Post by jaystraight on Sept 9, 2017 9:03:04 GMT -6
Hello all,
My name is Jay Straight. I have been brewing for about 8 years now and made the switch from extract to all-grain after about 3 batches. I started in Colorado and within the last couple years was relocated to New Jersey and then here to St. Joe. I am currently brewing on a 3 keggle propane fired HERMS, single-tier system with 2 pumps and a 30 plate chiller. I use an old upright freezer with a small heater as a fermentation chamber. I have a kegerator so I do both kegs and bottles. When in Colorado I had a yeast bank of about 10 different yeasts but most of them did not survive the 2 cross country moves. I also started growing Saaz hops last year but to date have not seen a single cone.
As far as beer styles go, I am not a huge fan of the IPA craze, Don't get me wrong, I can and will drink them, I do appreciate the style and the art form, but not enough that I like to brew them. To get an idea of my upper limit of IBU's think Sam Adams Boston Lager, that's about as hopppy of a beer as I like to brew. I like to stick to more malt forward sytles, Blonde, Kolsch, Brown, Porters and Stouts. I have also used fruits and vegitables in some batches with a fair amount of success. I also have a few successful sour ales and saisons under my belt. I have made, Beer, Wine, Mead, Kombucha tea, and Liquor, and love the experience of it all. I don't know whats next on the brew schedule, but I am really leaning towards creating a 10+% barleywine, and another batch of Kolsch.
Of course the end-game/pipe dream/retirement plan, is to open my own brewery where I only serve my own beer and those sourced from local brewers. I often wonder if there is enough interest in the area to open a Co-Op brewery?
If anyone has questions, or comments, please let me know. Either respond here or e-mail at Foxtalebrewing@Gmail.com
Cheers!
Jay
My name is Jay Straight. I have been brewing for about 8 years now and made the switch from extract to all-grain after about 3 batches. I started in Colorado and within the last couple years was relocated to New Jersey and then here to St. Joe. I am currently brewing on a 3 keggle propane fired HERMS, single-tier system with 2 pumps and a 30 plate chiller. I use an old upright freezer with a small heater as a fermentation chamber. I have a kegerator so I do both kegs and bottles. When in Colorado I had a yeast bank of about 10 different yeasts but most of them did not survive the 2 cross country moves. I also started growing Saaz hops last year but to date have not seen a single cone.
As far as beer styles go, I am not a huge fan of the IPA craze, Don't get me wrong, I can and will drink them, I do appreciate the style and the art form, but not enough that I like to brew them. To get an idea of my upper limit of IBU's think Sam Adams Boston Lager, that's about as hopppy of a beer as I like to brew. I like to stick to more malt forward sytles, Blonde, Kolsch, Brown, Porters and Stouts. I have also used fruits and vegitables in some batches with a fair amount of success. I also have a few successful sour ales and saisons under my belt. I have made, Beer, Wine, Mead, Kombucha tea, and Liquor, and love the experience of it all. I don't know whats next on the brew schedule, but I am really leaning towards creating a 10+% barleywine, and another batch of Kolsch.
Of course the end-game/pipe dream/retirement plan, is to open my own brewery where I only serve my own beer and those sourced from local brewers. I often wonder if there is enough interest in the area to open a Co-Op brewery?
If anyone has questions, or comments, please let me know. Either respond here or e-mail at Foxtalebrewing@Gmail.com
Cheers!
Jay
