Wed Jan 16, 2008 4:19 pm
Ah, introductions- of course.
My name is Hanzo Razor, I've been sober for about 19 hours, and I'm about to head to Pike Brewing for happy hour, so er...um.. no token today....
Actually, I've been brewing for almost a year now, with about 11x5gal batches, probably close to 15 gallons of cider (small batches) and a mead under my belt.
I don't belong to a brew club out here, and have not entered any competitions, although I suspect I might do both in the next year or two.
I'm an extract brewer. Not sure when/if I'm going to go all-grain, but know its not a consideration until I move out of a condo.
I've always enjoyed learning about food/drinks and the cultures they come from, but really got into beer while spending a few months in Germany. I'm still a big fan of Belgian beers and German hefeweizens and probably got into the hobby more out of studying these beers, and the frustration of not being able to get fresh samples (even though Seattle has many tasty alternatives) than out of any sort of chemistry or microbiology interest/background.
On tap:
Finished off my dunkel last night, and have another German style hefe and a 'dead guy' clone on tap.
Primary: Belgian Triple (you can read about that on the 'fermentation' thread)
Cheers-
Last edited by
Hanzo Razor on Wed Jan 16, 2008 4:30 pm, edited 1 time in total.
