BeerSmith™ Home Brewing Forum
Brewing Topics => Introductions => Topic started by: ugiweizen on February 15, 2015, 10:59:46 AM
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New to brewing since 2012, being a chef and working with yeast and flavors of food, brewing beer was a matter of time before it consumes all my spare time. Started with a small pot extract brews to now obtaining more and more equipment to get into all grain ,also have Beer Smith to brew the best i can every time.
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Getting ready to brew a choc. bourbon barrel stout. (extract). the next batch of beer i do is going to be an all grain batch. i have been researching recipes on beer smith
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Brewed the choc. bourbon stout. on 2-15-15 Posted it on the cloud. 0g. was 1.067, i figured i can tap around july. the first high gravity beer ive done.
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Why can't you have it until July?
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well figured it had to keg condition until then, depending on fg. if it around 8 %, from what i read. What you think? I would love to tap earlier,
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It will probably be reaching it's peak flavor in July, but I've never been able to wait that long before trying a beer. It'll be carbed and ready to at least try in less than two weeks.
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I agree, im very impatient to taste my brews, not like cooking where you can taste your product when you get done cooking, although i always taste the wort, and all ingredients going it to the brew pot. it is not easy building a pipeline of homebrew when it is so easily available.
and can go to my bar and just get a beer from the tap.
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I make about 150 gallons a year. I usually have something I really love to drink on hand, so that I can resist temptation on a new batch. At least that's the theory.
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That is very impressive as well as inspiring. I plan on brewing at least 1-2 times a month this year. Putting together my all grain setup is a challenge, trying to get the setup that i wont have to upgrade for awhile. Thinking of a 10gal. Brewing beer is a very addictive hobby for me. The more i read and brew, the more immersed i get. Because i dont have a 3 kettle setup, or even a 2 kettle setup. I might have to do a BIAB as my first all grain brew. I am researching recipes now on beer smith. Thinking of an ipa. or a good beer i can ferment quick and put on tap within a month or less. The beer you have bottled,kegged and fermenting look great. I can see why you brew 150 gallons a year.
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I have two 48 quart coolers for mash tuns and a 15 gallon boil pot and an 8 gallon boil pot
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ive been on the bubble about cooler mash tuns, i think i am going that route