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Mount Vernon native and proud UNI Panther here.

Mount Vernon native and proud UNI Panther here.

Cle Elum Washington has two, with a population of 2,000. So I say you need a town of 1,000. :)

Centennial is my jack of all trades hop.

Great spruce flavor.

I do a spruce amber ale with 3 ounces at 15 minutes and 3 ounces at whirlpool.

I'm Single Crush, w/Squeeze 0.025” and I get 75%

I haven't foraged yet, but would like to. I buy from this guy.

I make a spruce tip amber ale with 3 ounces at 15 minutes and 3 ounces whirlpool. I love this beer and am making it often, so I always have it on tap.

Some folks use the "Can I Mash It" calculator on Green Bay Rackers--Mash Calculators to see if their kettle can handle it.

Another dry hopper that never had grassyness. Now I do put them in a hop spider and attach to the lid, so after a little bit, it is no longer in the beer.

I use a sous vide for overnight mashes.

I usually do 15 minutes on kegs and fermenters that have been hosed off first.

Here's another for you Shaken, not Stirred: The Stir Plate Myth Buster | Experimental Homebrewing

I used .25 tsp of fenugreek at 10 minutes left in the boil and it took over my Pumpkin Spice beer.

I do a winter ale and my homage to Celebration.

It's so simple, no recipe needed! :)

Looks like I need to up my sulfate and chloride and slightly lower my calcium.

I couldn't tell if it comes with a tower cooler or not. If you run into foamy pours, a tower cooler could help.

We were doing a beer tasting and my girlfriend says, "eww, popcorn." It was a smaller, newish California brewery.