain, and fermenting in specialized jars—reconstructed by contemporary brewers.

In a remote village echoing ancient practices, families contribute to the quest. Flavors of coriander and the bitterness of the back fruit, reminiscent of Pharaohs' cups, are uncovered. The resurrection of Nefertiti's beer challenges notions of ancient simplicity, revealing a sophisticated brewing tradition. As vessels from the past yield their secrets, a tangible link between modern experimentation and ancient practices emerges—a toast to the enduring spirit of Egypt's liquid legacy.

ancient-origins.net

a reply to: TheMichiganSwampBuck

I have a keggle at the house, AKA brewzilla, AKA the pilot brewery. I use it to test batch each beer before putting it on the main brew house at work. I have worked a 30bbl brew house, more recently a 7bbl brew house (which is what I own now) and still think my pilot brewery puts out some damn good beer. As far as post apocalyptic brewing, you've only scratched the surface. I have made beer some really cool ways, including boiling the wort using river rocks heated in a fire, fermentation with baked bread, and even alternative grains for sugar extraction including Amaranth and Sunflower seeds.

In addition to that, the man that makes beer brings together the community. Many brewing scholars (yes, there are beer scholars lol) point to the cultural shift from Hunter/gatherers to farming and agriculture, and that shift was caused by the desire to brew more and have a stable source of ingredients. Beer and in general fermented liquids provided a potable water source on those farms and reduced the risk of disease and death from tainted water sources.

A cool piece of history I learned as well, beer was not traditionally made by men. The earliest records of brewing beer in a community talk of the wives who made beer while the husbands were working in the field. Historians talk of those first mentions in relation to smoked beer! During that same malting process, the grain had to be kilned and the only way to do so was over fire. However, the fuel that created the fire also imparted different smoke flavors in the base malt itself. Traveling people would write about different "ale wives" in different towns and how acrid the beer would be in each town, which was basically the drinkability of an ale. If you were in the Isles, you were using peat to kiln, which imparts a sweet smokey character. In more wooded areas, hard wood was used and imparted that very acrid and tangy smoke flavor. Turns out the wives in the flatlands made the best ale as they typically used hay to kiln, imparting almost no smokey character at all.