From Knoxville

[Brandt]

Hey all. My name is Brandt from Knoxville TN. I 've been homebrewing since Jan 2007, although I used to do extract kits a few years ago before losing interest. While researching cheap all grain set-ups this past winter, I came accross the Brewing Network and have been a fan ever since.

My computer sucks so I download the archives on to a slightly less crappy laptop to listen to at work (which is in the basement making pottery.) I started off selectively listening to topics I was interested in, but have decided to start from the beginning so I can catch up on all the inside jokes. The brewcasters seem like my friends now so I thought I would join up on the forum.

I am currently drunk on a homemade Belgian Golden Strong and a Ginger Porter and work has never been better

Thanks to the brewcasters and all the forum users for all the information and entertainment I have silently benefitted from this year.

[The Finn]

i'll leave the official welcome wagon to the more sophisticated people, and just say hiya.
Going almost straight to AG? well, good luck in you endeavours, if you make a real killer, don't forget to post the recipe.

the truth is, that a good BN show can save an otherwise crappy day.

oh, and watch out for the rat pad boys, the tend to be a little rowdy, i think the word is

[bub]

Pottery?!
Hopefully like that scene in Ghost right?
Welcome, I'm the one with the shitty voice that calls in almost every week.
Brancid want's my man babies.
BUB

[DannyW]

I'm the one with the shitty voice that calls in almost every week.

Make sure you throw another hand full of gravel in there before you call next time. We could almost understand you last call.

[Brandt]

The Finn: Thanks for the welcome. RE: All grain; - yeah, I took a huge leap and went from stovetop to full boil and AG, in one day. Within a few weeks I had upgraded to a plate chiller, kegging, and 10 gallon batches. I'm starting to feel like I'm getting the hang of it now and I have a porter I'm real proud of. I add esspresso for one recipe, and ginger for another and they are both tasty. Also I just tasted my Belgian strong (dark Tripel perhaps?) yesterday that I made in feburary and, except for cloudiness and undercarbonation, it is one of my best tasting beers.

What I really want is to get better at APA, Belgians, and Helles. I have two commercial refrigerators from the army and external thermostats, but they lack freon. Seems like there's always going to be something to spend money on in this hobby...

Bub: You are one of the reasons I joined the forum. I look forward to your calls. RE: the "Ghost" thing; That's not nearly as hot as it looks in the movie. Granted, discussing the concept with the ladies generally earns me points, but the reality is that clay is cold, wet, and sticky, and sort of smells like feet. Not fun.

[bub]

Soooo hawt

reality is that clay is cold, wet, and sticky, and sort of smells like feet

BUB

[codewritinfool]

Welcome Brandt!

You and Bub have a lot in common. You're into pottery, he's into asshattery.

[Brandt]

Welcome Brandt!

You and Bub have a lot in common. You're into pottery, he's into asshattery.

Niiiice!! What a great combo. I'll get to work on the ceramic asshat.

I just noticed that I have to compete for screen time with forum users' eyes with Brancid and Brant. C'mon, Brant? Our names are too unusual for this to happen...