I'm Rob, from Toronto, Ontario, Canada. I'm a classically trained chef and I've been brewing for about a year and a half now. I started because of a Christmas gift (brewing book) and have been hooked since putting off my first kit (Brewers Best American Pale Ale).
Since my start with the kit at room temp which yielded something close to banana and green apple cider, I've set up a commercial under line 2 door fridge and an industrial ice cream freezer (both with STC 1000's) to take care of fermentation and storage/lager temps.
My first kit was a partial boil on my crappy apartment electric stove. It took forever to boil even three gallons on that thing! So I got a 8 gallon aluminum pot and installed two 120v by 1500w hot water heater elements into it and converted 5 gallon and 8 gallon round coolers to mash tun/hot liquor tanks with SS ball valves and dishwasher water supply SS sheathing for filters. I also bought too much grain from a local club's (SOB's) bulk buy lol.
As well as brewing beer, I like to make country type wineish hooch. I've made some great bevvies with only frozen fruit juice concentrate, sugar, nutrient and yeast. One was even declared "the bevvie of the summer" last year by friends lol. I've got 5 gallons of hooch going right now thats 25 bottles of Odwalla Smoothies (http://www.odwalla.com/products/smoothies/
). Its 12 Mango Tango and 13 Strawberry Banana that I watered down to 5 gallons and somewhere around 1.045-50 (must was very viscus and readings were difficult). I added about a pound of demerara sugar and a couple pounds of frozen strawberries and clementines as well as two bananas because I had it on hand. I pitched w34/70 at lager ferment temps, again, because I had it on hand.
Anyway, I joined here reciently and thought I should introduce myself and my homebrewery...