Just curious. How many batches before you're not a beginner?

[TheHappyHopper]

I don't think it has anything to do with your equipment setup (all-grain vs. extract, perfect fermentation chamber, etc.), it's more about understanding the process and knowing how to work with what you have. I had two moments when I realized that I wasn't a beginner anymore:

When I first started brewing, I found a step-by-step brew day checklist online (Brewer's Friend website I think?) - I followed that religiously for several batches and then got to the point where I had the process down and didn't need that constant reference.

When my brother-in-law started brewing and bombarded me with all of his questions and I was able to guide him through the process.

 

[sboyajian]

I very much look forward to that day. I noticed even my second batch was MUCH less precise than the first. Third batch on Friday. I guess I'll strike a balance when I ball a batch up from not paying enough attention to it.

So I have to ask, how did the 3rd batch go?

 

[bobeer]

The thing is, there is always something new to learn- all-grain brewing, water chemistry, building a control panel, yeast ranching- so I always am learning something new or getting new ideas so I'm always a beginner in some aspect of brewing!

My thoughts exactly, Yoop has it right. A beginner cannot be measured by batches brewed. It has to be measured by what you're currently working on. Brewing has enticed me to learn wood-crafting skills, of which I'm totally a beginner, and it has to with brewing a batch. Learning how to use different ingredients, wood aging, building water, kegging, cellaring, milling grain, growing hops, yeast cultivation, etc, etc, etc... are all things you could be a beginner at. I think this hobby would get boring if you could never be a beginner again

 

[Rotor_Head]

So I have to ask, how did the 3rd batch go?

So far so good. Fermenting away happily, if not on the warm side at ~75 degrees. Pretty smooth brew day all in all. Let's be honest, I'm not running a super sophisticated operation over here. We're talkin' a pot, a burner, some water and a grain steep/LME/ follow these directions and you won't screw this up type gig. That said, care is given to timing, brew schedule, and sanitation. The Maple Bacon and Blackberry are both delicious.

The next beer I'd like to make is a Ginger Lime Belgian Tripel. Does that sound good to ya'll....or no?

 

[HB_in_Subic]

Let's be honest, I'm not running a super sophisticated operation over here. We're talkin' a pot, a burner, some water and a grain steep/LME/ follow these directions and you won't screw this up type gig. That said, care is given to timing, brew schedule, and sanitation.

This is how I am operating too. Keeping it simple and enjoying it. Figuring out new styles to entertain while balancing my brew schedule (ambient temps vs fermentation chamber).

I am now starting to learn how to make fruit wines and mead (traditional and then a melomel) is next on the list (haven't even tasted one much less know if it is something that I would like).

There is so much to learn and experiment with and make that is enjoyable. I firmly believe by learning from other's mistakes if at all possible. But it doesn't hurt to make a few that are not critical but apparent.

 

[gjgxgh]

Unfortunately it took me far too long to get fermentation temp control. That's when I was no longer a beginner. Almost 2 years