Here’s a thread from someone with a similar brew ethic...North Carolina - Unibrau Pro All in One 100L 240V SystemA good amount of people go through the stages of brewing: 1) Mr Beer or similar, 2) Extract Brewing, 3) Partial Mash, 4) Turkey fryer, 5) Grainfather or other coffee urn style All-in-one units and finally 6) a top-notch, top quality Brewing system (I wont mention names in order to eliminate arguments). What I would like to have known when I first started brewing? After I for sure I liked this hobby..... I wish I would have bought the top system and forgone the fermenting buckets, carboys and cheap fermenters. While a top of the line equipment does not make the brewer, it may help and certainly not hurt...
Partly due to the lockdown and not having an office of coworkers to give my product to, I have the opposite problem. My friends, neighbors, wife, and I can't drink my beer fast enough to keep up with my production, so my house is filling with beer. I only started brewing in August 2020, but since then have become completely obsessed with it, to the point that I'm cooking up a new batch almost every weekend and running out of places to put all the bottles.If you tell your friends and relatives you brew, then you will not have any or you will have very little for yourself. Best advice, when asked "How did your homebrewing turn out?". Reply, "It was awful. I had to dump it!" (laughing to oneself).
Recently I visit relatives and relative says to me "I thought maybe you'd bring some of your beer.". I replied, "This is your house. It's up to you to supply the beer. Visit me and I have my beer." Nothing like being taken for granted...
Excellent! I live in SoCal, and we have a neighborhood happy hour every Tuesday at which I supply the refreshments. Are you close?
1) Using simple sanitizers like Starsan and Iodophor. Didn’t know anything about those at first, so I used bleach to sanitize. On a related note, I also didn’t realize that anything that would be used before flameout didn’t need to be sanitized, so I was spending unnecessary time and energy sanitizing everything.
2) Using a wort chiller. Didn’t know anything about those, so I was relying on an ice bath to chill my wort post-boil. I was really worried my first batch was going to be ruined because it took so long to cool it. I ran out of ice in the freezer and had to leave the house to go buy more while the wort sat there exposed to the elements. Turned out ok, though.
So while brewing that year with a lid on, where you happy with the taste of your beers? Can you taste the difference without the lid?I brewed beer for a year with the lid on the boil kettle-- simply because nobody ever told me not to. My recipe book didn't mention it; none of the how-to's on the internet mentioned it. I figured it's like stew -- lower the heat and keep a lid on. So I'm reading some thread on HBT and learn about Dimethyl sulfide (DMS), which will boil off if you DON'T use a lid, but can skunk your wort if you do. Also, boilovers...
Look into SMaSH or brewing on the ones.
In all things.