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There's no shame in scaling back or taking a break. What's the point of a hobby that you're only doing at a certain level to prove that you like it to other people? Brew as much as you want and you'll enjoy it a lot more when you want to do a batch.

I imagine this is the main effect. Although they both have to go through some amount of distrubution and storage to get to your glass, the kegs usually are straight from the brewery in a cold truck to a bar's keg room to your glass. Bottles you buy at the liquor store especially have a lot more...

IME us-05 is a really slow flocculator; they may just need more time in the fridge. The beers where I've used that as a bottling yeast can take a couple weeks in the fridge to get really clear.

Did you take the gravity readings at the same temperature? If you took the second reading at a lower temp, the density could change and make it look the same even if it had continued fermenting

Um... A 64oz growler is 4 pints and if they're $7 per pint that would work out to $28 per growler. Maybe they are trying to discourage growler fills, but that seems crazy. If you talk to them about it, I'd be interested to hear their rationale

It's possible you might get some aroma leftover from adding hops at the beginning of fermentation but as you've heard, most of the aroma will be lost during fermentation. Is there any reason you don't want to add all your hops after most of the fermentation is finished? I would personally add...

It's not a brewery but if you want a change of pace, The Mayor of Old Town is a bar with 100 taps of awesome beers.

I think the biggest hurdle to consider is the availability of beergas where you live. Call some suppliers and see what their policy is. Around here Airgas will do a beergas fill but they need to take your tank for a week and have it filled at a bigger facility. Not too inconvenient but like...

Great tip on Equinox, somehow I totally spaced it. Since you'll be in town for a few days, I can't reccommend the Silver Grill in old town enough for breakfast.

If you want to grab a new belgium tour you need to book a while in advance. They open up 2 months in advance and the weekends can fill up within a day or two of being made available. Midweek is generally a lot more flexible. If you can do it, it is definitely the best tour I have been on.

You can hardly go wrong but one of the best packaged IPAs around here has to be Odell IPA. I'd rank it as a must try

If you're doing AG or full boil extract there should not be any difference from top to bottom because everything gets plenty stirred up in the boil. The only times I would expect a difference are after adding top-up water in extract or immediately after a sugar addition during fermentation...

Is this the flavor you're getting from the starter or the actual beer? First of all, letting the yeast settle out always helps the flavor become less yeasty, especially for some of the less flocculant strains. Even the first couple pints off a keg generally taste a lot murkier than those for...

Next time you're at the lhbs open up the peat smoked malt and you'll know. To me it smells like bacon. I'm a big scotch fan and peat smoked malt is still some really pungent stuff.

With efficiency that high you might actually be overcrushing your grain as well. You may try sacrificing a few efficiency points on your next batch and crushing coarser. If this is mainly a stout problem, you may also experiment with some of the alternative dark grain methods such as cold...

If they sound carbonated is it possible that some sort of soap or rinse aid on either your glass or bottle is killing head retention? Or are the beers actually tasting flat?

Depending on how much time you have, you may stop at Grimm brothers or some of the others in Loveland between Boulder and Fort Collins. For breweries in FoCo, my must-dos would be NB, Odell, Equinox which is a smaller brewery with a lot of variety right in the heart of old town, (and Horse and...

Even though this was a big beer, that FG seems high enough that a stall is probable. I know this is not ideal, but if you like how the beer tastes now, your best bet may be to refrigerate all the bottles now and drink them. Refrigerator temps should force the yeast to go dormant and stop the...

What were your OG and FG? Percent alcohol? It's possible your yeast are just not terribly stressed and are already carbing but that does maybe seem a bit quick. I've had a few beers that seemed to carb up really fast but those ended up being stalled fermentations that restarted in the bottle...

The one thing I would say is you can shorten your line more easily than you can lengthen it. Try the 15 feet first as you will be much less likely to have foam problems than with shorter lines. If you decide that the pour is too slow, then cut out a foot or two of line and try again. It's...