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I'll be there.

Zombie Dust clone and Caramel Amber are two super-easy, super-delicious AG brews.

You saved about five bucks. Awesome. I know it's a rant, and all, but if you don't like the place, why not just avoid it altogether? I would personally try that $7 IPA and see what all the fuss is about--if it's no good, at least I tried something new, and if it's awesome, what's five...

Depends on the beer. I can make some awesome 8s, but they require a lot of work or ingredients (although I can make a pretty good 7 without a whole lot of trouble). Most of my beers fall between 4-7, though, for sure. I think most experienced brewers feel this way. We all love our beer, but we...

De-seed, peel, broil, and add to secondary in a hop bag. Two serranos are going to get your beer hot as hell pretty fast, so I'd taste it in 12 hours, then again in 24, and so on.

Exactly. I've had short-term lambics that simply didn't taste like lambics--they were lacking in complexity. Sour mashing is a great way to make simple sours, especially a Berliner Weisse, but lambics need time.

Oh, it was. Well, technically mid-fermentation. I just added it to the picture.

It's homemade belgian candi syrup. I put the syrup in that jar after I made it. It has a lot of great uses, too... Great on ice cream, fruit, and my personal favorite--mix it with cheap vodka, some herbs and spices, and it makes a jager-like liqueur.

American Brown with Belgian Candi Syrup.

Not really, but most people take the first approach once they know how their equipment works.

Some of the best beer I ever made have been crazy concoctions. One time, I had 2-row, wheat, munich, rye, oats, and honey malt. I added some honey (I said, what the hell) to the secondary, and now it's one of the best beers I make.

It's pretty important, but it's pretty simple to measure volume inside the kettle. The measuring part is the easiest--you can mark your paddle or spoon with markings to let you know how many gallons you have. The first time you do this, take an old milk gallon, or your bottling bucket and pour...

Sucks is awesome, but the more beer I have from these dudes, the more tired I get of the candy flavor in some of their beers. Where the dry beers at!?

I have all these ingredients on hand (except I'll be using 05), so I'm going to make this today. Thanks. I'll let you know how it turns out.

Enjoying the draft. Don't mind the candi syrup in that jar, there.

If it looks like it's boiling, it's probably boiling.

Brewed a blonde and a smoke IPA at the same time. I had been paying so close attention to the IPA that I didn't really notice that my blonde had been steady at about 147 for 40 minutes. I kept adding water, but then I'd have to adjust the Ph and I couldn't get the damn thing to get any higher...

I like their Barrel Room collection beers. I had the Belgian Stout and their Red. The Tasman Red and its accompanying IPA are good, too. And the Imperial series is very reasonably priced. I've had the Triple Bock, but I hope to try the Utopias one day. I think it's a great brewery.

Ten days is my standard and I never get grassy flavors or aroma, and I almost always gelatin+cold crash. The only time I've experienced grassiness is when I dry-hopped a beer, then forgot about it--about 45 days.

I had a Left Coast Hop Juice that tasted like dish soap once. I haven't tried it since. It was probably skunked, but I couldn't get the taste of Dawn soap out of my mouth all morning, so I'll probably never buy another bomber.