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/diy/ - Do It Yourself

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>> No.185930 [View]

If a person were so inclined they could us it to grow mushrooms.

>> No.133378 [View]

I really shouldn't do this for you, this being the "do it YOURSELF" board, but....

http://www.lockpicks.com/
http://www.selfdefensesuperstore.com/Beginners-Lock-Pick-Set-with-Manual.html?gclid=CM23wNjq8q0CFWgZ
Qgodt1XauA
http://lock-picks.com/

As for training locks, just go to your local hardware store (I think they're called ironmongers in TFGB) and pick up some door locks, padlocks deadbolts, whatever.

>> No.132588 [View]

Watch this:
http://www.wimp.com/rorschachmask/

Nifty shit.

>> No.132042 [View]

So a Gi, not an actual tunic?

>> No.132036 [View]

What type of Tunic?

>> No.130839 [View]

>>130837
Mead isn't wine, it's mead. And petilent (slightly effervescent), sparkling (carbonated) and still (flat) mead are all valid options.

>> No.130822 [View]

>>130806
Never, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever boil your must.

You only need to heat it enough to blend the honey into the water.

>> No.130819 [View]

You're gonna need more honey. About 7 pounds more. And another brew bucket.

>> No.130813 [View]

>>130807
I wish I could grow my own ingredients. When I start, I'm gonna start with hops.

>> No.130812 [View]

>>130802
A Great Mead can take years to age properly. But it's drinkable as soon as the fermentation is over.

>>130803
That seems like a variation on the Ancient Orange Cinnamon mead at gotmead.com

>> No.130801 [View]

>>130691
Actually I learned from this place: http://www.howtobrew.com/sitemap.html

and it only took a few days of reading and a day of so of shopping and brewing.

>> No.130800 [View]

>>130798
Money. Specifically the lack of it.

>> No.130776 [View]
File: 237 KB, 347x700, shit cider.jpg [View same] [iqdb] [saucenao] [google]
130776

>>130742
If you really want to do something like this, here's how you do it.

Ingredients
5 Gallons of pure, all-natural apple juice (no preservatives) (any style of apple)
Brewer's Yeast of choice (I recommend both englich cider yeast [http://www.northernbrewer.com/shop/cider-mead-sake/cider-making/wl-english-cider.html] and Brettanomyces lambicus [http://www.northernbrewer.com/shop/wyeast-brettanomyces-lambicus.html]) from northernbrewer.com
5 lbs of brown sugar
5 oz. Honey

Tools
2 Brew buckets
siphon hoses
bleach (for sanitizing)
3 gallon cookpot
Carb-lock
Thermometer
10 2 liter soda bottles

Heat sugar and 2 gallons of juice together until the sugar is completely dissolved. Pour juice and sugared juice into a brewbucket and cool until 75 degrees.

Pitch the Cider yeas and seal the bucket, installing the carb-lock. Store in a cool dry place for 2 weeks. After 2 weeks, siphon cider into the second brewbucket, pitch the Bret. Seal, install carb-lock and store in a cool dry place for 2 weeks.

Once fermentation has stopped (i.e. the carb-lock stops bubbling) siphon the cider off into a sterile brewbucket and gently stir in 5 ounces of honey. Once the honey is well blended, siphon the cider into sterile 2 liter bottles and seal storing in a cool dry place for a week or two, then chill and serve.

>> No.130766 [View]

>>130687
I started out with plastic buckets and then moved to glass carboys, then I went back to plastic buckets again. I usually age in a third container alltogether.

>>130691
I have posted this in /ck/, they're even slower than here.

>> No.130680 [View]

>>130674
Fermentation time? a few weeks, mayhap a couple of months. But to get a great mead, not just a quick mead It takes YEARS of lagering (aging) for all the complexities and character to fully develop. More if you're involving oak.

>>130676
So far my favorite thing has been the Sgt. What'shisname. I've never made cider, but I'm considering adding a cidery to my brewery. I do enjoy cider quite a bit. Favorite so far is Woodchuck's Farmhouse Cider.

>> No.130667 [View]

>>130663
USA
Current idea for the name is Midgard Brewing

>> No.130658 [View]

>>130655
It'll not be Chechvar, but it'll taste like beer and get you lit.

>> No.130656 [View]

>>130653
Sgt, Whatshisname's Egyptian Extra Stout (pic >>130639).

It was an all grain, foreign stout, with lots of hops. Sweet, Biscuity, sour and hoppy with a mild bitterness profile. I took the name for a Kipling poem. Foreign stout was meant to be shipped out of Briton, for the various colonies (India, the Cape, Australia) and I tried to envisioned what a stout sent to her majesty's forces in Egypt would taste like.

