Wow, I'm old, but started brewing with friends at UC Davis back in 1980 and stopped after a while because I hated cleaning bottles. Back then most of what we used was hopped malt in a can...but still produced some good stouts. Then visited with a friend who showed me three corny kegs in a refrig and I was like, wow, I can do this again...inertia set in, then my lovely wife bought me a gift certificate to a brewy supply, so I'm back at it. Using extract/partial mash for now, but looking to move to all grain soon... Love the beer culture in Portland, so it just seems natural--like beer--make it.
Cheers
Cheers
