First batch in 8 years

[TimLa]

For various reasons, got out of homebrewing in 2015, sold the house, moved, life, etc. The itch returned last December, so accumulated a Digimash, Fermzilla, three corny kegs, a new chest freezer, a bunch of stuff. Made a Dry Irish Stout as a first / learning batch. Got a new job, fermented it at 10 PSI, it sat in the Fermzilla for five weeks. At room temps.

A little too hoppy for the style, mashed at 150 indicated (verified accurate with instant pen thermo). Next time: half the bittering hops, and mash at 152. It is quite good.

Next up: Marzen. It is late in the year for that, but fermenting under pressure should help a bit.

It's great to be back to this...

-T

 

[JohnSand]

Welcome back!

 

[TimLa]

I have to admit: After three years in Germany, I started homebrewing in 1988, for what should be obvious reasons. Ten years later, started down the homebrew judging path. Learned a TON, specialized in Stout/Porter. Shortly after that, offered an Expresso stout to my neighbor, who didn't drink beer at all. He took a sip, and said: " you should get one of these, it's pretty good". Win!

It is (and is to all of us in this community) stunning what commercial nonsense people will drink.

 

[TimLa]

Testing

 

[BrewerofBeers]

Yeah welcome back. The thing about a good hobby is if it ever goes away, it will be there when you come back. It's an awesome one. I took some pauses too and each time I come back I make better beer (at least I hope so). As for the setup, process, equipment, and result, the sky is really the timit.

 

[hout17]

Welcome back home brewing is so awesome.