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Hey all, I've put together a map to help out anyone planning a beercation to Oregon. I've mapped out 180 of the states breweries and brewpubs, with lists of beers that they've brewed, site links, review links, etc. Enjoy! http://epic-curiousity.com/2014/07/beer-lovers-guide-to-oregon.html

When you walk through the bulk ingredients section of your grocery store and think 'yeah, I can brew with that'

There's more than 100 on there. I plan to continue adding, but, right now, most every brewery with a 3.5ish or better rating on BeerAdvocate is on there.

Visiting Belgium and hitting up some of its breweries was one of the funnest things I've ever done. I've put together a map for anyone else going to Belgium that lists a ton of breweries, the beers they make, their sites, directions, etc. I hope you all find it useful...

Seattle, here.

I don't use one. I've used basic airlocks or, lately, nothing at all since I've been into smaller batch funky stuff. The basement that I keep all my batches in for primary and secondary tends to keep cool year round.

You want as little hop character as possible. Stylistically, they use aged lower AA hops. in my experience, I've had better results mashing at a higher temp and skipping a clean fermentation to go right to the bugs.

The only way to tell would be to observe the gravity over a period, say several days, and see if there's any change. It may be done fermenting, as quick as it seems.

Putting things together to do some M'bege, which'll be happening sometime between now and saturday. Whenever I have the time to do the cook.

Harvesting yeast from bottles is a totally viable, and pretty common technique, whether it's your own beer or from a professional brewery. To my understanding, things that might affect the viability of the yeast are age and the alcohol percentage of the beer you're culturing from (higher...

Like the idea of using rhubarb, and the cherries. Maybe not together, but both of those are delicious and cherries are pretty traditional in sours. I'd also recommend adding some wheat to go along with your pilsener malt.

One of Trader Joe's vintage ales. I think it was the 2012 vintage... or 2013's. It was the first beer I've poured out. I didn't want to pour it out either. I tried it 3-4 different times, letting it sit, get to different temperatures, but nope, it was bad. Also had a terribly metallic...

Hola, I've been brewing since 2006-2007. Love all wild/funky beers, Belgian ales, ESB's, stouts, porters, basically every type of beer under the sun. I also write about beer on my blog, mainly experiments and recreations of old or lost beer styles. Homebrewtalk has been a site I've checked...

Like MileHighBrewer said, it won't take long for something to set in and you should be fine going less than 24 hours. Reduce the competition that yeast would have form other organisms. Also, to reduce the 'noise' of other bacteria/beasties getting in to the wort, I'd recommend setting...

Brett's pretty resilient. I'd think you should be fine.