Where your batches at?

I have 32 extracts done to date. Plan to brew in the fall of 2012 ~10 more extracts then switch to AG. However with AG will cut my batch sizes done to ~3 gallons. I have about 6 batches to drink until cooler fall weather.

Nov. 2, 2009 bottled my first batch.

 

Hold on let me ask....
Yea, liver says we are pushing the max so however many numbers that is.

The first time I saw one of these threads I actually went back and calculated it. 110 gallons so far that year and I had about a 6pack left.

Not much has changed.

 

49 (amarillo single hop APA) is on dry hops, 50 (weizenbock) is in secondary, 51 (dubbel) and 52 (belgian oatmeal stout) are chugging along happily. I keep track of what beer is what by writing the number on the caps after bottling (in order of being bottled, not brewed).

Started in January of '10, went all grain last fall at around batch 30, give or take, on a serious jury rig.

 

I'm around 13 or 14, i think. I kinda lost count a bit, by not noting in my brewing book.
the latest (I call it #13 for convenience) is my first all grain, it's in the fermenter now. Brewed sunday, I'm going to have to leave it in for 3 weeks (I'm watching it a couple times a day, not grabbing samples) from that durn real life getting in the way.
By then it should be plenty done with time for yeast to clean up after themselves (it's running a bit higher temp than I really wanted, even with a swamp cooler on there) ready for bottling and see what happens from there.

 

How did you make your labels? They look sweet!!!

 

About to bottle batches #28 & 29. 18 months now.

 

Lost count. Probably about 330-340. Most were 10 gallons.

 

just hit 50 last night!!

 

#87 sparging now.

 

Why didn't you simply put the burner on the ground or a piece of board and the mash tun on the table?

 

#123 Saison going now. There are a couple ciders and more than a couple meads in that number.

 

I've been doing this since roughly 2000-2001. I've no idea of an exact number, but if I'm doing the math right, it's ... let's see, carry the two ... more than four. Yes, definitely more than four batches now.

 

Since May 2010- I'm at 76 all-grain batches. Prior to that I'd have to dig up the journals. Lately most are 10 gallon batches. Nice thing is, I have multiple friends that enjoy brewing but don't really have the knowledge yet to do all grain on there own. So we split batches and they take half home and ferement it/package it. Nice for them and really nice for me, b/c we can experiment with different yeasts/dry hops/ferm temps/spices/fruits/etc and I get to learn more about those things.

 

I really like that most of us don't try to keep count. Enjoy the one in your hand and live the moment. I was unaware that we were supposed to name them I don't keep notes and I don't keep recipes. I usually don't take readings. I just brew to have a hobby. I enjoy the crap out of it. And yes, it's cheap craftbrew too. Everyone wins.

 

I'm at about 60 in my brew book, but there's been a couple that I didn't write down. Started in summer 2008. Brewed maybe 7 or 8 extract batches the first 18 months or so, went all grain, and here we are. I have a pale ale and a jasmine ale conditioning right now. I was really hoping to ramp up the production this summer like I did last year, but I'm taking a class and don't have as much time.

Which class? I'm glad you asked. It's physics, and I took Microbiology this past spring. Combine those with pre-calculus and chemistry already taken, and you have some pre-requisites for the UC Davis Master Brewing program. That's what I'm eventually going for........

 

I'm probably somewhere between 40-50, if I had to guess.

 

Brewed batch #1 August 1999; brewed batch #107 two days ago. I can blame my brother for getting me into it as he bought my initial startup equipment (and that 1st and only kit). Did extract/specialty grains for a while, then a period of partial mashes mostly. These days nearly all beers are all grain. I've kept the equipment as simple as possible as CP is still my inspiration. RDWHAHB!

 

hmmm... I have no idea what # batch I am on, I would guess around 75ish. Though I do have a lot of things in the works.

• sour blonde that will get peaches and honey
• belgian pale ale with brett
• belgian Tripel IPA (bottling tomorrow)
• session IPA
• honey wheat ale
• prickly pear mead
• tomorrow I am brewing a beir de noel, and the following week a chocolate orange stout