Very cool! And in Goldendale of all places.
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... and cooler.
As I brew in my garage for all the neighbors to see, I can relate. I get a lot of stares and I attribute part of it to the fact that it's a hacked together system with a beer keg and whole lot of copper. "Must be making liquor or meth." A proper kettle adds some legitimacy to the operation.
What is it about your keggles that is making you want to change?
Steve- I've got to stop and have a beer or two at Bert's sometime. Any other good beers on tap?
It seems lately we go to Famous Dave's not so much for the food, but I like the beer choices (50 of them).
Jim- great description! We were up in Leavenworth earlier this summer and enjoyed a couple afternoons at the brewery. Along with Crosscut, Bootjack is one of the better IPA's in my opinion. Fun place!
+1 to WY1450 and hopstands - I love both. And I like the cooler hopstands like you mention the best. The flavor (and aroma ) are better at cooler temps IMO. I'm down in the 170 - 165F range now, working my way incrementally down the temp scale to see what I like best. So 160F would be next.
I am afraid to go much lower than 160F. One could theoretically go as low as 140F, which is the batch pasteurization temperature that is used for milk; however, 180F seems to be the demarcation line at which flavor and aroma improve without increasing perceived bitterness, so 160F adds safe a margin of error.
I did a few batches with 1968 a few months back and didn't find it estery at all. Maybe because I ran it in the low 60s?