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Check final gravity at kegging and later on the over carbed beer after it has gone flat to tell if there is additional fermentation/attenuation in the keg. Failing an infection in each of the kegs that get over carbonated, you are probably kegging before fermentation has finished.

Actually, Rogue bought Green Dragon a long time ago, but changed it from Green Dragon to Rogue Eastside Pub and Pilot Brewery about a year ago. And, it's gone totally corporate, devoid of any of the previous charm, and you can basically just get Rogue beers with very few guest taps like they...

I'm surprised, H Mart here has yeast balls.

Funny, they pop right up on Amazon for me: https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=yeast+balls Probably much cheaper locally at an Asian food store.

Good luck. Some roast the figs to concentrate flavor and decrease water content for beer or whatever. You might try that next time. Regardless, "jacking" the fig wine should intensify the flavor. Just know that you have to freeze very cold to increase alcohol concentration significantly.

Count me in, I'd like a conical.

Agreed. Options would be to add the ginger to the rice wine after harvesting from the rice/lees and before clearing/decanting off the lees, or to add ginger boiled in water to the finished, decanted wine.

How so, using the ginger as a source for mold and yeast, or as a flavoring?

You can toss in wet chips and the whiskey if you wish. Nobody dries them out purposefully. If you want little whiskey taste put in less, or try soaking the chips in another spirit. Chips can also be added directly to the beer (some sanitize them first) without soaking in liquor for just oak flavor.

Wow, people sure do drink a lot here. I'm in the minority, I guess, since I drink perhaps 10-20% of what I brew and my wife drinks a bottle or cup here and there. The rest I share with friends and family when they visit or if there is a party. I brew less when I don't have the chance to share. I...

Yes, the research is about the basic science of saccharomyces cerevesiae. A large amount of it relates to yeast microbiology and relates to beer. You could also enter pastorianus. PubMed is probably one of, if not the most, complete accumulations of biomedical research on the planet. Hey...

If you want more base, scientific, studies try pubmed: https://www.ncbi.nlm.nih.gov/pubmed/?term=saccharomyces+cerevisiae

Further reinforces the industry buzz that big companies are targeting breweries that produce about 40,000 barrels a year for acquisition.

As noted above, there are craploads of recipes posted online on numerous websites. What is missing the most is "tried and true" recipes that make good beer... many posed recipes are just someone's random idea with no actual execution or assurance that they turn out. "Curating" could make the...

I love how they are trying to avoid sounding like selling out to big beer by saying that they sold the stake to Lagunitas instead of being honest and saying they sold it to Heineken.

Been going to the Oregon Brewer's Festival since about 2003. It has always been a mess, total clusterf$#k. Probably one of the worst Oregon beer festivals, in part because, as mentioned above, there are so many readily available beers there. IMO only worth visiting to check out the specialty...

Wow, lotsa folks are gonna jump on this article. I'm going to sit back and watch.

Not so simple. Rogue is a great recommendation. Crosby and Goschie are probably the ones that deal the most with the craft beer industry, so might be worth an email inquiry. Meanwhile, check out some of the 105 breweries in the Portland area or some that are nearby. Several threads on the NW...

Along these same lines you could always pitch S-04 and US05 together, or pitch S-04 and add the US05 a few days later for attenuation once most of the flavor is set.

Be careful, you might start another Anheuser-Busch destroying craft beer argument.