Photopilot
Well-Known Member
I used to homebrew for about 10 years but moved away and left all my stuff in storage. I am now back in the same area and have access to all my HB supplies. Living in Utah you got to homebrew or suffer the oppressive state alcohol rules (Very limited selections and outrageous prices- $15 for a 6pack of Bass Ale). So I have started my first batch today of what will be a Hazel Nut Nut brown Ale from a kit.
I do mostly extract brewing with some specialty grains. But had done some partial mash recipes way back when. Would like to get into all grains eventually.
My least favorite part of brewing was the bottling so I started kegging and it simplifies the whole process. I also use a fermentap, which I have read many bad things about on here, but had success with it in the past. Between the fermentap and the kegs the whole brewing process was much easier than previous to these upgrades.
Planned in the near future are
Double IPA
Oatmeal Stout
Apricot Ale
after that I need to get more kegs or finish some the brew I have made.
Also in the crawl space of my home are samples of the 20 batches of brew I have made in the past, plus almost a whole batch of Mead aged 10+ years. So far I have only tried the mead and it is like a fine champagne with a honey aftertaste.
I do mostly extract brewing with some specialty grains. But had done some partial mash recipes way back when. Would like to get into all grains eventually.
My least favorite part of brewing was the bottling so I started kegging and it simplifies the whole process. I also use a fermentap, which I have read many bad things about on here, but had success with it in the past. Between the fermentap and the kegs the whole brewing process was much easier than previous to these upgrades.
Planned in the near future are
Double IPA
Oatmeal Stout
Apricot Ale
after that I need to get more kegs or finish some the brew I have made.
Also in the crawl space of my home are samples of the 20 batches of brew I have made in the past, plus almost a whole batch of Mead aged 10+ years. So far I have only tried the mead and it is like a fine champagne with a honey aftertaste.