Originally Posted by duboman
Wow, you have been busy but I have one question: Of all these beers you brewed have you actually tasted any of them to evaluate how you are doing? If not, my very humble suggestion would be to slow down, get some conditioned and begin tasting them to see how you are doing. After all, if they all taste like crap, do you really want to continue brewing crap beers before figuring out why that happened?
BTW, how warm is that closet? That's 30 gallons of potentially off flavored beer.............
It's a fair question. I'll try to give a good answer. Many of my friends brew and some are professional brewers. I've been researching home brewing for 12 months prior to brewing my first batch..lurking here, reading many books and helping batches and cleanups at local breweries.
Most of my beer goes to friends, trading partners (I trade commercial beers as well) and to tastings that I attend weekly so I keg all of my beers, bottle half of the using my Blichmann beer gun from the keg and drink the rest at home with friends. I have a 4-tap kegerator.
The cellar is temperature controlled. It is a constant 62 degrees year round. I can make it 55 to 70 if I want to but I usually keep it 60-62 which is what is best for my Lambic beers and Stouts (Cantillon, 3 Fonteinen, Tilquin and Stouts like Bourbon County, dark lord, etc).
I've raised the temp a bit for beers I need to finish off. I also move carboys around. One room is a constant 68 and another currently is at 60 (my cabin has varying levels of insulation and draftiness in various parts of the house) The closet I have has it's own AC unit that I can control the temp in.
As far as tasting, I actually did bottle my barleywine and stouts. I've cracked open a few and they're developing nicely. There is some tweaking for the next batch of those but decided to wait 6 months before brewing those again so I can see how they develop.
I get nice feedback like this via Untappd - http://untappd.com/beer/212308
I am a huge fan of certain hops so I've been experimenting with single-hop IPAs before I start doing IPAs that are combinations of different hops. Drinking my 10.5% Galaxy IPA tonight that was kegged 26 days ago. It's still drinking great but I'll need to tone down the ABV just a bit when I do it again. There's just a tad too much sweetness / matliness from this one.
so, to answer your question, I drink beer nightly, review commercial beers, attend festivals, tastings and regularly send swing-top growlers of my beer all over the place. From 5PM to 11PM daily..beer is pretty much all I do. So, yeah slowing down I'm not going to do that but I do taste all of my beers and have had an awesome time brewing all of these, drinking them and sharing them.
I probably have 50, 1-litre swing-tops of my beer cellaring and a few hundred commercial cellarable beers..6 fermenting carboys, 2 kegs of beer that are aging a bit and 3 beers currently on tap. It's pretty much ALL I do is beer.
I hope that answers the question. My tone here isn't defensive. I really LOVE this hobby so I think your question is valid but I am very obsessive over every thing I do so try to research as much as possible but with no other hobbies or kids or social life...well, I have a LOT of spare time.