Extract brewer in 1998, all-grain in 2005. I pride myself on being super minimalist. Usually make 1.7-2 gal now, mash in a bag, cook on electric stove with several small pots for larger batches, mash 45 min, cool in kettle in cold water bath in sink (no cooler), no aeration, ferment in glass carboys in the basement or in my garage with a t-shirt and fan if necessary to keep cool. Usually do not buy water, use tap water with Campden. Secondary optional to reduce bottle sediment. My process proves that you can keep everything super fast, easy, minimal effort, AND still make award winning beer (lost count after a couple dozen medals). Note: Also a cider geek. Keep it simple, zero additives, Cote des Blancs is the best cider yeast. Unlike all other Yanks, I have tasted more than 100 commercial ciders. Also has insight into many/most brewing yeasts.





Verden vil bli et mye hyggeligere sted å bo når hver og en av oss innser at vi alle er idioter.