Howdy fellow brewers!

[AZ_Maverick]

I first joined this forum back in 1995 when I was making wine.
But then life sort of got in the way (in a good way) and unfortunately I haven't been here since 1997 - but I'm back now.
Fully retired from my job and ready to re-invest a bunch of time in my hobbies - brewing beer being one of them.

I'm living in the high country at 5400 ft in Prescott Arizona so elevation may play a part in my brewing.

I never really stopped brewing, but the brew days weren't very often.
Back then I was brewing extract and partial mash but I have just purchased all the equipment to try all grain - specifically BIAB.

I already have a few questions regarding all grain so I guess I'll head over to the BIAB sub-forum.
Cheers!!!

 

[Craigerrr]

Welcome Back!
There are a few here that are brewing above 5000 feet, I am sure will get all the answers you need!

 

[Ozarks Mountain Brewery]

welcome Home

 

[Herm brews]

Welcome @AZ_Maverick, your adventure continues. I am an all grain BIAB brewer, so I will offer help where I can.

 

[Zambi]

Welcome!
I'm in a valley, 350 metres above sealevel, so don't expect any input about altitude brewing!
But to me this is high altitude. Highest point in country of birth is 330 metres

 

[soccerdad]

Welcome back. Enjoyed your character in Top Gun.

 

[Nosybear]

Welcome!
I'm in a valley, 350 metres above sealevel, so don't expect any input about altitude brewing!
But to me this is high altitude. Highest point in country of birth is 330 metres

In the Denver suburbs at 6,000 feet. Hop utilization is the biggest issue at altitude but they brewed (RIP, Periodic Brewing) at 10,200 feet in Leadville.