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Yes, please!

Yes, please

Just wanted to post a quick update in case anyone is interested. It finished at 1.010 after three weeks. I started the temp at 70° for 48 hours, then ramped it up slowly to 85°. It stayed stable at 1.010 for 5 days (checked once, then 5 days later with no change) so I bottled it up. A 70...

I'm in!

Well, I brewed up my Biere de garde, and then, as luck would have it, I had to leave on business for a week. When I returned, my fermentation fridge smelled of rotting vegetables. I can't begin to tell you how disappointed I was. I snuck down and put my nose directly on the airlock, and I...

For what it's worth, I ordered an STC-1000 from the seller in New York, and it got here in about three business days (I ordered it on the 30th of August, and it got here today).

I'm planning on making a biere de garde, and all of the ingredients are on their way (including a pack each of 3724 and 3711). Without putting much thought into it, I ordered regular 12oz bottles (I just moved and the bottles I had didn't make it). I'll be using NB's Fizz drops for carbonating...

Count me in!

Hello and welcome from Marblemount!

Horny (YEAH, Baby!)

Mine would be Hurt Brewing Company. Hurt is my last name (literally! lol). I'm not set up for lagering right now, so I added the sub-nomer 'Buzzard Breath Aleworks'.. the way I feel after a pint or ten. My first stab at a label design, so be gentle... lol

Label #1

I'd have to say that my local favorite is Fred's Rivertown Alehouse in Snohomish, WA. They have 32 microbrews on tap, a lot of them featuring local breweries like Mac and Jack's, Leavenworth Brewing Company, etc., and over 50 single malt scotches. Food is great, staff is friendly and...

Hello and welcome!

joy ...........

I'd have to say a few of my faves right now are Dimmu Borgir, Children of Bodom, and Opeth. They're all completely different, and suit different moods. :rockin:

Hello and welcome to a fellow Washingtonian! :tank:

Hello everyone, I'm glad to have found this place. It looks like there are plenty of good people and good ideas here. I've brewed sporadically for about nine years or so, using the tried and true extract plus specialty grains method. I'm going to make the move to all-grain brewing, and am...