Originally Posted by
365RoadWarrior
It's all shiny and fancy, but do consider the "basics" approach: a big pot on the stove, some howngrown contraption for extracting sugars from grain (mash and sparge process), and a big repurposed glass carboy. Feed it with locally grown hops (your location may vary), some yeast from the homebrew store and a recipe that you've developed (or at least customized, say with different sugars - honey? molasses?) yourself. Buy a thermometer and stick it in your basement/closet (ale) or an old refrigerator (lager). Make it yours!
Not so shiny ... the king kegs have been sitting in the garage for some years ...
Thanks ..... yes ... as I said above ... that is stage #2 ...
So my initial setup is six Kingkeg top tap kegs with a couple of fermenters and I plan to make two beers at a time to give some continuity and variety and slow condition them in the kegs in the garage. I'll keep them harm-free and fresh with gas. I plan to use kits until I get "my eye" back in .... and then may move on to the whole natural process from scratch if I feel the urges.
How about your brewing?
