Join Date: 06/14/14
I have been brewing for over 30 years. For most of those years, I stayed with all-extract brewing and sometimes used hopped ME (Munton's Old Ale was my favorite). I did experiment a little, with different hop varieties, for example, but for the most part used the recipe on the label or under the cap, or from a beginning brewer's booklet. Pretty much stuck to pale ales or ESBs.
I made the transition to all-grain brewing by first discovering partial mashes, starting with brew kits from Midwest Brewing and then putting together my own. Online calculators (e.g. the one on this site) assisted in developing my own recipes. I now do exclusively all-grain brewing on my kitchen stovetop, using a modified BIAB technique (mash with, say, 1.3 quarts/lb, then batch sparge with ~2 gallons hot water in a separate pot).
Recipes posted are mostly experimental, not always tried and true.
