Cavpilot2000
Well-Known Member
I'm a veteran brewer, but doing much more of it in the last three years since buying a house with some dedicated brew space.
I do all grain (both traditional and BIAB, depending on the complexity of the brew), and mostly keg my brews.
I've averaged 12-14 five gallon batches each of the last three years, with about a 50/50 mix of ales and German-style lagers.
Right now I am serving a multigrain harvest ale (hoppy APA with 20% rye, 20% wheat), but it will probably kick any day now, as well as a blackberry cider and a cranberry cider.
I am lagering a festbier, and gearing up for a repeat of my NEIPA this weekend.
Prost!
I do all grain (both traditional and BIAB, depending on the complexity of the brew), and mostly keg my brews.
I've averaged 12-14 five gallon batches each of the last three years, with about a 50/50 mix of ales and German-style lagers.
Right now I am serving a multigrain harvest ale (hoppy APA with 20% rye, 20% wheat), but it will probably kick any day now, as well as a blackberry cider and a cranberry cider.
I am lagering a festbier, and gearing up for a repeat of my NEIPA this weekend.
Prost!
