Anyone here that is interested in brewing beer? 
Got a brown ale bottled today ! I’m so nervous about how it will taste!
Never done it, but I like beer, and I like to make the things I like, so why not brew beer? What sort of stuff did you use? I don’t really know anything about brewing beer. Good luck with the brown ale though, I love brown ales personally. I had one called Moose Drool a few weeks ago. 
I’ll always love that Newcastle though…
I don’t like beer, but I make wine!
Do you use bottle fermentation to carbonate the ale?
A topic made for me!!!
I have brewed quite a bit of beer. At the moment I have 40 pints settling in a beer barrel on the kitchen table, and another beer barrel which is empty and waiting for more beer. Today I bought a beer kit, and I’m going to try adding honey to this one (as I recently drank a honey beer that tasted fantastic). So soon should have 70-80 pints on the table.
All but one of the beers I have made in the past have been beer kits. They are very easy to make and usually taste nice. I have made one beer from seperate hops and malt extract. It took a lot of work but tasted amazing, I’m going to try it again soon.
I’ve also made quite a bit of wine. First wine I made was grapefruit, then pear, apple and citrus wine. I especially liked the pear and apple wine, as I picked the fruit from trees in my garden and in a friends garden.
This year I’m planning on making some elderflower and elderberry wine, I’ve found some good trees that I can pick them from. Also strawberry wine sounds good.
Petter - you and I seem to have similar interests! Hope the beer tastes nice, sure it will!
How compact is the beer making operation? Could it, for instance, fit unseen in a closet? 
It isn’t really hard. Get a big casserole (like 15+ liter) and a beer set. You don’t need to boil it all, but you should let the set (+malt extract) + some liters of water boil together for some time (Say 15 minutes).
When youre done cooking, pour the beer into some beholder to yeast in (something like https://morebeer.com/product_images/1/1622.jpg might be needed along with something like https://morebeer.com/product.html?product_id=16599
When it’s done yeasting its time to pour it into flasks. Get sterilized flasks (washing, or putting them in a casserolle with water on the bottom, steaming them, for glass flasks) and use a siphon to get it over in the flasks 
Not that hard really, just be sure to clean everything that gets in contact with the beer after boiling and before it is in the bottles 
(And something to rememeber, exept for bottle fermentation, never add sugar, add maltextract instead.)
Thanks ! 
Newcastle rocks btw !
Yeah, gotta hope it works
What kind of barrels do you use? Cornelius?
Tell me how the honey idea turned out when it is ready to drink 
It’d be fun to use malt extract too, and I’ve even got a tutorial of how to use malt (not extract) in a book ive got. But that seems to demand lots of time and equipment!
Is it hard to brew wine? My grandparents garden a kilometer away from me holds a great amount of appletrees. Perhaps it could be possible to brew cider?
Thanks ! 
Well, when you first have got it cooked, then it could fermentate in a locker i suppose. And if youre no fan of having room around you, you could bottle it there too i guess 
I have had beer kits where you do it this way, but you can actually get kits (in the UK at least) that are even easier. Basically you have a can of malt extract and hops, you heat up the can to make it less viscous, pour it into a big plastic fermenting bucket, add water sugar and the yeast that comes with it. Then let it brew!
I always use boiling water to clean everything, prefer it to chemicals. Seems to sterilyze it ok.
About the sugar, I always put sugar in for cost reasons, and usually white sugar (which I’ve read may be slightly damaging to the taste). I think it would taste better without sugar (just malt), but when I was making the one from seperate malt extract + hops I used some demurara sugar (camaralized brown sugar), which seemed to come out alright.
They’re 40 pint pressure barrels made by a company called Hambleton Bard.
Will do! I’m hoping to start it over the next few days so shouldn’t be too long.
I’ve never made cider (you need things like a apple press I think), but wine is pretty easy to make, and apple wine tastes great.
To make a gallon of apple wine -
Get 12-14 lbs of apples, crush them, and put them in a cooking pot (making sure the pot is safe to leave acidic food in for 3 days, some pots have enamels which might not be). Cover with water, and put in pectinase (an enzyme that breaks down pectin to stop a haze forming) and a campden tablet (might be a Norwegian equivalent of this).
Leave for three days, strain through muzlin cloth (or similar, I use a loose weave tea towel) and pour into a demijohn. Add about 2lb of sugar (though this amount can vary depending how sweet the apples are, but a rough guide would be 2lb), yeast and top up with water.
Put an airlock in the top so that the carbon dioxide produced can get out, but no air can get in. Leave to ferment. It will take much longer than beer to ferment. At least a month, but vary’s greatly on each individual mixture.
When the bubbles have stopped, syphon off into another demijohn, add finnings and leave to clear (sometimes you might need to do this a couple of times). When clear siphon into bottles. Cork em!
How did it turn out? I read somewhere that brewing was really a must neverminding what it stands on the label! (I wonder if this is true or not)
[code=Dreamer"]I always use boiling water to clean everything, prefer it to chemicals. Seems to sterilyze it ok.
