Last Activity:07-01-2012 4:06 PM
Posted in thread: Homebrew club in San Francisco on 04-23-2012 at 06:26 AM
man this thread is old but it's worth posting some info anyway. the sf homebrewer's guild is
just getting off the ground. the guy who started it is a pretty nice guy, i think it's worth
checking out i...
Posted in thread: Hop Stoopid - Lagunitas on 04-23-2012 at 06:13 AM
hop stoopid is awesome but i cant wait until lagunitas sucks is getting bottled year-round. i
heard somewhere they wanna stick it in 32oz stubbies
Posted in thread: Looking for a good true to style extract saison on 05-22-2011 at 06:02 PM
I hate that my LHBS doesn't carry wyeast. I've been itching to try 3711 since I first brewed
Posted in thread: what hops would you buy in bulk? on 05-22-2011 at 07:23 AM
look into sorachi ace. in small quantities, it can be very effective in belgians and in larger
quantities it makes a killer APA when paired with amarillo and centennial
Posted in thread: Looking for a good true to style extract saison on 05-22-2011 at 07:22 AM
my old partial mash saison recipe is one of my favorites. only a little bit more time than
straight extract but totally worth it. 5 lbs DME1lbs belgian pale.5lbs oats1.5 lbs wheat
maltaim for 150F and...
Posted in thread: Anyone ever pitch at 100 F? on 05-11-2011 at 09:01 AM
some yeasts like it hot though. I pitched WLP009 in a brown ale the other day when it was still
pretty warm. still in primary, but that strain is supposed to be able to work at hotter temps
Posted in thread: Anyone ever pitch at 100 F? on 05-11-2011 at 08:59 AM
I've done it a bunch. works best when you're brewing a saison. If I pitch hot I always put a
cold, damp shirt over my fermentor. the evaporation of the water will draw off some heat and
get the temps ...
Posted in thread: First batch, realized I forgot to oxidize my aluminum kettle on 05-11-2011 at 08:52 AM
dont worry about the kettle.find an online brewing calculator and enter your ingredients into
it, see what your OG should be, then take your FG, and whatever ABV you get out of that
equation is going ...
Posted in thread: advice on when to pitch brett b for saison on 05-07-2011 at 06:32 AM
I was listening to an old Jamil Show on saisons, he basically said mash between 143 and 150
IIRC. reason being saisons are supposed to be super dry and you want as much of the sugar being
Posted in thread: Rye Saison with Sorachi Ace(Please Critique) on 05-07-2011 at 06:07 AM
wow, didn't see this thread until now but I just picked up 9# of belgian pale, 1.5# of wheat
and .5# of oats along with 2oz of Sorachi ace, 2lbs of clear candi sugar and a vial of
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