Howdy from KC!

[Wawster]

Hi there!
Just joined up - Living near Kansas City. I've been watching this site for a while, and have gotten a lot of good info from it....figured it was about time I actually joined!
I'll be poking my head in from time to time to read up on different ideas as to how to advance along the path. Not exactly a noob, but I'm moving down the path slowly with no hurries. I want to make sure I have my processes down into a habit before I move to the next steps.
So for right now, I'm doing extract with steeping grains...Hope to move to all grain by the end of the year. The problem I have is space...in a townhouse, with a high deck is not conducive to outside burners, so some engineering is in order as I move forward to make a self-contained unit.

So a big wave to all the folks out there, and I look forward to learning lots more as I move along!
Warren

 

[jlinz]

Welcome to the forum! I'm at the same level. I do extract and steep grains and have started to fine tune a few of my own recipes. I'm hoping to make the jump to AG by the end of this year or next year as well!

 

[Wawster]

Hiya Jlinz!
Thanks for the welcome!
love to see some of the recipes if they're not private!
I haven't tried creating my own yet...that's the next step. I don't think I know enough yet as to what flavors the different grains impart yet. Still have a lot of reading to do!

 

[jlinz]

Hey there! Yeah, I'm still a novice at knowing the flavor profiles of various grains, but I just dove in anyway. So far the beers turned out just fine. Recipes are definitely not private. Here was my first solo recipe, which was a crowd pleaser if you like stout a bit on the sweeter side.

Slumlord Stout

6 pounds Gold LME or adjust for a light DME
1 pound Wheat DME
1/2 pound black patent malt (steeped)
1/4 pound caramel malt 60
1/4 pound honey malt

Galena hops @ 45
Willamette @ 15

Wyeast ESB yeast

I forgot to write down the OG and FG. I can put it in my brew program later and figure it out. When I do this recipe again I will probably go a bit lighter on the black patent.

 

[edroberts]

Welcome! I moved from KC 2 years ago. I miss city... and the river water there. Brewing with the liquid limestone we pour from our taps in Indiana sucks.

I'm not a fan of the burnt taste black patent malt brings. Roasted barley is a great sub.

 

[TheHappyHopper]

Hello from Olathe!

Just a thought regarding your space issue - Even with a house and the ability to have burners outside, I prefer to brew inside (so I don't have to worry about brew days lining up with nice weather), and I use a 2-gallon drink cooler from WalMart that I converted to a "mini mash tun". I can do either 2 gallon all grain batches or up to 5 gallon partial mashes.

 

[Colt4587]

Hello from Topeka! I'm new here too, but a lurker for a while. Your post made me decide to make an account to say hello!

I'm pretty close to where you are, got a few brews under my belt, and now I'm looking at beginning to make my recipes!

 

[Wawster]

Cool! Looks like we got some Kansas boys here!

Colt - Yeah, I was lurkin for quite a while too. Finally took the plunge myself! Well, as I play with recipes, I'll definitely share 'em!

jlinz - Heh...ok...I just took your plunge as a challenge. Next batch is gonna be a Waw special! Dunno what it'll be yet, but I got a few weeks until my 2 batches now are ready to bottle, so I have time to study up and get some ingredients!

ed - I'm a east coast transplant, but I've been here about 15 years now. Before that, I lived in New Hampshire, and had spring water bubbling up in my back yard...nowTHAT, I miss!

Happy - wow man...you're right around the corner! I'm able to do a full volume boil on my kitchen stove for right now. But I figure when I get to doing all grain, I'm gonna need a bit more oomph.....but I could be wrong!

Right now, I have a pretty sweet setup for a kitchen....but I'm gonna have a significant other moving in, in a few months, and something tells me that my kitchen setup mught get...ahem...displaced. But for now, it's sweet! I got me one of those 500 lb hydraulic tables from harbor freight. It raises and lowers and was only $159. So now, there's no huffing around of carboys or my fastferment. I just wheel it over to the stove, and fill em at the right height, or wheel em over to rack or to bottle. Let me know what you think!

 

[Cyclman]

Welcome to the group, from CO

I am a huge fan of 2.5G batches, BIAB on the stove.

 

[GJiggy]

Oh dang. I'm originally from olathe ks! Welcome

 

[kcbeersnob]

Welcome to the site!
If you're interested in connecting with some local homebrewers, a club is a great way to do that. Johnson County Brewing Society just started last year. We meet on the fourth Thursday of the month at Brewlab in OP.

http://jocobs.info
https://www.facebook.com/groups/JoCoBS/

 

[Wawster]

*Waving howdy to our neighbor Cycleman*
Thx buddy! I haven't tried BIAB yet, but it definitely has my interest! I'm thinkin' it might be in my transtion to all-grain.

Hey There GJiggy!Come back to visit and I'll hand ya a beer!

 

[Wawster]

Hey there KC!
I might just up n drop by!
Thanks for hte ifo, man!

 

[Wawster]

Oops!
Ahem... it occurrs to me that if someone reads that I can't type "the info" correctly, they may surmise I may not be a good candidate to be adding ingredients to a brew in a club-type atmosphere....

 

[swander]

Dot'n wory, bene prveen teht ordre fo lettres menas vrey lttlee ot copmerhesnoin.