So this is long overdue (as I have been using homebrewtalk.com for awhile), but hello! My name is Mic, I live in Southern Maryland and work at a top regional theater in Washington DC. I have been brewing for 6 years total, however I took about 3 years off in the middle as I didn't have the time. I have brewed extract for most of that time, but have recently switched to all grain. I am using a coleman extreme as a mash tun and my old brew kettle with a hot water heater element as a hot liquor tank. I have also built a temperature controlled fermentation chamber as well as a keezer (as one of the main reasons I stopped brewing to begin with was the hassle of bottling). I am always asking questions and doing research in order to make better beers, so thanks in advance for any wisdom you may impart. Hopefully I can return the favor! Thanks!