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Ask them if they've seen the "Moonshiners" camera crew come by. That'll mess with 'em.

Correction: MAY cause unwanted flavors

Leaving it longer than the recipes recommended timeframe, around 16-19 days for what I've brewed, will cause the wort to take on some unwanted flavors from the settled solids. Get a secondary fermenter to increase the time before bottling and to clarify the wort a bit more. Not necessary for all...

Been to Asheville and Winston Salem. Loved Asheville, caught a concert at Ziggys in WS. They actually had Anchor Steam on tap. Nice venue.

Really? Good company. Lots of nice beers from the west coast. Lost Coast makes some great brews

I'm between Mt Pleasant and Rockwell. Out in the sticks. Moved here from CA.

I'm trackin' now! Thanks for the lead!

At the risk of sounding like a complete idiot, not really. I've heard about it but not savvy on the process. Gives me something to look up though!

How do the big companies not have yeast in their bottles? Is this the advantage of forced carbonation?

Sorry, no offense. Not familiar with the state yet. Just moved in this past May and haven't ventured to far yet.

Anyone from the Charlotte, Salisbury, Concord NC area?

Anchor Steam Fat Tire (draft) Sam Adams Old Fezziwig Ale Hell's Belle Rasputin

Also, do detect a trend? Don't drink home brew from the bottle?

Much obliged, friends.

Speaking of yeast settling, should I swirl the beer in the bottle prior to pouring? Silly question, I know...very noob here

Thank you. Does going over 80 start fermentation again?

How hot is too hot for the carbonation periods for an ale? If there is a thread on this, some advice on searching the labyrinth would be much appreciated.

Greetings all. Glad to have found this forum, very good reads throughout. New to home brewing and look forward to many years of crafting some fine ( I hope) beers. Cheers from North Carolina!

Amarillo Ale from Willimas out in CA. Gift from my wife. New hobby much needed!