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Where are you guys getting your co2 bottles filled?

Gave my rig a test run today... took me 2 weeks to get a yeast slant grown up enough to have a decent sized starter...long story short, 3 of the 5 smack packs i brought survived just enough to let me grow some, so hopefully here in a few weeks, ill be able to finally fill some kegs!!

Finally got my new parts all tested on an APA favorite of mine

I thino the second brewery you are referring to is the one at Brix pizza down in Tumon, but i havnt stopped there in a while to see what the progress was. When i talked to Kevin (if i remember his name correct) who was the brewer brought in to build it up, he was still working out the details...

Mazamo Brewing, mosaic Eruption.....meh

Pssht, in, boxed, and shipped already....straight to doug in FedEx, whatever his screen name is...lol Wish i could continue on, but alas, my time here in the good ol US of A haz come to an end.....i will be in Guam in less than 2 weeks. And unless anyone wants some very terrible Saporo and...

I feel like most of this thread are those of us that are in FOTD 's...perhaps this is the perfect advertisement for others to see what we drink and how we get them??:ban::rock::tank: @fourfarthing @RevKev @PianoMan...

And then.....

Awesome!

Yup!!

I really like this one.

Thanks to @wstbrewing for the NEBCO brews

Boom new grill and a delicious NEIPA thanks to @wstbrewing

Side trade complete! Thanks @wstbrewing

I rated it as a 3.75 on untapped mainly due to 0 head and 0 lacing, but the flavor was great!

@LoneTreeFarms

Just when i finally got psuedo sue....ffs, i quit

If i was in your shoes, i would put the calypso with the vic secret and el dorado. I would do it in a 1:2:1 ratio, and i would something simple like maybe: (5 gallon batch im assuming) .30oz nugget for FWH .5oz calypso and eldorado with 1oz vic secret at flameout (but also start a whirlpool...

Tbere is a crap ton of advice here, all pointing at many different variables, thats for sure. The way i get a drier finish is to just lower my mash temp. If i mash low at about 146-148 (i always mash for 90 min, and i always do a 90 min boil, but thats just me) i usually still hit my target or...

Added a new hopper!! No clue as to capacity now, I'm guessing maybe...18#s or so since that was originally 7# hopper and i doubled the height plus the extra width. If anyone is interested in how i did it, ill share my process :)