Anyone here into homebrewing?

It's been SO LONG, but I still have my 5 gallon extract brew gear, and a kit laying around somewhere. Belgian ales were my main interest.

I live in a small apartment with pretty low income at the moment though, so temperature control and putting money and time into brewing hasn't been much of a priority. Plus my last batch was my first attempt at a custom-ish recipe, a peanut butter stout, and it did not turn out well... only got 2% abv out of it and it tasted like soysauce ass.

I've been homebrewing since 2002 and got heavy into competitions and brewing the same beer multiple time to get it just right.

Starting in 2010 I started working on opening a brewery and we finally got the doors open in 2012. I worked there until 2018 when I left, mainly due to not having enough control on the way the company was run. Decided to move out of state and pursue an opportunity to open another brewery that the wife and I own 50% of so we can have a lot more control of what happens.

So I am not sure if I am still technically a homebrewer but I like to think that once a homebrewer then always a homebrewer!

Glad knowing other fellow homebrewers in Tildes, i have been homebrewing almost like 6 years starting from extract and now brewing all grain with a 3 vessel system, last year i did my BJCP certification exam and looking forward now starting judging some beers besides entering competitions.

I bought some yeast and grape juice to turn into wine because I wanted to have something to drink but I won't be 21 for a few more weeks. It turned out alright I guess.

Hi there! Homebrewer here too! Currently using a 20L brew in a bag system that I'm trying to automate...

Also scaled up some batches successfully made a couple of 1000/2000L batches, that's fun too! Especially developing it as a product!

Are we including kombucha? If so, I've been brewing for a few months. I started with secondhand two tall 2.4L glass contains with small spigots and a piece of a mature scoby from a friend. First batch was with plain lipton black tea bags and ratios found on r/kombucha, started drinking after about two weeks. Started nice with good flavor and a strong tang, but got almost too sour to drink before the week ended. Second batch I used ceylon teabags, but the result was a bit too weak in tea flavor. I then read about "continuous" brewing with and gave it a try for the third round; started with ceylon teabags, drank about 20-30% when it was ready, topped it off with puerh and tasted after a few days. The puerh gave a lot of pleasant depth, and I'm going to taste the difference as more of the blend is replaced with it over time. I'd really like to do a second ferment, but have had trouble finding grolsch-style flip-top bottles with sufficient sealing to carbonate properly.

It's tough with average daily highs of 32C/90F, as it speeds up the fermentation and I think the yeast is starting to dominate (based on flavor). I think i'm going to need to filter out some of the yeast and maybe switch to a vessel with more surface area to give the bacteria a fighting chance. Switching vessels would also be nice as the tiny spigots on these clog very easily.

Haven't brewed since moving to a new house last year but I've done maybe 35-40 batches or so over the past 5 years or so. Mostly beer, though one time I did make a cyser that was pretty darn tasty.

Late to the discussion, but I made one batch of beer last year, and one braggot. It had been a long time before those batches since I had last brewed. The beer was okay. Solidly drinkable but nothing noteworthy. The braggot was pretty good. The malt and hops blended pretty well with the dry notes in the honey. I only have one bottle left.

Anybody have some good recipes?