markcurling
Well-Known Member
Dear fellow brewers,
Having brewed kits for a few years and then had a couple of years away from brewing, I have recently made a come back and made my first two all grain beers. The help and support I got from this forum was extremely useful, and while the first batch is not ready for tasting for at least another week, the samples I have tried have all been extremely promising!
Anyway, having tackled most of the difficulties of the shift from kit to all grain, I am still finding one problem in making the change, and am hoping that some of you may be able to offer some insight.
When making kit beers a few years ago, I felt it only good and proper to consume the odd beer or two whilst brewing the kits. This made for a very enjoyable and productive hobby. Now, I naturally assumed this process should be transferred when making the shift to all grain. The problem I am running into is that now, given the mashing, lautering, boiling, cooling and other time-intensive steps, by the time I come to pitch the yeast, I am completely and utterly trolleyed. Has anybody else suffered similar difficulties and willing to offer any solutions?
All the best,
Mark
Having brewed kits for a few years and then had a couple of years away from brewing, I have recently made a come back and made my first two all grain beers. The help and support I got from this forum was extremely useful, and while the first batch is not ready for tasting for at least another week, the samples I have tried have all been extremely promising!
Anyway, having tackled most of the difficulties of the shift from kit to all grain, I am still finding one problem in making the change, and am hoping that some of you may be able to offer some insight.
When making kit beers a few years ago, I felt it only good and proper to consume the odd beer or two whilst brewing the kits. This made for a very enjoyable and productive hobby. Now, I naturally assumed this process should be transferred when making the shift to all grain. The problem I am running into is that now, given the mashing, lautering, boiling, cooling and other time-intensive steps, by the time I come to pitch the yeast, I am completely and utterly trolleyed. Has anybody else suffered similar difficulties and willing to offer any solutions?
All the best,
Mark