Brockness Monster
Well-Known Member
Coming from the great state of Michigan, America's high five.
Had a fever dream a couple weeks ago about when I used to brew, decided to get back into it. I am a former Professional Brewer with a degree in fermentation science, currently punching numbers at a city government job. I specialize in beers with a lot of yeast characteristics, i.e. Belgian, Hefeweizen, Saison. I will be brewing my first batch of beer in 7 years sometime in the next couple weeks. Currently working with an 8 gallon kettle, 10 gallon mlt, and a 5 gallon hlt. Planning to brew MIAB style with Batch Sparge until I can afford a fancy Electric brew system. Going to ferment in 7 gallon Fermonster and 6.5 gallon Big Mouth Bubbler until I can get some SS fermenters. Only temperature control I have right now is a nice cool basement, a utility tub and an aquarium heater. Planning on bottling everything for the forseeable future.
-Brockness
Had a fever dream a couple weeks ago about when I used to brew, decided to get back into it. I am a former Professional Brewer with a degree in fermentation science, currently punching numbers at a city government job. I specialize in beers with a lot of yeast characteristics, i.e. Belgian, Hefeweizen, Saison. I will be brewing my first batch of beer in 7 years sometime in the next couple weeks. Currently working with an 8 gallon kettle, 10 gallon mlt, and a 5 gallon hlt. Planning to brew MIAB style with Batch Sparge until I can afford a fancy Electric brew system. Going to ferment in 7 gallon Fermonster and 6.5 gallon Big Mouth Bubbler until I can get some SS fermenters. Only temperature control I have right now is a nice cool basement, a utility tub and an aquarium heater. Planning on bottling everything for the forseeable future.
-Brockness
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