Beer Brewing

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Revision as of 00:53, 25 March 2012 by (Talk)

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Brettanomyces Saccharomyces Lactobacillus Sour Cherry Salvia Ale

Procure laboratory microbes or cultivate isolated microbes found growing wild in fruit peels.

steal microbes from beer

1. purchase Sour Belgian red ale (Rodenbach Grand Cru or similar)

2. pour 200ml of ale into a gallon jug and drink the rest

3. procure starter solution of malt extract and water (2 pints water 1/2 cup malt extract)

4. put room temperature malt solution into jug with the ale; put on airlock

Yerba Matte Ale


starting specific gravity 1.055; 6.9% potential alcohol
yeast pitched on March 24th, 2012 @ 5:30pm

Ginger Ale



  • 2 pounds of fresh ginger
  • 8 pounds of malt extract; we used Munich and Amber malt syrups
  • 4 gallons of water; we used tap water
  • 1 liquid vile of Dry English ale yeast (wlp007)


  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution
  • let it cool in the large stockpot with the lid on
  • check specific gravity
  • siphon into 5 gallon glass carboy
  • pitch yeast; pitced on March 23rd, 2012
  • attach bung and hose + jar of water for an airlock with overflow

the half full glass carboy

Extra wort from the Ginger Ale was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.

03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.

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