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See above post. The new Sierra Nevada facility is REALLY impressive... but the taproom isn't open yet. It's still worth checking out though. But yeah, for my dollar, no one in Asheville is making better beer than the folks at Wicked Weed. Cheers and have fun.

Surprised you haven't caught Warren - dude's a road warrior. Seems like the Mule is perpetually coming to town. Anyway, they're touring with John Scofield in February/March. Talk about some serious guitar playing. You might check those dates/tour stops on their site. It'll be a good show for...

WLP007 for ales at my house. Ferment it around 64 for the first few days and it's nice and clean for American IPA's. Ferments quickly and floccs out really well. I dig. Cheers.

Yup, that's the one. I knew it was Blue-something or other. Definitely a tasty beer. Went to several breweries last spring on a trip to DC and that beer was a stand-out (despite my forgetting the brewery & beer name...) Cheers.

I had a kolsch that was dry-hopped with Galaxy at a brewpub in D.C. (can't remember the name right now). It was really tasty. I think the only major change on that recipe from a regular kolsch was the dry-hopping. The bitterness seemed on par with a normal kolsch, as did the grain profile...

Finally got my control panel finished and installed in the brewery last night. Wired up the HotRods over the weekend. Did a water test last night and everything worked really well. Excited to brew this weekend. Nice job on these Bobby.

Yeah I forgot to add those steps in my previous post. I purge the keg several times. Once before I start filling the keg, once after filling/adding dry hops, and once after taking the dry hops out/before putting it in the kegerator. Good catch kombat. Cheers.

I always dry hop in my kegs. I put the hops in a paint strainer bag, tie it off and hang it from the keg handle with some unflavored dental floss, and then rack the beer into the keg from the fermenter. I generally leave my dry hops in for 4 days. After that, I pull them out, seal up the keg...

I use the Brulosophy method (make starters a little bigger than you need, harvest from that for next time). I love it. Cheers.

I just used a utility knife with a fresh blade to shave off the shelf brackets on mine. Just be careful to not cut yourself or slice up the walls too bad. I put some aluminum foil-style ducting tape over the brackets "holes" afterward (it's what I had on hand). Two ball-locks fit will but, as...

I use the Kai stir plate option on YeastCalc. I have no idea if it's "right" or if the cell counts it estimates are even remotely close to reality. I do however know that a) Using that option gives me consistent results and beers that I really enjoy drinking, and b) I like not having to deal...

If you're even considering doing full-volume BIAB for 5 gallons of finished beer I'd go with a 15gal kettle without question. A 10 gallon kettle using that method is going to max out pretty quickly. You mentioned liking to brew high gravity beers - that isn't going to happen in a 10 gallon...

I agree that the price tag on the Thermapen is off-putting, but honestly it's worth it. I use mine all the time - brewing, grilling, and in the kitchen. One way or another it gets pulled out of the drawer a couple times per week. I looked for a less expensive one as well, but eventually just bit...

Statements like this one are why BrewHardware is always the first place I look for all of my equipment purchases. Obviously the products are innovative and exceptional, but it's this kind of thoughtful attention to detail and understanding of the customer that puts them over the edge as a...

Yeah I'd like to grab a couple myself. Sounds like an amazing product Bobby. Cheers,

It'll be fine man. I'm not even going to mention how long I've waited to clean kegs a couple times (suffice to say that it was a while). Didn't really make much difference that I could tell. I don't make a habit of putting it off though, and 9 times out of 10 I clean the keg the next day (as...

National Treasure

If I had those hops and was doing a DIPA, the schedule would probably end up looking something like this - 1oz Summit @ 60 1oz Simcoe, 1oz Cascade @ 15 1.5oz Simcoe, 1.5oz Cascade, .5oz Summit for Hopstand/Whirlpool Dry hop with similar/same mix as the Hopstand/Whirlpool. Not sure...

If you will it dude, it is no dream.

About to pull the first runnings on an American Pale Ale. Another fine morning to knock out a batch. Cheers.