Absolutely. Read my tag line...
I once personally received a reply from CP. One that I will always respect and cherish.
Charlie's one of the biggest pioneers of modern day homebrewing.I dont know who that is ... will look him up
I went to U of A in Tucson, and there was a decent sized microbrewery there, "Gentle Bens" … my first introduction to a craft brewery. Loved the oatmeal stout back then!
Gentle Ben's brewing operation moved off site years ago and became Bario Brewing Co., a fun warehouse district place, owned by the same folks that started Gentle Ben's. It (Bario) had and may still have 1/2 price beer whenever a train is going by, and recently became employee-owned.
I dont know who that is ... will look him up
Here's a link (to a /r/homebrewing post) with some ideas for additional people to be aware of.
Many of these people have web sites, write books, create or appear on podcasts, present at conferences (HomeBrew Con, etc). It can be interesting to hear about how these people brew (e.g. Gordon Strong in Brewing Better Beer and Brew Your Own Magazine articles) as it's generally a well thought out approach. One can certainly disagree with the approach (and hopefully one has a solid reason for taking a different approach).
I like what I like.
Some of my beers are meh, and some I love. The reality is I tend to brew what I like and avoid brewing styles I can live without or require skills or equipment I don't have. So it's no surprise that I tend to like my beer better that some commercial beers. On the other hand I strive to replicate beers like Sierra Nevada, Dog Fish etc. I do try to push my skills and try new styles.
One thing to keep in mind that with all these styles parameters, there are great beers that are totally outside the parameters. Anchor Steam, West Coast IPAs and NEIPAs all started outside the box and led to new beer styles. Thank goodness for those folks that didn't let others tell them what was good beer.
As a brewer we are artists. Like the painter who can see the landscape on a blank canvass, we too see a finished beer in a pile of grain. Like painter who learns skills through experience to achieve effects, we do the same with each brew.
There are two distinct stages to this art.
Firstly, did we achieve what we set out to make? Sometimes yes, sometimes no. We learn from both and sometimes our mistakes surprise us favorably and we add that to our repertoire. We do this for ourselves.
The second part of the art is whether or not others will like an appreciate what we made. That is totally different from whether or not we like what we made,
If you brew for others, then the second part is more important. If you brew for yourself, then the first part is important.
Of course it's very nice when it all comes together.
Rock'n'Roll!!If you don’t like your beer better than a commercial equivalent, why bother?
I don’t brew “trendy” beers. A stout for which the recipe sounds more like a grocery list doesn’t interest me. I don’t brew hoppy beers. 40-50 IBUs is enough to make me happy. I buy in bulk so most of my brews come in within a few bucks either side of $20. I can brew the styles of beer I enjoy drinking a lot cheaper than I can buy those beers.
Is my beer better than the commercial equivalent? I don’t really care. After 9+ years and close to 140 batches I know I’m going to make beer every time. Nobody has ever turned down the offer of a refill. I’m comfortable saying that my beer is as good as any and better than some. Would my beer be given the seal of approval by the self-anointed High Priests of Homebrewing, a few of whom can be found on this board?
I hope not.
I know a lot of attn to the details contributes to quality beer. Looking back when you guys were new, what were the one or two biggest things that raised the quality of your beer do you think?
1. Temp control. Both hot and cold side.
2. Limiting oxygen exposure
What are you referring to with temp control on the hot side?
Absolutely. Read my tag line...
Pilsner - $15
Blonde Ale - $15
Unfiltered WC IPA - $19
Murky IPA - $21
Murky IPA - $21
WC TIPA - $26
hmmm, i've pretty much always made my own beer....not familiar with it..I remember the only "big" beer i liked when i lived in CA was deshutes, unlike 'angry', 'arrogant'...i liked the peaceful forest scenes....but can't get here now in AZ, nothing but miles of InBev!
My all-grain Light American Lager is hands down better than any off-the-shelf equivalent. When I go to local brew houses, all I'm doing is analyzing the corners they are cutting and not appreciating the beer. Worst yet is that in the past year, I've lost complete interest in drinking and brewing beer. I have 40 gallons in the house and at some point will just dump it or give it away.
1. Practiceraised the quality of your beer do you think?
i think the saying could be coined, freethinkers & drugdealers, mix like oil and water
I know a lot of attn to the details contributes to quality beer. Looking back when you guys were new, what were the one or two biggest things that raised the quality of your beer do you think?
Proper mash temp, rapid cooling, proper fermentation temp and clarifying.
Healthy Fermentation With some form of temperature control was the biggest night and day difference to making better beer.I know a lot of attn to the details contributes to quality beer. Looking back when you guys were new, what were the one or two biggest things that raised the quality of your beer do you think?
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