About

Me: I have been homebrewing since May 2011, starting with a 3-gallon stove stop process in a small apartment. Now I use an outdoor burner with a recirculating immersion chiller, and ferment the beer in a basement ranging from 55F in the coldest part of winter to 70F in the warmest part of summer. Slowly but surely, my equipment and skills are expanding. At this point I guess I am an intermediate brewer. But how does one measure that?

This Blog: I intend "Three Gallons of Beer" to be my brewing log. Although I brewed 14 batches of beer before starting this blog, I feel that my record keeping, note-taking, and general organization about brewing has not been good enough to really help me in refining my process. So, this blog will be a place for me to take detailed notes on my brewing, tasting, equipment, process, or anything related to my homebrewing career. I hope that by taking these notes I can increase my skill level.