Plans for 2019?

I haven't brewed since may. Maybe I should try to fit one in next week. I mostly do IPAs, but I have collected some heavier glass bottles, corks and cages for something Belgian. I also want to see if I can do a nice ESB.

Also, I want to do this: https://because-beer.com/diy-black-iron-pipe-draft-tower-final-build-list/

 

Building out a DIY garage brewery.
I’m not really that handy, so it will look truly “built by hand”.

Had been brewing stovetop for years.

Went in on a 20 gallon system from Stout (20 gallon MLT, 20 gallon BK, 23 gallon SS conical), 20 gallon SS Brewtech Brite, three burner horizontal brew sculpture, x2 Riptide pumps, CFC, MM2 Mill, used upright freezer for fermentation/cold conditioning, 15 cu ft chest freezer converting now to 4 tap keezer, buying pairs of 1/6 bbl Sankey kegs until I max out at 8 sankey kegs, upgrading jockey box.

Doing all of this in effort to pour at more events and to have more beer on hand for those events. Goal is to hit events hard 2019-2020 & be pitching to investors in the meantime, towards end of this year.

 

Continued exploration of the hobby, at my own pace. That probably means more split batch studies, altering hops, yeast, etc.

 

Finished the hot sauce last week. I dig it, but I definitely need a better blender and to use stabilizers (guar and xantham gums), cause the solids are floccing out

 

I used a ninja bullet for my sauce this year and ran it for about 6 minutes and it’s the smoothest sauce I’ve made. Still needs a shake before using though

 

I used to be a hot sauce junkie. Have waned a lot over the last few years. My older gut and butt can’t handle it. Never had one with lacto. Is this a thing now?

 

Been a thing for a while; a lot of hot sauces are lacto-fermented, just not advertised as such.

 

Good to know. Maybe I just didn't let it go for long enough.

 

I'd like to get back into brewing. I did a few batches back in 2017?, but didn't after that. We ended up buying a house and I think I just lost touch with it although it should be much easier to do with a house.

Not sure if this will happen since I don't drink enough to have a kegerator, but I'd like to brew an NEIPA with Galaxy hops and keg it.

 

Good thread. @invertalon

Ya, I’m a hop head to the grave. I’ll still be perfecting my IPA’s this year. NEIPA/WC.

I have some Saaz that I’m looking forward to brewing up a Czech pils with for a party. Would like to work on perfecting a good Czech pils this year along with my IPA’s.

Also just purchased a SS Chronical. So looking forward to playing with my new toy.

 

I will (with the help of a very experienced homebrewer) be brewing my first batch very soon... I'm thinking a hoppy pils and then a marzen...

 

Excellent.....welcome to crazy town.

 

Trying to keep it fairly simple at the moment. First one was Serrano, Poblano, and green Habanero, with a bit of ginger and garlic. Got the go ahead from the boss to use the company card and do it on company time for future stuff with an eye on production for the new modern Tex-Mex place and possible packaging for retail sale.

The fermentation is super simple: chop up your stuff, put it in a container, cover with brine, and put an airlock on it. After it the pH stops lowering, blend it up. More or less... Simple doesn't mean easy.

Also, Scotch Bonnet tend to be used heavily in my favorite sauces. I dig the fruit along with the heat.

 

......ssshhhhhh....(beer only)

 

Right... part of me is like... gotta nuke it... the other part of me is like... chocolate habaneros make an amazing sauce, lots of heat, and cocoa at the same time, goes well with a stout brine or Gose brine even. Gonna play with a lot of peppers this year once the garden blooms late Summer.

 

Had my first kid in 2018, so I only brewed 3 or 4 times last year. This year I'll have a one year old, so hoping to brew a little more. Purchased glycol chiller and another unitank last night, so I'm looking forward to using those. I really want to start brewing lagers as well.

 

My second ever batch is 12 days in the carboy right now. A Ommegang Hennepin clone with no orange but tons of toasted coconut. My first batch was a supposed to be a Weisbier but I didnt use Wiestephaner yeast so it tasted more like an American wit.

That's fine but I love Wiestephaner Hefeweizen. Cant get enough. These batches were extract only. For this year I want to go full grain and make a hefe that will make the Germans thirst, and a saison to make the Belgians weep.

I just need to get the kettle, mash tun, ect...