trials and tribulations on beer brewing

It's now been six months since I started all grain brewing. It honestly feels like a world away when I think about it. I still recall the heady days of extract and partial brewing, using liquid malt extract, steeping grains and brewing batches that only suicidal maniacs with no taste buds would dare to drink. Thankfully, those extract days are gone and I now have twenty batches of all grain brewing under my (beer belly) belt.

And although my extract beers of yesteryear sometimes didn't work out, my all grain experience so far has been nothing short of phenomenal. So good, in fact, that at times I felt like sending a Tweet off to Barack Obama telling him that his White House Ale just doesn't cut the mustard compared to my brews. But seriously, I have to admit my focus so far has been directed at my grain bill profiles. How does a particular type of malt fit into my recipe? How does it change the taste of my beer? How much grain should I add?

Grain bill

Already being an extract and partial grain brewer I did understand malts. But I guess moving to all grain was still somewhat of a big step to take. I constantly read, viewed and talked about all grain brewing so that the transition wouldn't be as harsh as I had anticipated. Heck, I've even read truck loads of posts on forums about people screwing up their first all grain.

I didn't want to be that same person screwing up their first all grain. In fact, I needn't of worried about screwing up at all. My good friend and fellow brewer, Kyle, has always been available to chat to me. He'd always point me in the right direction or provide an educated opinion. Mind you, I may not of listened to him half the time but his advice was always there. As it turns out despite a few minor hiccups and an extended first all grain brew day back on Anzac Day, everything went fairly smoothly.

Unlike my first brew day. Ooops!

Fast forward to the present. Right now, I have managed to brew twenty batches of beer. That's not too shabby considering I didn't brew any time during the month of August. Regardless, the first nineteen of those were single batches (approx 19L). However, my latest adventure saw me delve into the realm of doing a double batch (approx 38L). It was something I had wanted to do for a while, but never really got the opportunity.

After finalising my new 70L mash tun it was time to get the ball rolling and do a double batch. It is interesting to note that I was almost as nervous doing this double batch than I was doing my first all grain. Well, I wasn't quite that nervous but I was very cautious in my approach. Trying to boil 47L of wort in a 70L stainless steel pot on a 32 jet Mongolian burner isn't something to mess around with.

70L pot and 32 jet burner

I guess the six and a half hour brew day also had something to do with it, too. Maybe it was the fact I was stone cold sober? Being cautious is great but I eventually managed to sift through the tasks as I would normally without too many issues. I was at least glad that I had chosen to brew my infamous Chocolate Wheat beer. A delicate array of Pilsner malt, Chocolate Wheat, Pale Chocolate and Carafa Special II.

70L mash tun

But sadly, as my twentieth batch of beer was complete I knew in my heart that it would be my last brew for 2012. You see, not only am I off to the USA in a short while but two beers were already about to go in the kegs. I just couldn't justify brewing another batch and throw it in the keg.

Well, I technically could've done another two or three batches. I have a whole bunch of bottles that I could fill, but that requires time and effort. Unfortunately, that time and effort has to be spent finalising my trip. With the trip getting closer it is time to step up a gear by dotting the I's and crossing the t's.

If only I had time to bottle

So, as my brewing closes for 2012 there has been a great sense of achievement. My all grain brewing experience has simply been fantastic. I've learned a lot about different grains, hops and yeasts. I've also managed to learn a bucket load about my equipment and getting to know their idiosyncrasies. 

I freely admit that I'm now looking forward to 2013 and getting back into brewing once I return from the US. There will be so much craft beer to drink, so much to learn, so many ideas to gather and lots of new experiences to absorb. With all that I can come back to Sydney safe in the knowledge that my brewing will become a whole lot better.