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. The last few batches I've made have been paired small-batch and split batch experiments that attempt to isolate the impact of a particular ingredient, such as base malt or yeast strain.