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.
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.
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.
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 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!
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.