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Closest one is Revolution for me...and by FAR the best! Just applied to get a job there...hoping I get a position. They just put on a beer called District North Line Lager that is obviously Lagered but has a grain bill of an IPA. WOW it is delicious! I got kind of pissy with Maproom because of...

Haha yep..right there! I'm assuming Map Room or Green Eye???

That sounds awesome! I would love to brew with you and some other people! How convenient...just moved out of Lincoln Square! Oh well...not surrounded by strollers anymore ;) Just let me know next time you're having a brew day, then maybe after we can reward ourselves after a long strenuous day...

Anyone know of any Homebrew clubs that may brew beer together? Or any homebrew clubs near Logan Square area of Chicago? Joining CHAOS sounds alright but I do not want to be surround by "Beer Aficionados" - ANYONE can drink beer but not everyone knows or is interested in brewing it.

Thanks Jipper, great idea! I was also thinking skinny tongs! I am brewing a saison with the pain in the ass Wyeast 3724. I have to shake my carboy around in order to get my yeast in suspension again. But I'm extremely afraid of breaking my thermometer into it :(

My father and I were trying to check the temperature inside our glass carboy when he dropped the damn thermometer in the carboy itself. It was sanitized beforehand, so I feel a little relieved. But does anyone have any suggestions on how to get a glass thermometer out of a carboy? I will...

Stupid question....the recipe on the first page is for a 5 or 5.5 gallon batch?

Looks like the test taster glass you get on the New Glarus tour...very nice sir :)

I hope it lasts that long! I brewed a 5.5 gallon batch but didn't compensate enough water in the boil for the whole leaf citra soaking some of it up...so I ended with a little over 4 gallons (after secondary and kegging). I highly intend on doing 10 gallons next time around.

On second day of force carb at 30psi. My parents 30th anniversary was last night and was FORCED to try it. Wow this beer turned out great. I had the true zombie dust an hour before tapping my version and the only thing I would do different is bump up on the dry hop.

Can I substitute coffee for beer? Or will that screw up the process somehow.

Can I sanitize/clean my keg 3 days ahead of time? I just want to make my prep work easy for sunday

I feel confident this hasn't been discussed on this thread... Can someone enlighten me how much psi is being put on in a corny keg for this beer? And do I keep the desired psi at a constant until ready to drink?

I'm on my 3rd day of dry hopping. I plan on going 10 days (until next Sunday). Should I cold crash 2 days before the 10th day or wait until the 10th day?