sudsmonkey
Well-Known Member
I brew with a friend from work. I taught him to brew abou 10 batches ago. Since we stared, we have done seven A/G batches. We do 10 gallons at the time, and take home 5 gallons each. Haven't had a bad batch yet.
Last week, one of our co- workers told us about his new neighbor. He said the guy moved in, scrubbed the garage, painted it, and turned it into a brewery. The new neighbor has keg upon keg in his garage. The guy says we should really meet him.
The problem: My buddy and I make beer in the woods. We use well water from the hose. Every beer is either coal black or brown. We use Chinook hops, regardless.
We dig the beer we make to the Nth degree. You can't buy beer to equal it. You just can't. What if this guy is one of the brewers who figures carbon content and adds gypsum to his water to make everything right?
We're just backwoods brewers. It works out for us. I'm not saying that we're good, just that the Beer Gods smile on us. There was that one time where we weren't drinking while we brewed and we had a slow sparge, but we deal with that by drinking while we brew. Hasn't happened again.
The question is, do we assume this guy is so far above us on the brewing scale that we shouldn't visit him, or do we go and just brazen it out?
What would you do?
Last week, one of our co- workers told us about his new neighbor. He said the guy moved in, scrubbed the garage, painted it, and turned it into a brewery. The new neighbor has keg upon keg in his garage. The guy says we should really meet him.
The problem: My buddy and I make beer in the woods. We use well water from the hose. Every beer is either coal black or brown. We use Chinook hops, regardless.
We dig the beer we make to the Nth degree. You can't buy beer to equal it. You just can't. What if this guy is one of the brewers who figures carbon content and adds gypsum to his water to make everything right?
We're just backwoods brewers. It works out for us. I'm not saying that we're good, just that the Beer Gods smile on us. There was that one time where we weren't drinking while we brewed and we had a slow sparge, but we deal with that by drinking while we brew. Hasn't happened again.
The question is, do we assume this guy is so far above us on the brewing scale that we shouldn't visit him, or do we go and just brazen it out?
What would you do?