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The Brewers Pub - Sit and raise your glass with friends!


The Brewers Pub - Sit and raise your glass with friends!

If you are a brewer, a lover of home brew beer, or just interested in making beer or wine at home, this is your place. I do not support anyone provider of brewing items, but the community. I brew what tastes good to me and so should you. PROST!

Members: 81
Latest Activity: 19 hours ago

HOMEGROWN Discussions

Top 50 Breweries of 2010 6 Replies

Started by Caroline Malcolm. Last reply by Bill Graney 19 hours ago.

George Washington's "Small Beer" recipe 5 Replies

Started by Cornelia. Last reply by Pat Johnson Aug 16, 2011.

butter stout. 1 Reply

Started by Galdr Rolfsson. Last reply by Rebecca Lee Apr 20, 2011.

Comment Wall


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Comment by John F. Houpt II, PhD on February 17, 2014 at 11:22am

What are you serving with your brews?  How about sharing your favorite snack or meal recipes along with the pairing brew(s) and  brewing recipe.  Afterwards, I'll make an e-book and post it for the membership with full recognition to the author(s).  And for grips and grins:  the recipe - brew, meal, snack - with the most "Best" vote comments will win a special gift, like a ball of ice from our ice storm,  (kidding) for the brewer and cook. Contest starts today 17 Feb and ends 17 March 2014. May the best recipe(s) win!

Comment by John F. Houpt II, PhD on December 5, 2013 at 6:21pm

Anita, found a kit and a couple of valid recipes for your use. I had a lambic with my son over Thanksgiving, and understand why you like them. Very refreshing when frying the turkey. Might even try the following kit myself for a change.  KIT: Austin Home Brewing has  a Frambozen Raspberry Brown Ale (New Belgium Brewing) (10C),  recommend to use the Wyeast Belgian Lambic Blend 3278.  

NON-KIT recipe sites:  BYO Discussion on Lambic Beer ; How to Make Lambic (One Ugly Beer)

You might want to get with the  brewers over on I can ferment that discussion group as well. Good luck with the lambic either by hard recipe or by the kit. Keep us in the loop on the outcome. 

Comment by Anita Hero on November 24, 2013 at 12:23pm

Wow John, you go boy!  Hey, yes, I would be very interested in some links regarding Lambics.  I was not aware of any special considerations, maybe I will rethink my decision.  Have a great Thanksgiving!

Comment by John F. Houpt II, PhD on November 22, 2013 at 4:52pm

Welcome to The Brewers Pub Anita. Interesting that you should pick a Lambic to brew. From the recipes I've reviewed on the net, this is an aggressive beer to brew. I have a couple of links to recipes if you are interested in them. As for me, I'm starting a Rauchbier tomorrow. I picked up a "little chief" smoker at our local True Value store for $39 and I'm going smoke crazy with it. Everything from cabbage & local rice for stuffed cabbage rolls, to pistachios, almonds, and local peanuts! Now it's time to up the ante and combine my passion for fresh food and home brewed beer! When it's finished, I plan to smoke some sockeye salmon, corvina, and catfish for a meal possibly around the Super Bowl.  Prost!

Comment by Anita Hero on November 21, 2013 at 6:01pm

Hi everybody!  Just joined the group yesterday, because I love to learn about beer making.  My two siblings, myself and my son all chipped in and built a tiny brewery in my brother's basement.  Hadn't brewed for awhile because life was getting in the way, but now I hope to spend more time experimenting and learning.  I would like to make a Belgian Lambic next.  I am addicted to the Lindemann's brand at the store, and it is so expensive!


Comment by michael on September 4, 2013 at 2:10pm

I brewed an original recipe on Labor Day, our Bonsai Stout, made with Sake yeast. Enjoy.

Comment by Pat Johnson on July 8, 2013 at 10:04am

I'm sure all will go well. Generally I like to advise folks to take the path with the fewest possible variables and to use the simplest methods & recipes when starting out. Otherwise it's difficult to pinpoint the culprit if something goes wrong.

The only problem with using a starter made from your wort is that you won't have the wort until the beer is done brewing and has cooled down. Generally you want the yeast to be added as quickly as possible to make sure you don't give bad bacteria a chance to get a foot hold. You can make the starter using extract (dry or wet) which would make the starter ready to add as soon as the wort has been cooled. The idea is to make the starter using wort that is similar to what it will ultimately be used in so as not to shock it. So at least make sure the sugar content (specific gravity) is similar if you use extract.

Comment by John F. Houpt II, PhD on July 8, 2013 at 9:53am

Thanks Pat. Appreciate the help.  I like the idea of creating a starter. Randy is good when it comes to sanitization. I worked with him a few months and can attest to cleaning, cleaning, and more cleaning of everything that comes remotely in contact with the brew materials?! AGGGGGGGGG!  Plus we'll sanitize the transfer container as well. Anyway, like most things I've never done before, I see this as an experiment. No matter how it turns out, we'll learn somehting from the experience.

Comment by Pat Johnson on July 8, 2013 at 9:33am

I would add about 3 ounces of the yeast to 5 gallons. It's probably even a better idea to form a starter in a mason jar or beaker using some of your wort and a couple ounces of the yeast. It's going to multiply itself to billions so the amount of the yeast isn't all that important as long as its enough to get a fast start and form a layer of CO2 over the wort and becomes the dominant bug working on your beer (bad bugs = contamination and bad beer). I generally don't like to use yeast from a brewery because of the chances of contamination. Munton's dry ale yeast only costs a couple bucks and eliminates the many variables as to what might go wrong. Still, if you feel good about the yeast being transferred to, and stored in,  the current container in a sanitary way, go for it.

Comment by John F. Houpt II, PhD on July 8, 2013 at 8:14am
A friend of mine who is professional brewer is giving me some of his excess house yeast for my brew. Basically, without being a biologist with a bio lab, how much liquid yeast do I need from my commercial brewer to pitch to my 5 gallons of wort? I'm sure he knows, but I'd like to know as well. Also, as a bonus question, how can you keep pitchable yeast cultures alive/stored while waiting for use???



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