GratefulBrewing
Member
- Joined
- Dec 19, 2013
- Messages
- 7
- Reaction score
- 0
Hello,
My name is Casey Workman. I am from Portland, OR but currently live in Peru with my wife. Peru is full of opportunities. Growing up on great NW micro brews I have started building the dream of a nano-brew pub here in Arequipa, Peru. One of the small hurdles is I haven't brewed much. I did some in Oregon but I was helping mostly. So I am determined to do it here. I have watched tons of Youtube videos but most of the stuff they talk about are not available here. WE have to outlets to buy supplies. One is out of a craft brew restaurant and the other is out of a crazy guys garage. Starsan, bottle trees, racking canes, extracts, kits and most of the rest of it is not available. I couldn't even find a thermometer for 3 weeks and in the end I found an old glass one. I have been researching Smash 1 gallon brewing and think that will be a great way to learn. I have a couple of questions if the benevolent forum wouldn't mind helping.
1. It is summer here now in Lima and the temp is in the 80s. Is it even possible to brew here now?
2. Bleach has been a pain and our last batch had some strange flavors and some of the bottles were rotten. Does anyone know of a sanitizer I can make? Maybe with iodine.
3. I can only get what they call "Pilsner" malt, what they call "caramel" and a darker malt. Can I use these caramel for my base grain to keep in line with my Smash approach.
4. Is there any substitute for brewers yeast? We tried bakers yeast but haven't tried the results yet... I'm not optimistic.
Thank you for your help. If anyone knows of a brewing group in Portland I will be there from March 1st - August 1st 2014 [email protected]
.
My name is Casey Workman. I am from Portland, OR but currently live in Peru with my wife. Peru is full of opportunities. Growing up on great NW micro brews I have started building the dream of a nano-brew pub here in Arequipa, Peru. One of the small hurdles is I haven't brewed much. I did some in Oregon but I was helping mostly. So I am determined to do it here. I have watched tons of Youtube videos but most of the stuff they talk about are not available here. WE have to outlets to buy supplies. One is out of a craft brew restaurant and the other is out of a crazy guys garage. Starsan, bottle trees, racking canes, extracts, kits and most of the rest of it is not available. I couldn't even find a thermometer for 3 weeks and in the end I found an old glass one. I have been researching Smash 1 gallon brewing and think that will be a great way to learn. I have a couple of questions if the benevolent forum wouldn't mind helping.
1. It is summer here now in Lima and the temp is in the 80s. Is it even possible to brew here now?
2. Bleach has been a pain and our last batch had some strange flavors and some of the bottles were rotten. Does anyone know of a sanitizer I can make? Maybe with iodine.
3. I can only get what they call "Pilsner" malt, what they call "caramel" and a darker malt. Can I use these caramel for my base grain to keep in line with my Smash approach.
4. Is there any substitute for brewers yeast? We tried bakers yeast but haven't tried the results yet... I'm not optimistic.
Thank you for your help. If anyone knows of a brewing group in Portland I will be there from March 1st - August 1st 2014 [email protected]
.