A Brewer’s Learning is Never Done
I find homebrewing to be the most relaxing and rewarding hobby I have ever undertaken, and I have had several hobbies,” says Garden Grove, California homebrewer Keith Miller, “I usually brew every other Sunday, and eagerly look forward to every brew session. I start heating the strike water at 6am in the morning, and I am usually finished by 2pm. I don’t rush anything; I perform 90 minute mashes, and extended boils. A little Rock and Roll on the stereo (much to the chagrin of the neighbors), a little dancing in the aisles, a little aged homebrew, and life is good.”
It is not hard to see why this hobby has kept Keith interested for more than a decade. His brewing avocation began when his wife gave him a homebrew kit as a Christmas present. Soon after receiving the gift, Keith learned of a local homebrew shop with the colorful name “Shrine of the Brew God” which was “owned and operated by the nicest homebrewer you could ever meet. Keith Hinkle was always glad to see you, and always generous with homebrewing knowledge. He introduced me to his vast repertoire of pre-made homebrewing kits. Thus I graduated from pure extract to steeped grains and extract. I purchased and brewed 19 batches, from June 1999 to November 2002, until Keith Hinkle’s untimely departure. However, that served as the impetus for me to begin all grain brewing. While I built my all grain system I managed to brew 7 batches, all based on Keith’s recipes which he generously provided to me. On December 28th, 2003 I brewed my inaugural all grain batch. Since then I have brewed 42 all grain batches.”
Much of Keith’s mastery of brewing technique can be attributed to his zeal for learning. “I consider that to be one of the best aspects of the hobby; the fact that there is always something new to learn, even after 10 years of continual immersion,” Keith, who earns his living as a technical writer, tell us. “Each book that I read and every online forum thread contributed to my brewing education. As each batch presented new challenges or problems, I would dash to my brewing library to learn a new brewing detail. The MoreBeer forum has been immensely helpful when I have been confronted by some dilemma. Each lesson learned has refined my execution of the process. Each refinement in control has contributed to a repeatable process.” Keith estimates that his library contains about 80 books related to the art of beer brewing. And he has shared his knowledge with others by teaching courses at Beer, Beer, and More Beer in Riverside, California.
Keith has a stable of 25 beers, 7 of which he makes on a regular basis. His “Sgian Dubh 140 Shilling Wee Heavy Scottish Ale” may be his most interesting brew: “My secret is to add 1.5 cups of Glenmorangie 12Y Sherry Finish scotch to 8 ounces of medium toast French oak cubes. Let that sit for up to four days and allow the cubes to absorb the scotch. Add the scotched oak cubes to the secondary and allow them to meld for at least 14 days. Then keg and age for 6 to 9 months.”
Always seeking quality, Keith evinces a well-earned pride in his recipes: “I consider the recipes I create as unique creations. I strive for beer which has intense depth of character, surprising and pleasant flavors and aromas, and a robust profile that makes the consumer stop and consider some elusive aspect. I make beers substantial enough that one pint will last you all evening. I prefer to make a beer of such complexity that the imbiber remembers it weeks and months after their initial taste. I regard their asking for the recipe as the highest compliment.”
Keith’s website at dragonlair.net contains details about the equipment in his brewery as well as some of his recipes.
