Any home brewers out there? If so, what's the most fantastic beer you make, and that's the key ingredient!?
I make a killer rye IPA, all grain, and the key to success for me is whirlpool and dryhopping with Galaxy, Mosaic, and a smattering of other New Zealand hops.
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I just brewed (all grain) a Pliny the Elder clone that’s killer hoppy.
timsalansky
Level 2
Apr 11, 2018
1
I did home brew in the 70's and mostly with brew kits. I think I got into this because my grandfather had done home brewing when I was a kid. My specialty was to make beer extra strong. That really meant it wasn't a good beer tastewise. I finally did get to where I could make a good beer but I quit brewing then. I few years ago I took this back up and made good beer but have stopped brewing today also. Beer is so terrible today that I should start this again and do all grain beers and take the extra time. What I made took about a month to be drinkable.
DenoPenno
Level 9
Apr 11, 2018
0
I don't like alcohol.
Sarahroo29
Level 8
Apr 11, 2018
0
@SpacemanSpiff Lol.
For my German styles I of course choose softer hops like Perle, Hallertau, and Saaz. But when I want to get hoppy, I like Centennial, Amarillo,and Sorachi Ace.
seaspot_run
Level 7
Apr 11, 2018
0
IPAs for the win! I was an all grain home brewer once upon a time. I miss those days. I was a cascade hops fan though. So many more varieties are easily available these days! Sorry I wasn’t much help, just wanted to say happy brewing!
MarlaPaine
Level 6
Apr 10, 2018
1
@SpacemanSpiff so much equipment to buy/make lol.
Also, TX is a hot place to brew and bottle condition. ?
I imagine it will happen again eventually. That’s a hard hobby to break. ? Science + craft = love of brewing ?
@MarlaPaine I feel ya' on that one. My homebrewing has slipped since I got moved down to Florida. I think I WILL eventually have to invest in small chiller of some sort for my secondary fermentation and lagering.
My RYE PA was just ok down here. I think it was too warm and it fermented too fast. I love that style.
seaspot_run
Level 7
Apr 10, 2018
0
I am a homebrewer but I am not happy trying to do my recipes that worked so well with my well water and my cool basement in PA down here in FL.
I'm stuck with buying spring water in jugs from the Publix and brewing beer that can handle fermentation at room temperature, and room temp in Florida is at least 70 degrees. So far, the best two things I've been able to produce down here are a grapefruit hefewiezen and a coffee Porter.
I used to rock a Kolsch in my January and February basement.
Dang.
seaspot_run
Level 7
Apr 10, 2018
1
You had me at coffee porter. <3
I would try using a small refrigerator to cont your fermentation.
@Meep70 Yeah, that can be a really good beer, but it's not something that really requires the highest levels of skill. Don't get me wrong. I actually prefer a well-made Porter to a Stout for gluggability but when you're trying to brew a show-quality beer, it is just something that gets done to death. 
OTOH, I don't turn one down. I like a bit of coconut in my Porter as long as we are going to go full tropical flavoring, but NO vanilla. Vanilla Porter is just not on. It's just not.
@seaspot_run Coconut in a porter or even in a stout (as I sit here enjoying a smooth milk stout) sounds interesting. I haven't brewed my own, but I know what I like.
Sounds delicious! My daughter used to brew her own beer but eventually switched to buying microbrewery beer once it was popular enough to be readily available.
birdingnut
Level 8
Apr 10, 2018
0
Enjoy being online again!
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