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Old 05-01-2013, 12:46 AM   #1
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

I really wish that someone would have told me this 7 years ago when I started instead of having to find it out on my own

The best advice I can give to any new brewer is to brew 1 good beer well repeatedly before you try to brew 100 "fancy" beers. If you can't do one well why should you make a Soured Chocolate Raspberry Imperial Porter(trust me)

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Old 05-01-2013, 12:50 AM   #2
Jul 2012
Seattle, Washington
Posts: 2,106
Liked 187 Times on 160 Posts

Great advise!
Keg #1: Brown Bomber Bourbon/Oak Vanilla Porter
Keg #2: The Bollocks ESB
Keg #3 Lawnmower APA
Fermenter: Empty
Bottled: Mjolnir Mead, Lazy Daze Hefe.

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Old 05-01-2013, 12:52 AM   #3
neosapien's Avatar
Mar 2012
Dallas, TX
Posts: 712
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true story. once i stopped trying to recreate the wheel and just focused on nailing down the 3-4 constant rotation recipes i came up with, I managed to take my brewing to a higher level.

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Old 05-01-2013, 12:54 AM   #4
Mar 2012
spokane, wa
Posts: 1,971
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you have no idea how well your process is going if every beer you brewed is different.

Dial it in, THEN experiment.

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Old 05-01-2013, 12:55 AM   #5
Tinhorn's Avatar
Dec 2012
Bastrop, TX
Posts: 523
Liked 109 Times on 75 Posts

Sound advice!
You could be walking around lucky and not even know it

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Old 05-01-2013, 01:00 AM   #6
Sep 2011
Albuquerque, New Mexico
Posts: 408
Liked 70 Times on 46 Posts

True. My processes have improved 10x. I am glad I started out on a very forgiving 1st all grain, BM's Centennial Blonde. I missed mash temps, piss poor ferm temps and first time kegging mistakes all to produce a great beer!
Primary#1: BM's Loon Lake Smoked Porter
Primary#2: Farmhouse Saison Brett
Secondary#1-4: Empty
Keg#1: Nothing fancy Choc Stout w/ nibs
Keg#2: Graff
Keg#3-4: Empty

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Old 05-01-2013, 01:12 AM   #7
Sep 2012
Chicago, IL
Posts: 105
Liked 3 Times on 3 Posts

main thing for me first time, temp control, specifically: you need more ice than you think

I brewed in summer, between trying to cool the wort and trying to cool and maintain low temps in the swamp cooler I was always a couple steps behind.

Make or buy a lot of ice, freeze a lot of water bottles.

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Old 05-01-2013, 02:01 AM   #8
Nov 2012
Bloomington, IN
Posts: 157
Liked 18 Times on 18 Posts

I am still relatively new to brewing, and I have to agree with this statement. Ive got a small rotation of favorites going that keep improving each time I brew. In addition to keeping it simple, I constantly am reading up on improving my techniques, and I try to make at least 1 process improvement per batch. It's been going a long way already!

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Old 05-01-2013, 02:10 AM   #9
Apr 2013
Posts: 1,182
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I am an 8th year rookie, and I finally decided on this around New Years. While I am still trying new recipes along the way, the focus of this year is to 'perfect' (IMO) one recipe. Also improving my equipment.

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Old 05-01-2013, 03:01 PM   #10
5 Gallon Partial-Something Brewer
DromJohn's Avatar
Nov 2009
Macon, Georgia
Posts: 1,043
Liked 144 Times on 120 Posts

While a rational choice for some brewers, I prefer variety over boredom. It's the same reason I don't drink the same commerical beer all the time. My first brew was good enough that I keep trying new things. The only repeat was SWMBO's request of her favorite. Brewing isn't hard, though some of the engineering types try to make it hard. Most newbies should be able to brew a good beer and if they want a soured chocolate raspberry imperial porter, then go for it. Don't let the EACs get you down.
Drinking: Innis & Gunn Bourbon Stout; Theobroma; Redhook Double Black Stout IV; Leftover ESB; Cuvée Des Trolls; St. Landelin la Divine Inspiration; Hibiscus Mango Blonde; Victory HopDevil; De Dolle Stille Nacht; Allagash Odyssey; Weihenstephaner Vitus.
Bottled: Maris Ott Extra Special Batters (first taste 4 March 2017).
Untappd: DromJohn

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