Well, a veteran brewer that is.....
I posted on another thread that I think I have done all I can to improve my processes over the last couple years, here's a rundown:
10 gallon, Blichmann Top Teir, with keggles.
I have two stir plates, and always start with two smack packs.
I do a batch sparge
Cool with standard copper coil wort chiller.
Ferment in plastic buckets, that I replace every ten brews or so.
Huge chest freezer with dual temp control for fermenting.
Smaller chest freezer with single temp control for long term storage/lagering.
And I just sent my water to Wardlabs, to see if there is anything there I can do.
Can anyone think of other things I could do? I always like improving the system, but unsure where to go from here. (other than a brew-magic)