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Heading to Mt. Hood this weekend, looking for referrals for brewpubs etc between Portland and Government Camp. Prefer family friendly. Usually we stay in Hood River area so we already know about Full Sail, Double Mountain and of course Mt. Hood. I appreciate any advice, thanks!

Just brewed a cream stout. Wort has been chilled but haven't pitched yet. Just realized I didn't add Campden to boil. Is it too late to add it before pitching?

I brewed a high gravity extract Porter a while back. It sat in my temperature controller at 62-64 degrees for 10 days (Wyeast 1084), where by all visible aspects it went through a vigorous fermentation. High, healthy krausen that peaked in 3 days and slowly ebbed to day 10. OG 1.084, 5 gallon...

I like Sierra Nevada Torpedo. A lot. So I've been tracking this thread: https://www.homebrewtalk.com/f37/sierra-nevada-torpedo-clone-165501/ What I'd like to do is bring this up to an acceptable IIPA level. Here's what I have in mind and I'd appreciate any feedback: 5 gallon batch...

I am going to brew a Belgian Dubbel recipe (extract recipe) and use Safbrew S-33 yeast. Anyone have any tips on a temperature schedule for fermentation using this yeast? The temperatures indicated for the yeast have a pretty wide variance, 59-75 F. I was thinking about holding my ferm...

My wife and daughter prepared a delicious pork roast last night, a four pound roast seasoned with fresh rosemary, garlic and lemon zest. The recipe said it was "Tuscan" but all I know is, it was amazing. We have leftovers and I'd like to use the pork for sandwiches at work. I think I could...

I'm an extract brewer and, unfortunately, don't have much cash. Right now my boil kettle is 28 quarts. But I want to do full boils for the hop utilization but I'm pretty sure I'd boil over with that capacity. I can afford either a chiller or larger pot but not both right now so I'm leaning...

I don't understand what people mean when they say something like "Carbonate to 4 volumes". Can someone explain this to me or point me to a resource that will explain it? I don't want to start carbonating my beers to differing volumes and not even understand what I'm doing. Thanks in advance.

Hello all, I have a batch of hefeweizen that, after three weeks of bottle conditioning, has some bottles carbed up and some flat. I've done a brief search about inconsistent carbonation and I know that my problem was that my priming sugar was not evenly distributed throughout my batch before...

Brewed an extract Hefeweizen with Wyeast 3068 Weisenstephan Weizen yeast. I know hefes are supposed to be cloudy but this is my first time using a low-flocculating yeast. It's been in the fermentor (glass carboy) 3 weeks and tastes fabulous; the last gravity sample appeared clear. I guess I'm...

I just brewed my 6th 5-gallon batch. My LHBS sells me stretchy knit bags for my hop additions. They're cheap so I figured "why not". I realized yesterday I didn't have enough hop bags for my batch. So I opted to just dump the hops into the batch. At the end of the brewing I used a...

I've been reading up on brewing a Kolsch in the threads here. I think I have an idea of what to expect but I'm looking for reassurance as to my understanding of the order of events that will take place. From what I've read, after brewing I pitch and ferment on the cool side (62-64 F) for...

My first IPA is in the fermenter and I'd like to dry hop it. I'm waiting a few weeks for active fermentation to complete and then I'm gonna stuff the hops into the primary, leave them for a week or 10 days, then rack to a bottling bucket. My questions: Should I only use hops of the same...

I'd like to try pitching onto a yeast cake. My question is, should you only do this when the type of yeast matches the recommended yeast for the new wort? For example, I have an IPA fermenting on Wyeast American Ale 1056 right now. My next batch will be a Kolsch and the recipe calls for...

Hi, I downloaded this recipe from my LHBS. If I brew this it will be my fourth batch, so I'm pretty new still. I plugged the recipe into hopville and it came back at 21.8 IBU (using a 3 gallon boil, then topping off to 5 gallons). That seems excessively sweet. Any opinions, and/or...

Well I couldn't wait any longer and sneaked a taste of the Arrogant Bastard clone I brewed a while back (pitched 3/19). I picked up the recipe at the LHBS. It had only spent a week in the bottle. The verdict? It greatly exceeded my expectations. It's simply awesome; my wife and I couldn't be...

I have an adhesive thermometer stuck on the outside of my glass 6.5 gallon carboy. It is positioned so that its top edge is 4 inches below the 5 gallon mark. Is it telling me the temp of the wort inside the carboy or the air temp of the room it is sitting in?

I began a yeast starter two days ago, a Wyeast British Ale yeast. I created a one quart starter no problem. Today, I added another quart of starter wort to bump up the yeast count when I realized the water I was pouring in was sloshing over the side of the pot on it's way to the funnel, and it...

Hi, I know this has been a topic of many threads and I apologize for that. I've tried researching my questions but I will be brewing this coming weekend and I want to have my starter ready so please excuse me if the question has been discussed and answered previously. When I use the Mr Malty...