swheatfield
Member
Hello fellow homebrewers, great place you have here!
I'm getting back into brewing after about a 15 year layoff. So far I've got one extract batch under my belt, an American Red from my LHBS that came out very well. With the abunance of local orchards/cider mills I 've followed the Graff postings and now have 5 gallons of Graff kegged and 5 more in a frementor. The kegged Graff tastes as if it needs to age for a week or two more, its at 3 weeks now and has a sweet tart flavor.
All grain brewing is my goal when I can get the equipment together. Trying to find a sanke keg in the Niagara/Buffalo area to make a brew kettle has proven difficult, I might have to ask Santa for a 10 gallon brew kettle.
I'll be reading and learning, thanks for all the great posts with your brewing knowledge.
Steve
I'm getting back into brewing after about a 15 year layoff. So far I've got one extract batch under my belt, an American Red from my LHBS that came out very well. With the abunance of local orchards/cider mills I 've followed the Graff postings and now have 5 gallons of Graff kegged and 5 more in a frementor. The kegged Graff tastes as if it needs to age for a week or two more, its at 3 weeks now and has a sweet tart flavor.
All grain brewing is my goal when I can get the equipment together. Trying to find a sanke keg in the Niagara/Buffalo area to make a brew kettle has proven difficult, I might have to ask Santa for a 10 gallon brew kettle.
I'll be reading and learning, thanks for all the great posts with your brewing knowledge.
Steve
