Any Home Brewers?
BigDog
Posts: 272 Member
I home brew with a friend in his garage. We are currently still doing kits, but we hope to go all grain this spring. I live in Michigan and his garage isn't heated so we haven't brewed for a bit. We are just nursing two 5 gallon batches we did a couple months ago. An IPA that we put on Pineapple and a Holiday Spice Ale. We have done the Pineapple IPA before and it is quite yummy.
Any other home brewers out there?
Any other home brewers out there?
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I got the standard Mr. Beer kit for Christmas and I really look forward to trying it out. It came with the standard American Light kit. I want to perfect that so that hopefully by next fall, I'll be ready to make a good pumpkin or Christmas Ale!0
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Me!
I'm President of a local homebrew club, BJCP recognized (soon to be certified, as soon as our competition is over next month) beer judge, and avid brewer. I started maybe 6 years ago, and switched to all grain almost straight away.
I have a Belgian IPA and an English Bitter on tap right now.0 -
@Stormchasergrl... I started on a Mr. Beer too. It is not quite the same thing as what we are doing now, but it's a great way to get your feet wet in the craft, and the end product isn't horrible either. I still remember that we added orange peel to our first Mr. Beer batch and it wasn't bad at all. If you don't mind a little advice... When you are done with the Mr. Beer and feel like you want to keep making beer, I would suggest finding a local home brew supply store and get set up with the basics and a couple extract kits. Shouldn't cost more than $200 tops to get set up and do it right on your stove in your kitchen. Also... Do like I did and become a regular at a small brewpup if you have one close and become friendly with the owner. I get stuff at cost from him. Good luck. It's a lot of fun!
@richardheath... Wow you jumped right in. My friend and I kind of inherited a kegerator and some brewing equipment from another friend who was going through a divorce so went right from a Mr. Beer into extract brewing and never really bottled because of the kegerator. We go straight to corny kegs and only bottle if we want to share something or age it for a while. Good luck in the competition and congrats on becoming certified. Belgian IPA... Yum!0 -
Yup, I did :drinker: I made 3 extract batches I think before I made the switch.
Kegging is definitely the way to go! I bottled for a few years before I could get stuff together for that. Makes it so much easier, and I just fill a growler right from the tap to take places.0 -
Me! My hubby and I have been brewing for about 4.5 years now. He had already started all-grain brewing when I joined in so I've never done an extract brew before oddly enough. We have a local homebrew club that we participate in every month. Was thinking about becoming BJCP certified but don't have the time right now.0
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I'm an all grain brewer as well. Never did extract.
I started about 2 years ago. Also involved in 2 local homebrew clubs
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Yes. I've done, and still do both extract and grain brewing. Just depends on how much time I have.0
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I started about four years ago on kits, and switched to all grain last year when we were gifted a 10gal brew kettle as a wedding gift.
My husband did not drink beer when I met him, but he is learning and I need his scientific brain to keep me on track with my brewing.0 -
@BigDog- Thanks for the advice! I will definitely keep that in mind when I get there. The closest brewpub I have is Mad Fox, just outside of DC. It's a pricey, but delicious gastropub that I cannot often afford. I'll do my best to schmooze though lol! I'm originally from Buffalo. We had some great brewpubs up there!0
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I do both, though mostly extract especially in the winter. Looking forward to some all grain batches when the weather is a bit nices since I can do those outside. My wife & I were also picked to brew one of our recipes, a Vanilla Bourbon Porter, at our local microbrewery last year. I'm proud to say it was hit.0
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Hey everyone!
I've been grain brewing for around 15 years now. BUT, I'm coming back from an extended hiatus, as I stopped when I had kids about 11 years ago. Started on extract batches just out of college, but once I made my first grain batch I was totally hooked.
Equipment? A 15-gallon converted keg (made back in the day when it was the only option) boil vessel, a 10-gallon Rubbermaid masher, immersion chiller, a Bayou dual-burner camp stove, corny kegs, CO2, and... converted fridge with mounted tap.
My brother-in-law is a professional brewer in the Syracuse area. He started homebrewing and went pro!0 -
@saxmaniac- I went to school just north of Syracuse and am from Buffalo originally. What's your bro in law's label?Hey everyone!
I've been grain brewing for around 15 years now. BUT, I'm coming back from an extended hiatus, as I stopped when I had kids about 11 years ago. Started on extract batches just out of college, but once I made my first grain batch I was totally hooked.
Equipment? A 15-gallon converted keg (made back in the day when it was the only option) boil vessel, a 10-gallon Rubbermaid masher, immersion chiller, a Bayou dual-burner camp stove, corny kegs, CO2, and... converted fridge with mounted tap.
My brother-in-law is a professional brewer in the Syracuse area. He started homebrewing and went pro!0 -
@saxmaniac- I went to school just north of Syracuse and am from Buffalo originally. What's your bro in law's label?
