SpanishCastleAle
Well-Known Member
#80 this weekend. Safe to say there's a lifetime of brewing experience between Denny and Yooper!
Hopefully, Sake #1 will be this year too.
Hopefully, Sake #1 will be this year too.
Average Batches brewed so far?
- Thread starter IXVolt
- Start date
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ajwillys
Well-Known Member
It's online. Go to http://docs.google.com/ If you have a Google Account already, just login. I do just about everything with it because I am never on the same computer. Nice to have my docs online.
OP
OP
Thanks ajwillys, I'll check that out. Sounds like something I would definitely use!
Denny, I'd love to share a HB someday. I drive through Eugene every now and then.
Denny, I'd love to share a HB someday. I drive through Eugene every now and then.
JKoravos
Well-Known Member
I;ve been brewing 11 years, too, except I've only brewed...ummm, I have no clue. I've never kept track until recently. Probably between 30-70??? I know I've only brewed 11 times since about 2004, although I'll be doing my 4th batch in about 3.5 months on Sunday. I'm really ramping up my brewing. I'm going to be aiming for 25+ batches a year starting next year.
Get in touch next time you're up this way!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
MattHollingsworth
Well-Known Member
92. Only 2 recently though! Other 90 were from 97 to 2002.
Grainpaw
Active Member
I found this thread after I posted on a similar thread. Here's the same info.
I started brewing in May 1978 and have kept at it as steadily as I could since then. I summarized the first few brews on an index card and then did a card with the recipe and other details for every batch since #6. For that I used a German lager yeast, a step up from the generic yeast included under the lid of the Blue Ribbon malt extract can. I recreated that batch for batch #500 in the late 90's, even down to the same 8-gallon crock, and the flavor bought back many memories of such batches. I've done everything from those primitive extract brews to ten-gallon all-grains, probably around 5,000 gallons, and almost all of it was good to real good. I got married in 2005 and that has slowed me down some. I'll be brewing #673 tomorrow, 9/16/2013. It will be a Kentucky Common Ale with Belle Saison yeast. Looking forward to brewing #1,000 in about 17 years when I'm 78 years old.
I started brewing in May 1978 and have kept at it as steadily as I could since then. I summarized the first few brews on an index card and then did a card with the recipe and other details for every batch since #6. For that I used a German lager yeast, a step up from the generic yeast included under the lid of the Blue Ribbon malt extract can. I recreated that batch for batch #500 in the late 90's, even down to the same 8-gallon crock, and the flavor bought back many memories of such batches. I've done everything from those primitive extract brews to ten-gallon all-grains, probably around 5,000 gallons, and almost all of it was good to real good. I got married in 2005 and that has slowed me down some. I'll be brewing #673 tomorrow, 9/16/2013. It will be a Kentucky Common Ale with Belle Saison yeast. Looking forward to brewing #1,000 in about 17 years when I'm 78 years old.
