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My latest batch of IPA has a problem that a few of my past batches have faced as well. I dry hopped it in the keg using 2oz simcoe pellets in a mesh hop bag for 10 days at 68*F. It now has a very fine hop dust suspended in it that makes for a harsh taste in the back of your throat as you drink...

...but close. [pic removed because it was geotagged. Who knew...] My pump has a small chamber that holds a screen filter. To remove the filter, you unscrew a plastic piece. That plastic piece has developed some small cracks (freeze/thaw) and now lets in air when the pump is running. The...

Speaking of buying things for the bottle, my wife has been drinking perrier for a while now and it occurred to me that each empty is basically a 750mL growler which I don't care about giving away. I figure the water is carbonated to higher volumes than my beer so it is safe. I rarely put beer...

I landed on an aircraft carrier for the first time last weekend.

"Skunked" always refers to the flavors that result from exposure to UV light. For more, read this.

I like it a little bit in a heineken (and beers like it) and corona on the rare occasion I have one. I don't think I've ever actually had grolsch. I like it to be pretty subtle. It is NOT good in a newcastle.

When I read "Serria Nevad" in the title I figured this was another SNPA clone recipe. Nice find though!

Another vote for B. Why on earth did you not make this thread a poll?

"It stings the nostrils..."

In the sig. I rarely allow vessels to remain empty for more than a week. Once I buy another poppet valve I'll have four beers in "conditioning". 11 batches total ranging from freshly brewed to nearly kicked.

The top 50 website gives a pretty good description of it. Don't expect too much of it, but for a beautiful balance of golden malt and noble hop flavor in a session beer, it is great. I miss it.

Great Lakes Dortmunder Gold is a bit of heaven on earth. I always found it odd that Dale's Pale Ale, by the numbers, is obviously an IPA. And yet, on the OB website, they list it as a "Pale Ale (duh)". The 50 beers website calls it an IPA. My count is 15.

I like everything but the font of the word "MARITIME". I imagine it as being something carved or scratched onto a surface. Even that I certainly don't hate.

Caps are cheap; here is my idea: Allow the entire batch to come to room temperature (if it isn't already), line up the bottles, open all of them, then recap them in the same order. Should allow some of the CO2 to escape.

Those look really nice. If I were to change anything, it would be the font of the descriptions.

I stopped there during my weekend in st louis. Not bad for sure, but I really enjoyed the square one brewery & distillery. I had good conversation with the owner and brewers there.

What you are doing is analogous to watching a pot boil. You can't expect these people to care a tenth as much as you do and by wanting it, you are guaranteeing disappointment.

What an epic thread.

Solution: keg. If you want my beer you'll have to come to my house and drink it from a glass whilst socializing. azscoob just beat me to it. But I have good friends as neighbors, so I share often and enjoy it.

A proper understanding of basic and advanced brewing techniques among all employees. This may be asking a lot, but it is frustrating to ask for munich and be handed cara-munich, with any protest being met with an eye-roll. To be honest, I think that the homebrew supply really lends itself...