Join Date: 03/23/19
I am a kitchen brewer located in the great State of Maine. Important note: I brew Brett beers almost exclusively. I harvest yeast from every batch and use them again depending on style. I produce for only household consumption and can count on one hand the store-bought beer I have had in the last year. I view brewing as a domestic activity and learn more every time I produce a batch. I used to mash in two kettles: a 15 gallon and a 20 gallon and then BIAB and sparge each briefly into another pot using a big old colander. I now use a 20G Blichmann 20L Mash Tun with a false bottom and then pump into my 20G kettle. I have found this to be a big positive step in terms of ease of production and final quality. . I run a thin mash so this works well for a great tasting beer. I keg 85-90% and the leftovers go into bottles; except for my continual Orval experiment which all goes into 500 ml bottles. I must note that our water here is really good. We have a well drilled in granite ledge and the minerals and PH (7.8) are perfect for beer.
Please feel free to email me to discuss our passion!! I would love to compare notes!! bomar@aol.com
Beermaking is a domestic and artisanal craft....that is why I give all of my beers an individual name. I make beers that are stylistically alike, similar...but each one has evolved from a prior version and I coddle and love each one.... I love Bretts, Bretts and did I mention Bretts? I add Brett and Marsh slurry to every new beer. Thus, I am developing and evolving a distinct style and product. I make English Bitters, Saisons, IPA's, Porters, kolsch....all with Brett, Not only do they taste wholesome and instill an ambience of well being to the drinker but I think they are more wholesome and healthy for the drinker. My 2 cts....I like a stronger beer generally with a good backbone but I have a soft spot for good UK pub ale, as well. But I usually enjoy these in London or Edinburgh when I can get over....
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