Any Brewers here?

[EDELWEISS]

I just started making wine and meade. Im working under the tutelage of another WTer; but its really pretty simple, the yeast does all the hard work... Im waiting for the first batches to be ready in about another week for the meade and maybe two weeks for the wine.

The process has gotten even easier as the popularity has grown to the point that local suppliers and "instructors" can run shops. You dont even need cappers for wine and meade (although Im told its still a good idea and too cheap not to at least consider). I havent tried beer yet; because Im not a huge beer drinker. Hard Apple Cider is next...

Now I just have to think of a "name". Maybe Edelweiss in Thorns

[Travlin]

Now I just have to think of a "name". Maybe Edelweiss in Thorns

'Ears one for you :laughing:

[EDELWEISS]

'Ears one for you :laughing:

Hahaha... I actually have "Necklace of Ears" on the list. My nickname in Afrika is "Bush Doktor", so I considered Bush Doktor Brewery

[Mr. Anthony]

The guy I get eggs from makes wine and beer.

It's delicious.

[Echo17]

Haha to further prove most of us are wired the same way, I am boiling a 6 gallon batch of IPA right now and researching traditional Nordic Meade recipes...

Edelweiss, someday we need to organize a WT wing shoot and spend the night with good drink and company around the fire discussing fine weapons amd stories you can't tell the girls and the like

Any other WT guys down for some quail sometime?

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[EDELWEISS]

Haha to further prove most of us are wired the same way, I am boiling a 6 gallon batch of IPA right now and researching traditional Nordic Meade recipes...

Edelweiss, someday we need to organize a WT wing shoot and spend the night with good drink and company around the fire discussing fine weapons amd stories you can't tell the girls and the like

Any other WT guys down for some quail sometime?

Sent from my SAMSUNG-SM-G920A using Tapatalk

I was really interested in The Vintagers Order of Edwardian Gunners (Wing Shooting with a bit of early 20th century gentlemanly flair). So adding a dash of WT flair and some tasting seems only natural...
45357

[Jons999]

I just finished drinking my first batch of beer, an amber pale ale. I'll make another batch soon when i have time. There is a lot to learn, but its fun. The recipe said the beer would be ready 2 weeks after being bottled. At 2 weeks it had a nasty after taste but after 2 more weeks it tasted great! I need to upgrade to a keg and c02 system because cleaning, bottling and capping 2 cases of beer is way too tedious. I'm going to plant a few hop plants on the back of my property in the spring and give it a try with my own fresh hops.

[H60DoorGunner]

I've been known to make harder beverages! But never beer, I've been thinking lately about starting, but it requires a little more know-how and time that I'm not willing to invest at the moment.

[CaptBeach]

I just reap the benefits...son is a semi pro home brewer...one of his recipes is now being produced by a large(er) Micro Brew here in Va...he took a batch to a local home brew meeting and the owner of the Micro Brewery in attendance asked him to come batch 500 gallons of it for them, then offered him a job as brewmaster but he worked at NASA at the time and now with Google so he passed...he now drinks and eats free whenever he comes in as a thank you...he probably has 10K in set up...wireless lager temp monitoring, a 5' umpty ump thousand BTU 2 burner (manifolds are 12-14" round) roll around propane brew cook top, electric preheat of water (keeps propane use to a minimum) and can cool the beer from steaming hot to 34-37 degrees F in 90 seconds, can cool an entire 5 gal batch in as long as it takes to drain it, he makes everything, beers, meades, hard ciders and regular non alcoholic ciders...and I get to taste them all...

I am trying to get him to start a for real, for profit Micro Brew catering to fishermen and coastal bars using a couple of his recipes...a Red Ale called Redfish Rumble, a Pilsner called Flatfish Moon, an IPA we named Bimini Bytes, and a Stout called Mako...

[EDELWEISS]

I have to admit its getting out of hand. I just bought the makings for Hard Apple Cider today..... Tomorrow its off to the brew supply store for more yeast and bottles. Funny thing is prior to this, I was a non drinker, except on holidays and special occasions, now I cant wait to sample my brews.

[Glock45]

I was just looking some meade recipies earlier today. Seems like a good place to start. I eventually want to try beer. I love me some well brewed beer.

[scap99]

I make a decent Meade.
Raw wildflower honey.
Spring water.
Champagne yeast.
I back sweeten it a bit before bottling.

It finishes out in the 12-15% alcohol range, and the extra honey hides the horsepower. I've been know to enjoy it too much at a time. :)

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[EDELWEISS]

My first batch of Meade is just about ready to bottle. Im thinking of calling it
"Bush Dokter Afrikan Honey Bee Meade"

[Dbltap717]

I just started making wine and meade. Im working under the tutelage of another WTer; but its really pretty simple, the yeast does all the hard work... Im waiting for the first batches to be ready in about another week for the meade and maybe two weeks for the wine.

The process has gotten even easier as the popularity has grown to the point that local suppliers and "instructors" can run shops. You dont even need cappers for wine and meade (although Im told its still a good idea and too cheap not to at least consider). I havent tried beer yet; because Im not a huge beer drinker. Hard Apple Cider is next...

Now I just have to think of a "name". Maybe Edelweiss in Thorns

I am a very active homebrewer. I'm glad to see this topic come up on here because it's one area where I could actually contribute some knowledge instead of always sponging from your many posts :) I'm just north in PA, so it seems we might be close enough to share/trade some cultures yeast samples some day.