Homebrewing | Food Production and Preservation | Forums

Awesome! I actually started in 2006 in Kuwait. I was living downtown in a building with a bunch of Aussies. They showed me how to convert one of my extra closets into a "brewhut". I did extracts for about 5 years on and off. I have done about 30 all-grain brews with my last one made being last summer. My job does not allow me to do it as often as I would like. I currently have six 5-gallon kegs I work with. It is to bad I have only had 2 filled at one time.

I like a good ale. The girl I was with liked porters so I made her some of that. It really depends on the enviroment (temp) that it will be fermenting in. Some are more exact than others. Ales are one of the easiest for me because I had a basement with the correct temp. No need for special set ups to regulate it. I am big into the KISS method when it comes to brewing. Also, I stay around the 6-7% alcohol level for my ales. Porters I go up a bit to 7-8%.