How do you chaps decide what to brew?

[koomber]

I wrapped up my thrid AG batch (A modification on the delectable looking All Amarillo IPA) and I'm confident I've worked the kinks out of my system so that I can get away with no major issues and an acceptable efficency.

However, I'm kind of struggling with choosing what to brew next. I rekon the Scottish winter will be cold enough to make a Lager in the Laundry room of my flat so I'll leave that experiment for now and I've decided to spend my Christmas bonus on a new fridge for SWMBO so I'll soon have to old one any way (don't worry it's not her Christmas present for her. I'm not that daft!).

But I'm kinda struggling with where to go. I'm at a stage where I want to try as many different styles as I can, since over here in the north of Bonny (ie damp, wet, windy, plagued with dragons, orcs, etc.) Scotland we don't get a wide range of beers, but I'm a bit flumoxed as to where to start.

I'd like to ask you, true believers: How do you choose your next brew?

 

[3PegBrew]

I'd like to ask you, true believers: How do you choose your next brew?

I simply go by the season or what flavors pop in my head. For instance I brewed a cranberry apple belgian with over a month ago in preparation for Thanksgiving.

If you love experimenting, IPAs are fun to do with mixing up hops!

Or if you have a girlfriend who likes fruity beers (mine can't get enough) find a good combo with wheat or oat or just plain barley.

Maybe in 2 months you will be in need of a stout or porter? No need for lagering with those. Do a Wyeast search and browse their Ale yeasts to find your perfect strain

 

[KeithMoonsLiver]

I've only done 10 batches so far so I've tried to hit most of the major styles. I try to have at least two beers going at a time, usually one long maturing one like a lager or imperial stout and a quicker one like a bitter or pale ale.

I try to imagine what I'll want to be drinking in 3-6 months, usually based on the season. Early summer I did an oktoberfest that should be ready in a couple weeks, I recently did a stout that should hopefully hitting its prime right when the weather gets cold. Late this winter I'll do a batch or three of weissbier in preparation for spring/summer.

 

[Blackgaurd_Brewing]

I generally base it off of whim and what hops I have in the freezer. Thats the advantage to having a decent variety of grain on hand.
Or if I have something coming up, such as a hunting trip, I will build a beer for that.

 

[jmf143]

I'll buy something I've never had before, and if I like it I look for a clone recipe.

 

[fatguy-littlecoat]

i just started AG, two batches under my belt... i love pale ales so im planning on dedicated the next few batches narrowing down my own recipe(currently reading designing great beers). Then after that im going to nail down a golden ale recipe. so im booked up for awhile

 

[tallybrewer]

I try to keep both a pale ale/IPA and a porter/stout on hand, but lately I have been making clones of commercial beers I really like (Bell's Expedition Stout & Stone's Ruination).

 

[Fletch78]

When I taste something at a pub that I really like, that costs $9 a glass. It's how I justify the expense of homebrewing. I look up same/similar recipes here and start calculating.

 

[Brewing Clamper]

My decision making process:

SWMBO: We're running low on the pale ale, you need to make some.

Me: Yes dear.

Decision made.

 

[NorCalAngler]

I just started brewing earlier this year so I haven't even started to put a dent in all the styles I could brew. I've brewed a few IPAs, a cream ale, an American wheat, porter, saison, and now I have a couple browns for the fall and a malty Christmas IPA in primary. So what I want to brew decides on the season and the styles I like to drink every day.

I have twice ordered bulk hops so the IPAs were brewed because I already had the hops on hand. I'm going to brew up Jamil's mild from "Brewing Classic Styles" next (around 3.5% ABV) so I have something I can drink a few of during football without putting me on the floor. Everything I brew is 5%+ and a bit filling after a few.

Another way to go about deciding what you want to brew is to buy a book like Brewing Classic Styles and start knocking them out based on what you like. They're proven recipes and you can challenge yourself to brew as many of the styles as you can.

 

[Manfish]

I try to keep both a pale ale/IPA and a porter/stout on hand, but lately I have been making clones of commercial beers I really like (Bell's Expedition Stout & Stone's Ruination).

What recipe did you use for the clone of Ruination?

Thanks!

 

[3 Dog Brew]

Koomber,
If I am stumped, I will glance through Beer Captured or Clone Brews to give me ideas. I now have about 8 recipes I have formulated over the years based on these books and others and I am trying to focus on refining each of these recipes by brewing them over and over again.

