Beer Forum

New to this board and actually socializing around beer. I've been brewing (with multi year breaks) since 1995. For most of that time, I have tried in vane to get other friends into brew. Got a few to brew 1 batch, but haven't hooked anyone (yet). Still just providing great (or sometimes good) beer to the masses.

Been enjoying Brewers Network lately. Keep it up.

Well welcome at you!
Perhaps it's the jersey water!
Tell us about your system etc... we are big time voyeurs here.
BUB

The friends always seem to enjoy drinking the beer more than helping you make it... such is the way I suppose.

Welcome!

Welcome, Wact'!

Love those "Teach a Friend to Homebrew" days. Especially when they bring their scantily-clan significant others. Keep teaching!

How do you brew? What's your system like? Batch size? Pubes?

Push E.

Push Eject wrote:Love those "Teach a Friend to Homebrew" days. Especially when they bring their scantily-clan significant others. Keep teaching!

Your friends have scantily-clans of significant others? Must be a CA thing...

Welcome neighbor, I'm in Springfield about 500' from the border of Short Hills/Millburn. I'm yet another who wants to know about your brewery.

I guess I should come back more than once every 6 years! Man, I'm surprised I've been listening to the BN for that long...

I brew 10 gallon batches using 2 keggles and a 48qt Coleman extreme cooler. Typically doing single infusion batch sparging with a hacked toilet hose thingy for a filter. Mostly I prefer the maltier english styles, although I have been doing more hoppy things like APAs more recently. And I've played a little with german lager styles and want to go much further in that direction with bocks, marzen, etc.

My boil kettle draws from the center with a false bottom, so I use whole hops exclusively, which seems like an uncommon choice. Just how my system evolved over the years from back when hop plugs were the bomb. I chill with an immersion chiller while recirculating in a makeshift Jamil style job. And when the ground temps are high, I either pre-chill or do a closed loop chill through ice water/submersible pump to get those last 20-40F at the end.

I ferment in 5 gallon better bottles. I built the "Mother of All Wort Chillers" a few years back which has worked wonderfully for me. Only problem is it cools but doesn't heat, so if the basement temps are below my target temp, it's hard to get the ramp-up or diacytl rest currently. I'm just about to implement BrewPi. Partially to add heating in an efficient manner, but mostly because it's the geekiest, coolest thing I've seen in years!

I serve into a 3 tap kegerator. Transferring from carboy to keg by pushing CO2 in a closed system.

I think that's my system in a nut shell. It's evolved slowly, but it's been pretty stable for the last few years. Serves me well....

Wactuary

Dave the brew guy wrote:Welcome neighbor, I'm in Springfield about 500' from the border of Short Hills/Millburn. I'm yet another who wants to know about your brewery.

Dtbg - Looks like you haven't been posting for a bit, so don't know if you are still lurking in the shadows. If you're still local, we should grab a pint! I'll send you a PM.