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Homebrewers Roll-Call

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Hey BigRed

I've been making mead for 10 years.  NEVER call a mead undrinkable until you've let it age for at least 3 years.  Most will make an amazing turnaround and become quite good.  It is all about waiting.

Of course, there's always the odd ball that refuses to improve---LOL

Gary
 
I thought this site was all about smokin......Brewing too! I must be in heaven. Been brewing for a couple years. Obsessed with it. Mostly all grain, some partials. Got a few hundred gals under the belt. Stouts and IPAs. Lager in the winter.
 
I have all the stuff to make it but have never done it. So if you live by me and would like to make some beer shoot me a p.m.   .
 
North Bend to Lacey is a hike, but I'd be happy to talk you through it.

Also, google WA Homebrewers Association (WAHA).  We have a great site there complete with "find me a mentor" and "find me a beer judge" links where you can locate an experienced homebrewer who will be glad to help you out.  We have a great homebrew community here in WA.  I highly recommend you check it out.

HTH-

Steve

WAHA
 
mintee said:
...opening a homebrew supply store in Philly in the next 2 months.

Q&A:


How long have you been brewing?
All-grain or Extract?
What was the last beer you brewed?
Bottle or Keg?
Favorite Styles?
Click to expand...

I come to Philly often and would like to visit the store.

Brew day I did a butt for the brew crew. All the boiling and pitching makes the fellas hungry.

Q & A

Just got back into it after 20 yrs (Thx Alabama)
Extract
Brown Ale (8th day of fermenting now)
Keg
Ale

image.jpg

image.jpg

 
Last edited:
How long have you been brewing?
All-grain or Extract?
What was the last beer you brewed?
Bottle or Keg?
Fav


Brewed my first ever (red ale) about 3 weeks ago. Tried the first bottle of that yesterday. Tasted great and very rewarding just being drinkable IMO!
So far just extract but still learning.
Last BEER I brewed was a honey wheat kit from LHBS that is in my plastic fermentor. I also have a hard cider in my carboy now (realizing I have a problem with empty fermentation vessels already...)
 
Damn phone....anyway...

Only bottles for now, time will tell.

Since I've started home brewing I've been trying all types of beer I can find to understand the flavors and ingredients. To say I've found any favorites would be premature, but I havent found anything I really don't like yet.
 
avid home brewer in the travers city, michigan area. i live on the 45th parallel so i also grow hops as the clim is perfect for it, think willamet region. got a oak aged, burbon infused rustic heavy porter ready to drink as its a year old ( trick is to take it to someone you trust who is a non beer drinker and tell them not to let you have it back untill it is ready) we call it kentucky black cat. everyone looks foward to the fall when its ready. russian stout strong around 9%abv,app 50 or so aau and blacker than my exwifes heart. any way  this is a great sight its got it all and  if you ever in traverse area make sure to do a pub crawl.good  micro brewerys everwhere good ones to
 
Knocked out a Blonde Ale today.  Haven't brewed since April so it was good to it it again and now I wait for my rewards.

I also scooped some of the spent grains into a pyrex dish and threw it into the smoker, mostly to dry it out but it might have a few pellets in the AMNPS.  I'm going to take the dried grain and then run it through my coffee grinder into a flour and bake some pretzels out of it.  Never tried that before.
 
I started in home brewing in about 1996..and started doing your basic extract type kits. I still brew an occasional beer now and then, but have become much more adept at brewing Hard Ciders and Meads (Honey wine).  With Mead you need alot of patience, as aging can take years, but it really pays off.

Dan
 
GaryHibbert said:
 
Hey ibbones
 
I've never heard of anyone doing that before. PLEASE let me know how it turns out. Normally I just turf the spent grain straight into the compost pile
 

Gary
Click to expand...
Gary, this is my first time to try this.  I have made dog treats out of some spent grains and they were tail wagging good. 

I smoked and dried about four to six cups of grain and ground it up in the Magic Bullet and it looks like, well flour. I tasted it and it is kind of like tasting wheat flour. I will try to bake something with it this week and let you know.
 
How long have you been brewing? 3-4 years now

All-grain or Extract? Still doing extract with grains. Curious about AG, but looking at all the set-ups, it looks like a bigger commitment

What was the last beer you brewed? NB Caribou Slobber is in the primary

Bottle or Keg? Bottle. I have a kegerator from before I started brewing, but found that keeping lines clean made it seem not worth it, unless consuming daily.

Favorite Styles? Scotch Ales, Lagers, IPA's

Ron
 
Hey all! I'm new to the forum and saw this nice little corner here...

I have been brewing for roughly 5.5 years now. I brew all grain and have a Brutus 10 clone setup. I mostly keg, but I'll bottle some for giving away or entering into comps. I brew mostly english style ales, but am starting to brew more IPAs and such. My most recent brew was my annual spiced yam ale...  it's delicious. Oh and I built a bar in my backyard...  I made a thread on homebrewtalk.com...  check it out...  http://www.homebrewtalk.com/f51/my-home-bar-thread-179247/     

Matt
 
Last edited:
mrhustle23 said:
Hey all! I'm new to the forum and saw this nice little corner here...

I have been brewing for roughly 5.5 years now. I brew all grain and have a Brutus 10 clone setup. I mostly keg, but I'll bottle some for giving away or entering into comps. I brew mostly english style ales, but am starting to brew more IPAs and such. My most recent brew was my annual spiced yam ale...  it's delicious. Oh and I built a bar in my backyard...  I made a thread on homebrewtalk.com...  check it out...  http://www.homebrewtalk.com/f51/my-home-bar-thread-179247/    

Matt
Click to expand...

Welcome! Excellent bar build. I am Brew Bama on HBT.
 
Last edited:
Gary,

Essentially, my spiced yam ale is a pumpkin ale. Instead of using pumpkin puree or even pumpkin, I use yams. I cut them up into 3/4" cubes, smother them with honey and place them in the oven for roughly 30min to soften them and start the starch conversion process. I then mash them up and put them in the mash and let them sit with the grains for an hour. They add some nice flavor to the beer. I have a spice mix that I add at the end of the boil and sometimes toss some in during second fermentation. I use roughly 1lb yams per gallon. Hope this helps!

Matt
 
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