TAHammerton
Grandmaster Brewer
Hi all,
My name is Tom Hammerton and I live in Haiku on the Hawaiian Island of Maui. I have been brewing extract and partial mash beer on and off for 20 years. About 9 months ago I made the switch to all grain as I finally had the space and resources to do it. I am still on a tight budget and I am slowly getting all my equipment together. I have a young family and only brew at night, usually starting around 10pm and finishing clean-up around 2-3am. I tend to brew English/American styles these days, but I brewed a lot of German styles when I was young. I have never brewed with anyone else and everything I know is from Charlie Papazians book. I am trying to update myself and learn the latest in best practices in homebrewing. I do things my own way some of which are probably "wrong" as I don't know any better. I have joined the forum to learn how to be a better brewer.
I usually make a 1l starter of White labs yeast the night before. I have a rudimentary HERMS and I boil on a stove-top which is a real struggle. I am thinking of getting a gas burner but they all say only use outside and that is not an option. i imagine a lot of brewers actually use inside - is this true?
I have just entered my first brewing competition but I have to say I am underwhelmed with the beers I specifically brewed for it. None of my recipes really fit in any of the style categories so I adapted them to "fit in". The process has reminded me I still have a lot to learn.
If you see me post something that is incorrect please tell me why it is incorrect and help me be a better brewer!
My name is Tom Hammerton and I live in Haiku on the Hawaiian Island of Maui. I have been brewing extract and partial mash beer on and off for 20 years. About 9 months ago I made the switch to all grain as I finally had the space and resources to do it. I am still on a tight budget and I am slowly getting all my equipment together. I have a young family and only brew at night, usually starting around 10pm and finishing clean-up around 2-3am. I tend to brew English/American styles these days, but I brewed a lot of German styles when I was young. I have never brewed with anyone else and everything I know is from Charlie Papazians book. I am trying to update myself and learn the latest in best practices in homebrewing. I do things my own way some of which are probably "wrong" as I don't know any better. I have joined the forum to learn how to be a better brewer.
I usually make a 1l starter of White labs yeast the night before. I have a rudimentary HERMS and I boil on a stove-top which is a real struggle. I am thinking of getting a gas burner but they all say only use outside and that is not an option. i imagine a lot of brewers actually use inside - is this true?
I have just entered my first brewing competition but I have to say I am underwhelmed with the beers I specifically brewed for it. None of my recipes really fit in any of the style categories so I adapted them to "fit in". The process has reminded me I still have a lot to learn.
If you see me post something that is incorrect please tell me why it is incorrect and help me be a better brewer!