Posted: 1/19/2025 1:01:41 PM EDT
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So ive been homebrewing for a number of years now and found myself always brewing basically the same beers all the time. Inspired by "The Homebrew Challenge" youtube channel I decided to try my hand at brewing every style in the BJCP style guidlines. I wont be doing it on a crazy schedule and trying to brew every week, instead I will be using a random choice picker website to pick the beer style for me every time I need to fill a keg. First up is 7A, Vienna Lager  5 gallon batch 5lbs Vienna Malt 4lbs Munich 2lbs Pilsner 4oz Carafa Special II Wish me luck |
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Originally Posted By MedSquared: Have no interest in brewing but just wondering if a house would smell like an old time tavern. Not really during the brewing process you get kind of a oatmeal like smell from the grain mash fermenting can give off a bit of a odor but not much. I also have a "range hood" over the brewing kettle that when running extracts most of the steam and smell. 
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Nice setup! I haven't brewed anywhere near every style, but like you, I noticed I was just kind of brewing the same stuff almost all the time (stuff I like to drink the most obviously... hoppy IPAs) and I'm planning to change it up a bit this year. -Going to try some different dry hop strategies in my IPAs to see what really gives the best results for me. -Brewed my first Belgian Golden Strong ale last September, planning to crack into it Feb/March. It's just kegged and force carbed which I read may not be ideal, but we'll see and adjust from there -Going to do some kind of stout sometime this year. -I've done a bunch of relatively quick turn pressure lagers, but would like to do one according to a more traditional method... might do my Octoberfest this spring and let it sit till October this year to see if it really does clear 100% by itself with enough time.  I don't have a bunch of excessive fridge space for long aging/cellaring, so that has been a factor in my limited exploration into those kinds of styles. |
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If you use a kettle clarifier, pressure, and keep it cold, you will clear 100% naturally as long as you’re hitting ideal pH. I am a former professional brewer and it was my goal to get as clear as possible before filtering for things like lagers and pilsner. A big part of clearing is hitting a good pH in your mash I always targeted like 5.2 pH or so using acidulated and malt. Then gave the beer a healthy dose if CaCl, MgSO4 CaSO4, and if making a stout Ca(OH)2 to neutralize acidity from high percentage black malts. |
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Originally Posted By Mp40Gunner: I have made most styles of beer, but not ever. If I were to try it, I would probably do smaller batches of my least favorite styles so I don't have 5 gallons of beer I don't really want to drink. I'm assuming you have a way to lager? Yes, 5 gallon spikes conical hooked up to a DIY glycol chiller and 2 home build kegerators, one made from a fridge and one from a chest freezer. Total of 7 kegs worth of beer on tap at any given time. might do a partial on some styles as I really dont want 5 gallons of hazy IPA. |
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Originally Posted By DVCNick: Nice setup! I haven't brewed anywhere near every style, but like you, I noticed I was just kind of brewing the same stuff almost all the time (stuff I like to drink the most obviously... hoppy IPAs) and I'm planning to change it up a bit this year. -Going to try some different dry hop strategies in my IPAs to see what really gives the best results for me. -Brewed my first Belgian Golden Strong ale last September, planning to crack into it Feb/March. It's just kegged and force carbed which I read may not be ideal, but we'll see and adjust from there -Going to do some kind of stout sometime this year. -I've done a bunch of relatively quick turn pressure lagers, but would like to do one according to a more traditional method... might do my Octoberfest this spring and let it sit till October this year to see if it really does clear 100% by itself with enough time. I don't have a bunch of excessive fridge space for long aging/cellaring, so that has been a factor in my limited exploration into those kinds of styles. Lagers have been my main jam since I built my glycol chiller. I've never done any belgian beers or barley wines. so I'm looking forward to those coming up in the randomizer |
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Originally Posted By Mav3rick: The guy from the home brewing challenge who now hosts the new brulophsy YouTube channel did. I believe he has a video out there of it. I've watched most of his videos, its what inspired me to try doing it myself. I'm not doing the 99 weeks bit that he did though |
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I had aspirations of opening a brewery in early 2020. Glad I didn't! Covid would have bankrupted me 100%. Anyway, I thought it a good idea to try to brew every style and enter them into local competitions. My mindset was, I may have to brew them at some point. So, I had better have good notes and a starting point. What I found out was, that I had a ton of good beer that I didn't really care for. I ended up giving most of it away. My friends loved it and I hated it. Now, I only brew the beers I like and know I'm going to drink. Every blue moon (no pun intended) some one will challenge me to brew a beer style I don't like or do much. I dust off the recipe book and revisit the old days. |
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They're all good if they're made well in my experience. I've made Oktoberfest lager, Dunkel, English pale, Irish dry stout, amber ale, and Helles Lager so far and I don't plan to double up on a style yet except to get an Oktoberfest on tap in late September again. |