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Labrum or rotator cuff, or both? I've never had a problem, but my ex SWMBO's shoulder would dislocate with minor contact (we played soccer in a rec league) or even sometimes randomly when she was washing her hair or something. Had surgery, it was the labrum that got repaired.

I did end up doing this, but differently. I did Jamil's Northern English Brown, but did a 48 hour sour mash of about 20% of the base grains. Split the 10 gallon batch, 1/2 of it onto 6# of oregon cherries, 1/2 onto 3# of oregon raspberries. They are sitting on the fruit now (been 2 weeks or...

Yeah, those 15oz cans are between $5-6 at my safeway, the 49 oz cans are about $13-17 depending on the fruit, about the same... I used the small can raspberries in a rasp wheat, came out great, have used the brewstore stuff in beers, came out great.

Too damn far, but their Vanilla Porter is sooo yummy.

1 mile each way (0.99 mi from my door to the bike rack), usually ride my bike, sometimes drive if I know I am going out to lunch. Oh, and Boulder Beer is only 50 yds from work...

I usually brew my winter warmer during the winter, and then drink last years batch during the winter.

Loved the first years batch of 2 below, last years was 'meh, we'll have to see about this years. I'd describe it as an overhopped amber.

you can certainly leave the beer in primary for 3 weeks, rack onto the fruit, but try to actually rack some of the yeast with it. I just did a sour brown with an english strain, it fermented out quickly and flocculated much more than I wanted, but when I racked (after ~2 weeks) onto fruit (5...

Don't know how I missed this one, I love cold brewed iced coffee, so much better that hot brewed, gotta do something like this.

I got two bottles in Boulder, CO. Drank the first of them on saturday night (well, I tasted it at GABF, which is why I had no problem buying two bottles) with my roommates (I had a pint, they had 5 oz tasters). I love this beer, and I wish I could get more to cellar it, unfortunately it is...

I live in CO, and never drink it myself....just have had too many skunked FT from bottles and kegs. 1554 is damn tasty though, as are their belgian trippel, abbey, and many of their seasonal beers.

nitrogen is a gas....

thank you greatly! I give all the credit to Adam Avery of Avery Brewing.

meh, their beer sucks anyway. You should really try to get up to Oskar Blues, only about 20min up the road and a really fun place. I'll be at Boulder Beer in about 35 minutes, work happy hour, kinda nice working 50 yards from the brewery!

I'm gonna catch my first day of the season this weekend, probably Breck or Keystone depending on who has more open. May even stay at the condo I have in Dillon (rental with 11 other people...) friday night. I mostly Tele, but I may buy an AT setup soon (gotta stay away from that Colo. Ski and...

I usually leave almost all my beers in primary for 3 weeks or more...lets the yeast finish up fermenting and clean up their mess. Especially important with big beers like these, and slow working belgian yeast strains...

I added the wine to the bottling bucket right before bottling after the beer had aged on oak. At first, the wine character was a little too strong, but it has faded a bit (had a bottle a couple months ago). Really depends on how strong a wine flavor you want, I added to taste in the bottling...

eh, just wait until you hit industry...

I use an orange carboy cap and some small diameter (like racking cane size) tubing. You can also attach tubing to the 3-piece airlock, just remove the two pieces (cup and cap) and put tubing on the thing sticking up...

Leave it in the fridge for a month before drinking, it will be clear again...