Long time, first time- helllooooo from seattle
Posted: Wed Jan 16, 2008 1:26 pm
Great podcasts, and a strong brewing community. I'm in.
-Crut
Page 1 of 3
Posted: Wed Jan 16, 2008 1:54 pm
WOW, i see everyone gave you a great welcoming. ANyways, welcome to the fun. Be sure your helmet it on tight, its a rough ride
-Crut
-Crut
Posted: Wed Jan 16, 2008 2:04 pm
Welcome! How about giving us some details about your brewing history?
Posted: Wed Jan 16, 2008 4:02 pm
Let me be the first to say "Welcome to the insanity".
Cheers
Cheers
Posted: 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-
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-
Posted: Wed Jan 16, 2008 4:21 pm
Welcome! We already know you like to be rained on. What do you brew when it's raining? Are you an AG or extract rained on brewer? How many years have you been rained on while brewing?
Mylo
EDIT: I guess you were posting this at the same time as me. You've answered most of the questions except for why you would ever want to get rained on as much as you do.
Mylo
EDIT: I guess you were posting this at the same time as me. You've answered most of the questions except for why you would ever want to get rained on as much as you do.
Posted: Wed Jan 16, 2008 5:52 pm
Damn 206'er....and welcome!
Posted: Wed Jan 16, 2008 9:48 pm
Welcome to the addiction!
I would recommend joining a local homebrew club, but I and many others here consider the BN as our homebrew club. You mentioned that you like hefeweizens, so I'm going to give you this warning in advance:
There is a dude here called Bub. He's a little disturbing at first, but he has some good advice. I'm just telling you to be sure to use Wyeast 3068 for your hefe's. If not bad things happen!
Prost!
I would recommend joining a local homebrew club, but I and many others here consider the BN as our homebrew club. You mentioned that you like hefeweizens, so I'm going to give you this warning in advance:
There is a dude here called Bub. He's a little disturbing at first, but he has some good advice. I'm just telling you to be sure to use Wyeast 3068 for your hefe's. If not bad things happen!
Prost!