It seems that Mother Earth is poised to really ramp up production and distribution since they are building a huge new facility in Idaho.
Modern Times is growing very quickly, but I think they are a ways off from nationwide.
Societe doesn't even bottle their beer in 22s. Sure wish they would...
Just turn CO2 down a bit so it isn't totally carbonated. I find that when you jump a keg over it is best to not have it fully carbonated anyway.
I once tried to drop pellet hops in a mesh bag of fully carbonated beer.
Total volcano as you mentioned. The fear is real.
I too, love this beer and will be trying to brew it. Here, Chase Healey says that they use 3711 and then Brett Brux for conditioning. Read the whole chat here-
http://www.talkbeer.com/community/threads/chase-healey-prairie-artisan-ales.12352/page-3
but that 54 is competing against some sweetness from the malts and honey. I'd think you'd need to up the bittering charge. Maybe don't do a FWH and add more.
I'd say that the FWH has something to do with it as well. When I do a beer with FWH I tend to get a much smoother bitterness and not the traditional bite. Plus, that is not a ton of hops for a bittering charge (Yooper beat me to it): just under 1 ounce so that must be the issue.
There is a lot of leeway with this recipe. I have brewed it many times now in different ways. It is best as it is presented here: with the juice and mashed appropriately. I have mashed as low as 150 and it was fine. Shoot for 153-4 and you will very happy. I do like the grapefruit version too...
You can get a lot of RR beers in San Diego at the many brew pubs or bottle shops. I wouldn't waste the time or $ flying and then driving around for RR when they are available on draft down here. Pliny, Blind Pig and Sanctification were just on tap at pizza port carlsbad last night. Their bottles...