What is the natural evolution of a homebrewer?

[corncob]

I'm waiting to make a "good" extract batch before I move anywhere.

I've made 3, and all were marginal. I've since learned the importance of fermentation temperatures (and we've transitioned into fall) - and I'm hoping the next two are much better.

That's exactly how I feel. I started out with a free fridge, which became a kegerator. Then I realized I knew a lot of people trying brewing and that kegging cut out enough of the work to make it something I had to try.

I have made 9 so-so extract batches and also recently learned about fermentation temps from a Brew Strong podcast--that is, steady almost correct is better than correct at night and high during the day. I think every beer I have brewed this far has been under-attenuated and had un-metabolized acetaldehyde.

Soooo psyched about the current batch....

They also said on the Brew Strong show that the beginning brewer trying to get to the next level should save the AG money and buy a fermentation fridge. They said most people going to all grain are ready to drop some cash on their hobby, and get a fridge at the same time--and it is usually the steady temps that take their beers to the next level.

 

[smizak]

The obsession is sooo real. I really can't put a finger on why it gets that way, other than it's pretty f'n sweet to be able to make your own good beer.

I did three partial-mash batches, loved them, then went all grain. Even took a 6 month hiatus to save up for equipment. I really believe all grain is essential when doing certain styles. I just think it's difficult to get the flavor of say a N. English brown or a Mild right when using extracts. There is just something about the flavor of English pale malt in an all-grain beer that gets lost with extracts. Same for beers that use Pilsener malt, that grainy, crackery flavor is absent in extracts. Maybe you can get slick with steeping certain specialty malts to compensate, but I'm not convinced.

 

[JuanMoore]

I wanted to do AG on my first batch, but didn't have a big enough pot. I made 4 extract batches before I found a 60qt pot on sale super cheap. I've since made 5 all grain batches, and no partial mash batches yet.

 

[quickerNu]

Though I have my AG setup down well, and it usually is cheaper per batch, I still do PM's in the summer cuz it is so damned hot outside. I can partial mash on my kitchen counter, and boil on the back porch while looking at it through the sliding glass door- in the AC. Minimum time exposed to 100+ temps. Negligible flavor difference. Still fermenting the same.

 

[dantodd]

That's exactly how I feel. I started out with a free fridge, which became a kegerator. Then I realized I knew a lot of people trying brewing and that kegging cut out enough of the work to make it something I had to try.

Aside from sanitation there is no more important piece of the process that we as homebrewers do than temperature control.

Yes, it's good to get a strong rolling boil, yes it's good to get the hop additions in at the right time and so much more. But these are much less likely to be overlooked by a beginner than the every so critical sanitation and temperature control.

When I first started brewing in the early 90s I had nothing other than a few copies of Zymurgy and Joy of Homebrewing. My LHBS in Sacramento and my health food store in Davis were little help and all the fermentation science people I knew were wine makers not brewers. I never made a decent batch until I started actively controlling temperature.

 

[Pivot]

I am simply an extract brewer, and only because of space and money constraints. If I could go AG I would do it in a heart beat.

Im going to be in school for the next 6 years or so, so its going to be pure extract for the foreseeable future. I do hope to go AG one day but since that day is not for like a decade or so, I am completely content with extract.

 

[BierMuncher]

A - Brew one extract kit and consume within 10 days of boil.


Z - 23 kegs, 10 taps spread amongst three kegerators, 250# of assorted grains and 18+# of assorted hops on hand, regular requests to brew for friends and family occasions and a few dozen assorted ribbons and medals from local and regional contests.

How soon you get from A to Z is up to you...but if brewing is in your soul...you'll get there and...it'll be quite a journey. :rockin:

 

[bob1852]

A - Brew one extract kit and consume within 10 days of boil.


Z - 23 kegs, 10 taps spread amongst three kegerators, 250# of assorted grains and 18+# of assorted hops on hand, regular requests to brew for friends and family occasions and a few dozen assorted ribbons and medals from local and regional contests.

How soon you get from A to Z is up to you...but if brewing is in your soul...you'll get there and...it'll be quite a journey. :rockin:

um, yes; I think this thread has been ended, and BierMuncher wins! :rockin:

 

[jlanier01]

What you really need is a good mentor. There is nothing better than brewing with an experienced brewer. You can see their equipment, see what does and doesn't work. Put your hands on a beer in progress without the responsibility of having to think ahead to the next steps or prepping when you've never done it before.

Couldn't agree more, most of my inspiration for AG brewing is coming from stopping by an experienced brewer's house from my work and watching him pump out an oatmeal stout. He was also teaching another friend at the time, so it was like a mini-workshop. He had a lot of equipment that I haven't acquired yet (wort chiller, refractometer, a turkey fryer turned wort machine).

All in all, a mentor is probably the best way to absorb experience and lower the ramp up time.

 

[wadner]

Though I have my AG setup down well, and it usually is cheaper per batch, I still do PM's in the summer cuz it is so damned hot outside. I can partial mash on my kitchen counter, and boil on the back porch while looking at it through the sliding glass door- in the AC. Minimum time exposed to 100+ temps. Negligible flavor difference. Still fermenting the same.

I like your thoughts. I'm partial mashing because it takes less time. I can do it in my kitchen. With kids and a wife, golf courses calling my name, pheasants waiting to be hunted, and assorted other activities I'd rather not spend 6 or more hours over my brewing equipment.

 

[Baldy_Beer_Brewery]

Worry
Relax
Don't worry
Drink home brew

Repeat omitting the worry.