How did you get into brewing?

[Glynn Foster]

Continuing in the pointless new forum posts....

How did you get into (home)brewing?

For me it was mostly my brother back home starting to home brew first (since then all 3 of us do). I've been meaning to try for a while until I finally bit the bullet and went up to Great Expectations in the Hutt (utterly disappointing experience). Got it into my head that I was going to use glass bottles, so went next door and bought 4 swap-a-crates of Speights. It was a tough 2 weeks drinking to get through them in time for my first bottling. Unfortunately my first brew was also fizzy and tasteless....

[Stu McKinlay]

Love all these encouraging wives... must get myself one (it would be fritha, of course, because she is currently an encouraging girlfriend).

[Matthew]

I got one! As long as there's not too many hops and it's not too bitter she's all for it. I know, I know I'm still working on the palate but the encouragement is there :D

[James P]

Like Sinnykill brewing is in my family, albeit one was a moonshiner, another a winemaker. The idea of making beer was an interest and my parents tell me of the "family businesses" during prohibition times.....

Ultimately being able to have a commercial brew is an interest, however at the moment family life, house renovations and other things (such as home brewing, beer porn and drinking all you commercial brewer's beers) mean that it can wait.

[Mike Neilson]

I have this Dialed in for Sunday with my Grandfather inlaw whoo is an old school homebrewer from the early days. This is all for him.

Rog's Stout

77% Kolsch
13% Roast Barley
10% Wheat

64 Degree Mash

22.5 IBUS of Nugget @ 90
1.045 - 1.013
WLP002

[Reviled]

Wheat malt in a stout?? Interesting...

[Mike Neilson]

Yeah someone told me this recipe and I want to see if he wasnt talking bollocks as his stout is tasting mighty good!! Its a little diffrent in respects of Kolesch, Wheat? they use it in Deushutes Black Porter Stout or what ever its called, it adds a silky texture to it supposably.

[Stu McKinlay]

That recipe look familiar, though I reckon it's torrified wheat that you're after. That bad boy's going to be as dry as Canterbury riverbed in late summer.

[Mike Neilson]

You reacon it is? I thought as much but I asked him and he said Weyermans? maybe that was his throw off!! I hope it dosnt attenuate so it has at least some body!!

[Stu McKinlay]

you should be able to tell us yourself soon...
that was just my guess - I've asked the source.

[Mike Neilson]

Yeah did he say it was torrified? Bastard!!

[Stu McKinlay]

he says wheat

mad fucker!

[Mike Neilson]

Oh well Im going to measure the grains out tonight so that im comited