Great, sounds like you are on the right path.Thanks, yea sitting and reading a book isn’t really my thing lol. Reading around forums and watching YouTube tutorials and such are definitely more my style!
Unfortunately where I am it’s a 2h drive one way to the nearest homebrew shop and they really don’t have a lot there, they cater more to the wine side. The nearest one that really has anything for beer gear is a 4h drive one way
Thanks, yea sitting and reading a book isn’t really my thing lol. Reading around forums and watching YouTube tutorials and such are definitely more my style!
Unfortunately where I am it’s a 2h drive one way to the nearest homebrew shop and they really don’t have a lot there, they cater more to the wine side. The nearest one that really has anything for beer gear is a 4h drive one way. So really nothing is close and readily accessible. I can’t just jump in the truck and run to the store and be back in an hour if I’m missing something lol
Like I’ve said, we go through quite a lot of beer around the shop. Even just between myself and a few buddy’s we can go through a lot just having a night hanging out at my house. 48 beer a night is not out of the ordinary, even when we are working full pin and the crew has only one or 2 beer each at the end of the day that’s 24 beer down the hatch. We don’t usually just go down to the liquor store and pick up a box or 2, we literally order a pallet and believe me it doesn’t sit around long enough to go bad when a dozen guys dig into it
Now, I’m not looking to supply beer for every thirsty soul around the area. But the more the merrier if everyone likes it. I definitely dont see scaling it up to bbl sized batches or anything!
I have 100amp 240v service in my toy shop where I want to brew so no issue with power
Also like I’ve mentioned we’re all mostly lager drinkers. So that’s what I want to end up brewing in the end, but I’m thinking I’ll start with some ales before we overcomplicate things right away
Making lagers takes longer. Figure 2 weeks for your fermentation. Lager yeast likes it cold, around 50 degrees. Thats what stops some people from making them, not having a dedicated fridge or chamber you can control to 50 degrees. Then after fermentation finishes you transfer the beer to another clean and sanitized fermenter and drop the temp to near freezing, 33 or 34 degrees and it sits that way for about a month before you bottle or keg. High level.
Light lagers are also what they call “naked brewing”. You don’t have anything to hide behind or cover up any off flavors like you would say in a hoppy ale or a dark stout. If anything is wrong with your process, you will definitely know. Most people make lagers after they have some experience brewing other things. But I admire your willingness to jump right in. Honestly, you won’t find it that hard after you’ve done it a couple times.