From Tin to Tun

This article is a light hearted look at my brewing history and the transition from kit brewer to craftbrewer.

The love of beer was with me from an early age. I'm sure I'm not the only one who was given a sip or swig of beer as a child, usually at family outings with either Grandad or Dad obliging. My father was a homebrewer for many years, brewing the same 63L batch of beer every month. The recipe was simple, consisting of malt extract and some Pride of Ringwood hop flowers. The freshness of the ingredients was questionable, as was the quality of his product, but he enjoyed consuming the fruits of his labour. His methods were simple and repeatable, with Mum's old stockings always playing a role. Watching and helping was something I loved to do, and thus the "infection" began.

Teenage years came and I too yearned to join in the consumption of beer (not always in moderation). Like most young people my finances were limited (very limited) proving this task difficult. Thanks to my girlfriend's father I obtained an unwanted 25L plastic fermentor. This combined with some spare 750mL bottles from Dad got me started. Already having sterilising and bottling equipment available thanks to the family history it was off to the supermarket/LHBS to obtain Cooper's kits and plenty of sugar.

Once the first batch had reached maturity (2 weeks according to the tin) I made my first key observation about homebrew, it's ability to attract friends. The first batch was consumed by a handful of close friends and well-wishers in under a week. "Hmm, why not just make a stronger beer so we won't have to consume as much?" And so the infamous "2kg Sugar Demon" was born. Once the fears of permanent blindness subsided, and everyone's vital signs stabilised it was sworn then and there to never, ever create such a creature again.

Leading into University, free time was more readily available and I used this time to stockpile my beer, giving it more time to condition in the bottle. Once the improvement in quality was noticed this began a quest to constantly improve the beer I produce (and consume). Firstly the manufacturer of the kits was changed and compared, Coopers to Goldrush to Blackrock to Bi-Lo (oooops, ignore that last one). Then the use of the pre-packaged dry malt mixes in place of the 1kg of sugar, the finishing hop bags, etc. Everything was trialed and compared.

But with a great deal of brewing came a great deal of bottling. University was drawing to a close and the once abundant free time had all but vanished. Thus the brewing started to wane, with stockpiles getting low and often being exhausted. During these times of drought I was forced to turn to ... gasp ... commercial beers in order to ward of dehydration. All was not lost however, with a mid morning bludge session at work (read internet research session) uncovering this marvellous piece of equipment called a "post-mix keg".

A keg setup was purchased and I was able to obtain and old fridge for serving, giving my brewing a whole new lease of life. The time once spent preparing the bottles was now spent dreaming up ways to improve my beer. Online resources were checked regularly, recommending the use of speciality grains and different yeasts. The majority of these resources were US based, resulting in lots of conversions before I could head down to my local store and purchase anything. More problems started to surface when the owner of the local store used to return blank stares at some of my requests. I finally snapped when the advice and information I was getting from the store conflicted with the majority view held by those online. Statements like "Nah, we don't stock liquid yeasts. It's too hard to get them in season", and "All hops are just Pride of Ringwood hops relabelled so they can charge you more" led to me abandoning him as a supplier.

It was also about this time that I stumbled upon the Australian Craftbrewers website. All my prayers had been answers. An Australian site, with metric measurements and mention of ingredients that were obtainable. "Hmm, what's this mashing that everyone speaks of?" "Gee, that Pale Ale recipe of Scott Morgan's looks impressive. I might give that a try."

So with a trip to a homebrew store that actually sold grain and more than one variety of hop, a small 10L esky, a colander, and a cheap stainless steel pot I was ready have a stab at my first partial mash. I mashed the grains at who knows what temperature because once I had performed the dough in I was too scared to open the lid in fear of letting all of the precious heat out! Sparge was interesting. I didn't have any cheese cloth to line the colander with, so I just grabbed an old scrap of cotton fabric. Tipped the grains into the colander, "Hmm, these are sure taking a long time to drain. WOW, this really is taking a long time to drain! Wait a minute, there's no water running out the bottom." So a transfer back into the esky, remove the cotton fabric and start again. "That's better. Wort's running straight out now". BANG, CLANG, SPLASH. "S*#T, BLOODY B#$%*?D! THE COLANDER'S FALLEN IN THE POT". Yes, my precarious method of balancing and holding with an array of wooden spoons used a pin-locks had failed me. People came running from everywhere to make sure I haven't lost a limb, and left just as quickly when they discovered that "Oh, it's just your beer.". Running through the process again, this time successfully, I had a pot full of wort and started my boil. Hours later and it was into the fermenter. "Sheesh, this grain brewing is hard work".

Upon the first taste the difference was astounding. I had become used to the watery taste of kit beers, and this beer packed a power punch of hops. At first I thought it was too much, but when I pulled the last glass out of my keg I was distraught. The only other beers I had about were made from kits. I couldn't go back to that, not now. Not after tasting something with substance. The "infection" I had developed at such an early age was beginning to grow into a life-consuming monster. Does anybody have any antibiotics?

I repeatedly read articles relating to home made brewing equipment and yeast propagation, particularly articles written by some power-crazed bloke in North Queensland referred to as the Guru. A couple of local craftbrewers (who shall remain nameless to protect their good names from association with myself) offered to give me some of their older equipment. So off to Steve's and David's houses I went, picking up a 45-50L boiler and bucket-in-bucket sparge system. This is when a second key observation of homebrew was made. Hidden behind the shroud of generosity most craftbrewers will gladly give away or loan equipment in an attempt to spread their own "infection" and further develop the monster within. A number of ball values and ½" BSP fittings later and I was rapidly gathering equipment. "Can't all that stuff go outside? It's cluttering up our bedroom.". "NO! NEVER! BWAH HA HA HA HA HA!"

So head this as a warning all you kit brewers. If you dare to take the first step down the road of grain you will never be able to go back. The once simple method of opening a can of sticky stuff, adding some water and sugar, stirring and adding that little packet of stuff will be gone forever. You'll be forced to obsess over wether your yeast starter might get infected, or worst yet BE infected! You'll find anything made out of stainless steel strangely attractive. You'll begin collecting refrigerators, of all shapes and sizes. But WORST of all is you'll be forced to make and drink some of the highest quality beer around!

Ben Werbowyj
Brewing in Newcastle