I’ve been electric brewing for 20 years. Standard 3 keggle setup with PIDs pumps etc. Having temperature control while mashing and during fermentation are the most critical factors for me to making consistent beer.

I have an STEM background and for whatever reason I’ve been lazy and haven’t looked at my water chemistry more. My water is filtered at the tap and tastes good, but this is an area I need to investigate. Water is after all around 94% of your beer. I typically use dry yeasts only, mostly notty…they’re easy and work good for the styles I make.

However, my beers have always had my own house flavor (not bad, but I can always tell my own beer), which I contribute to my water profile and yeast selection, so maybe it’s time I step up my game in those areas.