What I Brew

"So what kind of beer do you brew?"

I often get asked this question from brewers and non-brewers alike. I tell people every time, "I brew what I want." and I think that's the best way to run a home brewery. If you're wanting to become a homebrewer to save money by making a clone brew of watered down horse piss lager, then you should probably leave the building and be sure to let the door hit you on the ass on your way out. Don't worry, I'm sure the secretary will be kind enough to call an ambulance for you.

Homebrewing is for the passionate, the adventurous, and above all, those who love to fail.

"Why would I welcome failure?" If you're not failing, then you aren't challenging yourself enough. Through failure much knowledge can be gained.

I started out with a pre-made ingredient kit and didn't brew for another seven months - something that would absolutely kill me today. I was afraid to brew again. Was my success beginner's luck or patience and ability? When I did brew again, it was a mini-mash recipe for a pumpkin porter from Sam Calagione's book Extreme Brewing. I had never had a pumpkin porter before (or even a plain ol’ porter for that matter) but I loved pumpkin pie and pumpkin porter just sounded like a natural, delicious detour. And besides, now I was familiar with the lingo of brewing and I knew that I could follow directions close enough to make a palpable example of beer.

 

I looked over the recipe and noticed I needed a few new pieces of equipment (this happens quite often which makes Kayleigh give me the angry face) and a fresh pumpkin. I also had to make a 'grocery list' of ingredients to pick up from the brewstore. This obviously had a few more steps to cover than just a simple box of malt syrup, hops, a tiny bag of grains, and a packet of dry yeast. I was stepping up my game on this second outing by increasing ingredients freshness (bulk liquid malt and grains are always fresher from the brewstore opposed to a kit) and process complexity.

With list in hand I went to the the brewstore and picked up all of the required ingredients. Grains, check. Liquid malt, check. Hops, check.

Last thing on my list was the yeast strain. I asked the clerk for a good dry yeast substitution for the liquid yeast called for in the recipe - I didn't want to pay $7 for something that I was going to use once. Lucky enough for me, the clerk was a seasoned brewer and he explained to me the advantages and quality of liquid yeast. I'm not one to shrug off advice, so liquid yeast it was and has been ever since (I did end up researching the pros and cons and history of liquid vs dry yeast). Liquid is definitely the way to brew.

After I was all done brewing the porter I realized that there were a few things that I could improve in my home brewery. I began a brewing journal that helped me to document successes and failures and compare the results of future brewdays.

But what about the beer Chris?!

The porter was an immediate hit amongst family and friends - so much so that it has become my Thanksgiving seasonal which I later made into an all grain recipe that's tweaked to my liking.

Like the pumpkin porter, the reason why I've brewed most of the beers that I have is because I haven't been able to find an example of it in the store (or it just sounded interesting). Without new beers and brewing techniques, I would be depriving myself of the opportunity to challenge my abilities and succeed or, for that matter, learn from my failures.

My advice to fellow brewers: by resting on your laurels you won't give yourself the chance to grow and learn. Brew what you want even if you haven't brewed or consumed it before. It will give you the chance to fail... and to succeed.