Well, I started the year in Southern California, and am ending the year in Eugene, Oregon, so a lot has changed for me. I am still using the same process (single vessel BIAB), but left behind an awesome gas stove and oven, and have learned how to brew and cook with electric. I started the year using vending machine RO water for brew days, and now I use straight tap water. My garage in SoCal was cramped and very hot during summer, now my garage is routinely near freezing temps (at least at this time of year), but I have tons more storage space, making it easy to access whatever equipment I need at that moment. I had a choice of a couple different lhbs in SoCal, now I have just one, and that one does not serve 16 taps of craft beer. I used to have the lhbs crush my grains, now I have my own mill and do it myself.
This year I brewed my first 2 stouts, experimented with wheat beer, and even had others here on this site brew my submission for one of the quarterly community beers. I considered joining a homebrew club, but haven’t stepped up to that yet.
This year I brewed my first 2 stouts, experimented with wheat beer, and even had others here on this site brew my submission for one of the quarterly community beers. I considered joining a homebrew club, but haven’t stepped up to that yet.
) There's no point in me brewing decent beer if the I can't get it into the glass looking good and at the correct temp etc.
