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Old 08-18-2009, 02:53 AM   #1
Apr 2009
Morristown, NJ
Posts: 104
Liked 6 Times on 4 Posts

I was looking through my old brewing log and got a bit nostalgic. Here is the first brew from 1986. Note I repurposed a grad school notebook for a better cause.

Hard to believe I called it "Delicious!" I had no refrigeration in my apartment. So I "lagered" it at 80 (!). Lots of corn sugar. FG 1.000? This was before the internet, mind you.

What does your first look like?

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Old 08-18-2009, 02:55 AM   #2
Yuri_Rage's Avatar
Jul 2006
Posts: 14,290
Liked 809 Times on 513 Posts

Mine were a kit/kilo wheat kit a very slightly altered version of Alton Brown's recipe (boiled grains and all!). Both were quite drinkable, but far from delicious! I don't have pictures or detailed notes, just memories from a few years ago.
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

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Old 08-18-2009, 04:28 AM   #3
Jan 2009
Posts: 1,556
Liked 45 Times on 29 Posts

My first ever was OFlanns Standard Stout on here which me and my friend kinda messed up by putting in the whole pound of roasted barley, but still turned out to be decent beer (imagine that!). My 2nd was a Gluten Free Extract, and my third was my first recipe, my Foreign Extra Stout in my recipe dropdown. I have learned every bit of info from the internet. BeerSmith has helped me immensely as well.

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Old 08-18-2009, 05:38 PM   #4
Jun 2008
Austin, TX
Posts: 1,168
Liked 63 Times on 32 Posts

Mine was a hefeweizen that I fermented in an unventilated closet next to an exterior wall when it was 100 degrees out. I'm guessing it fermented at 85-88 degrees. Hello banana and all sorts of other off flavors!

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

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Old 08-18-2009, 06:05 PM   #5
May 2007
San Diego, CA
Posts: 4,276
Liked 17 Times on 16 Posts

I believe mine was 6 pounds of extract and about a pound of steeping grains. One 60 minute hop addition and it made a porter. I didn't write it down and I didn't keep the instruction sheet. I knew it was just a stepping stone.

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Old 08-18-2009, 11:29 PM   #6
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

Just goes to show how much this hobby has changed and improved.
My first batch around 15 years ago was a basic pre-hopped kit with table sugar. I cooled it by throwing in commercial ice which caused it to start going bad in 4 weeks (tasting more like a bad cider). I threw a party and some good old boys drank it all before it went totally bad.
After that I was making OK beer for years. With improved ingredients, equipment, processes I'm now making good to great beer. Oh, and hanging out here has dramatically helped also.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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