Name:
BJ Peppers
Age:
46
Occupation:
Data Science & Analytics
Years Brewing:
3 years consistently (3⅔ technically)
Brewing History:
1st brew was an all-grain IPA kit that I converted to a pale ale and added orange zest. I did this and my next 3 brews on the stove top. I used 2-gal fermenter buckets and bottle conditioned.
About that same time, I started attending the OZ meetings and soon learned about kegging, boil kettles, etc. So Christmas of 2018, my system was upscaled to its current phase with numerous additions as I learned new things. I currently have 10 kegs in rotation.
From the beginning, I have brewed all-grain beers. I want to try an extract beer just to do it. With upcoming projects (this week and next), I will have had my 50th brew. Of the 50, there have been 28 different styles. These styles are mostly beers but also include 9 hard ciders, a hard seltzer, and a brewed ginger ale.
What got you interested in brewing to start:
I loved to drink craft beer and have cooked at different levels all my life. My oldest son bought me a kit for my birthday, because he thought I would really enjoy it.
What kept you brewing:
I really enjoy it. 😉 The discovery and learning; the art and science; the fellowship when needed and the alone time when needed – not to mention, having your favorite brew on tap is pretty cool.
Current brewing rig:
2 16-gal Brewer’s Beast kettles; mash tun has a false bottom and a bazooka filter; I also use my boil kettle to heat my sparge water. I currently use buckets to transfer. I hope to upgrade to pumps this next year. I have three stainless (2 7-gal SS Brewtech & 15-gal Blichmann) conical fermenters and two plastic (7-gal Big Mouth Bubbler & 16-gal Speidel.)
Any rules you have for brew day:
Just my day-before checklist to make sure I can actually brew what I planned. Everything else is fairly casual. Kegging, cleaning, and reorganizing tends to occur during the waiting periods.
Best brewing advice you were given (by whom if you can remember):
Boil the wort. (Larry McCallister)
Most influential brewing tip you learned:
Boil the wort. LOL Tons of great advice from everyone in the clubs and pros: water pH, checking the mill gap, mash consistency, Vorlaufing, chilling, O², pitch rate, fermentation temps, carbonation methods, etc. I picked up the first bits from reading and everything else has been shared at club meetings or by guest brewers joining me on brew day. Now that I listed it all out, I guess using O² boosting has brought the biggest benefit given that most of my brews are high gravity. I had heard it mentioned many times, but I was helping Doc Farmer brew when I got to see it in action. I have used an O² wand ever since.
Your tip for new brewers just getting started:
Buy a kit and get going. Start small; there is plenty of time to grow. Invite someone to help; you will be amazed at how much more you learn from a “helper” than you do from a book that you haven’t finished reading.
Go to beer style for consumption:
Imperial Stouts (all of them)
What’s on tap at your brew house right now:
1) Ever Shining Frutilla (Amer. Blonde w/ Strawberry)
2) Gopher Juice (Amer. Barleywine)
3) ChocOATookie with Milk (Chocolate Oatmeal Cream Stout)
4) Admiral Chocoff (Adjuncted Russian Imperial Stout)
Plus assorted bottles
Favorite beer style to brew:
High Gravity. If I’m using at least 25 lbs of grain on a 5 gallon batch, it’s my favorite.
What’s your next brewing related project:
Wee Heavy with a parti-gyle 60/.
What do you want everyone to know that wasn’t asked here:
Beyond the great hobby, I have met some of the best folks in the brewing community. I don’t know that I have ever seen this much comradery in such a diverse group of people.
