Join Date: 02/21/17
Delaware area homebrewer who cut his chops in Chicago, who focuses on IPAs, sours, wild ales, saisons, other Belgian ales and pretty much anything else. I typically brew 5gal BIAB batches or 10 gallon batches in my Igloo mash tun. I have a 15 gallon Spike brew kettle, edelmetal burner, 7cu ft chest freezer as fermentation chamber, and currently a three tap kegerator in my garage.
I'm focused on perfecting each step in the brew process as well as being efficient. I have a 3 year old so I try to keep my brew sessions to 4 hours. My primary goal is to create the best possible beer I can without spending a ton of money on fancy equipment. That way if I ever can upgrade to a sweet conical or at least a Tilt Hydrometer, it won't be with the expectation that it'll make my brew better.
My next big leap will be understanding yeast culturing better.
