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I tried brewing for a few batches but no matter how hard I tried to make something special, I could always find better beer on tap or on the shelf Not to mention quicker!My problem is that I enjoy making homemade beer and enjoy drinking it even more so. More accurately, my problem is that I don't have the time to make homemade beer. Getting the dry ingredients from the kettle to the bottle requires I be at home at certain times to husband-along the process. Loading the ammo for my favorite smoke wagons and having it ready to head out the door on a good day for shootin' is so much easier.
Did you start-out with extract kits, or did you broadjump the Grand Canyon with all-grain right from the get-go? I do nothing but extract brewing; the time and effort to do all-grain is far too involved for me. I'll do pre-hopped extract kits, or will add my own hop selections to unhopped extract to get a flavor that's more this way or less that way when compared to a mass-produced beer. I like Pale Ales (Sierra Nevada Pale Ale) and double Pale Ales (Sierra Nevada Torpedo Extra). I like Fat Tire Amber Ale. I like Deschutes Black Butte Porter. I've hung it up at FedEx Ground so I can get a local job and have more time at home-- during which I'll be making and tending to my homebrew.I tried brewing for a few batches but no matter how hard I tried to make something special, I could always find better beer on tap or on the shelf. Not to mention quicker! I guess I never had "passion" for brewing. I am very thankful there are others who have answered the call.
From memory which is fading I boiled hops and used extracts. Got banned from the house after the house smelled like moldy sails for days from the hops. Ended up with a nice double burner propane stove useful for crab boils etc. Congrats on sticking with it. Yesterday I shot my Savage 6BR at 600 yds to check out the new to me barrel. OK not great 198 7X. Also tried zeroing the M1A but need to go back and redo the mount. I have 6-7in of windage I need to correct. I did enjoy a pair of fine IPAs from G-man Brewing afterDid you start-out with extract kits, or did you broadjump the Grand Canyon with all-grain right from the get-go? I do nothing but extract brewing; the time and effort to do all-grain is far too involved for me. I'll do pre-hopped extract kits, or will add my own hop selections to unhopped extract to get a flavor that's more this way or less that way when compared to a mass-produced beer. I like Pale Ales (Sierra Nevada Pale Ale) and double Pale Ales (Sierra Nevada Torpedo Extra). I like Fat Tire Amber Ale. I like Deschutes Black Butte Porter. I've hung it up at FedEx Ground so I can get a local job and have more time at home-- during which I'll be making and tending to my homebrew.
You were at the "next step up" for many homebrewers. We start with pre-hopped extracts, add our water and yeast, then bottle at around fourteen days later. The next step is to use unhopped extracts, add our own choice for hops, boil for an hour to isomerize the flavor of the hops into the wort, ferment the soup and bottle just short of three weeks later. That's where I am and that's where I'll stay. If conditions are kept sanitary, there's no reason an extract beer can't be as good as an all-grain campaign. I've made some that has the last bottle (about two months after the first) being so smooth and tasty that it's hard to believe what I just drank is the same stuff from sixty days ago. Commercial beer doesn't get better the longer it sets because there is no yeast in it; it's filtered out. Homebrew does get better because there are still bazillions of yeast cells in it, which cause it to slowly and gently mature over the weeks it will take to drink five or six gallons of it in twelve-ounce bottles.From memory, which is fading, I boiled hops and used extracts. . .
There's a smiley for thatYou were at the "next step up" for many homebrewers. We start with pre-hopped extracts, add our water and yeast, then bottle at around fourteen days later. The next step is to use unhopped extracts, add our own choice for hops, boil for an hour to isomerize the flavor of the hops into the wort, ferment the soup and bottle just short of three weeks later. That's where I am and that's where I'll stay. If conditions are kept sanitary, there's no reason an extract beer can't be as good as an all-grain campaign. I've made some that has the last bottle (about two months after the first) being so smooth and tasty that it's hard to believe what I just drank is the same stuff from sixty days ago. Commercial beer doesn't get better the longer it sets because there is no yeast in it; it's filtered out. Homebrew does get better because there are still bazillions of yeast cells in it, which cause it to slowly and gently mature over the weeks it will take to drink five or six gallons of it in twelve-ounce bottles.
This a forum about guns, isn't it? Looks like I've strayed from the straight and noble path...
I have a Ruger 10/22 for which the original owner paid about $1000 to put Volquartsen parts in it, a super-coolio ambidextrous stock and a carbon-fiber barrel. In my bleary-eyed opinion, .22LR ammo is so inconsistent that it's a waste to buy it and frustrating to try to get any accuracy out of it. I have a ton of ammo for it, but haven't fired it for several years. If I was one to sell my guns, I'd have probably sold it by now. But given the hatred for Individual Liberty in my White House these days, I'll just keep it-- along with anything else I might have.Midway shipped me my next batch of 22LR Benchrest ammo. . .