Anal retentive brewer? Shoot from the hip?

[BrewerinBR]

I have only been brewing for about 18 months and have completed 38 batches with batch 39 scheduled for this weekend. I have multiple recipes I brew repeatedly (Centennial IPA, Oatmeal Stout, Brown Ale, Black Ale, Pale Ale). I do experiment occasionally but I normally research it out for weeks prior to developing the recipe and testing it out. I have a calendar I have developed that has my brewing planned out for three months in advance. My next experiment will be a Scotch Ale and it is on the calendar for June 17th. Since I have enough fermenters, I can allow each batch to sit 21 days. Then it gets dry hopped and/or crashed for 7 days then bottled. My a schedule is setup so I can bottle on Friday evening and brew on Sunday. This keeps my fermenters filled and gives my ample opportunity to document each batch and each tweaking (if any) I do to a recipe. I like to keep things neat and tidy and clean and organized. I follow the recipe in a precise manner and document any variation or change. I note times and temperatures at each step and follow the process exactly as I documented / planned it so I know where things went wrong and can easily determine why and the most appropriate method for correcting. I do not leave things to chance.

I believe that I am simply a perfectionist, acting with precision and planning.

 

[Jayhem]

I have only been brewing for about 18 months and have completed 38 batches with batch 39 scheduled for this weekend. I have multiple recipes I brew repeatedly (Centennial IPA, Oatmeal Stout, Brown Ale, Black Ale, Pale Ale). I do experiment occasionally but I normally research it out for weeks prior to developing the recipe and testing it out. I have a calendar I have developed that has my brewing planned out for three months in advance. My next experiment will be a Scotch Ale and it is on the calendar for June 17th. Since I have enough fermenters, I can allow each batch to sit 21 days. Then it gets dry hopped and/or crashed for 7 days then bottled. My a schedule is setup so I can bottle on Friday evening and brew on Sunday. This keeps my fermenters filled and gives my ample opportunity to document each batch and each tweaking (if any) I do to a recipe. I like to keep things neat and tidy and clean and organized. I follow the recipe in a precise manner and document any variation or change. I note times and temperatures at each step and follow the process exactly as I documented / planned it so I know where things went wrong and can easily determine why and the most appropriate method for correcting. I do not leave things to chance.

I believe that I am simply a perfectionist, acting with precision and planning.

It doesn't get more "anal retentive" than this!

 

[cheezydemon3]

It doesn't get more "anal retentive" than this!

Or any less that this:

Brewed my caramel amber :

10 lbs 2 row
1 lb crystal 40L
1 lb crystal 80L

1 oz fuggles 60 min

yeast



At the last minute, I decided to throw in a packet of instant oatmeal....cinnamon and apples....

Tiny little one serving packet. Sodium, some other crap I would rather not have had in there, but overall not anything that will hurt the beer.

It may turn out a little seasonal, but otherwise I guarantee it will be a hit.