After finally moving into a place where I can easily and safely brew, I cannot put off my project anymore. No more ifs and buts. No more daydreaming. Let's do this.
Now, I have some experience. I've read Palmer's book on the subject multiple times and acted as a "helper" for a bucnh of my friends. I have maybe 10-12 batches under my belt, so I have a rudimentary knowledge of "how it's done" especially on the sanitation and bottling front (ie. most of my friends would only call/let me touch anything during those parts, lol). I have most of the stuff I need ready from handouts and scrounging around.
But what to brew is the question. I'm an avid stout/belgian fan myself, but I'm the only one I know in my immediate family and circle of friends who will drink the stuff (friends who homebrew lives 100 miles away...). So, I have a few questions:
1. Would I be better off brewing small batches (like 3.0-3.5 gallons) instead of full 5.0 gallons batches ? I have an electric stove and my stockpot ain't that big, plus I'll be pretty much the sole consummer of most of the fine brews I'll be crafting. Smaller numbers also seem less intimidating/daunting.
2. Since I don't have the quipment (yet) for all grain and no experience with speciality grains, would I be better off just sticking to a LME or DME only recipe for the first few times, just to get the hang of it ? Seems like it would be pretty hard to nail a good Dry Stout, for example, without adding some specaility grains and going for only extract.
Thanks in advance !
Now, I have some experience. I've read Palmer's book on the subject multiple times and acted as a "helper" for a bucnh of my friends. I have maybe 10-12 batches under my belt, so I have a rudimentary knowledge of "how it's done" especially on the sanitation and bottling front (ie. most of my friends would only call/let me touch anything during those parts, lol). I have most of the stuff I need ready from handouts and scrounging around.
But what to brew is the question. I'm an avid stout/belgian fan myself, but I'm the only one I know in my immediate family and circle of friends who will drink the stuff (friends who homebrew lives 100 miles away...). So, I have a few questions:
1. Would I be better off brewing small batches (like 3.0-3.5 gallons) instead of full 5.0 gallons batches ? I have an electric stove and my stockpot ain't that big, plus I'll be pretty much the sole consummer of most of the fine brews I'll be crafting. Smaller numbers also seem less intimidating/daunting.
2. Since I don't have the quipment (yet) for all grain and no experience with speciality grains, would I be better off just sticking to a LME or DME only recipe for the first few times, just to get the hang of it ? Seems like it would be pretty hard to nail a good Dry Stout, for example, without adding some specaility grains and going for only extract.
Thanks in advance !