Brewer Profile: 9 Foot Brewing

On March 12, 2017 by KC Nanobrews
Your name(s): Richard & Teri Cartwright
Your brewery’s name: 9 Foot Brewing
Location: Blue Springs, MO
Number of years participating in the Festival?
2016 was our first year
When did you start brewing? What got you brewing? How frequently do you brew?
My first brew day was in 2009 using a 5 gallon pot and a borrowed “turkey fryer” propane stove. The early days were more social gathering and bottle share than brew day. I was bit by the brew bug. As I got more serious I migrated to all grain brewing. With this the brew days got longer and the assistants became fewer. My first all grain brew day was not until 2014. Even a home brew system takes longer than I thought it would.
Describe your brew system. 
I have a single tier system with 3 burners, 3 keggles, and 2 pumps. All of the accessories are assembled with tri-clamps. Unless I am brewing 2 days in a row, which rarely happens, I tear the whole system down between brew days. 
How did you come up with your brewery’s name?
The Teri member of the brewery is also a yoga practitioner and instructor. Because of the significance of the number 108 in yoga she suggested 108 Brewing. I took that a step further and came up with 9 Foot Brewing… 12 (inches in a foot) x 9 (foot) = 108.  That name stuck.

What is your favorite style of beer to brew?
Richard’s favorites are IPA’s, Teri prefers Belgians. This difference reminds us that all tastes are different so our beers should be just as varied as the people who drink them.
What was your first beer you ever brewed? Did it turn out? 
My first beer was an American Amber. It was an extract beer brewed to 3 gallons with make up water added to get to 5 gallons. My today’s self might not agree but at the time I thought it was pretty good.

Do you have a homebrew disaster you’d like to share? 
I have not had any true disasters. But that doesn’t mean it has always been easy. I have encountered some of the same challenges many home brewers have faced. One of my early beers did not carbonate, after that I started adding a little yeast to all my bottle conditioned beers. I lost a bottled batch to a “gusher bug”. It was probably a wild yeast in the bottling bucket. One of my fruit beer experiments became infected, but not with a desirable bug, it was safe to drink but never did taste good. 
Do you have any homebrew related projects that you’d like to share?
After three festivals serving out of a trashcan with picnic taps I pulled the trigger on a jockey box this winter (merry Christmas to me). It’s maiden voyage will be at this years KC Nanobrew Festival. Any hints or tips for successful pouring are appreciated.

Do you have a favorite homebrew trick or gadget that helps make brewing better/easier?
Two of the things that helped me the most were also very simple things. First is a hop spider made from stainless steel sink drain parts. And the second is a re-purposed gas grill igniter used to light my brewery burners. No more singed eyebrows.
Anything unique participants at the festival can expect if they come by your booth?
I don’t expect to have anything unique. What I have been working on is brewing a beer, that when tasted, would make you say “now that’s a solid IPA” or stout, or saison, or… That, and becoming more consistent from batch to batch.
Have you won any awards/competitions?
What is the best prize you won?
I haven’t entered many competitions but I did win a medal from the Missouri Mashers competition presented at last years KC Nanobrew Festival.
Do you have any plans to go pro?
Doesn’t every home brewer share that same dream. But, I have no real plans.
Your brewery’s social media accounts (Facebook, Twitter, etc.)

Anything else you’d like to share?
I look forward to sampling a lot of great beer brewed by a lot of great people at this years festival. Cheers!

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