CX4Life
Member
- Joined
- Mar 6, 2013
- Messages
- 8
- Reaction score
- 1
Hi all,
Quick intro. Long, long, long time lurker (like, since 2008), but I'm pretty sure this is my first post.
I've relied on HomeBrewTalk throughout 3 (active) years of homebrewing for everything from learning best practices before my first brew to discussing the finer points of diacetyl production or designing a DIY RIMS system. The collective knowledge and experience available on this site is incredible, as is the passion readily apparent in regular contributors.
I'm a Washington state native, brewed my first batch when I was 20 when my college roommates goaded me in to it (a Cascade-heavy Irish Red, if memory serves), and now brew 6-gallon batches all-grain on a totally DIY, marginally janky, single burner, cooler mash tun, CFC and pump driven system. I keg, and occasionally bottle from kegs to give out to work friends.
I'm typically brew West Coast style beers - Pales, IPAs, CDAs, and DIPA every now and again - but I've recently added temperature control to my fermentation and am drawn towards classic German styles - particularly Bohemian pilsners. I feel very driven towards improving my beers from good to great, and the subtly and balance of German styles seems the perfect conduit through which to improve my processes.
Long winded. I know.
Anyway, hello, and I look forward to my continued education in all things homebrew.
TW
Quick intro. Long, long, long time lurker (like, since 2008), but I'm pretty sure this is my first post.
I've relied on HomeBrewTalk throughout 3 (active) years of homebrewing for everything from learning best practices before my first brew to discussing the finer points of diacetyl production or designing a DIY RIMS system. The collective knowledge and experience available on this site is incredible, as is the passion readily apparent in regular contributors.
I'm a Washington state native, brewed my first batch when I was 20 when my college roommates goaded me in to it (a Cascade-heavy Irish Red, if memory serves), and now brew 6-gallon batches all-grain on a totally DIY, marginally janky, single burner, cooler mash tun, CFC and pump driven system. I keg, and occasionally bottle from kegs to give out to work friends.
I'm typically brew West Coast style beers - Pales, IPAs, CDAs, and DIPA every now and again - but I've recently added temperature control to my fermentation and am drawn towards classic German styles - particularly Bohemian pilsners. I feel very driven towards improving my beers from good to great, and the subtly and balance of German styles seems the perfect conduit through which to improve my processes.
Long winded. I know.
Anyway, hello, and I look forward to my continued education in all things homebrew.
TW
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