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Spent a very pleasant afternoon at Bear Republic in Healdsburg quaffing Hop Rod Rye during our wine country trip. Excellent tip, Janx.

Had three visitors during the session. Much IPA was consumed and more than a few stories swapped. A terrific session despite the fact that ProMash tells me that my efficiency was a mere 78%. I'll never understand effeciency. The ProMash default is 75% and I've consistantly scored between...

Spring is here, the sun is out, and we might even see 60 degrees (15 for the rest of the world) today. My garage smells like Malto-Meal from the mash as Pink Floyd's "Dark Side of the Moon" plays in the background. My recently kegged IPA is calling to me. Life is good.

I know what I would do...INDULGE! Especially if you're going to have a brew session between now and Cinco De Mayo. It is unthinkable for me to brew without enjoying a few pints of the fruit of my labors. Disclaimer: Of course I had to learn the hard way when I transitioned to AG brewing...

I typically dry hop with pellets and do not use a sock or bag. Just toss 'em in the secondary. My pale ale is pretty popular with the "I don't like dark beer" crowd and uses 1 oz. of Cascade for dry hopping.

I'm a member as well. The discounts at the Great American Beer Festival alone will more than pay for the membership fee. It's a great pilgrimmage if you've never been...

During the warm months I like visit Squatter's (a brewpub in Salt Lake City) when their Full Suspension pale ale is served cask conditioned. It is an exquisite pint. Guinness, in my opinion, trancends seasons or the time of day. Sadly, there are precious few pubs in Utah that serve it on tap.

Update: As soon as I posted yesterday morning I walked downstairs and saw that the lid had BLOWN OFF AGAIN from the 6.5 gallon fermenter during the night. Apparently, the lower stem of the airlock had been clogged by a large chunk of the mutant yeast. When all was cleaned up and sanitized I...

After brewing all afternoon (and taking many trips to the keg) I finally put Janx's House Bitter recipe onto a slurry of London Ale yeast at 8:00 P.M. At 10:20 it sent the fermenter lid into low orbit and slathered a fresh coat of Krausen on two walls. I rigged a tube from an open airlock...

Last time we visited we drove through Healdsburg. Can't believe I missed that one. Thanx, Janx for the list! Hey, isn't the movie coming out in May? Who's playing Zaphod?

My very first attempt to homebrew some 10-odd years ago while living in Houston was with a no boil kit. I used the finished product to kill fire ants in my back yard while I drank a Pearl.

Although it's a harsh test of one's resolve, another few weeks of bottle conditioning wouldn't hurt either.

My wife, myself, and another couple are spending a week touring wine country (Napa & Sonoma) in an RV this spring. Any notable brewpubs in the area?

I'm going to brew this bitter next Monday when I transfer the IPA--using its WL London Ale yeast cake. Bitters are my favorite. I haven't been good about keeping a keg because most of our friends prefer the APAs/IPAs. What did that Nitro system set you back, Janx?

I followed the all-grain recipe from page 98 of "Beer Captured" to the letter yesterday, yet recorded an OG of 1.047 instead of 1.059 as listed in the book. The ProMash program listed my efficiency at 79%. I'm new to all-grain brewing (about 5 batches so far). My questions: 1. Would the...

In the past I've always kegged the ale and immediately put it in the cooler. Given that bottled ale improves after carbonation when stored in the cellar, can I get the same results with a charged corny keg before refrigerating/tapping it? New to the forum. Hello all. Bill