Join Date: 12/29/18
Extract in 1998, all-grain 2005. Pride myself on being SUPER-minimalist and small-batch. Thru 2009 crushed malt with blender. Usually make 1.7-2 gal now, mash in a bag, boil on electric stove using multiple small kettles for bigger batches, mash 45 min, batch sparge usually but optional, chill in kettle in cold water bath in tub sink (no chiller), no aeration, ferment in glass carboys in basement or in my garage with t-shirt and fan if needed to keep cool. Don't usually buy water, use tap water with Campden. Secondary often now to reduce bottle sediment. My process proves you can keep everything super quick, simple, minimal effort, AND still make award-winning beer (lost count after a couple dozen medals). Note: Also a cider nerd. Keep it simple, use no additives other than gelatin. Cote des Blancs is the best cider yeast. Have tasted more than 100 commercial ciders.
