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| By Bryan Peretto on Dec 2nd 2005, 11:30 pm | Permalink |
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I haven't posted a journal entry in a while- mainly because I stick everything in promash now. But someday I may want to look back at where I began. In 8 days, I'll celebrate my 3-year brewing anniversary. Time flies! I've got the 10 gallon system that I'm splitting in half and converting into two 10 gallon systems, and the club is making a 55 gallon brewery. I hope to try a lot of experimental beers in 2006. I've already made one that tastes awesome! Once it's officially done, I'll post the recipe on this site. On tap right now is a 8.5% belgian dark strong and a 7.7% doppelbock. I also have an amber I made with homegrown hops. That was my first time using my own hops and they were really great. I might plant more next spring and definitely brew with them again. I've been talking to a hop grower in NY who is part of the heritage hop trail they're starting. One of my biggest reasons for success is tastybrew.com, so I'm very thankful it is here as well as all the good people. I usually change hobbies like I change underwear, but as long as my liver holds up, I think I'll be brewing for a long long time. |
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| By Bryan Peretto on Jun 27th 2005, 1:08 pm | Permalink |
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Damn Robb, I hear that. My kitchen is a bit ripped up right now. Hopefully I'll have that done by this weekend. The next project is to hard plumb the brewery (aka the garage). I probably should run another circuit or two for that and the backyard. There's always a project to do and never enough time and money. Next weekend: Scott 70 w/fruit, and robust porter. Then doing an american wheat club brew July 9th. Anyone in the area is welcome to attend (Connecticut). See: hopdogs.com |
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| By Bryan Peretto on Apr 4th 2005, 1:12 pm | Permalink |
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Phew. We handled about 40 gallons on saturday. Racked 20G to free up the primary fermenters. And then brewed two 10 gallon batches- a scottish 70 and Denny's RyePA. This was the first time brewing 2 beers back-to-back. When runoff finished on batch #1, we began the process with beer #2 so that was mashing while the first beer was boiling and cooling. At the VERY most, this added about 2 hours on to our normal brewday. I don't think we'll go back to doing one batch per day- but we need more fermenters Things worked out fairly well. Man, we filled the mash tun with Denny's beer. It almost overflowed. The efficiency was a touch low on that, which is normal when we overfill the MLT. That sucker was fermenting like mad. |
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| By Bryan Peretto on Mar 3rd 2005, 8:19 pm | Permalink |
| Jim are you close to Hyde Park? There's a homebrew comp there next weekend 3/12. It'd be a good place to meet local homebrewers. I'd go up to judge, but I'll be in rochester for my friend's wedding. | |
| By Bryan Peretto on Feb 22nd 2005, 7:27 pm | Permalink |
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http://www.wort.org/NEHBOTY/nehboty%20results%202004.html Nice. 10th best homebrewer in New England. I probably should have entered more than half of the competitions. I think I'll stock up for next year  |
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