Scottish 80 shillingish

Scottish beer Scottish beers are one of my favorite.  I’ve shared a few Scottish beers I’ve brewed over the years on my site.  I haven’t brewed in a while, then

American Wit beer

I did some searching on the internet and found a very interesting Link on Blue Moon on homebrew talk Blue moon is a beer that goes great with fish. I’ve

Daily Bread Ale

  First off I have to say that I modified a recipe I found on the internet Toast Ale The roasted grains in this recipe are all home roasted Brewout Home Roasting


Home Roasting

I’ve roasted my own grains before based on a website I found Home Roasting Grains

I think home roasting adds new flavors to your beer because at home barley does not get roasted evenly.

For my home roasting you need:

1 pound of barley, I roast uncrushed but I’ve heard of people roasting crushed barley

cookie sheet and oven


I put the oven on 375 F, and put the unroasted barley in



After 30 minutes at 375 F


See how there is uneven roast.  That’s ok it adds a unique taste.

I scooped off half of the barley and put the rest in spreading out over a thin layer.

After 50 minutes at 375 F

50 mins

The barley is resting in paper bags for the next week or two until I’m ready to brew.  Home roasting is a fun way to add a unique taste to your homebrew.

I just used an oven. I’ve heard of people getting fancier with their roast with this




Make prison wine experiment

Prison wine experiment

I’ve been reading several blogs about how to make prison wine. One thing I thought when reading the blogs is any sugar source will ferment; I’m going to try my experiment with just sugar water. I’m not using orange juice or any other juice. My thought is does bread have enough yeast to actually ferment anything? Basically, fermentation is when yeast eats sugar and produces C02 and alcohol.

My hypothesis is bread will not cause fermentation; it will be a big mold mess.

Most guys in prison use freezer bags to ferment in. I work full time and I don’t have time to babysit a freezer bag and release pressure from fermentation. If the freezer bag gets too full of C02 from the fermentation the bag will explode.

To do this experiment I have:
½ gallon growler
6.5 rubber stopper with a hole for airlock

I put 1 cup of sugar in the growler


I put in around 32 oz of warm tap water from the tap on the sugar.


2 piece of grocery store white bread


I crumpled up the bread with my bare hands, then took an original gravity reading.

I took a refractor meter reading. After the bread was put in the original gravity read is 1.055

I put the airlock on and waited for the best.


24 hours no activity, I swirled the growler like I’m making a starter.


36 hours airlock activity!


I didn’t see any changes after 72 hours. Look similar to lemonade.


After 6 days I opened the airlock, filtered out the bread and took refractor meter readings.
The bread I filtered off smelled like old bread and gym socks.

I showed a final gravity read of 1.054 or 1.053, when doing calculation the wine came out to be 0.42% ABV or 0.75% ABV. So it did ferment, but not much.

The Taste!

I had to wash away the taste with homebrew beer.



Force Carbonation

Force Carbonation

There are 2 ways I’m aware of to Force Carbonate.

1st is the method I use most often. I think I read somewhere that you stand less of a chance for the beer to get stale, the drinkable

time frame of the beer last longer.

First, put the keg cold in the fridge not carbonated.  Cold beer with hold more C02 than warm beer will.

After kegging the beer, connect the tank and regulator to the beer turn the regulator up to 30 p.s.i. Purge the air in the keg so only


C02 is in the keg. Leave for at least 24 hours, release the pressure and set the the regular and tank on to hit the beer with 10 p.s.i. of C02.


This method will be less physical work than shaking 5 gallons of beer, and it does take a day or two of leaving the beer at a high p.s.i.

Pro: Less likely for beer to be stale or oxygenated

Con: Takes a few days to get carbonated, could drink flat beer.

2nd method is crank and shake.
After kegging beer connect the tank and regulator. Turn pressure on the regulator up to 30 p.s.i. Bleed off the oxygen, by opening the


keg valve, so only C02 is left in the keg. For 60 seconds shake the keg from side to side.

This will instantly give you carbonated beer, but I’ve heard that the beer stands a chance of going stale faster.  Before serving make sure to release keg pressure down to a serving level of 8 p.s.i to 10 p.s.i.


Pro: Instantly carbonated beer

Con: Higher chance of beer going stale. Beer can get over carbonated.

There are pros and cons to both methods. I guess it depends on the situation, for example if you need carbonated beer now for a party.

Normally when I brew I’m the only one drinking most of the keg. I want the keg to last as long as possible. It’s common for a keg of homebrew to last me 4 to 6 months. I use the first method.

Recently I brewed a beano beer. I thought the beer might have been infected, but I kegged it anyway. It’s only 2.5 gallons. I did the crank and shake to get instant carbonation. Beano beer is not infected, it’s a light beer with no body and no hops. I don’t care how long I have this beer on tap, I’m already planning my next brew.