pweis909

I first started homebrewing in 1987, which I did pretty infrequently and with limited success for a few years. I stopped when I started grad school, but in 2005 the time seemed right to make a comeback. I've been brewing about 10-15 batches of beer (and, occasionally, mead) per year since, with batch sizes of 2-5 gallons. The beers I brew most are American pale and IPA and traditional styles from the UK, Germany, and Belgium. I mostly avoid high gravity brewing and would love to become the master of the session beer. I mostly avoid gimmicky homebrewing, because most of my attempts have not inspired 5-gallons of imbibing. I have had some more promising results with some recent Brett and sour ales, and anticipate exploring this area further. I broke my rule about big beers and made an old ale several months back and fed it to some Brett c. Beautiful. I've also been experimenting with cream ale in small paired batches. So far, these have explored 2-row vs. 6-row and dry yeast strains US-05 and K-97. Subtle differences observed, nothing earth shattering, but sometimes you have to see for yourself. Next up: flaked corn vs. flaked rice.