OK......so I've been reading like crazy (when I can) for the last few days since joining here and trying to find out about this "home brewing thing".
I'm on section 2 of "How To Brew" by John Palmer. I've already learned so much. Heck....on Sunday, I didn't have a CLUE what priming was or what the heck "pitching yeast" meant.
ANYWAY.......So I can't resist asking a question here...
I typically like darker, stronger beers. To give you an idea of my tastes:
I like:
Samuel Adams Boston Lager
Smithwick's
Fat Tire
Shiner Bock
Samuel Smith Oatmeal Stout
I don't care for pilsners, or any other light colored beer.
Generally speaking, if (after I get the equipment) I want to end up with a darker beer....is it all about the ingredients or the brewing/resting time, etc? I mean I've read about lagering and hopps, but I'm still really new and haven't yet read about "light" vs "dark". I don't particularly care how dark a beer is, I guess, I just know that I like the taste of what are typically darker beers.
I know, I know......keep reading. I'm sure it'll be in the book.....
I'm on section 2 of "How To Brew" by John Palmer. I've already learned so much. Heck....on Sunday, I didn't have a CLUE what priming was or what the heck "pitching yeast" meant.
ANYWAY.......So I can't resist asking a question here...
I typically like darker, stronger beers. To give you an idea of my tastes:
I like:
Samuel Adams Boston Lager
Smithwick's
Fat Tire
Shiner Bock
Samuel Smith Oatmeal Stout
I don't care for pilsners, or any other light colored beer.
Generally speaking, if (after I get the equipment) I want to end up with a darker beer....is it all about the ingredients or the brewing/resting time, etc? I mean I've read about lagering and hopps, but I'm still really new and haven't yet read about "light" vs "dark". I don't particularly care how dark a beer is, I guess, I just know that I like the taste of what are typically darker beers.
I know, I know......keep reading. I'm sure it'll be in the book.....