Yo, right with ya. Workin on my first pilsner. Had to gut out the 2nd fridge to get the 2nd stage fermentation down far enough. This is my 3rd batch of beer. Wife got me started last x-mas. You ever talk to the guys on MhBA?
Never done beer, I love the stuff so much that any mistake I made creating my own would be doing it a grave injustice. Besides I don't think I have the patience for beer or wine, I prefer my liquor creation to involve danger. I have a still that I've been using for about 3 years. After some experimentation I've come up with some good mash recipes. Maple sap works well for rum, wild rice vodka is neat (but requires a high reflux and therefor time-consuming), and sugar beets are the North Dakota spin on Bacardi 151.
Sometimes it's the mistake that makes it a great beer. It's a little spendy to get into, or atleast to get into it right, but it's well worth it.
rule of thumb.. it tastes like it smells. I'm trying a scottish ale, suposed to be light but I steeped the grains a bit longer then usual. found that cooling down after the grain soak, adding, bringing back to temp makes for a better tasting beer. going to thr carbouy 2nd stage this weekend are you bottling or going straight to keg?
I've done 3 batches so far. All have turned out great. Trying to decide what to do next - I'm thinking Double IPA. For cooling the wort, I stick my brew kettle (4 gallon) into the bathtub with cold water (and ice) for about 1/2 hour or so - brings it down to about 70F. I bottle - kegging is a whole other hobby in itself.
I bottle so I can share the wealth. That's a good idea about steeping the grains. Right now i'm doing a Euro Pilsner. I also go to midwest knowing they are right down the road from me. Actually, I need to go there this weekend. Also, whenever I take a hydrometer reading, I have a little taste of it before dumping it to the drain. When I moved to the 2nd fermentor 2 weeks ago it was great.
