Posted on 02/17/2009 12:26:24 PM PST by JoeProBono
Most people would agree that now probably isn’t the best time to start a new business – unless your business is recession-proof.And the one thing people still do during a recession is drink beer.While beer consumption is down by a few percentage points, the experts say beer is recession resistant and things aren’t nearly as bad as in other industries.In fact, people don’t drink as much wine, but do drink beer in tough economic times.
I have Hallertau and Saaz plants in their first year. So far so good but no usable flowers yet, I can’t wait until I can brew a batch when I can cultivate.
I did extract for 15 years and have been doing all grain for the last 16 or so.
Once gather the equipment, all grain is a much more rewarding experience.
At least to me.
If you brew Pilsners, as I do for the summer, it is really your only option.
Cheers,
knewshound
Those suckers are going to want to go straight up next year. I mean really, really up. Last year mine made it literally to the roof of my two story home.
If they go any higher they'll be a hazard to aviation.
Good luck with them. Happy Brewing!
I agree, I will only do all grain now usually in 10gal batches since I know have the right equipment. I’m more a fan of German and Belgian beers to to be honest, extract brews on the various styles just aren’t as good. Having the added control that full mashing allows produces a superior product.
That said, even an extract brew can produce a commercial quality suds so those interested in the hobby shouldn’t be turned off.
Process is everything......
I know what you mean about the 10 gallon batches.
Once I did my first, found out it only took an additional 45 mins, I was hooked.
I am not knocking extract at ALL.
I made award winning beers for years using extract and I urge anyone interested to start with it.
Cheers,
knewshound
I really need to start entering more competitions not only locally but some of the national ones as well. So far, the best I can claim is third in 16C on a state entry.
I know some guys who brew for acclaim and awards but I prefer personal gratification and the occasional kudos from friends.
They are an amazing plant, aren’t they? Wisconsin used to produce a ton of hops when the Germans first settled here.
I have a Golden Hops vine, which is just a decorative and doesn’t produce any fruit, but it’s quite pretty and always out of control, LOL!
I plan on adding a HUGE row of grapes within the next few years. FIL has a great Concord vineyard, so, so far, I haven’t had to grow my own, but we have some wonderful varieties now available at our garden center, so I want my own varieties to add to the buckets and buckets of Concord grapes he gives me each fall. :)
I am almost always able to do multiple ‘somethings else’ when brewing beer. With only an occasional boil-over.
Knocked out a quick ‘n’ dirty IPA (from malt syrup, instead of mashing) this weekend. Finally decent enough to fire up the cajun cooker outside.
I read in a magazine that a guy would ship his brews to competitions across the country, and to get by the USPS regulations he would stamp LIVE YEAST CULTURES on the box!
I started brewing last year, and I love it. My wife found my kegin system for me, so now I have 6 Cornies in my stable! As far as extract or all grain, I do a mini mash, with specialty malts and extract for the base. I had a problem with extract “twang” for a while, but have since changed my process to include re-liquifying the extract at low temps, then pouring the extract in at about 15 minutes from flame-out. Extract twang...gone!
The trick to an efficient and easy mash is the right equipment. I suggest using those 10gal GOTT or Igloo water coolers you can buy at Home Depot, Lowes, etc or just buy the ‘kit’ that can be found at home-brewing supply stores.
As for the extract ‘twang,’ you’re right about that and was the reason why I moved away from extract after my second batch. Mini-mash is a good in-between but to be honest, it’s not that big of a leap to a Decoction Mash.
I did not start off kegging at first, that’s the main advise I give to people looking to start brewing. The initial up-front cost of kegging is well worth the hassle and flexibility using kegs, especially if you have a dedicated fridge/freezer to dispense. BTW, look for something call “The Carbonator” which is a cap you can use with all soda PET screw-cap soda bottles. This is a great way to take beer with you from your kegs to a friend’s house.
Cheers.....
Oh I forgot about the Carbonator! I have had several occasions where Ive taken growlers that go flat quickly, I need to get a counter pressure bottle filler for that though. I do have my cooler/ mash tun but I dont have the room to get my AG system set up yet, so partial mash is it for now. My neighbor still manages to enjoy a good portion of my beer though!!
My friends always ask me when I’m making my next batch and offer to conduct quality control for me. I do have a couple of beer geek friends that do give me valuable reviews that I trust so I can adjust a particular batch down the road.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.