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A couple of good comprehensive lists of WA state breweries are available here: http://www.washingtonbeerblog.com/washington-breweries/ http://washingtonbeer.com/breweries/ You might also be interested in this fairly recent list from Eater Seattle...

Does anyone have any experience with True Residential Kegerators (http://www.true-residential.com/Products/Beverage-Dispenser/Beverage-Dispenser-24-Series-Dual-Tap-Stainless-Solid/#top)? I'm doing a kitchen remodel and SWMBO agreed to adding a kegerator as long as we could also add a wine...

Count me in!

What's your fermentation temperature? How big a batch? Could you raise the temp and see if that helps? I'd be really surprised if they didn't list preservatives in the ingredients since some people are sensitive to them...

I kinda agree with the bottle and enjoy philosophy at this point... Out of curiosity, did you check your hydrometer calibration and temperature correct your readings?

One thing I did on the bottling front was switch to 22 oz bombers, which pretty much halves the number of bottles you have to clean/sterilize. I also eased into kegging by getting smaller 2.5 to 3 gallon kegs and splitting my batches between bottles and kegs. That way I can just use my...

Glad you had a good trip. Stay warm!

And if you happen to find yourself out in Aurora, make sure to check out Dry Dock...

And how did the Skywalker Stout turn out? :cross:

Great Divide, Wynkoop, and Breckenridge all have places downtown. There's also a Yard House downtown, which is more of a chain but they tend to have a good selection of local beers if you just want to hang out at one place for a while. Also, check out...

Welcome! You mention that you cooled your wort to "below 100", but you don't say how far below. Ideally you'd like your wort to be around 70 degrees F before pitching your yeast. Another thing you'll want to mindful of as you move forward (and something you'll see discussed a lot...

It'll be fine, although I'm not sure you can still call it a wheat beer with that distribution of grain. :D You may want to adjust your jalapeno addition (I'm assuming you're adding it after primary?) to compensate for the higher gravity. And it might be underhopped...

You're asking which of the 3 above options you should go with next? I'd probably put the grain mill last on the list, assuming you're getting decent efficiency out of the grains that your supplier is crushing for you. I'd probably have a slight preference for the 10 gallon MLT over the...

Oh, and there's a good chance some of the alcohol flavor will age out. You probably overshot your FG due to having particularly healthy/rambunctious yeast. Did you use a starter? How did you aerate the wort?

We'll need a bit more info about you process to provide any real advice. Mash profile? Yeast used? Etc.

Oh, another option is to see if you can get your pot to straddle two burners and see if that pushes you over the edge.

You really want a nice rolling boil if at all possible. Can you split your batch into two equal sized "subbatches" and get those to a rolling boil on different burners? If so, you could just divide your hop additions proportionally and once you've do your 60 minute boil then recombine the...

Looks reasonable to me. What part of it is bothering you? Did the recipe specify a starting gravity? Also, keep in mind that once you have alcohol that your refractometer reading needs to be adjusted. You can pretty much transfer to secondary and dry hop once signs of primary...

A simple, lightly-hopped, moderate gravity ale should be good to go in 6 weeks, especially if your use proper temperature control and make sure you pitch the right amount of healthy yeast into a well oxygenated wort. I'd probably go with a simple American pale ale or maybe a brown ale. Stay...

Here's a link to a Rogue Hazelnut Brown Clone from BYO: http://byo.com/brown-ale/item/1331-rogue-hazelnut-brown-nectar-clone That recipe aims for 33 IBUS by adding 7.8 AAUs of Perle for 60min.