Introducing Myself

Take a minute to introduce yourself to the Borg and tell us what's brewing. You can ask questions here too!

Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr

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dabogdan
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Newbie
Posts: 13
Joined: Sun Dec 30, 2018 9:22 pm
Location: Chicago, Illinois

Introducing Myself

Post by dabogdan »

Hello everyone! My name is Dave Bogdan. I'm from the Chicagoland area. I received a brewdemon kit for Christmas from my wife. I am very excited about this as many years ago I used to make beer all the time. Unfortunately and stupidly I lost interest and threw all my stuff out. My wife was fishing for a Christmas present and I had mentioned getting back into it. Walla! Santa came with the 2 gallon kit. Last night I started my first batch of witbier. The aroma from the wort was outstanding. I'm looking forward to bottling it and drinking it.

I'm sure I'll have all kinds of questions as I restart this brewers journey! It looks like there's a lot of great info here already.

Dave

:jumpy:
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RickBeer
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Posts: 3099
Joined: Thu Aug 08, 2013 1:21 pm
Location: Ann Arbor, Michigan (Go Blue!)

Re: Introducing Myself

Post by RickBeer »

:bbwelc:

Tip - follow 3-4. 3 weeks fermenting, ideally with the wort temperature at 65. 4 weeks in bottles, carbonating and conditioning, temp 70 or higher. Then put in the frig for 3 days only what you're ready to drink.

Temp control can be done in a cooler with cycling frozen water bottles. If you let the wort get into the high 70s for most of the kits, flavor will suffer.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...

Certificate in Brewing and Distillation Technology

Sites to find beer making supplies: Adventures in Homebrewing - Mr. Beer - MoreBeer
My Beer - click to reveal
Currently using 6 LBKs.

Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout

Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.

Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand -  13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
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BlackDuck
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Posts: 5156
Joined: Wed Aug 07, 2013 7:49 am
Location: Canal Winchester, Ohio

Re: Introducing Myself

Post by BlackDuck »

Welcome to the Borg. Glad you're getting back into it. I'm guessing it's like riding a bike, I'm sure it will all come back you once you get going.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing

Fermenting

On Deck
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Beer-lord
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Posts: 9635
Joined: Mon Aug 05, 2013 2:48 pm
Location: Burbs of the Big Easy

Re: Introducing Myself

Post by Beer-lord »

Welcome back to the obsession Dave. Hope you make 2019 an extra special year by brewing again!
PABs Brewing
Planning
Brew good beer and live a hoppy life
Fermenting

Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow
Up Next
Men In Black
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berryman
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Posts: 3280
Joined: Tue Aug 20, 2013 5:16 pm
Location: Western NY

Re: Introducing Myself

Post by berryman »

Welcome to The Borg Dave. Don't be afraid to ask questions as needed, everyone here likes to help and a lot of combined knowledge.
:clink: Happy Brewing :clink:
Happy Hound Brewery

“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
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Inkleg
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Posts: 4582
Joined: Sun Aug 11, 2013 5:44 pm
Location: Lilburn, GA

Re: Introducing Myself

Post by Inkleg »

Welcome to the Borg and welcome back to brewing!
Naked Cat Brewery On Tap
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
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Dawg LB Steve
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Posts: 2778
Joined: Fri Feb 07, 2014 7:39 pm
Location: Greater Cleveland East

Re: Introducing Myself

Post by Dawg LB Steve »

Welcome ^^^^ what these guys said!!
:cheers:
MONTUCKY BREWING
Currently brewing:

Next Up?
Kolsch?
Ginger Beer?
Traveling Red?
Yazoo Gerst Clone?
Peanut Butter Porter?

Currently Conditioning:
Cherry Mead
California Moscato

Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle

Medal Count
Gold 3
Silver 5
Bronze 5
Actively brewing since December 2013
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John Sand
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Posts: 4310
Joined: Wed Aug 07, 2013 9:01 pm
Location: Long Island NY

Re: Introducing Myself

Post by John Sand »

Welcome back! Keep us posted on your brewing.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
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Kealia
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Posts: 5588
Joined: Thu Aug 08, 2013 10:52 pm

Re: Introducing Myself

Post by Kealia »

Just what we needed - another Dave! :laugh

Welcome (back) to the hobby!
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dabogdan
Newbie
Newbie
Posts: 13
Joined: Sun Dec 30, 2018 9:22 pm
Location: Chicago, Illinois

Re: Introducing Myself

Post by dabogdan »

thanks all! I'm sure i'll have a million questions along the way.
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