Born & raised in Minnesota, lived in Alaska & Colorado. I know snow, and Oregon's is tame. But PLENTY of breweries & pubs!

Nope, 1965 Ford Falcon Ranchero. Factory 289 V8, 4 speed car:

Here's my buddy visiting from Fairbanks Alaska adding hops to a Sierra Nevada Pale Ale brew a couple years ago; note snow shovel. We drove my 1965 Ranchero to F.H. Steinbart's in Portland in the snow for supplies.

My latest ESB:

That's a great observation; a stable location is important, and one of the reasons I didn't start brewing until we'd bought a home. I'd moved many times before then as a young man, and it would be challenging to create recipes based on local ingredient availability, water chemistry, etc. Once...

This Cold IPA I've been brewing produces some nice lacing; it remains one of my favorite homebrews:

Thanks for the recipe link. Of all the domestic macro lagers I've tried, Hamm's seems to be the one with the most malt character. I like Coors Banquet also, but I'm always left with a "it's too sweet" feeling. Both use corn syrup, but I suspect Hamm's uses less. And I don't see any rice being...

I'm originally from "The Land of Sky Blue Waters" (Uff Da!), now in Portland OR, and looking for a good recipe for Hamm's beer. Does anyone have one they've done, and if so, how did it turn out? I've seen a few online, but I'm hoping someone here has actually brewed some, and can report results...

I've been using an ancient Phil's/Listermann sparger for the last 20 years. Works great, and I see no need to change:

The beauty of this recipe is that whatever hops you choose, the result will be less bitterness than you expect at the levels used. I plan to try Amarillo vs. Simcoe next time, just to experience the perceived flavor/aroma difference. And like I mentioned, the gravity seems lower than it actually is.

Second batch done, kegged, heavily sampled, and just delicious. What a beer! If you haven’t tried one, you should. Dry hopping in the fermenter seems to set it apart from all the others I’ve dry hopped in the secondary; there’s a huge hop aroma but really mild bitterness, a combination that my...

I guarantee you will never go back to bottling, except for special brews you want to cellar for a long period.

Mine’s very low tech, but works great. I put the chiller & the hop strainer in at the beginning of the boil, hook up the water and drain hoses, and set the timer for hop additions. When done, I turn on the water and sit back with a beer or two.

Oh Oh! Wrong thread; maybe screen name is accurate….:p

Yep; that Doug Fir is just outside my man cave/brew house window. You gotta like rain tho’.

Although not fully carbonated yet, I just had to try a sample. BIG grapefruit aroma, a real hop bomb, yet hardly bitter at all. Something faintly sweet behind the grapefruit that takes the edge off, maybe berry? Mango? I've hopped and dry-hopped the hell out of beers in the past, but this is...

On the kegerator: Under the rear package tray of my ’65 Ranchero:

Those are just Googled images, and I’m much better looking!:p I gave up using glass carboys long ago, and use Big Mouth Bubblers exclusively.

I cold crash lagers in the secondary, but not ales; they go to the keg after secondary. I use an auto siphon racking cane to transfer from primary to secondary, and from secondary to keg. It’s a vacuum pump that starts the beer flowing after a stroke or two, and has a foot on the end that keeps...

I’d say the Bonlander has a sweeter taste, with a less grainy ‘texture’ on the tongue. It’s the Munich I’ll use in the future.