About the sugar, I always put sugar in for cost reasons, and usually white sugar (which I’ve read may be slightly damaging to the taste). I think it would taste better without sugar (just malt), but when I was making the one from seperate malt extract + hops I used some demurara sugar (camaralized brown sugar), which seemed to come out alright. [/code]
Yeah, boiling water does it.
Hehe, yup, I also read that sugar ain’t good. But they used way bigger fonts and words (it seemed as sugar was teh devil xD).
How do you get the beer out of pressure barrels? Pressured air?
thanks for the apple wine tutorial
It was quite nice. I don’t know if it would have tasted better after boiling, that would be something to experiment with
lol. I’ve got a book called “The Complete Joy of Home Brewing”. It says that ordinary white sugar (such as cane or beet) might give a bad taste, but that a white sugar like corn sugar would be alright. Brown sugars like demurrara are meant to be fine (in fact demurara is meant to give a camarely flavour).
When I put the beer into the barrel I put in a small amount of sugar to start a secondary fermentation. The carbon dioxide generated by this pushes some of the beer out (mostly about one and a half gallons, but I did have one beer that came out on its own for four gallons!). After this the beer will still come out, but air bubbles will glug up through the tap, so the beer could get oxidised and go off.
So then it’s time for the necessary evil. You can get carbon dioxide cylinders that put a small amount of carbon dioxide in the barrel to force the beer out.
I never like doing this, as I’m a great believer that artificial carbonation ruins beer. I don’t think that doing this really affects it though, as to carbonate a beer you have to chill it and shake it a lot. I think that the carbon dioxide just sits on the top, hopefully not reacting with the beer.
I could get around this by bottling, but it’s so much easier (and more convenient for drinking) having it in the barrel. I’ve got an idea for a way to stop it needing the carbon dioxide, I’ll have to keep you posted.
BTW, do you have an equivalent to real ale in Norway (or anyone elsewhere in the world)? It’s where beer served in pubs is not carbonated or pasteurised and is served by a handpump. The life that’s in it is only from the secondary fermentation. Truly God’s drink
We got Newcastle brown ale here in can.
I saw an ad for Newcastel in barrel in a restaurant once too, but as im not of legal drinking age 
i couldnt get any.
I don’t know whether the beer from pubs is done that with, but i think so, most beer is filtered. Goin “pub-vacation” to England when i get 18 (or how old is the limit over there?) would be so fun!
How much did your barrels cost?
When beer is put in a can then the yeast is usually killed off (pasteurised) so that it doesn’t carry on fermenting. If it carried on fermenting then lots of carbon dioxide would be produced, possibly causing the can to explode. Since the yeast is killed off the beer is artificially carbonated to give it some bubbles.
So although Newcastle Brown is an example of traditional British beer, in a can (or most bottles for that matter) it’s not real ale. You do get some beers in Britian that have been bottle conditioned (like how you have conditioned your beer) so that it’s the yeast causing the carbon dioxide. They’re usually in strengthed bottles.
The thing to look out for is a handpump on the bar like this. https://www.outinncheshire.co.uk/images/Guest%20Beer%20Hand%20Pump.gif
If the beer has to be pumped by pulling one of these up and down (rather than coming out under its own pressure) it’s real ale. Because it’s live and not artificially carbonated lots of people (especially me ) think it tastes much nicer.
Yep, it’s 18. That sounds like a great idea, there are so many incredible beers here. Depends where you go, but there are probably some nice old pubs I could recommend as well.
I think they were £24, which is about 36 Euros (no idea what it is in Norwegian currency).
Hmm, and those barrels works fine?
I’ve been looking at some cornelius kegs, but those are more expensive 
Yeah, they seem ok.
That’s great, I might be wanting to buy some haha.
I am thinking about buying a few cornelius kegs trough ebay. Even though they are more expensive, they have the right dimensions for extra equipment I can buy like filtering equipment.
Might be an idea 
What would you want the filtering equipment for?
Well, if I am to make a light lager (pilsner) it might be good to filter it. (many people have predjuice at homebrewed beer).
How do one get pictures to sit on glass? You have any ideas? (like to get a picture to stay on a pint-glass )
No idea sorry. Lager might be quite complicated to make, don’t you have to chill it while fermenting and let it ferment (or at least stand) for a few months?
Made the honey beer today. Bought a beer kit, and made as the instructions said apart from replacing 300 grams of the sugar with a pot of honey (had to boil the honey in water for 15 minutes to sterilize it first).
Will probably be 3 weeks until it’s ready to try, but should hopefully be nice
I started a 10 liter apple wine last week. It still hasn’t started bubbling. Maybe I should add more yeast 
Hmm, possible.
Maybe it isn’t enough ogzygen?
Oooor add more yeast
Yeah, it should yeast at around 8-10 degrees celcius. I think my grandparents house has a basement room to keep potatoes and such in (what is it named again, “kjeller” in norwegian) I think it may be around 10 degrees there.
The lager yeast makes some bad tastes to the beer so it needs to be stored for some time before it should be drunk. That’s not the biggest part of the problem though, we got this “Fridge-room” at home with enough space
Yeah, and one can’t use powder yeast for lager, they havent managed to dry that yet, but it shouldn’t be the biggest trouble.
Enough oxygen? 
What do you mean?