Recent content by SantaMonicaBrewing

Thanks for the reply. That makes a lot of sense.

Hey everyone - I was wondering if a partial boil might be a good idea for a stout I want to brew... would carmelization/scorching from less water add flavor or complexity to a 1.075SG stout? Thanks!

I hope your brewery is not underwater! I pray for all those affected by the floods in CO. If work didn't move me to CA I would have moved to CO.

It's an open club. Check it out. http://www.pacificgravity.com/

Hi Rory - yeah still here. Not a whole lot of options really. There is Culver City HB Shop but they are currently closed and moving to a new location down the street. There is a club that meets there called Pacific Gravity. This week they meet at 4 points sheridan at LAX. Other homebrew...

Just before I pitch the yeast, I take my OG reading with a thief, and then empty it into a glass and taste it. After enough brews, you get to know if your wort tastes like potential or if you have a "hmmm" batch. I wait to try it again until bubbles have stopped + a day or two. Once fermentation...

Yeah YIPS are right! Yeast smells are no indication of how it will taste. In my experience, some of my most difficult beers that I totally stressed out about have been the best tasting! Let it do its thing, and then do your thing, and then see how it tastes. Make notes, and adjust it next time...

2012 Bourbon County Stout. Yum.

Yes I did use starsan in the airlock. So cool!

Maybe this always happens and I just never noticed but I thought these hexagon bubbles were pretty cool!

Been brewing a couple years off and on. Love making German and Belgian beers. Not afraid to ferment warm!

Use two smack packs of the yeast - I could never get my hefes to taste right until I used two packs... and use a blow off tube for the first few days. I had kruasen all over the place and had to switch to the blow off tube mid-fermentation. Not fun. Also learned to get a bright golden color, you...

Looks good.

Hi daksin - I pointed a fan at it and the temp dropped down to 75. I'll give it a day there and see what happens. I don't think fermentation has hit it's peak yet so if temps still go up I'll put it in a tub of water. If it turns out fusely I will try a new batch. I like to learn by doing...

Sounds delicious! Let us know how it turns out. I have a hot fermentation going right now too. Room is 65 but temp strip says 78! Good luck.