I’m not making resolutions, because the calendar shouldn’t dictate things like that, but it’s a breaking point.

Looking Back

Several good things happened in the past year…

• I became more interested in brewing maltier styles despite still drinking hoppy styles.
• I read Brew Like A Monk and Homebrew All-Stars. Both excellent books.
• I improved my efficiency a little. I’m still below where I want to be, though.
• I won a bronze medal. I can now call myself an award winning homebrewer! 😂
• I started into water adjustments.
• I started kegging.
• I started, and then stopped, fooling around with my system.
• I brewed my first sour.

Looking Forward

As usual, improved efficiency. I pulled a sample of wort out of the mash tun during my prior brew day, and it was 122°F. Considering I was targeting and hitting 156°F, this is concerning.  I am tempted to move to a cylindrical cooler.

I’m going to learn more. I started reading Wood & Beer just after Christmas, and then I bought Experimental Homebrewing (kindle) because I caught it when it was $2. I may also read the Brewing Elements series, particularly after reading how Cincinnati breweries work with their water.

I’m going to slightly expand the Batavia Basement Brewery. I intend to get two more Better Bottles.  I’m going to get a 10 gallon kettle (and I might go ahead and get 12 or 15 just in case).  I might do something to be able to control fermentation.

Not everything I do will be related to capital improvements. I’m going to brew at least two new-to-me styles (and by new-to-me, we’re talking styles I haven’t made, not styles I haven’t drank!).  One will likely be a Belgian Dubbel.  I’m going to make some quick-reference papers/cards to help me remember how I want to do things (like gelatin fining, kegging).  I’m going to improve my kegging process.