Hi from WA

[Hoptimus_Prime]

Seems like a cool place! I'm looking forward to learning a lot here. I'm currently making wine right now as a step in the direction to understanding how to make beer and have a few carboys filled right now (blackberry, yellow plum, and what I can only assume will be an awful batch made from frozen mixed berries).

Basically, I can only afford to make wine at the moment, but there's no way I'm going to leave beer out of this, so here I am.

 

[static]

Welcome

 

[BirdmanBrewingCo]

Love the name. Welcome!

 

[ArrogantDusty]

Glad to see you here. Everyone starts somewhere

 

[fall-line]

Welcome to the forums. Lots of great beer in our area. I'm glad you'll be adding to it!

 

[Hoptimus_Prime]

Thanks, man, I'll try and learn what I can here as I continue to collect brewing tools and such, my first batch of beer is still a bit out of reach for now. It's nice to see some WA locals on here, though!

 

[Cheepbeer]

Hi Hoptimus... In Walla Walla on only my 5th batch of beer... Just finished bottle conditioning (21 days) what I thought was a bad batch... and it tastes great.

 

[Hoptimus_Prime]

Dude, sweet! I just had some hard cider the other day from Walla Walla, it wasn't half bad. What kind of beer did you make now and what did you make when you were getting started?

 

[Cheepbeer]

First brew.... I was interested in a prohibition style beer using 2.2 pre hopped Premier malt extract from the market and 4 lbs of sugar dry yeast 5 gallons. This beer had a cidery flavor before bottling and was really not too bad after 21 days conditioning.... But you could tell it waS a boozer and a cheap taste.

Then I tried Mangrove jacks Czech pilsener kit and used brown sugar instead of dextrose... BIG MISTAKE... cidery again. Time healed it (21 days bottle conditioning).

My next batch was a 2.2 premier malt (unhopped this time) with 1 lb dry amber malt and 1 lb dextrose.... 1 oz UK Golding hops. My tastiest brew and did not get cidery.
cleaned up

Now (with guidance from member YOOPER here Im waiting on a Newcaste tastealike in bottles that hopefully will be the best yet.

I have learned 3 important things here.... 1. Dont open the fermentor for at least 10 days for any reason... and... 2. F the secondary... and 3. any newbie fermenting over 69 degrees is bad. The more you fiddle with the brew the more chance of problems. also at least 14 days to bottle condition before even opening one. I was imatient and did none of the above... But after time still had drinkable good tasting beer (not great beer).

 

[Beer_is_good_for_you]

Welcome.. I grew up on Bainbridge (and Alaska) and I'm moving back up to Bothell (or maybe Bellingham) in 6 weeks. I'd like to try a batch or two or wine for SWMBO.

 

[Hoptimus_Prime]

Welcome.. I grew up on Bainbridge (and Alaska) and I'm moving back up to Bothell (or maybe Bellingham) in 6 weeks. I'd like to try a batch or two or wine for SWMBO.

I was born in Bothell, then moved to Stanwood when I was 2. My goal is to move to Bellingham, then maybe Portland eventually. On a beer-related note, I'd love to live around Boundary Bay Brewery in Bellingham and maybe pick up a few growlers of different beer to try. A friend showed me their Imperial Oatmeal stout and it was very good.

 

[Hoptimus_Prime]

First brew.... I was interested in a prohibition style beer using 2.2 pre hopped Premier malt extract from the market and 4 lbs of sugar dry yeast 5 gallons. This beer had a cidery flavor before bottling and was really not too bad after 21 days conditioning.... But you could tell it waS a boozer and a cheap taste.

Then I tried Mangrove jacks Czech pilsener kit and used brown sugar instead of dextrose... BIG MISTAKE... cidery again. Time healed it (21 days bottle conditioning).

My next batch was a 2.2 premier malt (unhopped this time) with 1 lb dry amber malt and 1 lb dextrose.... 1 oz UK Golding hops. My tastiest brew and did not get cidery.
cleaned up

Now (with guidance from member YOOPER here Im waiting on a Newcaste tastealike in bottles that hopefully will be the best yet.

I have learned 3 important things here.... 1. Dont open the fermentor for at least 10 days for any reason... and... 2. F the secondary... and 3. any newbie fermenting over 69 degrees is bad. The more you fiddle with the brew the more chance of problems. also at least 14 days to bottle condition before even opening one. I was imatient and did none of the above... But after time still had drinkable good tasting beer (not great beer).

I'll keep those tips in mind. Right now, I'm using 5-gallon buckets for some batches, but I'm not too happy about the idea of peeling the lid off to check up on things. I'm using what I've got, though.