Hey folks!
My name is Derm and I love to brew. I've been cookin' since 2013 and made the transition to all grain within the past year. I love DIY projects related to the craft and I hope to post a picture or two of my Steeler-theme kegerator in the near future. I'll spare you my DIY stir plate...it operates more as a "vibrating" plate than a stir plate.
I am currently in the USAF and located in Oklahoma. I'm from the Northeast, so this is a huge change for my family and I, but definitely a unique experience that only gets easier with a couple pints of homebrew.
I'm interested in learning more about the art/hobby/profession as well as receiving any wisdom you folks can impart. One of my goals while stationed in OK is to get a homebrew club going and I'd love to get some assistance or advice on how to set one up for success. I'm in a remote part of the state and the nearest homebrew store is 1 1/2 hours away. Oklahoma, in my opinion, is not a beer-friendly state, made evident by the 3.2% brew that is required by law.
Currently fermenting are my first lager (Octoberfest from AIH) and a Belgian Golden Ale (Derm's RS blend recipe, shared in the Beersmith Recipe Cloud). On tap is my imperial cream ale and a La Croix soda-water clone the wife and I came up with.
Happy brewing to all!
-Derm
My name is Derm and I love to brew. I've been cookin' since 2013 and made the transition to all grain within the past year. I love DIY projects related to the craft and I hope to post a picture or two of my Steeler-theme kegerator in the near future. I'll spare you my DIY stir plate...it operates more as a "vibrating" plate than a stir plate.
I am currently in the USAF and located in Oklahoma. I'm from the Northeast, so this is a huge change for my family and I, but definitely a unique experience that only gets easier with a couple pints of homebrew.
I'm interested in learning more about the art/hobby/profession as well as receiving any wisdom you folks can impart. One of my goals while stationed in OK is to get a homebrew club going and I'd love to get some assistance or advice on how to set one up for success. I'm in a remote part of the state and the nearest homebrew store is 1 1/2 hours away. Oklahoma, in my opinion, is not a beer-friendly state, made evident by the 3.2% brew that is required by law.
Currently fermenting are my first lager (Octoberfest from AIH) and a Belgian Golden Ale (Derm's RS blend recipe, shared in the Beersmith Recipe Cloud). On tap is my imperial cream ale and a La Croix soda-water clone the wife and I came up with.
Happy brewing to all!
-Derm