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Right on! We should start a coastie thread :mug: I work with a few other guys that have been brewing a lot longer than me.

Also, this blog post (not my writing, but I think the author posts on the forums here): http://www.bertusbrewery.com/2013/03/dry-hopped-bud-light.html

Isn't Chugger having a March sale? Check the vendors showcase section.

The guys from Anchor Brewing were on The Brewing Network recently and said they do this with Bud Light bottles. Uncap, add some hops to the bottles, recap and sample a few days later.

Brouwer's Cafe in Fremont has a pretty stellar tap selection, and excellent Belgian style pommes frites. One of my favorites is Feierabend, a German pub with a great selection of German beers on tap (and good food). Elysium is a good choice, it's a couple of blocks away from Ferrari of Seattle...

I love those can shaped glasses. I have to get some.

Cool thread, I have a small collection of coasters that I started at the beginning of February when I did some beer tourism in California. I also have started a small collection of labels as I soak them off of bottles for my homebrew. Hey Coastiebrewer, what's your rate? I'm an AET2 stationed...

A friend of mine who is into home brewing and photography shared this on facebook the other day. http://fstoppers.com/behind-the-scenes-of-a-beer-photo-shoot

One gallon? That is a cute little mash tun! Sounds like it should be a great beer. I'm thinking about brewing up a Simcoe/Citra IPA myself. How many IBUs will yours have? Love the hot scotchy, here's a hot rummy I had on Friday while waiting for my wheat beer wort to boil! (Hydrometer...

Alpine Spring

I wouldn't be surprised if it's normal yeast rafts. Pics would be good.

John Palmer says in How to Brew: "Mold can usually be just skimmed off with no lasting effect on the beer's flavor. Withdraw a sample of the wort with a siphon or turkey baster and taste it. If it tastes foul then its not worth keeping. Otherwise the beer was probably not harmed. Infections in...

My first brew was 3 gallons of APA in a 5 gallon better bottle. I used a packet of dry yeast and had a nice vigorous fermentation. As long as you have a good stopper and airlock system in place there shouldn't be any problems. My brew turned out great.

I love the 'smell' of CO2 burn. There's nothing else like it, and I know my beer's fermenting! I ferment in a chest freezer and at the height of fermentation the entire freezer is full of CO2, so sticking your head inside is good for a noseful.

I used to write beer reviews on beeradvocate.com. Reading other peoples' reviews while drinking the same beer is a great way to learn, and writing out everything you can taste, smell, or otherwise perceive will really refine your palate. I used to go to Bottleworks in Seattle (a 2+ hour drive...

This is pretty much exactly how I move my boiled wort from the kettle to the fermenter after chilling. No real need to shake the fermenter, after a gravity trip from the countertop to the floor through a funnel with a strainer, it's plenty aerated!

Sat with the lid of my chest freezer fermentation open for a little while and watched the wheat beer blowoff tube bubble away :) So soothing!

I think the bench cappers make a lot more sense from an engineering perspective. The only reason i bought the Black Beauty capper is that when I drove 3+ hours to the closest homebrewing supply store I wasn't going to be too choosy about the equipment I bought, as long as it would work. Where...

I was thinking that was definitely an appropriate name for a sour beer! Let us know how the experiment works out if you try it! :mug: (I'm still trying to think of more wizarding world themed beer names to keep the joke going but I seem to already have exhausted my creativity in one go)

The light bulb in a paint can (link above) seems like a cheap, easy option for heating the chamber.