nolabelbrewing
Active Member
I started brewing in California, and have recently moved back to Denver. I brew traditionally English Ales. However, the water profile here suits Wheats, and Belgians, so I have been moving in that direction.
I read a ton, and brew almost every to every other week. I tend to plan my batches in an attempt to re use my yeast, and I'm starting to play with fermentation temps, and bottling refermentation temps in my homebrewing setup.
I brew 5-10 gallons at a time in a converted keg, and until recently had absolutely no problems batch sparging due to the English nature of infusion mashes. Always looking for company in Denver.
www.nolabelbrewing.com
I read a ton, and brew almost every to every other week. I tend to plan my batches in an attempt to re use my yeast, and I'm starting to play with fermentation temps, and bottling refermentation temps in my homebrewing setup.
I brew 5-10 gallons at a time in a converted keg, and until recently had absolutely no problems batch sparging due to the English nature of infusion mashes. Always looking for company in Denver.
www.nolabelbrewing.com
