I've already a posted a few begs for help on this site (to which I received several very helpful responses!), but figured I'd take the chance to introduce myself.
I'm a university prof out here in San Diego. When I moved our here from Tucson, Az, I found there was so much good local brew to drink, my homebrewing hobby sort of fell by the wayside for a while!
But I'm getting back into things now, and finally making the jump from extract to all-grain! I've got my bigger brew pot, and have my lautering manifold built. I still have yet to do my first batch, but did my first full-wort boil last weekend! I cloned the same recipe I made last time with a 3 gallon boil -- a Sierra Nevada type Pale Ale -- and am looking forward to seeing what difference the full boil makes.
In addition to the Pale, I've got a mead in the secondary right now -- actually 5 of them! I made a base made with wildflower honey. After primary
fermentation, I split it into five batches: one plain honey as a
control batch, a metheglin spiced with allspice berries, nutmeg and a
bit of cinnamon, a melomel made with red raspberry puree, a pyment
made with crushed red grapes, and a cyser made with pink lady apples.
I split the batches on November 12th, and so far it's been fun to
watch the ways in which the batches differ from each other in terms of
secondary fermentation activity and color change.
Anyways, howdy all, and thanks for the great info on the site. I'm looking forward to participating!
-Matt
I'm a university prof out here in San Diego. When I moved our here from Tucson, Az, I found there was so much good local brew to drink, my homebrewing hobby sort of fell by the wayside for a while!
But I'm getting back into things now, and finally making the jump from extract to all-grain! I've got my bigger brew pot, and have my lautering manifold built. I still have yet to do my first batch, but did my first full-wort boil last weekend! I cloned the same recipe I made last time with a 3 gallon boil -- a Sierra Nevada type Pale Ale -- and am looking forward to seeing what difference the full boil makes.
In addition to the Pale, I've got a mead in the secondary right now -- actually 5 of them! I made a base made with wildflower honey. After primary
fermentation, I split it into five batches: one plain honey as a
control batch, a metheglin spiced with allspice berries, nutmeg and a
bit of cinnamon, a melomel made with red raspberry puree, a pyment
made with crushed red grapes, and a cyser made with pink lady apples.
I split the batches on November 12th, and so far it's been fun to
watch the ways in which the batches differ from each other in terms of
secondary fermentation activity and color change.
Anyways, howdy all, and thanks for the great info on the site. I'm looking forward to participating!
-Matt
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
We see you at O'Briens a bit. I think we met the night Ed Lavin went on his big diet? or a FOTB meeting night or something.
