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This device has completely eliminated poppet clogs for me.

the only thing I can see is that the bouncer has threaded / removable npt nipples whereas I am not sure that the other one does. It is super easy to clean as it all comes apart. I do use CO2 for transfers, but I would think with enough height and a decent tubing size, gravity could work.

I have the bouncer MD inline filter which is essentially a rebranded version of the one you linked to. I’ve found it to be essential.

I never win stuff like this. I’m totally psyched to get a new kettle!

Woohoo!!! Thanks a ton!

I'm thankful that folks give stuff away. Thanks!

Sounds good! US

I would like to check this out and review.

Deschutes and Breakside have pretty good menus beyond the normal pub faire.

As a long term resident of Portland, I’ll tell you what I’d do, but it depends entirely on your tastes eg sours, old world etc. I’d hit Breakside, gigantic, great notion, Zoiglhaus, deschutes, wayfinder, day trip to hood river for pfriem and double mountain. There’s a few I still haven’t been...

I would bet my brewery that it’s not 1332. Imperial has a strain called Totem that is the equivalent of NW strain. It’s just not readily available to the public. I had several brut IPAs this past week at homebrewcon at the imperial yeast booth. It’s not 1056 or the equivalents. The most...

reviving an old thread. I did this recipe this weekend. I'll report out on the results.

I can only give a one sided perspective as I’ve only ever used CBPi. CBPi seems like there is a better support network and many users to help when things do not go as planned. I really like it, but you do need some decent problem solving skills. Sometimes things act funny.

They used to use NW ale (1332) bit I’m fairly certain they moved to 1968 as the house strain. And that’s exactly what I’m going for: a slightly maltier IPA without loosing hop character. I’ll keep you posted.

I thought the corn was interesting as well and would not have considered it until I spoke with the brewer at ft George. After that I realized that what I perceived as hops was actually the corn flake lending some flavor. What do you think moving the WP hops up in the schedule would do?

Hi all - I'm working on an IPA inspired by Ft. George in Astoria, OR. They brew wonderful beers and some of the best IPA's I've ever had. While this is not meant to be a clone, I am hoping to get into the ballpark. And if you've never had Ft. George, no worries. I'm up for any insight...

I had the same exact issue. I bought a ph meter. I got a water analysis. I changed mashing temps. I bought a stainless mesh hop spider. Nada. Here is the key: are your non hoppy beers (esb, marzen, Porter, stout ) or anything you are not dry hopping coming out fine? Im betting so. Get...

This. Is. It. Hops and yeast in suspension. Drop the yeast before dry hop unless you are shooting for biotransformation. Keep the dry hop short then cold crash and fine.

Are you using craftbeerpi or Elsinore?

I've struggled w that all my life. I'm just messy when I cook, brew, even clean!