homebrewandbeer.com

That is so sweet, I can just feel the love...............of beer !!

I will wax the tops (when I figure out where to get the wax)

These guys - http://www.cheeselinks.com.au sell wax for cheese making - would that work to seal the bottles?

J

No idea, I was hoping to find some canning supplies at one of the local bulk goods stores but no such luck. I was hoping I would not have to order it on the net is all.

where's my bloody beer?

Well this is what i've come up with, an American Barley Wine Style..

6kg Amber Liquid Extract
2kg Light Spray Malt
250gr Crystal Malt(steeped)
200gr Cane Sugar
500gr Light Brown Sugar
70gr Galena @ 60min(13%)
30gr Cascade @ 20min(5.5%)
20gr Cascade @ 2min(5.5%)
2 Packs American Ale Yeast(aka 1056)

Estimated OG - 1115
Estimated FG - 1027

23ltr Batch

You will want it to last 50 years for what it will cost you! Sounds like a great drop, though I am not sure how the flavour additions will hold up over time?

How much will a commercial stubbie cost each year over the next 50 years?

This brew Would be about $1.20 a stubbie in todays costing, and that wont change for the next 50 years and its all in the name of research..

Jesus, how much did Oliver and Geoffs Millenuium Ale project cost?? They used 26kg malt extract and over 500gr hops...

The whole idea is to exactly see how it does hold up over time and yes you would see it change and alter over 50 years, that is what, I guess people thought about wines that people made many many years ago and now they sell for a fortune, not saying they taste any better but its the concept of a brand(namely grange), look at a sauternes wine, thay have aged beautifuly due to there sweetness..

Anyhow, I wont be starting it until I get that wax to seal the tops of the bottles..

Also, a couple other vitals I didnt mention, 11% alcohol and 78IBU'S

just wondering why you're bothering with wax.. if the beer wants out, it'll get out through wax easily enough lol. is it to stop rust or something? cos i don't think the caps would rust - at least as long as they were not constantly damp.

The recipe looks good CB - I don't think the wax is necessary unless you have doubts over your bottle capping setup, but I would go to the trouble of filtering it before bottling if you can.

Cheers,
TL

I am certain the caps rust, this happens to me with any beer that is aged more than a year and a half or so.

On the point of wax, it can't hurt, may help, and looks the part. Go for it.

Cheers,
Greg

Well I noticed how much Oliver and Geoffs bottle caps had rusted and they were faced with having to recap in which I dont think would be a good idea considering how long I want the beer to last(hopefully)..

Hence, really the reason id like to wax the tops. Plus I also have lived in coastal towns for the last 10 years and it doesnt matter how far away you live from the water, there is always salty air, I have noticed even some caps on some of my beers now have some light rust spots..

Trough Lolly wrote:The recipe looks good CB

Thanks, I need the support..

gregb wrote:On the point of wax, it can't hurt, may help, and looks the part. Go for it.

Well, it would be a talking point when people come over anyhow, people are always interested in things like that(50year beer, wax etc)

Admittedly the bottles will look sexy if they're waxed - I've had bottle caps in my brewcupboard for years and none have a mark on them. Mind you, living in Canberra and having a cellar under the house certainly keeps the salt at bay!!

I have vintage 2003 bottles of cider and barleywine in the cellar and the caps are fine - as you said, it's where you live that matters.

Cheers,
TL

Trough Lolly wrote:Mind you, living in Canberra and having a cellar under the house certainly keeps the salt at bay!!

did you mean that as a joke?

Find a local apiarist for beeswax?
WD40?

Bizier wrote:Find a local apiarist for beeswax?
WD40?

silicone spray had crossed my mind...

Eat 50 + baby edam cheeses and recycle the wax

I assume no liability for any heart attacks that may or may not occur.

KEG wrote:

Trough Lolly wrote:Mind you, living in Canberra and having a cellar under the house certainly keeps the salt at bay!!

did you mean that as a joke?

This point really has me thinking. My father keeps bees, so I am trying to think of an additive to bees wax that would soften it and make it slightly stickier yet not go rancid or anything... pine resin, olive oil, vaseline, acetone, coal tar...

Does anyone know compounds used in commercial bottling wax?

mineral oil?