Anybody make home brew, What kind do you make,any tips?

Answer 1

First and Foremost you need to purchase "The New Complete Joy of Homebrewing" by Charlie Papazain -this is the Bible of home-brewers. You'll learn all about different styles of beer, hops
and yeast. You'll also learn about equipment.

If you don't have a home-brewing supply shop in your area
(check the yellow pages) I would reccomend this site:
www.morebeer.com
The people there are very helpful. There are alot of things the beginner needs, but also alot of bells and whistles he doesn't.
They will help you. They also have pre-packaged kits for a variety of different styles of beer. This is a great way for a beginner to make his first batch.

I like to make English Bitters, Pale Ales and now in the cold weather I make lagers. Some tips:

1) Brew what you like - experiment - I have made German style lagers using American Hops, English Bitters using German hops, Different malts, grains, and honey in my brews
2 Make sure you sanitize all your equipment !
3) Make sure you have enough time to complete the task -
nothing ruins a batch of beer faster than trying to hurry.
4) Make sure to take care of your yeast - leave it in the fridge until it is brewing day. If you go with the "Smack-Pack" of liquid yeast, make sure you follow the directions.
5) Hops need to be kept in the dark and in the refrigerator as well.
6) Home-brew is meant to be enjoyed with your friends,
let them bring the pizza - you supply the beer.

Good Luck and Good Brewing

Answer 2

Folgers espresso lots of the time. we've chanced on that steeping 2 scoops in a three cup French press from 30 - 60 seconds returns the terrific effects. from now on than that and it the flavour is going downhill. If we grind our very own espresso then we up the steep time to approximately 5 minutes and enhance the grounds.

Answer 3

We make India Pale Ale, mostly. If you like bitter, aromatic delicious IPA's, try this:

Dry hop when you start the primary fermentation. Then, after a week, transfer to secondary fermentation vessel and dry hop again. Ferment for another week.

Here's why: Dry hopping during primary ferm. adds xtra bitterness; dry hopping during secondary ferm. adds aroma.

Use Cascade Hops if you can get them.