Then, as others have said, I will get an inspiration to try something else. I was reading an article on Mayan and Aztec culture and stumbled upon something I had forgotten. Both Mayans and Aztecs used to make a bitter beverage using cocoa, spices and chilis. From European culture the spice component evolved into cinnamon. So I decided that the best foundation beer for this "experiment" would be a London Porter. So I made a Mayan Porter.

 

[KevinW]

Our weather here in Portland Oregon is not too different than yours so when the sun comes out I try to brew as often as possible, until I can get a covered outdoor boil area anyway.

I like to accomplish two things when I plan on brewing. One thing I am always trying to do is perfect my skills so I will brew something challenging like a Kölsch or soon a Lager of my own design. I also want to keep some easy drinking stuff too so I will do a basic amber or session beer(don't want my fridge to be empty).

I sometimes read the comments people post here of their favorite beers/recipes and that gives me ideas too!

 

[fugazzi]

I just make up APAs with what mats I have on hand, and at some point they just kinda drift over into other styles.

 

[j1laskey]

Thumbing through BYO is always a great place for ideas also.

 

[IrregularPulse]

Whatever I wish I had a pint of in front of me come time to pick a recipe

 

[Bob]

I tend to go by the seasons, looking a month or three or six ahead (depending on style).

If you're after a strong winter-y ale, you're probably too late, because those tend to want longer in the bottle to come into their own. But a chewy Oatmeal Stout or roasty Robust Porter can be consumed gladly within a few weeks of brewing.

I'll start brewing my 1950s American Lager in November for spring drinking, because that needs a while in the lagerkeller before it gets really nice, but I'll brew Witbier in April and start drinking it two weeks later.

Get a batch of cider going now - the harvest is well into the season - and let it age until after the new year. Heck, I let mine age for a full year; I'm drinking the 2009 vintage now and still have a few bottles left from 2008 and 2007!

Search HBT for "brewing calendar" and see what pops. Lots of good info!

Cheers,

Bob

 

[GoldMiner]

I find the decision making process of what to brew in the future part of what I enjoy about this hobby.

I try to plan 3-5 brews into the future which allows a lot of time to waffle back and forth over what I want to brew.

Or I could just be indecisive , I can't decide.

 

[koomber]

Wow, I really appreciate the response this has gotten. I must say, the brew calender seems utterly fascinating, not least being able to magic up the right beer for the time of year or event.
I think with that in mind I'll try and get a dark beer on the go at the end of the month in time for winter. Not too worried about getting it in time for christmas. I have some Christmas pudding wine for then and tbh The bad winter weather doesn't usually bite up here till feb.
I suppose with the calender I can use the long term planning to include new styles as well as beers which can be drunk young or aged to perfection... Hah! Sounds almost as much fun building a brewing calender and choosing my beers as it was planning and building my brew kit!

I guess I've passed another homebrew event horizon accepting that

Oh well RDWHAHBAAP:
Relax.
Don't worry.
Have a homebrew...
And a plan!

 

[elkdog]

I have an "ideas" folder in Beersmith where I keep my own recipes under development, as well as those I find here or elsewhere. When it's time to order hops, I pick a few that will work with the season, and get the hops for those. I don't like to be too nailed down about it, but I like to let the ideas themselves mellow a little bit before I go off trying to make the next <insert adjunct ingredient that will ruin beer> stout.

 

[steinsato]

Same as a lot of the previous posters. I will brew for the season. Right now with fall and winter rolling in. I have been cranking out my Stouts, Porters, and will be doing Schwarzbiers as soon as the weather cools the unheated rooms of my house down to below 50 degrees. I also planned way ahead this spring and brewed a Golden Strong to let it condition til winter time. It's always nice to have a 10.4% abv beer when it is cold outside. In the early spring I like to make wheat beers and in the early Summer, I like to make Saison. IPA and Kolsch are a year round beer style for me. I love them no matter what the temperature is outside.

 

[Hannable1975]

My decision making process:

SWMBO: We're running low on the pale ale, you need to make some.

Me: Yes dear.

Decision made.

Smart Fella!

 

[Mermaid]

I'm going to vote for "brew with the season"

The summer FINALLY seems to be over in Massachusetts, so I can brew with less-forgiving yeasts.

