- Joined
- Feb 16, 2021
- Messages
- 9
- Reaction score
- 22
- Points
- 3
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
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