Brewing

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Tombraider

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Who does and what ? I'm a IPA hoppy drinker. Like other flavors. Today first Brewing of year. Grow my own hops to.
 

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Right up my alley! I brew my own beer and wine. Mostly IPAs and lagers. I've been experimenting with some hard seltzers lately for my non beer drinking friends. I built this badass brew system a number of years ago but haven't used it in a couple years, I mostly brew on one of those 5 gallon electric all in one units now. Can fit 6 kegs in my kegerator but a few are offline currently. Time to get to work.

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I recently made four batches of beer for my daughter’s wedding next month. I made a scotch ale, Russian imperial stout, Pilsner, and a pale ale. Of course I had to do a quality control check.
 
I don't look at mine for 6 months. Just had my last from 8-21. Yum
 
In my previous life. For a good while, it was a much bigger part of my life than fishing. Eventually, I cut way way back on my beer intake, so brewing made less and less sense. Now the couple beers a month I drink I would rather enjoy someone else's work.
 
I’ve been brewing at Gallaghers in Edmonds for several years now. It’s extract beer but it’s still pretty good, pilsners, porters, tripels. It’s been a great excuse to get together with friends for brewing and bottling.
 
I haven't brewed in probably 10 years, it sure was fun and made some damn good stuff. I had a recipe for this dark coffee stout that a buddy and I had dialed in pretty well. miss that beer....

I really like @ffb s setup there...
 
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I used to drive over the pass, twice per brewing routine (brew then bottle) a few times a year, Herb Superb's brewing set up. Herb and Keith inspecting the brew process.
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Fly tyers are OCD? Maybe some brewers are as well, pretty nice cases.

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It was a lot of fun to meet up with my friends for the day and help them brew. Herb's brewing diary went back 30 plus years; he and Keith really were able to replicate beers, very consistently. I really liked their IPA and for a change, Herb's Perfect Porter.
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On one trip to Camp Runamuck, Herb sent me home with a dozen planters - hops for the garden.P8190001.JPG
A few weeks from harvest.

Those were the days! I miss getting together to brew but I no longer drink.
 
Buzzy said:
I used to drive over the pass, twice per brewing routine (brew then bottle) a few times a year, Herb Superb's brewing set up. Herb and Keith inspecting the brew process.
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Fly tyers are OCD? Maybe some brewers are as well, pretty nice cases.

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It was a lot of fun to meet up with my friends for the day and help them brew. Herb's brewing diary went back 30 plus years; he and Keith really were able to replicate beers, very consistently. I really liked their IPA and for a change, Herb's Perfect Porter.
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On one trip to Camp Runamuck, Herb sent me home with a dozen planters - hops for the garden.View attachment 13028
A few weeks from harvest.

Those were the days! I miss getting together to brew but I no longer drink.
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Who you calling OCD…? 😀

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I started brewing when I was thirteen, and stopped when I could legally buy my own. Weird? Yes, I know. I loved the process, but my interest in beer has diminished greatly over the years, so I doubt I'll ever get back into it. These pics are great, though!
 
Awesome pics Buzzy, Normally I go into winter, October with 5 batches, this last was only 2. No retired I seem to not drink as much, but still like the home brewing. Last year was the first time in 11 years of brewing I didn't do a Freshy IPA. OK time to go fish.
 
Magic is done, now rack N dry hop. For those that don't brew this is a way to do it. One week bubbling one week clearing and finish up bubble. Then bottle up.
 

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Tombraider said:
It's 50* in the box, need 70*.
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for what yeast? you're probably fine. If the ambient temp is like 70, then your real temp in the ferment is probably closer to like 74 or so, which is way too high for most ale yeasts to ferment cleanly. Most ale yeasts do really well below their recommended temp ranges, they just take longer. I'd use Saf-04 british ale yeast or standard California ale yeast in the 50s all the time.
 
Roper said:
I’ve been brewing at Gallaghers in Edmonds for several years now. It’s extract beer but it’s still pretty good, pilsners, porters, tripels. It’s been a great excuse to get together with friends for brewing and bottling.
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No need for a "but" in my opinion. I have had and made some fine extract beer.
 
Awesome post! I made my own home brew for years. Back in the day there were multiple home brew shops with lots of supplies. Not so much anymore. The bottom sludge aka "goat" at the bottom is excellent when used to make beer bread. Much of the yeast is actually still active.
 
May be that, in a red/pink pack. I use 2 because I use 4 lb otter grain and 6 lb DME. Lower temp takes it longer, i don't have 3 weeks like normal. Gota get another batch done after this and be free end of month.
 
I love good bread, I'll try and remember that. Dump down the toilet few times good for septic too.
 
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