Back at it in Washington

highlanderninerkc

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Feb 16, 2021
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Hello all,

After a 25 year hiatus from brewing I’ve jumped back in. I work in the wine industry in Washington and have made home wine in barrel-sized lots for 30+ years. I brewed extract lots back in the 90s when one of my classmates was a research person working at Haas - a great connection! She moved on, my metabolism slowed so beer consumption did too and I realized it made more sense to buy beer at employee discount from newly acquired ‘Bert Grants’ brewery, so I put away my corny kegs.
Fast forward to COVID days. My daughter turned me on to some low carb beers (Slightly Mighty, Daytime) and I thought maybe I can do this again. I’ve brewed 3 beers so far with enzymes and back-sweetening with pretty good results. Very nice to work in ag in hop country- my access to hops from friends/growers makes it really fun.
So far I’ve dabbled in enzymes, pressure fermentation, built a RIMS unit and played around wit non-carb sweeteners for mouth feel.

Greetings all!

Kevin
 
Welcome! Low-carb brewing sounds interesting...hmm...
 
Wel one to Brewers Friend!
 
Welcome, Kevin
Sounds like you are foing well!
Luckily I don't (need to) watch carbs, but interesting none the less
 
Welcome! Being so close to the hops sounds interesting.
 
I need to watch carbs... Looking forward to learning from you!
 

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