Post Number: 1
Posted From: 126.96.36.199
|Posted on Friday, May 18, 2007 - 09:22 pm: ||
So, the last time I posted I mentioned that I was moving from Madison, WI, to Winston-Salem. I was warned it would be beautiful here, which it is. That was a year ago. The new job is fabulous, and makes my journey from Vermont to Salt Lake to Seattle to Madison to NC very much worth it. The down side is the brewing has only just re-started; I will be bottling an oatmeal stout tomorrow morning. Not exactly a summer beer, but I have missed my own version of a classic.
Glad to see Bill is about, and many of the folks that have been posting since my entry into homebrewing 13 years or so ago. I've been lurking a few days, and it looks like people are either bright enough to search the archives, or are no longer posting entry-level questions very often. Those are the ones I can help with; most who post regularly here now brew more in a year than I have since I've started.
And I'm jealous.
So hello again, all. I'll chime in occasionally as time and opportunity arises, but I'll leave it to the pros to answer the hard questions. And yes, I like my high-octane beers low on carbonation. My best Scotch Ale is much better when the sting is due to the ETOH rather than the carbonation... but I've never been sure that it was the yeast's exhaustion or my low priming concentrations that were the cause...
Post Number: 7102
Posted From: 188.8.131.52
|Posted on Friday, May 18, 2007 - 09:31 pm: ||
Good to see you back, Wayne. I believe you have been something of an academic vagabond; I hope this time you've settled into a situation you like. By all means stop by here any time you feel the urge. We're always happy to see old friends.
Post Number: 2
Posted From: 184.108.40.206
|Posted on Friday, May 18, 2007 - 11:21 pm: ||
Yes, Bill, you got it right. My academic vagabond days have concluded, at least for the time being. I've settled in here, and hope not to have to move the family again. I've got 5 years until tenure decisions are made, and a lot of work to do between now and then.
But the "fit" is good, and I have great colleagues.
The up side of not brewing is that I've been buying beer and trying "classic" beers that exemplify given styles, as well as various craft brews. When I started brewing, my beer palatte was pretty limited, and I started mainly because I was on a graduate student budget and I could brew two cases of beer for the same cost in ingredients as two six-packs of Sam Adams at the Utah liquior store. Once I got hooked, the only time I ever bought commercial beer was when I went out. The last year I've learned a lot about who brews what I like and what I don't. And that I've been doing a darn good job striking it out on my own. So there are benefits to not having brewed in a day or two...
Anyhow, more later,