New brewer from the Bay Area. Thanks to everyone for posting their insight here to get me started. My setup is a little jankey at the moment but I was up and running with kegs for less than 200 bucks, a miracle this day and age.
My brown ale is doing great, 72 hours and the hyrdometer says that it is probably done. The sample was the most delicious flat and warm beer I ever had. Already feeling like moving to all grain for the next batch, why wait?