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  #101  
Old 02.03.2010, 21:07
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Re: Homebrew Success In Switzerland

Hi

I am new to Switzlerland, and am looking for where I can get my gas bottle filled, the shops I've seen only exchange for soda club, any hints for refilling a CO2 bottle near Zurich?
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  #102  
Old 02.03.2010, 21:18
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Re: Homebrew Success In Switzerland

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I am new to Switzlerland, and am looking for where I can get my gas bottle filled, the shops I've seen only exchange for soda club, any hints for refilling a CO2 bottle near Zurich?
Maybe these folks can help?:

http://www.zapfhahn.ch/

Elsewhere, Pangas and Sauerstoffwerk (Lenzburg AG) have been mentioned, but they may be exchange programs.
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  #103  
Old 05.05.2010, 12:45
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Re: Homebrew Success In Switzerland

Just brought some cascade hops back with me from California. Getting to brewing next week. So excited!
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  #104  
Old 05.05.2010, 13:01
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Re: Homebrew Success In Switzerland

I tried brewing my own bitter again after a break of many years. I got the kit from England which was basicaly sterilizing powder, stirrer, 2 cans of 'beer kit', hydrometer and syphon. I bought a plastic fermenting container from Landi. The whole thing was dead simple. I bottled the beer in 1 1/2L plastic bottles and the result was surprisingly good. It would have beaten many pints I've had in England anyway. Smells and things are no problem
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  #105  
Old 14.05.2010, 18:03
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Re: Homebrew Success In Switzerland

I too have been having lots of fun with homebrewing. I only do English styles but I've built up quite a collection in the cellar. It's also the aparment's nuclear shelter. In the event of any disaster, I should be able to take my mind off of things for a while
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  #106  
Old 21.05.2010, 16:59
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Re: Homebrew Success In Switzerland

Sorry if it's already been answered, but I couldn't find it. Honest.

Is there a homebrew shop in Zurich? One I can walk into and browse around in? Not online. I will keep forgetting to add stuff to my Waerenkorb and end up spending a fortune on postage and handling.
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  #107  
Old 22.05.2010, 21:27
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Re: Homebrew Success In Switzerland

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Is there a homebrew shop in Zurich? One I can walk into and browse around in? Not online. I will keep forgetting to add stuff to my Waerenkorb and end up spending a fortune on postage and handling.
I've often wondered the same thing myself
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  #108  
Old 02.07.2010, 15:49
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Re: Homebrew Success In Switzerland

Does anyone have any extra brewers yeast laying around right now or know where I can buy some in town? I am brewing a batch of beer right now and just realized that my brewers yeast was left out of my order. Freaking Out!! I prefer American yeast but at this point I will use anything so that I don't have to resort to using bakers yeast and potentially ruining my entire batch. HELP!!
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  #109  
Old 02.07.2010, 21:47
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Re: Homebrew Success In Switzerland

So I went ahead and opened a brewing kit that was gifted to me a while back. Went ahead and made some tasty Bock beer...one problem is there really in no carbonation...Most of my beers got a quick release of carbonation when opening and then went instant flat! I'm from Texas and we don't like flat warm beer here but not to hate on home beer brewing...How do I get carbonation into the bottle? Should I add more yeast? I'm afraid of adding more yeast and making the beer taste horrible. Any suggestions?
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  #110  
Old 02.07.2010, 22:03
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Re: Homebrew Success In Switzerland

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...How do I get carbonation into the bottle? Should I add more yeast? I'm afraid of adding more yeast and making the beer taste horrible. Any suggestions?
As I recall, one technique is to add sugar just before or during bottling. That gives the yeast a little something to process and convert to CO2 after the bottles are sealed. After several days, the beer will be carbonated. (Some call this bottle-conditioning.) I highly recommend searching out some specific measurements and types of sugar for doing this. It's been so long since I was homebrewing that such details have long faded from memory.
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  #111  
Old 02.07.2010, 23:08
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Re: Homebrew Success In Switzerland

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As I recall, one technique is to add sugar just before or during bottling. That gives the yeast a little something to process and convert to CO2 after the bottles are sealed. After several days, the beer will be carbonated. (Some call this bottle-conditioning.) I highly recommend searching out some specific measurements and types of sugar for doing this. It's been so long since I was homebrewing that such details have long faded from memory.
Looked into it and the type of sugar need is "fermentable sugar"...a substitute would be a quarter tea spoon of "honey"...but I wouldn't want a honey type taste into the mix...I'll look into it more though and thanks!
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  #112  
Old 02.07.2010, 23:16
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Re: Homebrew Success In Switzerland

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Looked into it and the type of sugar need is "fermentable sugar"...a substitute would be a quarter tea spoon of "honey"...but I wouldn't want a honey type taste into the mix...I'll look into it more though and thanks!
One site says "3/4 cup priming sugar to 5 gallons of beer. Convert that to ounces and do the math."

