Recent content by Seismogenic

There's a spot in Reno called Beer NV that has, if I recall correctly, 60 taps. They have a focus on local beers, or regional ones. I was only in town for a conference, but if I lived in Reno, I'd surely frequent this bar. I also went to Brasserie Saint James more than once during that...

+1 gallon English nutbrown ale +1 gallon American red ale = 17071 Hurray for palindromes!

Whoops, I forgot a batch earlier. +3 gallons of blond ale back in June +3 gallons of saison this week 6+15,222 = 15,228

Finally had time to do a couple more!

Even though this isn't new news, it still makes me pretty sad every time I hear it again. But that said, I still love that Golden Road has a bluegrass jam. I used to get to play fiddle every Sunday when I was in San Francisco, but chances to jam have been harder to come by since I moved to...

+ 3 gallons of saison + 3 gallons of California common = 5491

I name all of mine. So far, all but one have stuck to the theme of major fault lines within California. This also happens to be my field of study, so I've had no shortage of names so far. I've actually used this naming scheme to help develop recipes a few times, too. There have been times...

Finding things wrong with your beer just gives you particular qualities to target when working on a recipe/process for next time, though! Or that's my approach, anyway, as someone else hypercritical of his own work. (I'm pretty sure I'm my own harshest critic, out loud, anyway. I always get...

I'm using Wyeast 1098 for this one. The Wyeast website says that one is happiest at a max of 72, hence the nervousness. That said, it's been going vigorously, and seems to be operating on a similar activity timeline to what I wrote down when I used it in cooler temperatures in San Francisco. So...

Mid to upper 80s in the San Fernando Valley, here. I brewed a stout on Sunday, because I'll drink stouts even when it's hot, dammit! I'm concerned about fermentation temperatures, though...the fermometer strip was hovering around 75 this morning, and I dread a fusely ester bomb. Even if...

Not sure if this is quite what you were asking, but I like to treat all new recipes as parameter studies at first. I'll do a couple of one gallon batches, varying one component each time, and then do a side-by-side tasting to see how the finished product changes. (And, of course, to see which...

When you're still comfortable with the temperature in your apartment, and when your (extremely fuzzy) cat also doesn't seem to care that it's warm, but you turn on the air conditioner entirely for the sake of the yeast.

+3 gallons American stout = 2117.5

+ 3 gallons IPA =1082

The Lavatools Javelin thermometer that I ordered the other day was waiting for me when I came home! I broke yet another simple glass thermometer very early on during brew day last weekend, and ended up having to use a really questionable backup thermometer that I'm pretty sure underestimated...