Homebrewers

[notlob]

Been brewing for the last 26 years. Started off doing extract, moved to all-grain after 5 years, and brew 5-6 6-gallon batches a year. Always make at least one 90/- Scotch ale at least once year. If I ever get close to replicating Traquair House ale, I can die a happy man. If not Scotch, then IPAs, double-IPAs and 19th C porters. For the above post on Belhaven i believe they also use a small amount of black malt in the grist, along with a small amount of brewing sugar. That's coming from all the clone brew recipes I've read and don't use any peat smoked malt.

[Destin_scot]

As I am shifting to whole grain (have done a couple batches now) and since I grow large gardens... I decided to try growing my own barley next year. I have an OLD variety from the Orkneys called Bere barley (Bere is simply the word for barley). I will hopefully yield enough to do 10-20 gal. of beer with it, probably brewing some with our own hops that we have been growing for 4 years.

IW

Have you decided how you are going to malt the barley, and then how long to toast it for color? What bitterness level are your hops?

Can't grow it in my neck of the woods (too warm).

[IsaacW]

Have you decided how you are going to malt the barley, and then how long to toast it for color? What bitterness level are your hops?

Can't grow it in my neck of the woods (too warm).

I have a good book on malting and working with the grains... http://www.amazon.com/The-Homebrewer.../dp/1580170102

As for toasting the grains, if I get a large enough harvest, I would like to play with varying darkness. If I only have a little, I will opt for a darker roast.

The hops I am currently growing are Willamette. I have never tested acid levels but Willamette typical runs 4-6% for Alpha acids and 3-4.5 for Beta acids. I have been pleased with the beers I have used them with so far.

Isaac

[The Q]

My family has always home brewed wine and beer, (Home spirits are also Illegal in the UK). My dad used to often make potato based drinks (you didn't need to turn them into spirits!).
My current house is on the site of an old pub (closed 1895) hence the garden has old apple and pear trees in the garden, hops, Damson and Bullace (a type of plum) in the hedgerow around it. Also within a few hundred yards are blackberries and Sloe growing wild down the lanes. So all of the above have appeared in some type of brew each year. Mostly it's apple based as there are 17 trees producing several wheelbarrow loads each per year.
A lot of my Mothers side of the family is from around Salisbury UK.

[GrainReaper]

I've been an all-grain brewer for many years, and I'm in the process of opening a brewpub out here. It's a lot of hard work, but it's going to be worth it in the end!!!

[Nile]

Hi James! I too, brew. I do all grain (unless it's a gluten free beer for my wife). Just this week I brewed my first 'created from scratch' recipe, a Scottish Ale I'm calling "Great Valley Scottish Ale". Of course, I brewed it wearing a kilt.



I live about 30 miles north of Salisbury, Maryland (in Delaware) and am less than an hour from 8 different micro breweries including Dogfish Head, Evolution and 16 Mile. In fact, I'll be out the door in a minute, headed for 3rd Wave Brewing 15 minutes down the road for a couple of pints and a growler fill up.

I'm right there with 'brewerpaul' when he posted:

"I still have a preference for English hops, traditional styles and a good hearty Imperial stout to accompany a good dram of Scotch."

Let us know what your brewin'!

Nile

[GrainReaper]

What was your recipe for the scottish ale? I brew a high octane wee heavy that is going to be in rotation at my upcoming brewpub. I also brew kilted 100% of the time unless cleaning.

And when the pub opens, every kilted patron gets free brewery tours if desired, and the glassware shall hold more beer than the panted patrons. Yes I am starting a kilted mug club.