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Hi guys, Finally getting around to coating my single tier. Been through a lot of threads and haven't really found any long term info on their coatings. I was originally looking at high temp ceramic, but I talked to a guy today that said it's not made for direct flame and it may not hold up...

Seems the only style I can't brew consistently is a big fat hoppy IPA. Anything else under the sun is not problem. My IPA's are all fine during fermentation, fine at FG, fine at dry hopping, fine at kegging. About a week after kegging it just turns into a D-Bomb. As careful as I am purging...

Hey guys, I've got an ale going at about 66* and have hit my FG but the yeast is still working away. I've dropped the temp down to about 62* to slow the yeast up. The question is, will the yeast still clean up the diacetyl if operating under its optimal range?

Pitched a 1L starter on Sunday afternoon to a batch of Pale Ale @ 1.054 SG. Started within a few hours and was happily chugging along by morning. Krausen but no blow off. After a few days, it had slowed but was consistent. Nothing strange for a British strain except that there is a massive...

Any of you gentlemen have an idea of what strain of hops grow wild in the Mt. Shasta area? A buddy of mine sent me a pound that grow wild near his house. It's really hard to get past the leafy/grassy smell of the whole hops but they were definitely citrusy. I brewed a pale ale with no idea...

Looking to brew this weekend but don't have the money or time to go to the brew shop. I have plenty of fresh gear around except a small amount of crushed grain that's been in my fridge for a few years. I'm willing to experiment but only if it's not going to cause severe off flavor. It'll be...

Anyone got input on getting a local pub/restaurant to serve local homebrew? Got a new restaraunt in town and the owner is really into craft brews. Finally a restaurant where I can get Deschutes on tap! :rockin: The guy said he would be up for featuring some of my brews but doesn't know what...

Hi to everyone on the board. Do any of you have links or know of a book that features 19th century American recipes. I'm specifically looking for Lager and Pilsner recipes from the late 1800's. Any help would be much appreciated.

New to the forums here. Very nice, a lot of info. Was wondering if any of you guys/girls know a method of adjusting the gravity of your final reading to incorporate the fruit added to the secondary. Does that make sense? TIA