Hello,
I am new to the online group...but not new to the BN. I love the shows and listen via podcast while I am at the gym or driving. Awesome stuff, very funny and I realize that so many of the great ideas and suggestions come from the listeners...so I had to sign up finally. We can't just take all of the time and if I can I will give back to the collective wisdom of the BN. I have to say thank you to the BN: I went out and built a digital temperature controlled fermenting box (Ghetto style of course with a peltier device off of ebay) that can keep the fermenting temps within 1 degree of the target and my beers went from good to great. I am a scrooge; but I think it was Doc and Jamil that coaxed me into spending a few more dollars with their rants about percise fermentation control (they are masters).
I live West of Denver, CO. I am married and have a 2 yo son named Charley (after my favorite strong dark Belgian ale-Goudin Carolus). I work as a corporate chef for a restaurant chain. Ive been brewing all-grain for about 8 years and mini-mash for a couple of years before that. I started homebrewing when I returned from a 1 year job in Eastern Europe; the beer is soooo good over there! We brew mostly English-style ales (I have an antique beer engine) and Belgian style ales. I lager in an old refurbished kegorator that my friend pulled out of the garbage behind a bar. I do have one Munich Dunkel lagering, one munich Dunkel fermenting and in a month another will be brewing. Ayinger Altbairsch Dunkel is my gold standard recipe this Fall.
Prost
