I am a brewing tragic, have been brewing beer for thirty years. First with ingredients from health shops in the 1980's, then with terrific extracts when they became available, and for the last eight years All-grain brewing with a brewing system I built myself. I am looking forward to discussion with other brewers and sharing succeses and failures. My particular likes are Stouts, Scottish Ales (Winter) and lighter, lower alcohol beers in the summer (We have very hot summers in Victoria, often 100 degrees F and up to a couple of years ago 117 degrees F. Obviously problems fermenting during the summer.