Hey everyone. I’m Andrew and here’s a little bit about me:
I've been home brewing for a while now, and I found this forum a while back, but apparently my account didn't activate the first time I registered. Anyway, I’m here now.

For the past several years I’ve been experimenting with brewing various types of fruit wines and have gotten fairly creative with them. Those were fun to make, but the success rate was a bit lower than I liked. I tended to have about equal batches of good wines and bad wines with the good ones being consumed rather quickly and the bad ones left taking up space in my carboys...

Sometime last year my sister got me one of those Mr. Beer kits. Knowing enough about brewing to be skeptical of this "kit,” I brewed the contents of the hopped malt extract with low expectations. That first Mr. Beer batch turned out. Wasn't bad, but wasn't good.

I already knew that kits like that weren’t ideal which is why I had low expectations to start with; however, that experience of trying to brew a decent beer sort of lit a fire under me. After that experience, I knew what needed to be done. Having a good deal of the equipment necessary for brewing fruit wines and such, it didn't take long before I picked up Charlie Papazian's Complete Guide to the Joy of Home brewing, read it in about a night, and was at my local brew shop asking questions and picking grains.
Since that first mediocre batch, I’ve brewed a porter that all of my friends loved and drank quickly, an extremely dark stout which I liked but not so many others did (I may have overdone that one), and most recently a Dunkleweizen that tastes great but is a bit over-carbonated.

I'm about to start two new batches as I have all the ingredients for a Märzen style beer (with cinnamon which I’m considering leaving out), and I also have another Stout recipe I’m going to try out that I can also start at any time. As you perhaps can tell, I’m all about dark beers.
I have some questions I’ll probably be posting around from time to time. I am a student studying Geology and Chemistry, so I’m also very interested in brewing chemistry and water chemistry. I’m in San Jose CA right now, but I’m waiting to hear back from graduate schools in Wyoming and Washington which I’ve applied to. Even though I have some experience in this, I know I still have a lot to learn! I’m still bottling all of my beers (not sure what kegging is about yet), and I have yet to experiment with more complicated brewing techniques, recipes, equipment, and methods. I’m eager to learn it all!

You will probably be seeing my posts around from time to time as I come here for answers to questions that come up, so I thought I’d introduce myself. I look forward to hearing from you all!

Welcome to the forum. You would love Wyoming for the continued education.

I make mostly wine. Be happy to help anyway I can in that area.

hello everyone !!!



i am basu saha from India ....



i am new in this forum and i want to learn from here.....



i wish you guys will help me......



thanks.....

hello everyone !!!


i am saha from Srilanka ....


i am new in this forum and i want to learn from here.....


i wish you guys will help me......


thanks in advance .....