I also was born in Murphysboro, MHS class of 1992. I am also planning on leaving So Cal to return to So IL to open a brewery with my husband.

Thanks, Shawn,

I tried to contact you when I was in Southern Illinois during Thanksgiving week. My wife's from West Frankfort and still has lots of family there.

Next time?

Thanks!

Thanks for the invite Shawn. I will definitely try to make it there sometime soon. Possibly Monday... I won't be working. Holiday! A friend and I will be brewing a stout sometime in the next few weeks. If you'd like to join just let me know and I'll keep you posted.

Shawn,

Thanks for the welcome note!

Hey, man. Thanks for the tips and comments about the fermentation of my latest batch. It finally started bubbling up consistently through the airlock last night, so it should be fine.

I think the easiest way to get rid of the spammers is to just go through the profiles individually and read the way they filled out their profiles. If they say nothing about beer and/or have weird links just ban them (you can ban them by clicking the link right on their page). If there are any members that you can't quite tell about, just send them a message and if they don't reply, get rid of them.

It'll kind of suck to go through that many profiles but once it's done it'll be easier to navigate the site and then you can just police the incoming members as they sign up.

That's just my two cents though.

thank you Shawn!

I own the Liquor Barrell in Benton. We just moved into a new building in February and I have been expanding the beer selection as much as I can. Mainly, I have been bringing in a variety of things that I like or have tried and think others may like.

Very informative! Thank you for the tips.

I need your opinion. A recent item in the St. Louis Post-Dispatch suggests that for bottle-conditioned beers one should be cautious about letting the yeast get into the glass.

It has been my understanding that any sediment in a bottle should be swirled around with the last inch or so of liquid and then poured in. Is that just the case with unfiltered wheats or would that apply here as well? The comment in question is about half way through the article.

Thanks Shawn!

hey shawn
thanks for the invite ...
just finished f=drinking a 5 week old cervecia that is made with the zest of 2 lemons which grow in my garden ... home brew is great and so drinkable in australia

Thanks for the warm welcome Shawn and the kind words on my blog! I'm looking forward to participating in the community. I will post at least some of my beer review videos here. Hopefully they can contribute to the love of good beer. Cheers!

Mark

Thanks for the welcome Shawn. I've been meaning to try that DFH Brown. Nice review.

-Alan

Shawn,
Thanks for posting the "I Am A Craft Brewer" piece on facebook! We are still in Boston, but as soon as we get back to Long Beach, Aleuminati will get a fresh new upload of the video straight from our hard drives! For now, people can check it out on Vimeo.

I was at the Schlafly festival. Well run event, and they took real good care of us. Were you there?