adamjackson
Well-Known Member
I've been brewing since May and am now doing all-grain. I'm still a n00b but having a load of fun. I wanted to challenge myself to do something new now that they days are getting shorter and it's hitting freezing temperatures at night.
Here's a list of what I've brewed so far in these 6 short months.
http://untappd.com/papertigerbrewery/beer
Beers with 0 check-ins are ones that I am kegging today. I use this to keep track of what I brew a bit more easier than just looking at my brewing recipe application.
2 Saisons
2 Stouts
1 Porter
4+ IPAs
1 Baryleywine
3 Hefeweizens
1 Berliner Weisse (still fermenting for kegging in January)
I LOVE IPAs particularly NZ hops with tropical fruit characters (Galaxy / Riwaka). I love coffee stouts with hints of oak and bourbon characters and I love sours.
So, I'm about to keg 5 beers and will have 5 fermentation chambers freed up for the next round of beers. Am thinking about doing 2 long term aging beers (3-9 months) and 1 sour (18+ months) and then 2 standard drinkable winter beers like a porter or a stout.
Would love feedback from you experts since I'm building my grain order this week and looking to brew 5 batches over the next 2 weeks.
Thanks guys and happy Columbus Day!!!
PS: Here's a view of my 6 fermenting beers in the cellar. 30 gallons of beer makes me a happy man but looking to push myself a bit more this season.
Here's a list of what I've brewed so far in these 6 short months.
http://untappd.com/papertigerbrewery/beer
Beers with 0 check-ins are ones that I am kegging today. I use this to keep track of what I brew a bit more easier than just looking at my brewing recipe application.
2 Saisons
2 Stouts
1 Porter
4+ IPAs
1 Baryleywine
3 Hefeweizens
1 Berliner Weisse (still fermenting for kegging in January)
I LOVE IPAs particularly NZ hops with tropical fruit characters (Galaxy / Riwaka). I love coffee stouts with hints of oak and bourbon characters and I love sours.
So, I'm about to keg 5 beers and will have 5 fermentation chambers freed up for the next round of beers. Am thinking about doing 2 long term aging beers (3-9 months) and 1 sour (18+ months) and then 2 standard drinkable winter beers like a porter or a stout.
Would love feedback from you experts since I'm building my grain order this week and looking to brew 5 batches over the next 2 weeks.
Thanks guys and happy Columbus Day!!!
PS: Here's a view of my 6 fermenting beers in the cellar. 30 gallons of beer makes me a happy man but looking to push myself a bit more this season.