My wife's family is from Syracuse. He used to work at Emipre Brewing before they went out of business, now, he's the head brewer at Sackett's Harbor. http://www.sacketsharborbrewpub.com/craft-beers
There might be another in between the two, that I forget.0 -
In. I've been homebrewing since about 2004, have been the vice pres of our local club for three years, and I brew more than I purchase or can drink myself (in good conscience anyway). I just wish I had more money and more people who would enjoy it with me so I could do even more.0
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My boyfriend and I got an amazingly nice home brewing kit for Christmas that we're so excited to use! We'll probably start with a standard ale, but I eventually hope we can perfect a good, unfiltered wheat beer (my favorite, not his... it might take a little convincing!).0
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All-grain brewer here. I have a batch ready to brew, if i ever decide to go refill my propane tank. I also got some wine brewing equipment for Christmas, so i hope to get into that this year, too.0
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The state government for the state of Mississippi (where I live) just passed a law that finally allows you to home brew. You are allowed 200 gallons of beer per calendar year for a home with two adults. 100 gallons per year for a household with one adult. You may not sell it or transport it out of your home. They also raised the allowed alcohol limit to 7% (?) I think it is.
Anyway, look out home brewers, here I come~!0 -
Congratulations Howardmelinda and Mississippi!
Now start brewing some yummy home brews and share with all your friends and family.0 -
Just started a bock today. We currently do partial grain recipes, though I'd like to get an all-grain set up eventually. But we haven't been all that active the past couple years, so I figure get a couple partial recipes under our belt, and if we don't get burnt out again, maybe we can start looking into switching to all-grain!
Back before we got burnt out, we were brewing at least two beers a month. When we first really started brewing like that, we were still bottling. We finally invested in kegs, and now just bottle off them (omg is that so much easier, and no more worries about beer either not carbonating, or over carbonating!). So we keg, drink for a couple weeks, then bottle up the rest, and switch to the next. Jeez, if we're going to get back into brewing often, we're going to have to clean out the mini fridge (kegerator), as it's currently FULL of cases of beer. Must be time to take stock of what beer I have!0 -
I do extract with specialty grains and it's so rewarding! I feel like a total wimp for not having had the time, energy, money, whatever for all-grain brewing. Planning a wedding, trying to start a career, just bought a house, the usual excuses. But during the winter we fermented a czech pilsner in our garage and it turned out awesome. Did a cheap-o recipe of apple cider and it turned out stellar, as well.
Glad you're getting excited about home brewing and enjoying some serious deliciousness.0 -
I've been homebrewing since Christmas of 2010. I started off with a beer kit and did a few extract/partial-mash batches before building my mash-tun for all-grain brewing.
Homebrewing is such a snow-ball hobby! It reminds me of my brief experiment with Nitro-RC cars... One purchase leads to another, and on and on it goes!
Nowadays my brewing capacity is somewhere north of 65 gallons, but I'm still using my electric stove top and plastic mash tun to "get 'er done." Thing is, my beers are starting to get pretty good, and I'm delving - albeit slowly - into things like step-mashing and water chemistry. I think it's neat that a hobby can allow so much diversity while still being relatively affordable.
This tuesday (tomorrow, actually) I'm attending my first "brewers meeting" with the Three Rivers Underground Brewers (TRUB!) and I'm really looking forward to it!0 -
I used to@home brewed beers for my dad and moonshine, gin, rum and vodka with my grandfather. Should probably look into doing it again. Great group. 0
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I have just been using the Mr. BEER kit for awhile now. But I definitely want to move into grains. I need to find a store near me...0
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I've been homebrewing since Christmas of 2010. I started off with a beer kit and did a few extract/partial-mash batches before building my mash-tun for all-grain brewing.
Homebrewing is such a snow-ball hobby! It reminds me of my brief experiment with Nitro-RC cars... One purchase leads to another, and on and on it goes!
Nowadays my brewing capacity is somewhere north of 65 gallons, but I'm still using my electric stove top and plastic mash tun to "get 'er done." Thing is, my beers are starting to get pretty good, and I'm delving - albeit slowly - into things like step-mashing and water chemistry. I think it's neat that a hobby can allow so much diversity while still being relatively affordable.
This tuesday (tomorrow, actually) I'm attending my first "brewers meeting" with the Three Rivers Underground Brewers (TRUB!) and I'm really looking forward to it!
How was your brewers meeting??
We're starting to dip our toes in to water chemistry ourselves... This hobby seriously has no limit for the amount of effort you want to put in!!0 -
I've been homebrewing since Christmas of 2010. I started off with a beer kit and did a few extract/partial-mash batches before building my mash-tun for all-grain brewing.
Homebrewing is such a snow-ball hobby! It reminds me of my brief experiment with Nitro-RC cars... One purchase leads to another, and on and on it goes!
Nowadays my brewing capacity is somewhere north of 65 gallons, but I'm still using my electric stove top and plastic mash tun to "get 'er done." Thing is, my beers are starting to get pretty good, and I'm delving - albeit slowly - into things like step-mashing and water chemistry. I think it's neat that a hobby can allow so much diversity while still being relatively affordable.
