Hello from Suburban Seattle

[GMesick]

I've been brewing on and off for 20 years. With my two boys now adults, I have some more time for hobbies (and some more consumers of my results). So I am brewing about once a month, now. My goals are to be consistent, brew good lagers, and spend money only where it makes sense. I brew all-grain, and I have a "yeast bank" in my spare fridge. My system is gravity-fed, with round coolers for MLT and HLT, and a turkey fryer for boils. I use my grill as a tiered platform (with a small stool to boost the HLT a bit higher). And I replaced the 7 gallon fryer pot with a 10 gallon stock pot from a restaurant supply shop. I am trying to learn more about the effect of pH on the mash (just started caring), among other things.

 

[McKBrew]

Welcome to HBT from the other side of the water.

 

[bbone66]

Hello from just down I-5

 

[jmo88]

Ahoy! Welcome. Based on your experience, you could probably teach us all a few things.

Regarding pH and its effect on mash, check out this thread: https://www.homebrewtalk.com/f128/water-modification-videos-ths-spreadsheet-144461/

 

[ReeseAllen]

Welcome from North Seattle

 

[Knightrain88]

Former Tacoma resident, now stranded in Northern Illinois. Wish I were where you are. :rockin:

Welcome, fellow beer-snob.

 

[northernlad]

welcome from an hour up the corridor

 

[DragonTail]

Welcome