We are enjoying our latest batch of home brew beer. 29 large-size bottles made from one kit that we bought at The Home Brewing shop on Samford Rd at Enoggera.
Keeping the temperture in the right range was very important and because I made it in summer it involved working to keep it cool enough. Put it downstairs in the garage with a damp towel over it and a small fan blowing on the damp towel. Had a thermometer nearby to monitor the temperature. I had to try to keep it below 24 degrees C.
I also used our rain water but boiled it all and let it cool down before using it which was by far the slowest part. I cooled it overnight.
I use ordinary white sugar for the sugar but the homebrew shop has a whole lot of ‘special’ sugars.
It has turned out well. At least we are thoroughly enjoying drinking a chilled bottle.
It works out at well under $1 a big bottle (?750ml)
Had to measure the specific gravity with a hydrometer which we have – had to dig it out and find it. Starting at 1000 it goes to about 1040 when the alcohol is forming but has to go back to about 1010 before bottling or it can explode. [Check this for yourself – don’t take my word for it. I’m learning this. The scale on our hydrometer has 990 at the top then below that 00 (which I think stands for 1000) then 10 (which I think stands for 1010) then 20 (which I think stands for 1020) then 40 (which I think stands for 1040) etc. So I had to bottle it when it was at the 10 (1010) reading. It hasn’t exploded anyway.]