I have been swayed to the toucan idea, seeing as I'll be using a small brew fridge is the colder end of the temp range always better? I have decided to not worry about the time factor. Theres some nearby aldi's with liquor but if we're going for off the shelf savings the poor student cocktail i've seen is goon and cordial (shudders).
Cheapest fastest brewing beer for a young guy
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Of course if you want to get really hammered on the cheap:
4kg white sugar, cheapest you can find
250g of powdered ginger (buy it in packs from an Asian Store, not the ripoff little Mckenzies packs at supermarkets)
3 teaspoons of yeast nutrient, the white one from a home brew shop
Champagne yeast from home brew shop. Can be reused several times.
Ferment to dryness, serve with a splash of Bickfords or Bundaberg ginger beer cordial per glass, crushed pineapple, mint leaves, cocktail umbrella..... :lol:
That's how I started on the slipperty slope to beer brewing. Tastes remarkably ok if served cold and a good splash of the cordial. Drunk for $3. Dead Drunk for $5. Dead for $10.
Another winner at about $1.20 a litre:
20L Aldi clear apple juice at a dollar a litre
3 tsp yeast nutrient
kilo of white sugar
champagne or cider yeast from brew shop.
Ferment to dryness and serve with a splash of Bickford's cloudy apple cordial per glass.
I make this one regulary, turns out just as good as Bulmers. Not a gourmet farmhouse cider, but not intended to be anyway.
4kg white sugar, cheapest you can find
250g of powdered ginger (buy it in packs from an Asian Store, not the ripoff little Mckenzies packs at supermarkets)
3 teaspoons of yeast nutrient, the white one from a home brew shop
Champagne yeast from home brew shop. Can be reused several times.
Ferment to dryness, serve with a splash of Bickfords or Bundaberg ginger beer cordial per glass, crushed pineapple, mint leaves, cocktail umbrella..... :lol:
That's how I started on the slipperty slope to beer brewing. Tastes remarkably ok if served cold and a good splash of the cordial. Drunk for $3. Dead Drunk for $5. Dead for $10.
Another winner at about $1.20 a litre:
20L Aldi clear apple juice at a dollar a litre
3 tsp yeast nutrient
kilo of white sugar
champagne or cider yeast from brew shop.
Ferment to dryness and serve with a splash of Bickford's cloudy apple cordial per glass.
I make this one regulary, turns out just as good as Bulmers. Not a gourmet farmhouse cider, but not intended to be anyway.
Droopy Brew
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Ferment at 18C and you wont go wrong mate
I keg my cider but you can use supermarket 1.25L sparkling mineral water bottles (the 69c variety) plus a well heaped teaspoon of sugar in each (get a small funnel) to prime them and they work just fine.
I'd even be tempted to buy the bottles in the form of lemonade and toss most of that into the fermenter as well, would probably make something quite palatable alongside the apple juice.
Kit beer does best at around 20 degrees.
Or 18 as posted, 20 gets you there a tad quicker.
I'd even be tempted to buy the bottles in the form of lemonade and toss most of that into the fermenter as well, would probably make something quite palatable alongside the apple juice.
Kit beer does best at around 20 degrees.
Or 18 as posted, 20 gets you there a tad quicker.
TimT
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Go with what the other folks suggest, shell out the $5 or so for a packet of good yeast like Nottingham or something like that and keep it going indefinitely. After a few days it'll sink down to the bottom of the brew and within a week - two weeks, tops - you'll be able to bottle your brew and pitch another beer on top of the yeast cake.
Over generations the yeast will develop a tolerance for higher alcohol levels, and you can also breed it - ie, when it's at its most active and is all floating around the top of the brew, you can take a scoop off the top and build a yeast starter on that. Then you'll have two batches of yeast where previously you had one, and should one fail you'll be able to bring the other out. Repeat as necessary.
I reckon you can keep a good yeast like Notto going indefinitely.
Over generations the yeast will develop a tolerance for higher alcohol levels, and you can also breed it - ie, when it's at its most active and is all floating around the top of the brew, you can take a scoop off the top and build a yeast starter on that. Then you'll have two batches of yeast where previously you had one, and should one fail you'll be able to bring the other out. Repeat as necessary.
I reckon you can keep a good yeast like Notto going indefinitely.
stux
Hacienda Brewhaus
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So long as we're trading pubmed links
''i did not inhale''
http://www.ncbi.nlm.nih.gov/pubmed/14870871
''i did not inhale''
http://www.ncbi.nlm.nih.gov/pubmed/14870871
billygoat
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Not sure where you got your information, but Aldi stores in Vic sell alcohol. So if he wants to chug Rivet Lager he is most welcome.Bribie G said:Pity you live in Geelong, the Aldi stores don't have liquor there yet. So you won't be able to chug Rivet Lager at a dollar a tin while you are waiting for your next brew
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