Stef1966
Well-Known Member
Hello beer fellow enthusiasts!
I am a musician from Quebec who also loves home brewing.
Been "initiated" to this fine art last year from my neighbor who kindly showed me the basics and what i needed to buy in order to start into all of this.
Am brewing Ales most of the times, with various liquid yeast strands from the White labs Co.
I am using malt syrup, added whole grains that I mash, hops pellets, orange peels, coriander up to various degrees depending on the taste I try to achieve of course.
I occasionally add various extra sugars in moderation of course just for the sakes of variety, Honey, corn syrup, Brown sugar. (boosts OG a little of course)
I don't really take notes about recipes, just go by feel approximately.
(of course, some blatant mistakes are unforgettable, so we live and we learn).
with trial and errors i have come to make brews i truly enjoy.
Currently making a kind of "Braggott" a mix of Honey and Malt syrup and other stuff.
Also some pale Ale using Belgian Golden yeast in the secondary.
Glad to be among this fine community!
I am a musician from Quebec who also loves home brewing.
Been "initiated" to this fine art last year from my neighbor who kindly showed me the basics and what i needed to buy in order to start into all of this.
Am brewing Ales most of the times, with various liquid yeast strands from the White labs Co.
I am using malt syrup, added whole grains that I mash, hops pellets, orange peels, coriander up to various degrees depending on the taste I try to achieve of course.
I occasionally add various extra sugars in moderation of course just for the sakes of variety, Honey, corn syrup, Brown sugar. (boosts OG a little of course)
I don't really take notes about recipes, just go by feel approximately.
(of course, some blatant mistakes are unforgettable, so we live and we learn).
with trial and errors i have come to make brews i truly enjoy.
Currently making a kind of "Braggott" a mix of Honey and Malt syrup and other stuff.
Also some pale Ale using Belgian Golden yeast in the secondary.
Glad to be among this fine community!