So, for those of you who know me, Homebrewing might seem like a bit of an odd hobby to take up. I don’t really drink, I don’t particularly enjoy alcohol, but I do enjoy being a geek, and brewing is one of those few things, where you can really geek-out without too much of an issue.
That being said, for those of you who don’t know me, welcome to a bit of an introspective look in upon myself.
I’m starting pretty simply in homebrewing, or depending on who you ask, I’ve already gone over the deep-end, but we’ll see about that. At the moment, I’ve got the following for fermentation vessels:
6 Gal Better Bottle Carboy
6 Gal Food-grade plastic bucket/pail
5 Gal Better Bottle Carboy
5 Gal PET Carboy
3.5 Gal Better Bottle Carboy
3 Gal Glass Carboy
5×1 Gal Glass jugs
The general idea is that I can keep 2 separate fermentation’s going at any given time, one 5 gallon batch, and a smaller 3 gallon. I’m slated to use the 5 Gal for beer, and the 3 Gal for mead, being split into 3 separate 1 gal batches for the 1 gal jugs for experimentation sake.
All of my brewing is slated to be extract brewing, with partial grain brewing in a few batches once I’m really comfortable with the extract based process, as I’ve got a bit to go with that before I start trying to mash out the grain and do it “Correctly” from scratch. Mead however, is being done completely from scratch, in the classic no-boil method, to avoid overheating the honey and doing irreversible damage to it.
For the purposes of brewing, I’ve taken over the old spare bedroom, and converted it a tad.
Goo.im and a home brewer to boot? A man after my own heart. I started partial extract brewing about a year ago and am completely addicted. Batch #12 for me is in the carboy. I will be happy to share my notes and recipes thus far if you want to shoot me an email.
Yep. Got started a couple of weeks ago. Mead interests me quite a bit, so you’ll see quite a bit of that. The triple mead #2 needs to be updated, because it’s been split, and it’s quite peachy at the moment.