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My Beer: Since beginning brewing I have brewed more than 20 different styles of beer. Some I do not plan on making again and others have been made again. When I have a style in mind I like to get some commercial examples to give me a sense of what I am heading for and then do my research and reading to understand what others have been doing.
My most well received beer is an IPA I have made many times that is largely UK grains and yeast with US and NZ hops. Biggest beer to date is a Barely Wine sitting at 13% that spent time in barrel before going to bulk age. Second to this a Russian Imperial Stout that was the first occupant of a rye barrel from Woodenville.
My biggest failure so far is a Cream Ale followed by a couple attempts at Brown Ales, just can't seem to get that brown dialed in or figured out.
I have been using both brewing and wild yeast as well as some bacterias. My Barley wine was done with some Brett B in the barrel which became home to a primary fermentation of my tried and true IPA with Brett C as well. Latest on the funk list is a fermentation of a Lambic in barrel which is taking the long road to completion. |
My Brewing: I have been all grain brewing for over a year. I have no preference in style and typically brew something every three weeks. I like experimenting with various styles while working on a couple of the same recipes to brew consistently.
I brew on either a 10 gallon or 20 gallon system. The 10 gallon is cooler or hot plate mashtun with a 10 gallon stout electric kettle w/whirlpool and immersion chiller. The 20 gallon is HLT(Hermes/Electric) and MT by Stout with a 30 gallon propane kettle which is only really used for high gravity beers like RIS or Barley Wine.
Overall I like to learn as much as I can about a style, nail down the process (in theory) and give it a try. This is the best hobby I have ever had with great side benefits of a rolling supply of homebrew. I only need to overcome my impatience particularly for my bigger beers that need time. |
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