Took just under 5 years, but getting ready to brew batch #100! Started out with a 1.100 imperial stout fermented at 80 degrees with one pack of US-05. Tasted like roasted carburetor cleaner. YUM! #100 will be an Old ale with a little french oak, and in between its been:
15 IPAs
11 Stouts
8 Irish Reds
7 Ambers
7 Porters
6 Browns
5 Sours
5 ESB
5 Barleywine
4 Belgian Dark Strong
4 Wee Heavy
4 Saison
4 Alt
4 Cream Ale
4 Mead
6 Other
Along the way there’s been 2 total dumpers, 5 or 6 that sucked but were drunk to completion anyway as some sort of self-flagellation, 2 or 3 exploding fermenters, 2 kids, 50 missed swimming/gymnastics/soccer classes cause the wife schedules that shit on saturday mornings even though I’ve told her a million times ‘SATURDAY IS BREW DAY’, and 1 Thanksgiving accident that left 5 gallons of stout on the floor and my daughter with a broken collar bone.
Sticking to my current schedule- about 16 batches a year, it’ll be another 25 years before I hit 500! Here’s hoping the 'ol liver can hang on that long.
Congrats, doing brew 3 this weekend, so 97 more to go. So far my first is like yours fermented hot and not sure bottle conditioning will help. Hopefully my other 99 are like yours.
Congrats! I hit brew session #100 about a year ago, though I didn’t realize it at the time and thus didn’t plan anything special. Took me 10 years to get to that.
Very nice … Well, curiosity got the best of me so I went and looked up my Batch 100. It was 9/9/2006 and it was Denny’s BVIP. My next batch will be #662 :shock:
Sticking to my current schedule- about 16 batches a year, it’ll be another 25 years before I hit 500! Here’s hoping the 'ol liver can hang on that long.[/quote]
As I always say “You only have one liver…destroy it wisely”.