>> No.130652 [View]

10 lbs of 2 row malt
2 oz bittering hops (your choice)
10 gallons water
Yeast of choice (Lager tasted better, but takes longer)

Heat 3 gallons of water to 150 degrees F (sorry, not conversant with metric conversion) add a mesh bag full of crushed malt. Steep for 30 minutes agitating grain like a tea bag.

After 30 minutes is up, remove grain, squeezing out any remaining juice from the bag. bring water to a boil for 60 minutes adding 1/2 oz of hops as soon as it reaches boil and every 15 minutes after that.

After an hour strain hot wort into a large pail and add the rest of the water, cooling to 75 degrees F. Add yeast, cover loosely and store in a cool, dry place for 2 weeks.

After 2 weeks, siphon off all the clear beer into another container and cover loosely, storing in a cool dry place for another 2 weeks before bottling. If using Lager or pilsner yeast store in a cool (<50 degree F) dry place for 3 months before bottling.

>> No.130642 [View]

>>130640
I've got a touch of the flu. Thanks for asking.
The hardest part for me is deciding what to make. I love all kinds of beers and mead, but some more than others.
Yes I've had a couple of bottle bombs, one batch of Sgt. What'shisname I lost 6 bottles from over priming. I once lost a $50 bottle of meadowfoam show mead becasue I didn't leave enough headspace. But those are the only times I've ever had explosions.

>> No.130639 [View]
File: 19 KB, 226x335, Sgt Whatshisname.jpg [View same] [iqdb] [saucenao] [google]
130639

Ask a Homebrewer of beer and mead, who's in the process of opening a brewery anything.

>> No.121341 [View]

Champagne yeast works well, and gived the cider a crisp effervescent feeling from all the tiny bubbled it instills.

Sweet Mead Yeast is good if you want a very sweet cider.

Super High /Gravity Ale yeast works pretty good, especially if you load up your juice with honey and other sugars before pitching the yeast.

And of course Brettanomyces bruxellensis is a classic for cider,takes a sweet mellow apply juice like Washington or Yellow Delicious and gives it a sour bite.

>> No.116723 [View]

After two weeks sterilize the other bucket and the plastic hose.

Place the full bucket on the counter and the empty one on the floor below it. Use the plastic hose to siphon the wort from one bucket into the other, be careful not to siphon the bottom couple of inches of wort (this is full of trub and lees, not good drinking).

Once siphoned, add the remaining 2 oz. of aroma hops (remember the unused 2 ounces) to the secondary fermentor full of wort. Seal up with the sterile lid and return to the cool dry place for two more weeks.

After the second two weeks are up, sterilize the plastic hose, bottles, caps and the capper.

Place the secondary fermentor on the counter and the bottle on the floor below it. Siphon the beer (yes it's beer now) into the bottles filling them to within an inch of the top. Be careful not to siphon up any of the lees at the bottom on the fermentor. Cap the bottles and return to a cool dry place for 3 months.

After the lagering period (the final 3 months) chill your beer and relax with a homebrew.

>> No.116722 [View]

Addition to the Equipment list:
Large fine mesh strainer.
Bottle Capper
100 bottle caps

Addition to the ingredient list:
Bleach

Prep:
Cut two (2) slits in the lids of the buckets in an X shape with a sharp knife
Use bleach and water to sterilize one of the buckets, it's lid and the strainer.

Procedure:
Add the Oats to 1 gallon of water, bring to a boil, stirring occasionally for 30 minutes.
Remove heat and add 2 gallons of water. Take temperature allowing the water to cool below 150 degrees. If the water temp is less than 150 degrees add the rest of the grain and return to heat allowing the mash (grain and water mix) to reach 150 degrees. Hold mash temperature between 150 and 160 degrees for 30 minutes.

Pour the mash through the strainer into the sterilized bucket. Discard grains (trash/recycle/use to make bread/livestock feed)

Pour wort (water full of grain extracts) back into the stock pot. Return to a boil. Re-sanitize bucket and strainer.

As the wort reaches a boil add 1/2 oz of the bittering hops to the boil and add 1/2 oz to the boil every 15 minutes until the bittering hops are used up.

After the boil has run for a total of 70 minutes add 1 oz of the aroma hops to the boil and add another ounce to the boil after 10 minutes.

Five minutes after the last aroma hops addition add the Yeast Nutrient, Yeast Energizer and Irish Moss to the boil and continue to boil for an additional 5 minutes.

Strain Wort into the sanitized bucket, discarding hops. Add water to bring the level up to 4 gallons. Take temperature, when the wort is less than 100 degrees add the yeast to the bucket and seal on the lid. Store in a cool (50-60 degrees) place.

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