I live in central Vermont with my wife, dog, 2 llamas, and 4 sheep. I helped found a local homebrew club in 2010, which (so far) has produced 3 professional brewers.
I am currently (Spring 2019) transitioning from outdoor brewing to a dedicated space in my basement using an induction setup a few kettles and insulated coolers. I transfer water and wort via gravity and/or pump. I fly sparge, and I both keg and bottle. I am used to brewing 5-gallon (19l) batches, but as I grow older (I'm only 53!) I am trying to reduce the amount of lifting I have to do, so trying to incorporate the pump more as well as brewing 3-gallon batches.
I am excited to have all of my equipment and ingredients in one place. Especially as it won't require carrying equipment from the basement to the garage -- across the driveway -- in Vermont winters. My wife and I do brew together occasionally, but we definitely talk craft brew and home-brewing together on our website and YouTube channel (https://youtube.com/gagehillcrafts).
I am also on Instagram (https://instagram.com/gagehillcrafts & https://instagram.com/rickscullyvt).
I am only getting started in recipe creation and I like the Brewer's Friend tool. My good friend and neighbor, Scott Russell, is the author of North American Clone Brews and so with his book I would often use his recipes or his recipes with some changes depending on what we could get at my (now defunct) local homebrew store -- where he and I both worked. I like most styles, but my go-tos are hop-forward IPAs. farmhouse ales, stouts, porters, and saisons. I also recently started making my own mead and melomel.
<a rel="me" href="https://mastodon.social/@rickscully">Mastodon</a>
|The Hairy Porter||American Porter||2019-12-15||Ready To Drink||All Grain|
|Metaphors & Rainbows ... Whatever||American IPA||2019-11-02||Ready To Drink||All Grain|
|Strawberry Melonball Milkshake IPA||Specialty IPA: New England IPA||2019-04-27||All Gone||All Grain|
|Photo HOPortunity||American Pale Ale||2019-03-31||All Gone||All Grain|