I homebrew (less now being diabetic) and I worked at The Brew Hut for a year and Dry Dock for another year right before they expanded and shifted over to their new location. It was a good way to expand my knowledge and equipment since at the time Kevin could only pay in store credit. If you stop in at Brew Hut, Steve Headstream is the manager and was president of Foam on the Range brewing club, also a guy there Nick is really knowledgeable. Really anyone behind the counter there can help you start up, but those are the two I still know the best. I still brew occasionally, and make meads and ciders, but I can't keep 30 gallons of alcoholic beverages around anymore.