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Pastimes : Brewing, beers and the good old days
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To: maceng2 who wrote (20)7/21/2001 2:41:57 PM
From: greg s  Read Replies (3) of 123
 
Pearly & Tim,

If I may add a bit, I have brewed beer at home in Arizona (Phoenix) for years. A couple of observations to add to Pearly's excellent comments:

Ales do very nicely if brewed in winter months in Arizona (fermenting at room temp)

Lagers (any time) and ales (hot months) do well if you invest in a used refrigerator with an aftermarket, external thermostat to control temp. during fermentation

My experience shows that cleanliness is essential to avoid foul beer. I do sterilize religiously but rinse thoroughly.

Next to cleanliness, quality ingredients are most important. You can't skimp on anything: hops, malt, grains, especially yeast (I favor Wyeast liquid varieties)

Beer made from scratch (infusion mash of milled malted grains) is best (also most time consuming and most work)

If you are going to use malt extracts, it is far better to use a partial mash (addition of milled malted grains)

I prefer liquid extracts to dry, if you are going to use them at all

A homebrewer's magazine, Zymurgy, is quite good for those with the interest. It is put out by AHA (American Homebrewers Association)

aob.org

Charlie Papazian has written several great books on brewing beer, from the basics to advanced topics

amazon.com

Home brewing is a blast, once you get the hang of it.

Kind regards,
greg
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