NA Any Homebrewers?

GrampaMark

GrampaMark

Pre-takeoff checklist
Joined
Jan 7, 2007
Messages
272
Location
Hogeland, MT
Display Name
Display name:
Kram
I'm brewing a Porter this afternoon. Any other homebrewers out there?

Mark
 
Paging Dana!

He brought a batch to Gastons that put mine to shame.
I used to do it every month. after a 2 year haiatus, I brewed a batch for Gastons.

It was a little gnarly tasting but the labels were cute.
 
I brewed some back in the late 1980's. "Davis, Dahlman, & Davis Brewing company"

I do have enough empties saved up to do a few cases. I thought I might either brew some or trade empty bottles for a smaller number of full ones...;)
 
SixPapaCharlie said:
Paging Dana!

He brought a batch to Gastons that put mine to shame.
I used to do it every month. after a 2 year haiatus, I brewed a batch for Gastons.

It was a little gnarly tasting but the labels were cute.
Click to expand...

Maybe you should stick to brewing Zima. :D
 
I was big into it for a long time, but have been retired for about 7-8 years.
 
GrampaMark said:
I remember you mentioning that on Another Board. Didn't Shawn end up with some of your equipment?

Mark
Click to expand...

Yes he did. I wanted it to go to a good home.

I did keep the CO2 tank and regulator for my BBQ team.
 
Brewed last weekend, a nice repeat of the Pilsner from Gaston's. Cleaning up the equipment, and cleaning up the beer fridge I learned I had two empty kegs, not just one. Evidently my friends had been enjoying a bit more than I was expecting. Brewed a second batch same day, an old school India Pale Ale, Northern Brewers and EK Goldings, and hopefully that will be ready in time for holiday hosting.
 
I bought my wife a wine making kit for her birthday a couple weeks ago. She has not started on it but has been doing lots research!
 
The Porter went in the fermenter a little while ago. This batch came put right on the numbers, per the recipe. This one is supposed to be a clone of Black Butte Porter, made by Deschutes Brewery in Oregon. That's one of my favorite dark beers, so I have high hopes for the finished product.

Mark
 
I'm 8 days into brewing a Pilsner. My first "brew" in many years. Should be done in time for Christmas.
 
Anyone brewing? I am looking to do a riff on Surly Bender...an brown ale, but with oats added to smooth it out, and a bit happier than the average beer. @Matthew Anchor steam clone should be something like (my old recipe calls for 50+ IBUs which seems rather high, so I knocked it down below):

OG: 1.048
FG: 1.013

pale malt - 9.75 lb
c90 - .33 lb
carapils - .25 lb

northern brewers 8.0% AA
60-15-0 minutes
1 - 0.5 - 1 oz

ferment
california lager yeast at 64F (or any handy lager yeast at ale temps)
 
Thaks for the bump. I forgot all about this. Will leave myself a note for tomorrow.
 
My "Christmas" beer turned out GREAT! A little bit higher in alcohol than expected, great nose, perfect head. I couldn't be happier with it.
 
I found a guy at work that brews and donated my 2-3 cases of empties to him a couple of weeks ago. Hopefully that will lead to a 6 pack or two for me to try!
 
masloki said:
Anyone brewing? I am looking to do a riff on Surly Bender...an brown ale, but with oats added to smooth it out, and a bit happier than the average beer. @Matthew Anchor steam clone should be something like (my old recipe calls for 50+ IBUs which seems rather high, so I knocked it down below):

OG: 1.048
FG: 1.013

pale malt - 9.75 lb
c90 - .33 lb
carapils - .25 lb

northern brewers 8.0% AA
60-15-0 minutes
1 - 0.5 - 1 oz

ferment
california lager yeast at 64F (or any handy lager yeast at ale temps)
Click to expand...

Here's what I used to do. I made this recipe a number of times, and modified it slightly each time, this is what I did the last time I made it:

Pale, 2 row - 6 lb
Vienna - 1/2 lb
Crystal 40L - 1/2 lb

Bitter - 1.5 oz Northern Brewer (at 30 minutes of boil)
Flavor - 0.5 oz Northern Brewer (at 60 minutes)
Aroma - 1 oz Cascade (at 75 minutes - end of boil)

Yeast - White Labs WLP810 San Francisco Lager
(Previous batches I used Wyeast 2112, California Lager)

Mash at 155 deg

OG - 1.042
FG - 1.010
 
I brew two batches a year. One in the spring, when I get back to Iowa from PR, and one in October, so that I have something for Thanksgiving and Christmas. My wife and I used to make wine, but then she became a marketing consultant for a Napa Winery, and she gets bonuses in wine. So we have a basement full of the stuff. I'll be starting a new batch in about a month. I don't know what it will be though.
 
I've brewed a bit, bith at home and in a brewery. Got a couple medals at World Beer Cup and a few at Great American Beer Festival before I gave up pro brewing.
 
@Lachlan - Seems like lots of guys are dreaming of going pro. Why did you get out?
 
$$$$$. Or lack thereof. I work full time in a large hospital lab doing all of the testing on blood/body fluids. Great pay, great benefits. Brewing was a passion and a second job. I was lucky enough to excel at it and enjoyed it immensely. After 7+ years of two jobs I needed more time for fun. Brewing does not pay well, and my free time is worth quite a lot to me. I loved it, but it ran its course as the saying goes.
 
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