Last Activity:09-04-2014 3:03 PM
Posted in thread: Carlsbad Brewfest on 06-08-2015 at 03:52 AM
Dear All,I know many of you actively set your schedules for upcoming Beer festival so I'd like
to make sure you add one festival to your calendar this year. The Carlsbad Brewfest is being
held on 09/1...
Posted in thread: Carlsbad Brewfest 2014 on 09-04-2014 at 12:33 AM
Looks awesomeSent from my iPhone using Home Brew
Posted in thread: Carlsbad Brewfest 2014 on 08-29-2014 at 02:51 AM
This is Carlsbad's first large scale Craft beer event,
https://www.facebook.com/events/299323983573696/ , proceeds will be benefiting the Wounded
Warriors220609Sent from my iPhone using Home Brew
Posted in thread: UCSD Extension Brewing Certificate program on 06-25-2013 at 04:16 AM
Just can't stand disorganization when you spend money to send and provide transcripts. A
successful program is when you have your act together.
Posted in thread: UCSD Extension Brewing Certificate program on 06-25-2013 at 04:13 AM
For those of you interested in the new certificate program being offered at UCSD you better be
prepared to be disappointed. The program seems to be on the right track but the person
overseeing the pro...
Posted in thread: First time addition of frut to secondary on 06-16-2013 at 06:21 AM
The tartness of the beer is derived from the acid that exists in that fruit. Once the yeast has
continued to do its Jon which is to ferment the sugars from the fruit, all that's left is the
acid from ...
Posted in thread: First cones!!! on 06-09-2013 at 12:53 PM
My Willamette down here in SoCo is only about 2 feet long right now but climbing
Posted in thread: First time addition of frut to secondary on 06-09-2013 at 12:45 PM
Yeah you only need the zest of the orange. The additional sugar from the wedges will increase
your alcohol but the acidity will stay behind as well. In other words, don't be surprised if
your beer is ...
Posted in thread: Lambic Style / Kriek on 05-23-2013 at 11:03 PM
When I've made unblended lambics, I rack my base beer to a "sour only" bucket before pitching
my sour blend. Since a sour is typically supposed to be more flat then effervescent I wouldn't
Posted in thread: Bottling Tips for the Homebrewer on 10-09-2012 at 11:18 PM
:rolleyes: I'd hardly say that I'm the one being douche-y here, man. As did others, I simply
pointed out the flaw in what you'd posted. I'll give you this, I may have been quick here to
call a spade a...