What beer style, technique, ingredient, etc. were you intimidated by (or just didn't think you'd like) earlier in your brewing experience, but once you gave it a shot, you really regretted not doing it sooner. Maybe:
1) It was way easier than you thought it would be,
2) It made an larger-than-expected improvement in your beer, or
3) You never cared for commercial examples of the style, but you love your own version.
For example, I never really cared for IPA's until I started learning about the different varieties of hops and what each brings to the party. Now, I can't get enough!
I'm less than a year into this hobby, so I'm definitely still a novice. My biggest regret at this point is just not starting sooner! Here are a few things that I'm currently "intimidated" by:
- Lagering
- Sours
- Kegging (pretty sure a LOT of people will say they regret not kegging sooner)
- Imperial anything
- Smoked beers
- Spiced/fruit beers
I'd like to try most of those in the future; part of the joy of this hobby is trying new things. I'm just wondering what kind of stuff seems intimidating on the front end but isn't a big deal on the back end.
1) It was way easier than you thought it would be,
2) It made an larger-than-expected improvement in your beer, or
3) You never cared for commercial examples of the style, but you love your own version.
For example, I never really cared for IPA's until I started learning about the different varieties of hops and what each brings to the party. Now, I can't get enough!
I'm less than a year into this hobby, so I'm definitely still a novice. My biggest regret at this point is just not starting sooner! Here are a few things that I'm currently "intimidated" by:
- Lagering
- Sours
- Kegging (pretty sure a LOT of people will say they regret not kegging sooner)
- Imperial anything
- Smoked beers
- Spiced/fruit beers
I'd like to try most of those in the future; part of the joy of this hobby is trying new things. I'm just wondering what kind of stuff seems intimidating on the front end but isn't a big deal on the back end.