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Home Brew Forums > Home Brewing Community > Brewing Events & Local Gatherings > South West USA > California HomeBrew Forum > Brewing in Los Angeles
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Old 10-04-2013, 07:49 PM   #21
rorymcg
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Looks like CC is still closed. I think I'll be heading up to Home Wine Beer and Cheese later after work. I'll bring a few homebrews along, but figured I'd see if anyone had any plans of going there.

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Old 10-14-2013, 03:05 AM   #22
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Hey I'm over here in Culver City!

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Old 10-16-2013, 07:12 PM   #23
Worts_Up
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Checking in from West LA.. Homebrewing career started right when CCHB closed for renovations, and don't wanna make a trek up to Eagle Rock or over to the valley, so I've been buying only online.

I'm in on a brew swap once I get my first batch conditioned.. which should be in ~3 weeks

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Old 10-16-2013, 07:46 PM   #24
SafeBetDave
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North Hollywood here,

I have some questions for ya'll...

1. What's the best water in LA?

2. I'm buying my first keg. Probably 2.5-3 gal, but may go 5 gal depending on price. Should I go to CCHB or online?

3. Anyone know any cheap kitchen supply stores? I'm looking for spoons and strainers.

Thanks!
SBD

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Old 10-16-2013, 11:47 PM   #25
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i'd guess that most of the tap water is somewhat similar in LA - i usually mostly Reverse Osmosis water mixed with tap

you'll def do better online or craigslist for kegs than you will at CCHB - 5gal will be much easier to find used and much cheaper

i grabbed my colander at TJ maxx but i rarely use it for homebrewing as it just clogs up too quickly with hops post boil or grain from steeping

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Old 10-16-2013, 11:52 PM   #26
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Just my opinions...

1. Looking for the best water in LA is kinda like looking for the best smelling fart. Our tap water is pretty hard so I almost always cut it with some RO water from a dispenser and add lactic acid and CaSO4 and/or CaCl2. And the tap water in Glendale is treated with chloramines so I also hit it with some potassium metabisulfite (which I always have around for wine making). For something like a pale ale, I might use 50% RO. I might use more for a lighter style and less for a darker style.

2. I'd probably try the shop in Woodland Hills for keg stuff, or make a road trip to MoreBeer in Riverside.

3. On your way there, stop at Star Restaurant Equipment on Sepulveda in Van Nuys for spoons and strainers.

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Old 10-17-2013, 12:28 AM   #27
Worts_Up
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Brewing a Christmas Ale this weekend.. thinking 100% RO water from a store machine since I have no idea on what my West LA water does to beer (still fermenting first batch). Thoughts?

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Old 10-17-2013, 12:29 AM   #28
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Haha! I used entirely unfiltered LA tap on my first brew about a year ago. Came out tasting like toxic farts! Since then, I've bought bottled spring water. Which gets pricey. I'll look into RO water...

Thanks for the tips, guys!

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Old 10-17-2013, 01:37 AM   #29
Worts_Up
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Dave, what city was that water out of? And was that extract or AG?

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Old 10-17-2013, 05:06 AM   #30
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Worts -- I used LA city water (in Eagle Rock) and extract. It was an Allagash-style belgian white, which was way too complicated for a first brew. The reason it tasted so bad may have been because it fermented at too high a temperature, or because of poor cleaning on my part. Either way, I've stopped using tap water since then.

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