Started brewing in 2000 in San Diego, when Ballast Point was just a home brew shop.
My best experience was with a die hard brew crew in AZ where half a dozen of us maintained a Wednesday night brew session for a couple of years; brewing, transferring, kegging and cleaning once a week like clockwork. No party was without great beer!
Now I'm outside Denver, doing mostly 3 gallon stove top steeps for my own enjoyment. All in all, beer is good