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atwaterville

Can't Leave
Nov 15, 2021
366
4,205
Los Angeles, CA
I started homebrewing 4 to 5 years ago. Made some mead (Metheglin, Cyser, Coffeemel, at finally Bochet) and fruit wine. Turn out great, but now I got completely stop for good. There are no more space left at the new house. Bad Economic hit me hard.
You brewed in Indonesia? Just curious how you sourced the brewing ingredients there.
 
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artificialme

Can't Leave
Mar 15, 2018
329
50
Indonesia
You brewed in Indonesia? Just curious how you sourced the brewing ingredients there.
All the ingredients (yeast, fermaid, nutrient, bentonite, etc) are available in Indonesia. Honey are always easy to get. Coffee, spices, and any flavoring are ample. And Indonesian e-commerce market are the way to get it all with no hassle. Heck, we even have many microbrewery around (but mainly in Bali).
 

woodsroad

Lifer
Oct 10, 2013
12,977
21,929
SE PA USA
I homebrewed for about ten years, starting in the mid-80's. Began with extract kits and ended milling and mashing. Even took a trip to Belgium to collect yeast strains. When we bought a house, and then our daughter was born, the time just wasn't there for an all-day brew. I miss everything about it, but I just can't drink that much anymore!

Early on, there was very little commercially made homebrewing equipment, so I built my own. That was a lot of the fun for me. Wort chillers. RIMS system, Sparge water heater.... And homebrewing supplies were a lot less expensive. Once it started to catch on (Thank you, internet and rec.crafts brewing, while the S/N ratio was still reasonable), everything went up in price
 

karam

Lifer
Feb 2, 2019
2,612
9,991
Basel, Switzerland
I started brewing my own mead about two years ago and I've made about 12 gallons so far. I have a gallon that has been sitting in secondary for four weeks but I'm just letting it age. May bottle it in January or February before I start a new batch.
It's a great period to cold crash, too, if it's cold wherever you are!
 

abecox

Can't Leave
Sep 8, 2010
411
2,861
Cleveland, OH
I'm debating doing a dry January but that doesn't mean that I can't brew up something. I think with an extended cold snap predicted I'm gonna do a Vienna Lager, use my cold room to sorta properly lager it.

The Christmas Ale was a hit at the family party, by my calculations we drank about two gallons of it. Still have about another three to get through plus the two in the bourbon barrel that I really ought to uncork and see if it's any good or not.
 
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MisterBadger

Part of the Furniture Now
Oct 6, 2024
703
5,406
Ludlow, UK
I used to brew a lot until we moved up here 6 years ago. Still have all the equipment but when we downsized to move, all the pint bottles - of which I had a couple of hundred, plus a dozen gallon carboys - I gave away. Over the past month though, Mrs B and I have been drinking a particularly nice beer in flip top bottles and I thought: these are far too nice and useful just to put in the recycling bin (no returnable bottle deposit in UK any more), and so I kept them and will keep on drinking more and keeping those until March, when I think I will make a special brew for next Christmas (I kept all my brewing records). It's based on a pale malt with small amounts of crystal and chocolate malt, hopped with Fuggles and Goldings and spiced with liquorice root, coriander seed, black pepper, allspice, ground ginger, caraway seed, and an orange. Comes out at about 5% ABV with two good mashes. Victorian recipe - happy to share it if anyone cares to try it for themselves.