This tuesday (tomorrow, actually) I'm attending my first "brewers meeting" with the Three Rivers Underground Brewers (TRUB!) and I'm really looking forward to it!
How was your brewers meeting??
We're starting to dip our toes in to water chemistry ourselves... This hobby seriously has no limit for the amount of effort you want to put in!!
The only tinkering with water chem that we do is a campden tablet to help with chlorine/chloramen removal and sometimes chalk to a stout mash. That's it. But our local water plant has been VERY helpful in getting us the water chemistry of our local water.0 -
I have been homebrewing since 1997, all-grain since 2004. I brew mostly ales: IPAs, Pale ales, Belgians, and sours!0
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I have been homebrewing since 1997, all-grain since 2004. I brew mostly ales: IPAs, Pale ales, Belgians, and sours!
OOOO! Sours! We're just getting into sours. About two years now. We have a flanders red that's about a year old on tap now and a flanders brown that's about 7 months old finishing up.0 -
I've been homebrewing since Christmas of 2010. I started off with a beer kit and did a few extract/partial-mash batches before building my mash-tun for all-grain brewing.
Homebrewing is such a snow-ball hobby! It reminds me of my brief experiment with Nitro-RC cars... One purchase leads to another, and on and on it goes!
Nowadays my brewing capacity is somewhere north of 65 gallons, but I'm still using my electric stove top and plastic mash tun to "get 'er done." Thing is, my beers are starting to get pretty good, and I'm delving - albeit slowly - into things like step-mashing and water chemistry. I think it's neat that a hobby can allow so much diversity while still being relatively affordable.
This tuesday (tomorrow, actually) I'm attending my first "brewers meeting" with the Three Rivers Underground Brewers (TRUB!) and I'm really looking forward to it!
How was your brewers meeting??
We're starting to dip our toes in to water chemistry ourselves... This hobby seriously has no limit for the amount of effort you want to put in!!
The only tinkering with water chem that we do is a campden tablet to help with chlorine/chloramen removal and sometimes chalk to a stout mash. That's it. But our local water plant has been VERY helpful in getting us the water chemistry of our local water.
We started brewing with all RO water, and found we weren't getting ANY body, having a hard time nailing our hop profile, and just generally not getting the beer we want. We're now looking at different chemistry for different styles to bring out various things. There's a guy at our local shop who is like, a mad scientist about it-- talking to us about good salinity to bring out hops, and how hard water should be to get the best haze in wheats.... it's crazy shiz!0 -
I have been homebrewing since 1997, all-grain since 2004. I brew mostly ales: IPAs, Pale ales, Belgians, and sours!
OOOO! Sours! We're just getting into sours. About two years now. We have a flanders red that's about a year old on tap now and a flanders brown that's about 7 months old finishing up.
Later this summer I am going to start harassing you about doing some sours. I don't want to tap them, as I don't have room for a dedicated line, etc., but bottle conditioning small batches is what I'd like to push for.0 -
I've been homebrewing since Christmas of 2010. I started off with a beer kit and did a few extract/partial-mash batches before building my mash-tun for all-grain brewing.
Homebrewing is such a snow-ball hobby! It reminds me of my brief experiment with Nitro-RC cars... One purchase leads to another, and on and on it goes!
Nowadays my brewing capacity is somewhere north of 65 gallons, but I'm still using my electric stove top and plastic mash tun to "get 'er done." Thing is, my beers are starting to get pretty good, and I'm delving - albeit slowly - into things like step-mashing and water chemistry. I think it's neat that a hobby can allow so much diversity while still being relatively affordable.
This tuesday (tomorrow, actually) I'm attending my first "brewers meeting" with the Three Rivers Underground Brewers (TRUB!) and I'm really looking forward to it!
How was your brewers meeting??
We're starting to dip our toes in to water chemistry ourselves... This hobby seriously has no limit for the amount of effort you want to put in!!
The only tinkering with water chem that we do is a campden tablet to help with chlorine/chloramen removal and sometimes chalk to a stout mash. That's it. But our local water plant has been VERY helpful in getting us the water chemistry of our local water.
We started brewing with all RO water, and found we weren't getting ANY body, having a hard time nailing our hop profile, and just generally not getting the beer we want. We're now looking at different chemistry for different styles to bring out various things. There's a guy at our local shop who is like, a mad scientist about it-- talking to us about good salinity to bring out hops, and how hard water should be to get the best haze in wheats.... it's crazy shiz!
I would never use all RO unless I'm builidng back in the minerals. Yeast need these guys to do their jobs properly and without them, well, you know know.
Where I live in Wisconsin we have extremely hard and high alkaline water and the only time I treat is when I'm doing a lighter more delicate stlye or lagers and a lot of the local brewers I deal with do similar at home. As long as you are cleaning out any chlorine/chloramine you will have a decent base, from there focus on controlling alkalinity and making sure that you have proper mineral contents. From there it all becomes voodoo, a place where it's easier to screw things up than to give you any marginal advantage.0
