Fighting_sin
Active Member
I began brewing 3 weeks ago after having 9 years off. I brewed for 4 to 5 years prior (30-40 batches "under my belt"). I don't know why I didn't begin again sooner. I stopped due to losing contact with friends that where fans of homebrew, moving into an on campus apartment when I went to a Bible college, (at age 26) where beer is not allowed, and just getting busy and distracted.
I have only ever been an extract brewer and am content to stay that way for now. I still have my original equipment from 9 years ago. I knew I would begin again eventually.
I first brewed an English Brown Ale 3 weeks ago I call "Nine Years After Brown Ale." I tried it last night, and although it is still a bit flat, it is good. It got even better, of course, as it got warmer.
This past weekend I brewed a Chocolate Porter with molasses, brown sugar, unsweetened cocoa powder and unsweetened bakers chocolate squares as adjuncts. I wasn't sure about adding the brown sugar, but I went for it. I know it is just table sugar with a small amount of molasses. I'm just experimenting. I drank a cup before adding the yeast and it tasted great, kind of like a Yoo Hoo chocolate drink. We will see what time and fermentation does to it.
Well, its good to be back. I look forward to learning and contributing on this forum. I've never joined one, but I had to join this one. It's too valuable from what I have seen!
blessings!
I have only ever been an extract brewer and am content to stay that way for now. I still have my original equipment from 9 years ago. I knew I would begin again eventually.
I first brewed an English Brown Ale 3 weeks ago I call "Nine Years After Brown Ale." I tried it last night, and although it is still a bit flat, it is good. It got even better, of course, as it got warmer.
This past weekend I brewed a Chocolate Porter with molasses, brown sugar, unsweetened cocoa powder and unsweetened bakers chocolate squares as adjuncts. I wasn't sure about adding the brown sugar, but I went for it. I know it is just table sugar with a small amount of molasses. I'm just experimenting. I drank a cup before adding the yeast and it tasted great, kind of like a Yoo Hoo chocolate drink. We will see what time and fermentation does to it.
Well, its good to be back. I look forward to learning and contributing on this forum. I've never joined one, but I had to join this one. It's too valuable from what I have seen!
blessings!
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