Recent content by Natas

Other bottles are fine. Kegs are discouraged, though.

The Sasquatch Brew Festival Homebrew Competition The Sasquatch Brew Festival Homebrew Competition is a local competition made possible with the sponsorship of NW Legends, and the generosity and hard work of the Cascade Brewers Society. It is also sanctioned by the BJCP, recognizing the most...

Ha. Didn't know Denny already covered this one. Coolio. Thanks. NOW ENTER SOME BEERS..

Sasquatch Brew Festival Homebrew Competition The Sasquatch Brew Festival Homebrew Competition is a local competition made possible with the sponsorship of NW Legends, and the generosity and hard work of the Cascade Brewers Society. It is also sanctioned by the BJCP, recognizing the most...

Yea, I've been told I've got it tough, but someones got to do it. Beer doesn't brew itself you know.:cross:

I've got a tough nine block stroll. Sometimes I even have to jump on my skateboard when I'm in a hurry.

head brewer for Eugene City Brewery. Previously, bio-chemistry.

Nice 6 string. I've played many times at Samurai Duck. Fun place. Are you talking about the rattle snake juice they had behind the bar. I used to get a shot of that before I went on stage. I'm not too knowledgeable about the death metal scene. I'm more on the punk side of things. If you're...

Looks like you're at the Samurai Duck. I've noticed that that place has closed down recently.

Bump. A reminder that the entry deadline is coming up soon. 22May2009. For more info Sasquatch Brewfest in Eugene, Oregon presented by the Northwest Legends Foundation

That's a decent price. I've got three of these suckas and highly recommend 'em. Best cookers out there. Especially like that they are so quiet.

So far I've made a Flander's Red aged in a French oak barrel that once housed an Oregon Pinot Noir. 3 year old ambient fermented lambic 2 year old am. ferm. lambic 6 month old am. ferm. lambic. (Will start blending these into geuze in a few more months) several all Brett. beers, including...

Always in a glass for me, and a goblet style if it's available. I get the stink eye all the time from barkeeps when I turn back a frozen glass. Sorry, but I want to actually taste my beer. If I was trying to kill the flavor, I'll order water.

Yes, I ferment my Saisons at 90F. I use the Dupont yeast. If I don't culture it out of a bottle, then I'll use the Wyeast 3724, which is the Dupont strian. I'll use a heating pad wrapped around the carboys and on the 1st notch it holds at 90F.

Here's the two HBS in Eugene, OR. Home Fermenter Center & Valley Vintner & Homebrew The cool thing about Home Fermenter Center is that it's two blocks south of my house. Makes brew store chores easy.:ban: