peacefrog
Member
Greetings,
Sitting here waiting for various sanitizing cycles to complete so that I can bottle, I figured it was a good time to finally say hello.
I've been brewing for about two years, having apprenticed with my roommate, who's been brewing for around fifteen. (He's an all-grain snob, so I haven't gotten around to doing extract brew or kit yet. The dunkelweizen currently waiting to be bottled is my first solo brew (and he'd never done a wheat beer before, believe it or not) so it's an exciting time!
Speaking of which, I had to make enough changes to the recipe due to what was in stock or not at my LHBS that I wonder at what point the original style of beer no longer applies.
I have some other questions, too, such as how to come up with a recipe if I know the grains, hops, and style of the beer I want, and also whether it's okay to start a new batch of Ed's Apfelwein on top of the yeast cake from the last batch (which has probably already been covered somewhere in that epic thread).
Thanks in advance for all the spicy brains I will be picking. And nice to meet y'all.
-peacefrog
In progress: Bavarian Dunkelweizen
Bottle conditioning: Blackberry Barleywine
Drinking: Irish Red, Chocoholic (Vanilla Chocolate Porter)
Gone but not forgotten: Maple Pale Ale
Next in line: Ed's Apfelwein (which seems to be a rite of passage here
Sitting here waiting for various sanitizing cycles to complete so that I can bottle, I figured it was a good time to finally say hello.
I've been brewing for about two years, having apprenticed with my roommate, who's been brewing for around fifteen. (He's an all-grain snob, so I haven't gotten around to doing extract brew or kit yet. The dunkelweizen currently waiting to be bottled is my first solo brew (and he'd never done a wheat beer before, believe it or not) so it's an exciting time!
Speaking of which, I had to make enough changes to the recipe due to what was in stock or not at my LHBS that I wonder at what point the original style of beer no longer applies.
I have some other questions, too, such as how to come up with a recipe if I know the grains, hops, and style of the beer I want, and also whether it's okay to start a new batch of Ed's Apfelwein on top of the yeast cake from the last batch (which has probably already been covered somewhere in that epic thread).
Thanks in advance for all the spicy brains I will be picking. And nice to meet y'all.
-peacefrog
In progress: Bavarian Dunkelweizen
Bottle conditioning: Blackberry Barleywine
Drinking: Irish Red, Chocoholic (Vanilla Chocolate Porter)
Gone but not forgotten: Maple Pale Ale
Next in line: Ed's Apfelwein (which seems to be a rite of passage here