Salt Lake City, UTUSA
Hometown: Salt Lake City
June 16, 2013
I've only been brewing for a little over a year, but I have a 6.5 gallon wine bucket that I use as a primary (saves on blowoffs) and two glass carboys (a 6.5 gallon and 5 gallon) as well as a bottling bucket. This has allowed me to stagger various brews and let one sit in secondary for an extended period of time - although I would like to perhaps get one more carboy to allow myself to make even more batches.
That's a tough one. I love trying new, local brews and seeing what the local flavor is like. I love a full-bodied, somewhat complex brew most of the time. Where I am moving from, in Minneapolis, my favorite brews are Belgian style from Harriet Brewing. But I also have enjoyed more wide-spread micro-brews like Lagunitas's Lil' Sumpin' and Bell's Two-Hearted, etc.
I've just been doing extract brewing and I would like to move into partial and then all-grain brewing. I'm also interested in learning about older techniques and ingredients as used in earlier periods, like the Middle Ages. I'm always on the lookout for new experiences and flavors, and this seems like a good way to achieve this.
Moving to SLC in August to go to grad school, and of course I plan to brew plenty of beer there too!