Hello all,
Pretty new to the boards here and started brewing since last April. First post but I've been lurking and researching everything I can think of in regards to making consistent, quality homebrew. My wife & I love Belgian & German brew, well I like pretty much any style except for smoked beers. We're also starting to make our own wines and cider (EdWort's Apfelwein).
Some prime learnings I've gotten from these forums that I didn't consider or understand from some of the homebrew classes I've taken were in regards to temperature control (NE Ohio climate extremes don't help), quality/quantity of yeast when pitching and proper fermentation time.
I'm looking forward to potentially moving to an all-grain setup or BIAB later this year as soon as I can confirm that my extract/partial techniques are solid.
Anyways, glad to be here. Beards & Beers. Prost!:rockin:
Pretty new to the boards here and started brewing since last April. First post but I've been lurking and researching everything I can think of in regards to making consistent, quality homebrew. My wife & I love Belgian & German brew, well I like pretty much any style except for smoked beers. We're also starting to make our own wines and cider (EdWort's Apfelwein).
Some prime learnings I've gotten from these forums that I didn't consider or understand from some of the homebrew classes I've taken were in regards to temperature control (NE Ohio climate extremes don't help), quality/quantity of yeast when pitching and proper fermentation time.
I'm looking forward to potentially moving to an all-grain setup or BIAB later this year as soon as I can confirm that my extract/partial techniques are solid.
Anyways, glad to be here. Beards & Beers. Prost!:rockin: