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Old 04-24-2013, 05:14 PM   #1
Husk
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Apr 2013
Cleveland, NEO
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Well, today I am doing my first homebrew since about 94'

Back then I did a couple of all grain batches (an Imperial Stout and an IPA) and I honestly got roped into it by a friend.

Lots has changed in the past two decades. Back then there was no real internet to speak of unless you counted Usenet, and I got into brewing because my friend did it.

Back then I really didn't know much about beer or really enjoy it all that much, but I too have changed a lot and now I'm back at it with a refined palate and much more patience.

So today I'm just doing a simple extract kit from Brewers' Best (I think it's called).

It's their Irish Stout kit. Pretty nice kit to be honest. Great instructions, etc... All the ingredients seem top notch and fresh. Hops smelled perfect and still green, yeast has a good 20 months till the exp. date, so it all seems good.

Right now it's boiling. House smells great.

So I just wanted to say hello (new here) and share the fun.

Next up will be a Biab Flower Power IPA clone.

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Old 04-24-2013, 05:24 PM   #2
JRapp
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Feb 2012
Ferndale, Michigan
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Welcome back! The internet makes everything easier. I didnt know what I would do without Youtube instructional videos

 
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Old 04-24-2013, 05:25 PM   #3
unionrdr
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Sheffield, Ohio
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Cleveland,OH! Yet another Ohioan winds up here. Maybe we should all get together on the stae forum toward the bottom of the list. Midwest or something like that. I guess a lot of us miss all the brewing history in this state. Good farm land for growing grains & hops,good local spring water. Makes the rest of the BS around Ohio tolerable.
It took me some 24 years after quiting wine making to get to brewing beer like pop did for awhile when I was a teen. Started with Cooper's microbrew kit with their OS lager kit-n-kilo brew. Turned out prety good. Now I'm into (I think) my 5th partial mash/partial boil BIAB & I'm loving being able to combine different grains to get different styles tradditional flavors tweaked a bit. Got a partial mash NZ hopped Moari IPA slowing down on the initial fermentation atm. Things brewing are way easier now than when pop was brewing his extra stout...
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Old 04-24-2013, 06:25 PM   #4
RM-MN
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I've brewed the Irish stout from Brewer's Best Kits and I thought it turned out good but that was a few years ago and I've learned a few thing since then. First is to keep it cooler during the ferment. It makes better tasting beer that way. Second is to not rush it, give it more time in the primary and it tastes better and is ready to drink sooner. Third is that the darker the beer the longer it takes to mature and get the smooth flavor I want. I now keep a stout in the bottles for at least a couple months before I sample and it might be another month before it hits it's peak flavor. To be honest, your IPA will be ready to drink before the stout is and it may be all gone before the stout hits its peak flavor.

 
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Old 04-24-2013, 06:47 PM   #5
Johnnyhamer
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Mar 2013
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Welcome back. And I agree with the above poster. Aside from sanitation temperature is huge. I know it's different by style but I usually keep mine around 68.
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Old 04-24-2013, 07:38 PM   #6
Husk
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Apr 2013
Cleveland, NEO
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My basement is about 68 so I think that will be just right. I plan on leaving it in the primary for about a week, then transferring over to a glass carboy secondary for another week, then bottle. I'll wait at least a month to try it.

So I'm looking at mid June on the stout. Dumb idea probably brewing a stout that'll be ready in the middle of summer...haha Oh well, I love it anyway. The IPA will be timed just right, and the stout will always stay into the fall and winter months so no worries.

 
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Old 04-24-2013, 07:46 PM   #7
Johnnyhamer
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Mar 2013
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I've contemplated a stout but Summer here disagrees. My basement also stays about 68 but I've put mine in a swamp cooler for the first 2 days when the beer temp can be higher than room temp. Initial fermentation can really kick up temp inside your fermenter.
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Old 04-24-2013, 08:10 PM   #8
aryoung1980
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Sep 2011
Milwaukee, WI
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I took a 10 year hiatus before picking up home brewing again. Now it's been 18 months of non-stop fermenting. So, welcome back and enjoy every last drop.

PS a stout is still delicious in summer. Especially on a cool evening next to a fire.

 
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Old 04-24-2013, 08:12 PM   #9
Pratzie
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welcome back dude!
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Old 04-24-2013, 08:54 PM   #10
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I started brewing near the end of my college days and until my son was born and stopped for 18 years. Started up again 2 years ago and am amazed how much better my beer is. Much, much better ingredients all around and easier access.
I wish I would have restarted long ago.
Welcome back to the obsession!
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