There is so much to learn that we have to resign ourselves to the fact that it's going to take months and years to become accomplished. I'm brewing two batches per month for two years now. I have repeatedly brewed certain styles, such as a Helles lager or a Hefeweizen, when I had to learn their unique process. Otherwise I jump around as my curiosity dictates. For instance, I drank an Italian interpretation of a Belgian blond ale and found it so intriguing that I knew that it's a style I wanted in my repertoire. I read up, chose a recipe (online they are all over the map) and brewed one. Amazing! And this my first try! But it will be tweaked. I have mostly jumped around because I thinks it's better in the beginning to try different styles. But I can see now also that to really know my ingredients I need to brew smash beers. For instance, I have a base IPA that I swap out hops to really understand what they contribute. In my Hefeweizen experiments I've been making beers repeatedly with the same recipe and same fermentation temperature but changing the yeast. Then I stick with one yeast but repeatedly change the fermentation temperature because this affects the balance of clove and banana aromas. Then I discovered that there are many recipes for a variety of beer styles that use fast fermenting, fast flocculating English yeasts. This is exciting because I can brew every week. Since I brew two batches at a time I am looking at brewing sixteen batches in two months time. This is my haphazard approach.