[MDixon]

No, not me.

We have a local homebrewer who only makes extract batches and brewed his 500th batch on February 28, 2012. Someone checked some old notes and found he discussed batch 295 back on October 14, 1998. So 205 batches in 13 years 4 months. Using rough math that comes out to 160 months or a batch every 3 weeks.

That's impressive!

[hopfenundmalz]

I am impressed.  We brew twice a month or so in the cold months, then don't brew so we can enjoy that beer in the warm months.  Lookign forward to being out on the deck with a Helles or a Pilsner in hand (kept in the shade to avoid skunking)!

So I am saying we are slackers.  Around batch 300+, not concerned with the count these days.

[hopshead]

VERY IMPRESSIVE.  I brew 5 gallons every other week, about 26 batches a year and I have been pretty consistent with that for 6 years.  So, I estimate I have brewed approximately 150, not close to 500 though.

[bluesman]

Assuming they were all 5 gal batches that's 2,500 gallons of beer. Nice work! 

[bo]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

[denny]

Very cool.  I was just starting to brew shortly before he did 295 and I'm at 416 as of last weekend.

[denny]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

[bo]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

Yes that's a good point, but there's another way to look at it. I could have stopped at a high school education, but I went further. I could have continued making wood projects with a circular saw, but I went further and got a radial saw, planer, etc. In all cases, I bettered myself by taking that next step.

I've seen many times where people say they're happy making beer with their unaltered tap water or fermenting at room temperature, yet many, yourself included,  post back and tell them to make changes. How is my comment any different?

[denny]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

Yes that's a good point, but there's another way to look at it. I could have stopped at a high school education, but I went further. I could have continued making wood projects with a circular saw, but I went further and got a radial saw, planer, etc. In all cases, I bettered myself by taking that next step.

I've seen many times where people say they're happy making beer with their unaltered tap water or fermenting at room temperature, yet many, yourself included,  post back and tell them to make changes. How is my comment any different?

Well, for one thing, it's a hobby, not prep for life like school.  I get your second point, but because i's a hobby it's his decision how he wants to approach it.  Sure, I might encourage him to give AG a try, but if he's not interested that's the end of the conversation.


Sent from my iPad using Tapatalk HD

[bo]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

Yes that's a good point, but there's another way to look at it. I could have stopped at a high school education, but I went further. I could have continued making wood projects with a circular saw, but I went further and got a radial saw, planer, etc. In all cases, I bettered myself by taking that next step.

I've seen many times where people say they're happy making beer with their unaltered tap water or fermenting at room temperature, yet many, yourself included,  post back and tell them to make changes. How is my comment any different?

Well, for one thing, it's a hobby, not prep for life like school.  I get your second point, but because i's a hobby it's his decision how he wants to approach it.  Sure, I might encourage him to give AG a try, but if he's not interested that's the end of the conversation.


Sent from my iPad using Tapatalk HD

And all I did was ask about "all grain" as possibly being a changing point in his brewing carrier. Sorry, but it seems we are on the same page.

[euge]

Wow. I've been doing this for 5 years and don't think there's 100 under my belt. Despite the weight gain...

[gymrat]

Denny you are one class act.

[morticaixavier]

Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

Yes that's a good point, but there's another way to look at it. I could have stopped at a high school education, but I went further. I could have continued making wood projects with a circular saw, but I went further and got a radial saw, planer, etc. In all cases, I bettered myself by taking that next step.

I've seen many times where people say they're happy making beer with their unaltered tap water or fermenting at room temperature, yet many, yourself included,  post back and tell them to make changes. How is my comment any different?

have you malted your own grain yet? what about growing it? there is no last big step. it just keeps going. up and I don't know where it's going to stop!!!!

[tomsawyer]

Be sure and congratulate the guy for us, that is quite an acheivement.  Just being a brewer for 25+ years is something special.

[nateo]

have you malted your own grain yet? what about growing it? there is no last big step. it just keeps going. up and I don't know where it's going to stop!!!!

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