For me, it's the year of the mild. I brew too many heavy beers, or more to the point, they drink too quickly and a recent attempt at a dark mild has me determined to grow my knowledge of putting more flavour into lower ABV beers
A shout out to your sponsor, my local homebrew store since my earliest brewing days in the late '90s. They're great people! Happy New Year guys, I'm looking forward to new content!.
I'm going to solidly plan out 1 beer for each season and make it appropriate to that season (summer, winter, fall, etc..). And distribute them to whomever will give me feedback.
Merry Christmas and happy new year. Thanks all for a great year of fantastic informative and entertaining episodes. Looking forward to see what you all get up to in 2025 cheers👍🍻
Thank you Brulosophy for the great content this past year and looking forward to seeing what you serve up next year! I also recently moved and am working on outfitting a one car garage into a brew space. Would love to see how Marshall plans to arrange the equipment based on his many years of brewing. Hope to get to see how the Spruce Tips and Rye brewing turns out for Steve. My last two beers (Saisons) were Dry Spruced and I enjoyed the results. Other than a Coconut IPA my wife says I must have on my New Year’s resolution list (lol), and building out the new brew space, I plan to try my hand at brewing some lagers this year.
My local homebrew shop in Folsom, CA is closing and my closest alternative (MoreBeer showroom) is 100 miles away. So to keep shipping costs at a minimum I need better planning as well as implementing a KISS program (Keep It Simple Stupid) on my recipe design to keep from accumulating dozens of different specialty grains since I will be required to purchase in 1 pound increments. Online sales and lack of a younger generation picking up the hobby seems to be bad news for local shops. Keep brewing y'all!
For me, it's the year of the mild. I brew too many heavy beers, or more to the point, they drink too quickly and a recent attempt at a dark mild has me determined to grow my knowledge of putting more flavour into lower ABV beers
Mic drop with the exit on skis
A shout out to your sponsor, my local homebrew store since my earliest brewing days in the late '90s. They're great people! Happy New Year guys, I'm looking forward to new content!.
I'm going to solidly plan out 1 beer for each season and make it appropriate to that season (summer, winter, fall, etc..). And distribute them to whomever will give me feedback.
Merry Christmas and happy new year. Thanks all for a great year of fantastic informative and entertaining episodes. Looking forward to see what you all get up to in 2025 cheers👍🍻
Happy new year Rick!
Thanks for all you did this year!
Thank you Brulosophy for the great content this past year and looking forward to seeing what you serve up next year!
I also recently moved and am working on outfitting a one car garage into a brew space. Would love to see how Marshall plans to arrange the equipment based on his many years of brewing.
Hope to get to see how the Spruce Tips and Rye brewing turns out for Steve. My last two beers (Saisons) were Dry Spruced and I enjoyed the results.
Other than a Coconut IPA my wife says I must have on my New Year’s resolution list (lol), and building out the new brew space, I plan to try my hand at brewing some lagers this year.
My local homebrew shop in Folsom, CA is closing and my closest alternative (MoreBeer showroom) is 100 miles away. So to keep shipping costs at a minimum I need better planning as well as implementing a KISS program (Keep It Simple Stupid) on my recipe design to keep from accumulating dozens of different specialty grains since I will be required to purchase in 1 pound increments. Online sales and lack of a younger generation picking up the hobby seems to be bad news for local shops. Keep brewing y'all!
Martin - Lee Child and Michael Connelly, great choices. If you get a chance, look for some books by Mick Herron (Slough House - Slow Horses)
Temperature control 😂