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General Category => All Grain Brewing => Topic started by: bendbrew on November 22, 2012, 09:39:05 PM

Title: I am back!
Post by: bendbrew on November 22, 2012, 09:39:05 PM
This will need to move to another forum I am sure but... I am back!  I have two 2L starters going with Wyeast 1214 and 1762... will be making a 10 gallon batch of Belgian Strong from "Brewing Classic Styles".  My first all grain (any brewing) since my cancer diagnosis and chemotherapy!!! If feels good.  Happy Thanksgiving all!
Title: I am back!
Post by: In The Sand on November 22, 2012, 10:18:08 PM
That's great! Cancer in remission or gone?  Either way, doesn't it feel good to RDWHAH?!
Title: Re: I am back!
Post by: thetooth on November 22, 2012, 10:58:58 PM
Awesome!  Congratulations on making it through chemo and getting back to  your life!
Title: Re: I am back!
Post by: euge on November 23, 2012, 02:55:42 AM
Welcome back! I bet it has been a fantastic Thanksgiving. We all said what we each were thankful for at the table. I'm sure you know what yours are.
Title: Re: I am back!
Post by: davidgzach on November 23, 2012, 12:52:19 PM
That's wonderful news!  I'm sure those beers are going to be very sweet!

Dave
Title: I am back!
Post by: majorvices on November 24, 2012, 03:35:24 AM
here's hoping for many more brews to come! congrats!!!
Title: Re: I am back!
Post by: bluesman on November 24, 2012, 04:23:40 AM
Welcome back!  :)
Title: Re: I am back!
Post by: tschmidlin on November 24, 2012, 05:34:12 AM
Awesome, welcome back :)
Title: Re: I am back!
Post by: ynotbrusum on November 24, 2012, 12:36:59 PM
Welcome back and I hope these beers are the best ever!  I am sure it feels that way after what you went through and what a great way to celebrate.  Best wishes for a long and healthy brewing life!
Title: Re: I am back!
Post by: bendbrew on November 26, 2012, 03:03:59 PM
Thanks All!  Brew day went great.  With 46lbs of grain I decided to split the mashing between two cool man 72 Qt extremes.  Several buddies showed up to either learn about brewing or help with the clean up.  All were rewarded with great grilled sausages made locally by http://www.primalcutsmeatmarket.com. 

Hit an OG of 1.090.  Used two different belgian yeasts and beginning fermentation at 68 degrees.  Any recommendations of when to raise the temp?

If I knew how to post pictures I would.  Thanks again.  I feels great to be back.

Bill