I have brewed and tried many different Ales over the years. I would invite anyone with questions or answers to some the questions to please join in on the conversation.
I have been very lucky to be able to brew in our kitchen. I know many brewers who have been moved out of the kitchen and into the garage. In my part of the country that would mean heated Garage watching out for flare ups due to boil overs, or just general gas fire.
Thursday, June 16, 2011
My History of Homebrewing
I started homebrewing the summer of 2007 after looking over all the websites on the subject. I was just not sure where to start. I looked at many distributors, many were not in my area, which meant more money for shipping. I found one about 225 miles from where I live. This was my start at learning how to make beer the correct way. It pays to find a good supplier that has developed their own recipes and have people working for them that have the experience to help you out.
I then purchased a few recipes starting with one I thought would be pretty easy. I made the first two kits and bottled them. After drinking the first batch, I realized I did not raise the temperature of the wort from the initial steeping of the grains. So to sum this batch up, it tasted great because it was mine, but I did not boil the wort. Lucky it was my first batch and everything was sterile, and nobody got sick. I eventually got tired of bottling and started kegging in 2008, it was the best thing I ever did. I did not have to clean and sterilize the 54 bottles anymore and wait for 3 to 4 weeks for carbonation. I did decide right from the start of my kegging to go with the 2 keg system so I could have more than one type of beer going at the same time.
I have since brewed many different types of Ales, I personally like ales the best. I think of them as being more versatile when working with different ingredients. The temperature for the initial fermentation is easier to control without any additional moving from one floor to the other, or having to purchase a separate Freezer and control for the lagers.
I then purchased a few recipes starting with one I thought would be pretty easy. I made the first two kits and bottled them. After drinking the first batch, I realized I did not raise the temperature of the wort from the initial steeping of the grains. So to sum this batch up, it tasted great because it was mine, but I did not boil the wort. Lucky it was my first batch and everything was sterile, and nobody got sick. I eventually got tired of bottling and started kegging in 2008, it was the best thing I ever did. I did not have to clean and sterilize the 54 bottles anymore and wait for 3 to 4 weeks for carbonation. I did decide right from the start of my kegging to go with the 2 keg system so I could have more than one type of beer going at the same time.
I have since brewed many different types of Ales, I personally like ales the best. I think of them as being more versatile when working with different ingredients. The temperature for the initial fermentation is easier to control without any additional moving from one floor to the other, or having to purchase a separate Freezer and control for the lagers.
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