I've been brewing for just shy of 3 years with a fairly natural progression: 1-gal extract --> 1-gal all-grain --> 5-gal extract --> 5-gal all-grain --> 5-10-gal electric BIAB. I'm extremely competitive (Belgian Blond took Gold in Milwaukee's NHC 1st round), love brewing science (I do all of the technical presentations for my homebrew club) and enjoy pushing the boundaries of recipes when applicable (particularly using only malts to mimic flavor compounds). I'm also a Certified Beer Judge. I've had my electric BIAB rig for just shy of 1 year and brew on it 3-4 times/month (photo: https://imgur.com/2TGhCxU). For some, that's a lot of beer to move but with club meetings, pouring events and gatherings it goes away fairly quickly. You may notice no ventilation hood for my brewing system: I use a steam condenser (https://www.brewhardware.com/product_p/steamslayer.htm) during the boil which allows me to leave the lid on and eliminates the need for overhead ventilation so I can brew indoors without the worry of condensation buildup. I brew primarily Belgian styles (my Tripel is being ramped-up on a commercial system), mixed-fermentations, sours and have recently started barrel aging with 5-gal Balcones barrels. I've been a casual observer on the forums for awhile but I look forward to being more involved. My expertise lies in brewing water chemistry, yeast selection and recipe formulation. On tap, I have a Flanders Red, Dry-Hopped Sour, Dark Saison with dried cranberry, Farmhouse Saison, Belgian Quad, Cherrypolitan Stout and American Barleywine. Currently fermenting I have a Flanders Red, Belgian Tripel and Two-Hearted clone.