Lockdown booze recipes

[Steamy Tom]

looks awesome
Cheers

taste is good, it is really clear and carbonated. i am half way in now and i can def tell this is prob at least 6%+

 

[UrBaN963]

this is my home brew....

Oh. Then high five homie.

I’m drunk off two glasses. Not sure wtf these pineapples are made of but fok

 

[patrick123]

I didn't know this. All I know is yeast eat sugar. And you get different yeast strains that eat different sugars at different speeds. I have no idea what baking yeast does.

Breaking news:
Mybb brewers create a super yeast that devours all forms of xTrose!

 

[Binary_Bark]

Can't wait for that pineapple stuff, next week Friday

 

[Steamy Tom]

Oh. Then high five homie.

I’m drunk off two glasses. Not sure wtf these pineapples are made of but fok

yeah this drink it going straight to my head as well, i might just never actually buy kits again, this is actually even better

 

[bwana]

Most of the guys seem to be drinking their beer after simple sugar fermentation is mostly done. If you leave it longer the yeast will process the other sugars as well as clean up some of the sulfers and esters and things then clump together or drop out of suspension taking away the yeasty flavours.

Can you confirm that bakers yeast will clump and drop, because all the other accounts that I have read off-site say otherwise.

Many also claim that at 8%'ish bakers yeast will simply stop producing.

 

[SeRpEnT]

 

[Binary_Bark]

I didn't know this. All I know is yeast eat sugar. And you get different yeast strains that eat different sugars at different speeds. I have no idea what baking yeast does.

It works damn well, 1 and a half glass of my apple cider and I'm buzzed. Mind it is a big glass

 

[Steamy Tom]

my wife looked at me weird when i keep handling bottles with safety glasses on...

 

[Steamy Tom]

It works damn well, 1 and a half glass of my apple cider and I'm buzzed. Mind it is a big glass

View attachment 828385

i am sitting here quite buzzed on 1x500ml bottle, tomorrow is gonna be an interesting day when 6 of those bad boys go in the fridge

 

[Binary_Bark]

All warm and fuzzy inside

 

[B-1]

Can you confirm that bakers yeast will clump and drop, because all the other accounts that I have read off-site say otherwise.

Many also claim that at 8%'ish bakers yeast will simply stop producing.

For the most part it will either float and clump together or sink to the bottom. Not as well as some of the brewers yeast which also varies a lot. Putting it in a fridge overnight normally does wonders though to clear it up.

8% is high even for the typical beer yeast. Wine and champaign yeasts are normally used for higher % alcohol so if you get 8% from instant yeast it did well.

 

[Binary_Bark]

For the most part it will either float and clump together or sink to the bottom. Not as well as some brewers' yeast which also varies a lot. Putting it in a fridge overnight normally does wonders though to clear it up.

8% is high even for the typical beer yeast. Wine and champaign yeasts are normally used for higher % alcohol so if you get 8% from instant yeast it did well.

The trick is to stir while slowly adding the yeast, it then does not clump together

 

[B-1]

My one 2l bottle is rather cloudy and still very yeasty. However it's lost all it's sweetness. Can I add sugar at this late stage and how much per 2L to continue?

You can yes, how much without measuring is difficult to say. I would do 1 teaspoon and keep a close eye on it. Mix with a little water then microwave to disinfect and add to the bottle.

 

[bwana]

For the most part it will either float and clump together or sink to the bottom. Not as well as some of the brewers yeast which also varies a lot. Putting it in a fridge overnight normally does wonders though to clear it up.

Ok - it's already become apparent that it sinks to the bottom, when refrigerated, but the Anchor bakers yeast hasn't been clumping so a) the final product is yeasty, and b) there's really no advantage to letting it leave it much longer. Nobody wants to drink this s**t warm.

 

[B-1]

Ok - it's already become apparent that it sinks to the bottom, when refrigerated, but the Anchor bakers yeast hasn't been clumping so a) the final product is yeasty, and b) there's really no advantage to letting it leave it much longer. Nobody wants to drink this s**t warm.

If you go through the normal process it will be clear but that's 3-4 weeks.
I normally do 10 ish days in the fermentation bucket then put the bucket in a fridge overnight (possible adding finnings to help clear it)
Then bottle/keg and leave it for 1-2 weeks before drinking.

You can cut some time off and do 7 days fermentation then into the fridge overnight and then bottle and carbonate and it will already be less yeasty.

 

[FiZeR]

Thanks Papa Smurf. "Hy loop soos stroop".

 

[Binary_Bark]

I see from the other brews I have tried, the pineapple are going crazy with bubbles, usually I see about half the activity

 

[Binary_Bark]

Thanks Papa Smurf. "Hy loop soos stroop".

@Papa Smurf is pineapple drunk, he will be with you tomorrow

 

[Binary_Bark]

Ouch.

Still works out at R18 per 5litre