After a few years out I started brewing again by popular demand (new year party). Went through the usual path of kits to malt extract and then all grain for about 15 years. Setup is nothing flash with an old school Papazian double brew bin mash tun and 30l tea urn. Seem to get good efficiency and drinkable end products but reading here had given me some improvements to think about. Don't go for anything too complicated but did keg a monster imperial stout last week clocking in at approx 12% which is the biggest I've ever done. Thats all 3 kegs full now so come the new year after the party goers have drained their keg I'll be kicking off something new. Joined here as it seemed to have a decent balance of advice (and humour!) whilst not having the beer style obsession our friends across the pond seem to get all worked up over. Cheers, Mike.