This one goes into more details on the chemistry and types of sugar.

Here's another with some detailed calculations.

Fun stuff!

Last edited by Texaner; 03.07.2010 at 00:08. Reason: typo
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  #113  
Old 03.07.2010, 02:16
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Re: Homebrew Success In Switzerland

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One site says "3/4 cup priming sugar to 5 gallons of beer. Convert that to ounces and do the math."

This one goes into more details on the chemistry and types of sugar.

Here's another with some detailed calculations.

Fun stuff!
Oh wow thanks for input! Fun stuff indeed! By any chance, do you fancy the movie,"Strange Brew"?
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  #114  
Old 03.07.2010, 02:23
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Re: Homebrew Success In Switzerland

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Oh wow thanks for input! Fun stuff indeed! By any chance, do you fancy the movie,"Strange Brew"?
"It's a jelly."

Yes (though I only saw it once), as well as the song by Cream (which I've heard more than once).
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  #115  
Old 03.07.2010, 09:17
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Re: Homebrew Success In Switzerland

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Looked into it and the type of sugar need is "fermentable sugar"...a substitute would be a quarter tea spoon of "honey"...but I wouldn't want a honey type taste into the mix...I'll look into it more though and thanks!
Most sugars added at bottling will effect the flavour of your brew. The best technique - and that used by the few breweries producing bottled fermented ales - is to take some of your wort straight after the boil and freeze it. After primary fermentation thaw it out and you have the perfect secondary fermentation sugar that will not adversely flavour the bee. About a teaspoon is enough.

Another reason that your beer could appear flat is that you are not conditioning it long enough - 12 weeks in the bottle wouldn't be overdoing it.

Finally, don't forget that beers like bock are normally lagered and bottled under pressure. Therefore it is not possible to produce authentic homebrew beers like this without significant investment. Better to stick with Real Ales .
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  #116  
Old 03.07.2010, 14:50
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Re: Homebrew Success In Switzerland

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...take some of your wort straight after the boil and freeze it...
I knew there was another method, and that's it!

(For whatever reason, I never had to add anything to mine. They always turned out sufficiently carbonated when bottled "as-is" straight from the fermenter.)
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  #117  
Old 03.07.2010, 15:48
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Re: Homebrew Success In Switzerland

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(For whatever reason, I never had to add anything to mine. They always turned out sufficiently carbonated when bottled "as-is" straight from the fermenter.)
Which means primary fermentation wasn't finished - if you get it right no problem - get it wrong and exploding bottles everywhere .
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  #118  
Old 03.07.2010, 15:55
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Re: Homebrew Success In Switzerland

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Which means primary fermentation wasn't finished - if you get it right no problem - get it wrong and exploding bottles everywhere .
Yeah, I always waited the full duration of whatever was specified in the kit, precisely for fear of over-carbonation, but the trap would still be percolating — ever so slowly — and the brew invariably ended up with bubbles. But I gave it up after a I had few bad batches in a row (&%#@ microbes!), deciding my money was better spent on someone else's sure thing than my gamble.
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  #119  
Old 03.07.2010, 16:04
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Re: Homebrew Success In Switzerland

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Yeah, I always waited the full duration of whatever was specified in the kit, precisely for fear of over-carbonation, but the trap would still be percolating — ever so slowly — and the brew invariably ended up with bubbles. But I gave it up after a I had few bad batches in a row (&%#@ microbes!), deciding my money was better spent on someone else's sure thing than my gamble.
Get yourself a hydrometer - only a few franks and ensures you get lovely beer .
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  #120  
Old 03.07.2010, 16:18
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Re: Homebrew Success In Switzerland

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Get yourself a hydrometer - only a few franks and ensures you get lovely beer .
I actually had one. But I got rid of all my equipment some years ago, after I gave up the hobby. Something was infected, and no amount of sanitization seemed to fix it. After a series of off-tasting batches, I packed it all away, invoking that old maxim: "Life's too short to drink bad beer."
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