Yes, I do.
All-grain - cooler Batch sparge
3 tap kegerator
Kegging only
Usually build my recipes for 6 gallons, that way by the time is all said and done I get a full 5 gallons into the keg.
Been Brewing for 2.5 years, although I did do a few of the simple beer machine/Mr. Beer pre-hopped extract stuff back in the late 90s.
Not a huge deal, but there is a beer thread now on CF! Bottoms up!
Pretty much exactly same for me, but I have a 2 tap kegerator (until we buy a house & I build a keezer). :yes:Yes, I do.
All-grain - cooler Batch sparge
3 tap kegerator
Kegging only
Usually build my recipes for 6 gallons, that way by the time is all said and done I get a full 5 gallons into the keg.
Been Brewing for 2.5 years, although I did do a few of the simple beer machine/Mr. Beer pre-hopped extract stuff back in the late 90s.
Nice...I have yet to do an All-grain brew...that is my next step...I brew from liquid malt extract and add in the pelleted hops.....
I keg my beer and try and force carbonate....I am having an issue where when I first drink beer from my keg, it is flat, the middle glasses are perfectly carbonated, and the last part of the keg is over carbonated...I try and adjust my psi going into the keg as I go, but it stays over carbonated...
Perfect excuse to buy your own grain mill!I've been brewing for just over a year. All grain. I have 2 5 gallon kegs. I brew mostly IPAs and a hefeweizen. I need to get a better filtering system.
Last time I brewed they milled it wayyyy too fine and got a terribly stuck sparge, worst one ever. Basically had to filter by hand.
I tried home brewing a couple of years ago and here are my thoughts.
#1 I like variety. It's fun to brew but then you have 48 of the same beers that you have to drink. I brought home 2 cases of 3 Floyds Zombie Dust and it was incredible beer but even with that I got tired of the same old beer. Plus you shouldn't keep IPA's for a long time.
#2 The recipes I used were good but to be honest, I can buy better off the shelf. The stuff you buy in stores are made by professionals who have perfected the recipes.
#3 The best thing I made(also the easiest) was Apfelwein. This was good because you can't buy it in the store and it will really get you drunk.
It's fun to brew but I ended up selling everything on craigslist. If I was to do it again I would move to small batch where you just make a 6 or 12 pack.
I tried home brewing a couple of years ago and here are my thoughts.
#1 I like variety. It's fun to brew but then you have 48 of the same beers that you have to drink. I brought home 2 cases of 3 Floyds Zombie Dust and it was incredible beer but even with that I got tired of the same old beer. Plus you shouldn't keep IPA's for a long time.
#2 The recipes I used were good but to be honest, I can buy better off the shelf. The stuff you buy in stores are made by professionals who have perfected the recipes.
#3 The best thing I made(also the easiest) was Apfelwein. This was good because you can't buy it in the store and it will really get you drunk.
It's fun to brew but I ended up selling everything on craigslist. If I was to do it again I would move to small batch where you just make a 6 or 12 pack.
Yes, I do.
All-grain - cooler Batch sparge
3 tap kegerator
Kegging only
The hop profile fades as time goes by. For the best aroma/flavor, it's best to drink IPAs as soon as possible.Honest question, why is this? This is not the first time I've heard that. But weren't IPA's designed for long storage? (Being shipped from Western Europe to India)?
I am the same here. I do 10 gallon batches only now. If I do a new recipe, I will do a 5 gallon to test, but then jump to 10. I currently make an Irish red, an american ale, an Irish stout, an IPA, a Black Lager, a fruity wheat, and a porter. The recipes are ones I developed and I enjoy getting consistency now, from batch to batch, when I make each one.
I have been brewing for about 4 years now and understand the posts that say life gets in the way. I would think I could always keep beer on tap, but with brew times what they are, sometimes hard to set aside a Saturday or Sunday to brew.
The hop profile fades as time goes by. For the best aroma/flavor, it's best to drink IPAs as soon as possible.
Honest question, why is this? This is not the first time I've heard that. But weren't IPA's designed for long storage? (Being shipped from Western Europe to India)?