beer Northern Brewer sale today

Ozzy2001 said:
Indeed. Very rewarding too ;)
For sure! I really like being able to cater each brew to my own personal taste. I didn't realize the value of that until going to a brewery with my wife last weekend. I did a flight, and didn't care for a single one of their beers. I asked my wife "why is it that I don't like any of these beers, I mean the brewers are professionals with way more experience than me. I'm not saying my beer is any better than their beer, but why don't I care for any of these brews?". She replied, "it's because you only make beers with ingredients you know you like, and only make styles of beer that you know you like. These guys make better beer than you do, they are professionals, but the beer you make is catered to your specific taste, so of course you are going to like it". It really clicked at that point, that was the main draw to brewing for me. Making the best beer I possibly can for myself to drink and enjoy. If I share some beer with people and they love it/hate it, that's fine, but if I enjoy drinking it, then I've succeeded for what I wanted to accomplish. I'm a home brewer with no aspirations whatsoever of a career in brewing. I'm always down for constructive criticism from others more knowledgable than me about brewing though, of course. There is always something new to learn in the world of home brewing.
 
Very frustrating, too ...
 
It should be said, at least ....
 

Thegreenchilemonster said:
For sure! I really like being able to cater each brew to my own personal taste. I didn't realize the value of that until going to a brewery with my wife last weekend. I did a flight, and didn't care for a single one of their beers. I asked my wife "why is it that I don't like any of these beers, I mean the brewers are professionals with way more experience than me. I'm not saying my beer is any better than their beer, but why don't I care for any of these brews?". She replied, "it's because you only make beers with ingredients you know you like, and only make styles of beer that you know you like. These guys make better beer than you do, they are professionals, but the beer you make is catered to your specific taste, so of course you are going to like it". It really clicked at that point, that was the main draw to brewing for me. Making the best beer I possibly can for myself to drink and enjoy. If I share some beer with people and they love it/hate it, that's fine, but if I enjoy drinking it, then I've succeeded for what I wanted to accomplish. I'm a home brewer with no aspirations whatsoever of a career in brewing. I'm always down for constructive criticism from others more knowledgable than me about brewing though, of course. There is always something new to learn in the world of home brewing.
 
This.
 
This is the only 'why' for why I do it ...
 
The other hidden reason is because as a homebrewer I can use all of the varied (and arguably) best ingredients without having to worry about securing a hop contract for them etc like a brewery ...
 
Cost isn't a factor in my making my own beer.
 
Good thing, too, because if it was ... my beer would probably be $50/bottle right now.

 
 
grantmichaels said:
Very frustrating, too ...
 
It should be said, at least ....
 

 
This.
 
This is the only 'why' for why I do it ...
 
The other hidden reason is because as a homebrewer I can use all of the varied (and arguably) best ingredients without having to worry about securing a hop contract for them etc like a brewery ...
 
Cost isn't a factor in my making my own beer.
 
Good thing, too, because if it was ... my beer would probably be $50/bottle right now.
 
Very true on the varied ingredients. Take this Aji Amarillo IIPA I'm drinking right now as an example. Did I need to add 10 ounces of hops, and 8 fresh picked aji amarillo as a dry hop? Of course not, but I wanted to add it. Most people would say that's excessive dry hopping, or that peppers don't belong in beer. Screw them, this beer came out exactly the way I had imagined it would, and it's delicious to me. Delicously spicy hop bomb, and 8.5% ABV to boot.

 
Looks damn good too.

One of things I've enjoyed most too is trying new beers or even beers I've already had and now knowing WHY I like them.

That's why I tried a bunch of clone recipes. While they weren't great clones, they were close, and I got to see a common trend in the ingredients and/or yeast and hops.

Like Grant said though, it can definitely be frustrating. I'm going to rebrew the Oatmeal cookie Porter again soon for the third time due to a secondary error on my part the 1st batch and an infection in the second. Oh well. Learning experience.
 
Yeah ...
 
I learned about a zillion tiny details looking for my problem, before ultimately finding out that I was doing something basic/fundamentally wrong that more than accounts for the problems I was having ...
 
I'm actually quite exciting to see how my next beer comes out. In a mind over matter sense ...
 
I'm not superstitious, so when I say that I expect it to be fairly awesome - I do so just hopeful that it bears out, LOL ...
 
 
 
Ozzy2001 said:
Looks damn good too.

One of things I've enjoyed most too is trying new beers or even beers I've already had and now knowing WHY I like them.

That's why I tried a bunch of clone recipes. While they weren't great clones, they were close, and I got to see a common trend in the ingredients and/or yeast and hops.

Like Grant said though, it can definitely be frustrating. I'm going to rebrew the Oatmeal cookie Porter again soon for the third time due to a secondary error on my part the 1st batch and an infection in the second. Oh well. Learning experience.
What a bummer to lose that porter! I'm about to crack the first bottle of Belgian Wit from a batch I made last month. I'm a little bit weary, because it had a really interesting aroma when I bottled it, that didn't smell like anything I've brewed before. IDK if it is just that strain of yeast, or what. I drank some of it flat, and it didn't taste infected, but needless to say that aroma was not what I was looking for. It had a really big temperature fluctuation, from 70 degrees to 58 degrees in one day during the peak of it's fermentation. My wife and I were out of town, and forgot to turn the heater on. It was 58 degrees in the house when we got home, so it may have actually dropped to even colder. Maybe that made the yeast throw off some funky esters. IDK. I have a feeling it's going to be an overripe banana bomb. Hopefully not, though.
 
grantmichaels said:
Nice ...
 

I hate to use teh J word ... but it appears juicy ...
 
 
I zested several lemons into it at the end of the boil, so it has a lemonade type feel to it. I just poured another one, becuase I had to have another. I milled the wheat, which I know isn't standard, but WTH, I wanted to brew an extremely hazy Belgian Wit.

 
Back
Top