I've actually got a Rogue "Dead Guy" clone in the primary that has been chugging away for a week now.

I'll probably brew with Pacman again since this yeast just rocks at cooler temperatures.

Maybe in the dead of winter, I might try a doppelbock (easier to keep cold)

 

[Wellshooter]

? plagued with dragons, orcs, etc.??

I think I'd check with them, might be nice to have a dragon around as a pet during the winter. You would certainly want a brew available that would make him happy.

 

[3 Dog Brew]

Search HBT for "brewing calendar" and see what pops. Lots of good info!

Cheers,

Bob

Wow! I had never really thought of a "brewing calendar". I did the search and I found this post which is awesome.

Thanks Bob, great idea!

 

[ZWood15]

I have a "Jump to Conclusions" mat that I use to pick the styles....





Bonus points if you get the reference

 

[phatuna]

this was borrowed from another thread, but gives you a good idea https://www.homebrewtalk.com/f14/brew-calendar-4858/index2.html

someone put all of this into a nice calendar on excel, but I can't find it now:

Style When to Brew When to Drink
Altbier 1st Oct. mid Dec.
Barley Wine 1st Feb. mid Dec.
Belgian Strong ale, Trappist 1st Aug. end Jan.
Belgian White 1st June end July
Biere de Garde/Saison 1st Feb. end May
Bitter 1st Oct. mid Nov.
Bock 1st Jan. end March
Brown Ale U.S. 1st Nov. end Dec.
Brown Ale U.K. 1st Sept. end Oct.
California Common 1st Sept. end Oct.
Doppelbock 1st Nov. end Feb.
Dortmunder 1st Nov. end Dec.
Dunkelweizen 1st April mid May
Extra Special Bitter 1st Oct. mid Dec.
Eisbock 1st Sept. end Feb.
Festbier 1st April mid June
Fruit Beer 1st April mid to late June
Imperial Stout 1st Jan. mid Dec.
India Pale Ale 1st March end June
Kolsch 1st March end March
Lambic 1st March end May
1st June end Feb.
Lager U.S. 1st April end June
Maibock 1st Feb. end May
Marzen/Oktoberfest 1st Feb. late Aug.
Mead mid Dec. mid Dec.
Mild Ale 1st Sept. end Sept.
Munich Helles/Dunkles 1st Jan. end March
Old Ale 1st May end Sept.
Pale Ale 1st March end March
end April mid June
Pilsener 1st Feb. end April
Porter 1st Feb. end Feb.
Red Ale 1st Feb. end Feb.
Scotch Ale 1st April end Dec.
Scottish Ale 1st Sept. mid Oct.
Schwarzbier 1st Dec. mid Jan.
Smoked Beer 1st Sept. mid Nov.
Spiced Ale mid Oct. end Dec.
Stout, Dry end Jan. end Feb.
Stout, Specialty 1st Oct. end Nov.
Weisse, Berliner 1st June end July
Weizen 1st June mid July
Weizenbock mid July mid Dec.

 

[steinsato]

I have a "Jump to Conclusions" mat that I use to pick the styles..QUOTE]

Just make sure your wearing enough flair when you do this.

 

[BigEd]

How do you choose your next brew?

I decide what I want to drink and then I brew it. You really don't want to over complicate this. If you are a novice I would say to narrow your sights to beers that you really enjoy and are within your technical reach. Making a beer you wind up not enjoying or have trouble making can put a damper on your brewing pleasure. Any of the UK ales are fairly simple to brew. Between mild, brown, bitter, ESB, porter, stout, IPA and others there is a wide range of colors, bitterness and flavor profiles to choose from. Most American style ales are also pretty straightforward and if you have access to Continental malt and hops German ales like altbier and Kolsch are wonderful. When you get your brewery refrigeration in operation by all means try some lager styles but sticking with ales for now will keep your temperature control simpler as well as take less time. So just pick a beer you like and have at it.

 

[billvon]

How do you choose your next brew?

If you don't have temp controlled fermentation, and it's hot out, try a Saison or something else you can ferment relatively warm.

If you want to impress the women, try a wheat with fruit in it.

If winter is coming up and you want something warmer, try a high gravity imperial stout.

If you're a cheap bastard, go for a low gravity session beer, a blonde or something.