21.5P starting gravity. Finishing volume was off.
How long have you been brewing? I've been brewing for 18 years.
All-grain or Extract? I brew all grain (except whan I brew Barley Wine).
What was the last beer you brewed? I brewed 10 gallons of Pale Ale and 10 gallons of Snow Cap Clone on the same day.
Bottle or Keg? I keg, bottling it a PITA.
Favorite Styles? Pale Ales, Bitters Porters an Stouts.
Here is a picture of my brewing setup.
Been brewing for 17 years, all grain, fave style(s) Bitter, Pale Ale,IPA, Porter/Stout. Last beer made was an Imperial Stout that will go into my HB clubs bourbon barrel and next week I am brewing a Bitter.
Added 1 Indonesian vanilla bean to some vodka and let it sit for a week before adding it to the keg. Roasty, a little sweet, vanilla, woody & robust. I added some move vodka to the vanilla bean and keeping it on hand incase I decide to add more.
How long have you been brewing? I have been brewing about 20 years.
All-grain or Extract? The last 10 have be AG
What was the last beer you brewed? I brewed a Bavarian Helles and a Dunkel Weitzen
Bottle or Keg? Kegging exclusively now
Favorite Styles? German lagers and wheat beers.
I am brewing with a RIMS system and like the results I get.
How long have you been brewing?: About five years
All-grain or Extract?: All grain brew-in-a-bag. But I brew an occasional extract batch on a week night if I've got a free fermenter or a keg about to kick.
What was the last beer you brewed?: A pretty standard IPA. Lots of summit and cascade hops. Will dry-hop this weekend.
Bottle or Keg?: Keg. And I fill a few bottles from the keg once carbonated to take to friends.
Favorite Styles?: On tap I usually have something hoppy (IPA), something dark (stout), something lighter (kolsch or cream ale) and a wheat or Belgian. So those are my favorite styles, but there are a lot of different types of each style so there are a lot of variations between one IPA and another, or one stout and another.
This is my first post here on the forum and was pleasantly surprised to see a hombrew section. I do all grain with a mash tun, BIAB on the stove top and an extract brew here and there. I just love beer and can get good results from pretty much any method at this point.
Right now I have a Scottish 80 and a English style Barleywine fermenting; a American Barleywine, a Kolsch and a Flanders Red in secondaries for aging/lagering; and a wonderfully drinkable California Common on tap. Also got a Smoked Imperial Stout, a IIPA and a oddly pleasant Smoked Wheat beer in bottles. Look forward to chatting with you all.
Took my first step today in homebrewing. Bought the joy of homebrewing 3rd edition today and after next payday ill have my beer kit. Really looking forward to brewing my own beer. Going to start with something simple like a brown ale as I think my wife might enjoy that as well.
Cool to see all the Smokers & Brewers! Started brewing 1.5 years ago with 2 other guys from work. Hard to split a keg between 3 guys so we bottle. :) We mostly use bombers which helps shorten the bottle time. Besides, whoever drinks just one? ;) Have not ventured to all-grain yet but hope to get there in the next year. We have enough equipment to brew 2 batches at once so it helps to have 3 of us. We do it at my house since we have a big gas range, 2 sinks and tons of counter space. We brewed on the 3rd of July - a whiskey barrel stout and a Belgian style Caramel Wit. They are in the carboys now. They both smell and taste fantastic! Our favorite so far has been a Black IPA which has been a huge hit among friends. We did a double batch of that last time. We even doubled the amount of dry hops and.... wow!
We are thinking of adding a shot of good whiskey per gallon to our stout right before we bottle. Any thoughts on doing that? Actually we'll only do that to half the beer just in case it doesnt work out...
I made three very good batches of beer about ten years ago. I kinda got too busy to keep doing it, and had to sell all my equipment when I moved.
I may get back into it someday, but probably not real soon. I do miss the smell of wort cooking in the kitchen though.