Howdy Y'all!

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

JaggersBrewingCo

Active Member
Joined
Sep 29, 2022
Messages
64
Reaction score
16
Location
Texas
Hello,

Texas Homebrewer. Been brewing for about 7ish years now - Wow time flys... Last 5ish have been all grain.

Currently running and Anvil direct fire and Hellfire combo. I brew in the bag on my set up. I also have a cooler mash ton that I use sometimes still trying to piece that together and iron out some of the kinks.

I was bottling everything up until about March of this year. Finally got the keezer issues figured out. I still bottle condition from time to time and I still enjoy it - I was think though on the last round of bottling though how much easier it was to keg...

I joined a homebrew club about 2 years ago now. Until then I was mostly a Stout and Hefeweizen type of guy. Since the challenges that they host and team brew offs that we put on I have learned a lot, like I really enjoy a good Saison/ Farmhouse, Dubbel, among a lot of other styles. I have been writing my own recipes for about 3 years now, Some of my favorites are Roggenbier, Kentucky Common, Berliner Weisse (Kettle Sour), A Mixed Fermentation that I pitched some botttle drags on, my Father's Day/ Birthday Stout.

I do use/ and have used a good amount of Kveik yeast, But due to competing in my brew club to the local competitions I normally don't use that yeast and try to stay closer to style. Mostly I ferment at room temp. I have been able to put together two temperature controlled fermentation set ups - One for cool ferments and lagering, the other for warm when using Kveik and Kettle Souring.

Whelp that's about all that I can think of that make me interesting off the top of my head.

Cheers Y'all!
 

Latest posts

Back
Top