This is my 2nd post, uh oh, it should be my first yes?
I've been lurking here for a bit. I have been homebrewing since college, about 15 years or so. I got bored with malt extract brewing, so just last fall I set myself up with an all grain system - Cajun burner, 9 gallon kettle with spigot, built an Igloo cooler mash tun with PVC manifold, started using a copper immersion chiller I received years ago. I am having a lot of fun with all grain! And my wife likes the fact I am brewing outside.
My first two all grain batches were lagers, a Mai Bock and a Pilsner. I was so excited for them. I tried "lagering" them in my basement but in reality they just aged, and oxidized I think (notable off flavors in the Pilsner). I learned.
That, plus over the winter a friend gave me 2 kegs and all the fittings, and now I am hunting craigslist for a kegerator. I'm having fun reading all about the various options, looking at builds on here, learning about kegging. I'm worried about drinking more, but I am tired of bottles failing me, stored in the warmth, adding yeasty off-flavors.
I just brewed a Saison, a friend's recipe, and I'll do the Papazian Saison recipe in a couple weeks. I love this style, IPAs are soooo yesterday (kidding). Will this be my first kegged beer? Possibly.
Thanks for all the insight, I look forward to contributing here as well.
I've been lurking here for a bit. I have been homebrewing since college, about 15 years or so. I got bored with malt extract brewing, so just last fall I set myself up with an all grain system - Cajun burner, 9 gallon kettle with spigot, built an Igloo cooler mash tun with PVC manifold, started using a copper immersion chiller I received years ago. I am having a lot of fun with all grain! And my wife likes the fact I am brewing outside.
My first two all grain batches were lagers, a Mai Bock and a Pilsner. I was so excited for them. I tried "lagering" them in my basement but in reality they just aged, and oxidized I think (notable off flavors in the Pilsner). I learned.
That, plus over the winter a friend gave me 2 kegs and all the fittings, and now I am hunting craigslist for a kegerator. I'm having fun reading all about the various options, looking at builds on here, learning about kegging. I'm worried about drinking more, but I am tired of bottles failing me, stored in the warmth, adding yeasty off-flavors.
I just brewed a Saison, a friend's recipe, and I'll do the Papazian Saison recipe in a couple weeks. I love this style, IPAs are soooo yesterday (kidding). Will this be my first kegged beer? Possibly.
Thanks for all the insight, I look forward to contributing here as well.
