JFrench said:
diehard03 said:
Quote:
But there are limitations on what you can brew and the quality you'll make.
I don't agree. Partial extract beers are still delicious if you ferment them right.
This is really the hardest part about brewing: being able to ferment your beer at the optimum temperature range for your yeast.
Solid point most homebrewers neglect early on bc they want to shift into all grain or cool equipment. Always my first suggestion after few batches are done is to invest in fermentation temp control next.
I was guilty of putting off brewing by assuming Id go full bore into AG and costs associated with it. I bet I read books for 3-4 years before I started. Something I regret since my brewing window shortened with kids.
Finally starting to get some time again and will be brewing with extract while leaving AG equipment on the shelf. And it'll be great beer.
yep, fermenting temp control is probably the most biggest factor of how your beer turns out. It's really what separates most home brewers from a commercial set up.
Most start in the closet with wet tshirt over carboy, or place in bath tub with frozen milk containers of water. If northern, a basement works great.
But with a used small 5 cf chest freezer and johnson controller, it can be had for under $100. It's what I did early on, and made it so much easier.
I took a break from it after moving to CO, and then shortly after, two kids happened. But I'm anxious to get back in when I acquire some pretty nice equipment from my aunt/uncle who are retired and downsizing.
OP.. I'll warn you, I got an old coworker in to homebrewing back in 08 or so, and it quickly took over his life. He had (and still has) no spouse or kids, which probably fueled it, but within a few years, his kitchen was full of boxes of bottles stacked high, carboys and kegs all over the place aging, can't park his car in garage cause he has like 4 chest freezers and brew stand, etc., multiple fridges full of bottles, on and on.
But hey, he loves it!