krugulitis
Well-Known Member
Hello all,
As evidenced by the title, I am from San Diego. I have been brewing for about a year now and I brew partial mash, as well as extract with steeping grains depending on what I am making (moving to all grain isn't feasible given my current set up's limitations). I don't know why it has taken me so long to finally start posting on this forum/join the site, but I have often stumbled upon it when looking for answers to my brewing queries online. Currently I have a Russian Imperial Stout fermenting in my primary, a Porter in secondary aging on some heavy toast French oak cubes that I soaked in Buffalo Trace bourbon, and a Pumpkin pie ale bottle conditioning. I hope that with the combined wisdom of the members of this site I can continue to grow and progress as a brewer!
Best,
Matt
As evidenced by the title, I am from San Diego. I have been brewing for about a year now and I brew partial mash, as well as extract with steeping grains depending on what I am making (moving to all grain isn't feasible given my current set up's limitations). I don't know why it has taken me so long to finally start posting on this forum/join the site, but I have often stumbled upon it when looking for answers to my brewing queries online. Currently I have a Russian Imperial Stout fermenting in my primary, a Porter in secondary aging on some heavy toast French oak cubes that I soaked in Buffalo Trace bourbon, and a Pumpkin pie ale bottle conditioning. I hope that with the combined wisdom of the members of this site I can continue to grow and progress as a brewer!
Best,
Matt