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I do like ANY compliment on the beer I make, in whatever form it comes. Please don't run off and open a brewery just because people tell you your beer is good enough to sell. Been there, done that!

I think the difference is in perspective and proportion. Nearly everyone cooks and so it is not uncommon to have a great meal some one prepared at their home. I actually prefer home cooked meals and find they are often superior to restaurants. Not very many people brew and so it is less...

Scored a composite of 47 in the first round of the NHC in 2008. Scored an 11 in the New Mexico State Fair in 1990.

That sounds really good. I am glad you are enjoying your creation. I still have 4 bottles from my first shot at this. They are precious to say the least. I can't say for sure when I will drink them, but it will have to be a SPECIAL occasion!

Thank you. It was a bit strong at first, but over time it mellowed to become very nice. How is your Spanish Cedar IPA?

Here is an image of my MLT in which you can see the false bottom and the nut and bolt securing it to the edge of the kettle. You can also see the nature of the dish I am dealing with. [/IMG]

I had a SS scrubby in my kettle and it clogged horribly. The problem is the dish bottom and the way hops and trub settle in it Another idea is to use a mesh strainer/colander. I would invert it and secure it to the outlet tube with a nut and bolt. That way I could tighten it down, creating...

I have a juniper aged RIS that I am enjoying. Very much like a cedar beer. I used both a tea and soaked wood. It has a definite cedar character that has mellowed and rounded with aging. I will brew with it again. I think the tea addition is the easiest way to go.

My brew kettle is a dish-bottomed vessel with the outlet coming right off the bottom. When brewing with pellet hops I insert a 3/4" copper elbow in the outlet to create a make-shift standpipe. It works well enough. I should add that I chill in the kettle using a whirlpool chiller and I get...

It is only too dark when its absence of light sucks in all the surrounding light and you are not able to see the beer to drink it. I have a RIM that is easily in the 70s and is now about 18 months. Same as other's - it is getting good.

The Cascades are locally grown and fresh, actually still on the wet side so that is why we used them. They have a slightly different character then the normal Cascades. I was planning on using EKGs, but since those were offered I figured why not! The two hour hopping is a first wort hopping...

I went on a great, extended tour at the St. Louis AB brewery. Drank ice cold bud from a pigtail on a conditioning tank. It was truly enjoyable. It is a classic no matter if you like it or not.

Great Hardwood Mill photo. Hardwood Ale is a great name. Oak aged German Pale Ale "Nothing beats depression like some Hardwood." "Hardwood: the anti-depresent" Hardwood: The thing to have when you have nothing else

What are the ingredients, what is the mash temp, what is the yeast? As with most things, it all depends.

It's Tuesday and feeling like fall in Albuquerque - brewed ESB last weekend and grilled some greek chicken on the bbq If your experience is half as good as mine you are on the right track rowanb!

OK, maybe call it "Short Train"

I suggest naming your beer "Short Bus Beer". It is where all the "special" beer rides. Wood aged and dark in recognition of the ghost town sawmill site.

What was your original recipe? I would multiply that, just as you did. Is the first beer that strong, or was your efficiency not so great? More brewing and process details please.

The issue is probably a bacterial infection. From Palmers "How to Brew": Diacetyl Diacetyl is most often described as a butter or butterscotch flavor. Smell an unpopped bag of butter flavor microwave popcorn for a good example. It is desired to a degree in many ales, but in some styles (mainly...

Why make lager when it is so hot? You are going to create diacetyl precursors unless you chill down a lot more then you were able to and the yeast is not going to produce the flavors you expect unless it ferments cooler. I would not have expected diacetyl at the fermentation temps you quote...