Join Date: 04/09/15
I've been brewing (a lot) for about 20 years or so. I focus almost exclusively on American sessionable ales. I have two separate brewing systems, one inside and one outside. Inside, I brew 5 gallon, all-grain batches on a gravity/electric system. My HLT and kettle have ultra-low watt density water heater elements installed with a 10 gallon cooler as my MT. For larger batches, I have a 15 gal kettle and gravity stand in my garage and use the same HLT (I installed a 220v in the garage) and MT.
I make the occasional Alt, Kolsch, Belgian PA, and the yearly Marzen, but my typical lineup in my 5 tap kegerator usually includes some combination of the following: RyePA, Session IPA, Porter or Stout, Amber, PA, NEIPA, Blonde, Rye IPA, WIPA, Brown, or Wheat. I also make some smaller batch (3 gallon) specialty beers like peppermint stout, pumpkin pie amber, etc. for special occasions
