I I started homebrewing sometime back before 2010 doing kits, and did my first all-grain batch in 2012. I love beer but I was finding it very difficult to get hold of all these different styles I was hearing about. Around that time there wasn�t much of a craft beer scene where we lived and I wanted to try different styles that just weren’t available to me.
Over time my motivation for homebrewing has changed. When I first started it was the thrill of trying something new, a new hobby, a new beer style. As time moved on, I became very process-oriented and started making my equipment and control systems. Now I find the most enjoyable aspect of the hobby is being able to brew very high-quality beer and share my knowledge and passion for homebrewing with others.
In terms of equipment, over the years I�ve used everything from a homemade mash tun, three-vessel systems, Grainfathers, boil in bag, and have finally settled down with the 50 litre Brew Devil all-in-one system.
The hops
Being a fan of the maltier and darker styles I tend to go for the more traditional British varieties. Things like EKG are fabulous in a stout, although I find new British varieties like Harlequin to be very exciting. I also love the blackcurrant vibe from a mid season harvest of Keyworth when it is available. For the new world hops, Galaxy and Vic Secret is always a cracking combo.ÂÂ
The love of brewing
I guess my favourite type of homebrew is a good homebrew. However, there is a lot you can learn from a bad beer. You often learn more from something that doesn�t work than from something that does. I once managed to freeze 2 kegs of beer and a load of bottles because I accidentally knocked the temperature sensor out of my keezer. Always make sure that sensors are secure inside whatever temperature controlled environment you are using.
Top homebrewing tip
Don�t overthink everything. Keep it simple and get a firm grip on the basics. Learning to properly sanitise and build a decent recipe first is going to have a far bigger impact for many brewers than worrying about water chemistry whilst building recipes with 45% crystal malt.
