I've lost that "new hobby" smell

[slowbrew]

Brewing outside in January/February was probably the hardest time for me to not throw in the towel.

A few years ago we put on an addition to our house and “my room” was a wood shop with a walk out to the backyard in the basement.  I still brew outside (technically) but the only things outside most of the time is the propane burner, the kettle and a remote BBQ thermometer.  I setup my mash cooler and everything else in the shop and only step out to manage the hot break and add hops.

I don’t know if I’d still be doing this if I still had to wear long johns, insulated coveralls and heavy gloves to brew.

Paul

[majorvices]

Some of my most favorite brew days were blizzards and snow storms. Guess I’m a freak like that. OTOH blizzards and snow storms are rare where I live now. Might not be as fun battling it every weekend.

[AmandaK]

@nateo

@euge

So I changed my equipment up and brought the brewing back into the kitchen! I make half as much beer but have quadrupled my satisfaction and enjoyment of the process. The beer is better too. 8)

I went nuts when I first moved to MO and had all the space I could want. I got a giant kettle and outdoor burner, and I was convinced I’d be doing a lot of 10-gal batches. Turns out I hated the extra work, and I hated brewing outside. Back in the kitchen too, with 5 gallon (or smaller) batches again.

Are you guys telling me that I’m not the only one in the kitchen?? I’m stuck in apartments due to my travelling career and the stove top is my only way of brewing. Good to know I’m not the only one here using my poor little stove to make great beers!

[weazletoe]

@morticaixavier

I think if you are not wearing a kilt while you brew, you’re not brewing!!!

Well said my good man.

My problem, though I haven’t lost my new brewer smell so to speak, with my crazy work schedule back and forth across the country, I can’t seem to get a decent brewing schedule. By the time I brew a batch, have it properly fermented and kegged and carbed, its time to hop a plane and head out again. By the time I get back, the beer has changed and lost its freshness. (Or my buddies have killed the taps filling growlers while I’m 2000 miles away) I got home last night and I’m here for two months now. You bet I’ll be kilt brewing!!

[kgs]

@AmandaK

@nateo

@euge

So I changed my equipment up and brought the brewing back into the kitchen! I make half as much beer but have quadrupled my satisfaction and enjoyment of the process. The beer is better too. 8)

I went nuts when I first moved to MO and had all the space I could want. I got a giant kettle and outdoor burner, and I was convinced I’d be doing a lot of 10-gal batches. Turns out I hated the extra work, and I hated brewing outside. Back in the kitchen too, with 5 gallon (or smaller) batches again.

Are you guys telling me that I’m not the only one in the kitchen?? I’m stuck in apartments due to my travelling career and the stove top is my only way of brewing. Good to know I’m not the only one here using my poor little stove to make great beers!

There’s a lot of us brewing on the stovetop. It’s a necessity for me too most of the year, and I also appreciate the faster turnaround of a small batch. The time saved can make the difference between daydreaming about brewing and actually doing it… and enjoying the process while leaving some time left for the rest of my life.