Hello Norman,

Like many engineers, I'm drawn to the challenges and creativity of homebrewing. It's a hobby that perfectly blends technical analysis with artistic expression. My journey started back in 1979 with simple extract brewing, using basic equipment and relying on British brewing guides.

Over the years, my passion for brewing, and my equipment, evolved. I moved up to all-grain brewing in 2004, unlocking a world of possibilities with hundreds of malt varieties. This transition required more sophisticated equipment for mashing, the process of converting grain starches into fermentable sugars.

Today, my brewery includes a three-vessel system – a hot liquor tank, mash tun, and boil kettle – each with its own propane burner for precise temperature control. I also have a smaller, simplified setup for quick and easy brews.

Recently, I ventured into barrel-aging with a Russian Imperial Stout (RIS). This high-alcohol beer required a massive 63 pounds of grain! This large mash yielded not only a delicious RIS (aged to perfection in a bourbon barrel) but also enough leftover sugars for a Black IPA and an Irish Extra Stout.

My beers are typically stored in Corny kegs and served from a converted freezer in my garage. But some beers, like my Belgian Golden Strong Ale and Tripel, demand bottle conditioning to achieve their signature high carbonation.

As a member of the Daytona Brew Club, I enjoy sharing my creations at beer festivals and brewery meetups. If you're ever in the Daytona Beach area, stop by Rotomation for a tour and a taste of my latest brew!

Want to try my Russian Imperial Stout recipe? Find it on Beersmith using share ID 482893.

Sincerely,

Norman Lane