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Hey, I'm heading over to the USA in Dec 08 / Jan 09. I was wondering if any of you guys could recommend some good beers to drink and more importantly craft breweries to visit? I'll be heading to New York City, Miami, Las Vegas, Las Angeles etc. Cheers :)

My last few all grain batches of beer have ended with lower FG's than they should have. I ferment them with 11 g's of ale yeast at the recommended temp and usually bottle after 7 days in the primary. The OG's have always been on target, and they still carbonate well in the bottle. I'm also...

Hey, I'll be brewing a wit beer (all grain) this coming weekend and had a question concerning the haze that is usually apparant in these beers. I heard that you can add a tablespoon of flour to the boil? Is that true, any other suggestions? (I'm culturing a yeast from commercial examples) Cheers

How long is grain still good to brew with after it has been milled? (kept in an air tight bag) Cheers