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Ron O

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I just started home brewing again after about 35 years, and almost everything is different. Kegs vs. bottles, better equipment, cleaners, and sanitizers—it's like starting from scratch. I've completed 4 5-gallon batches. They turned out pretty good. I'm about to carbonate a Mexican Cervaza and start a Nut Brown Ale.

I'm interested in making a green chili beer. Does anyone have any tips for that?

Thanks, Ron
 
Welcome back. That's a longer break than I took (21 years). Star-san is probably the biggest difference, that plus decent dried yeast.
 
Welcome back Ron O and welcome to this forum. I too returned after a 21 year hiatus. While away I stayed in touch and spent a lot of time at brew pubs. But I'm back and have totally changed my brewery from propane burners to all electric and conical fermenters.
 

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