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So I have been seeing stuff on hop bursted ales. I think it is an interesting idea, so does it just carry a lot of flavor and nose since it is added towards the end while keeping the ibus lower since they have a lower utilization rate? What are some good examples of one commercially and what...

So I have been thinking about other things that I would like to make from scratch. I was thinking about starting to make my own bread and saving yeast cultures for that, I also want to start using my mash to produce items such as mustards and ingredients for my bread or rubs. I am going to start...

I am currently force carbonating my kolsch which is being carbonated at 13 psi at around 42-45 degrees. How much psi should I expect to lose over the next couple of weeks. And is it necessary to put sealing tape around your male attachment on your co2 tank if you have a plastic washer in the...

Am finishing building my MLT this week and am looking to get my first AG recipe going. I was wondering what program is the best and where I should get it from. Also, is there a price range on them? Thanks for the help.

Thought some of you might be interested to see these. Not sure if they are going to reach outside Chico.

So from what I have read, you want to skim the bad looking yeast and keep the rest when you are going to crash it. Does that mean that I should crash it in the primary and not transfer it to a secondary? Can someone explain the process to me a little better.

Thought it would be interesting to see everyones opinion on them. My favorite that I have tried is Russian River Consecration. It is pretty sour, gotta love that bite.

I am making a Kolsch and am on day 3 right now of the primary fermentation. I have had it hanging out in the mid 60's. When am I supposed to cool it and for how long?

The topic about says it. I am going house hunting in Seattle tomorrow through monday and wanted input on what beers I should try. Also for the wine snobs out there, what wines should I go with.

I am looking to brew a couple 5 gallon extract batches this week for my graduation. I am kegging and will be force carbonating them. I was thinking about doing a kolch and then either another light beer, a lambic or do a 180 and make something that is very malty and hoppy. With the kolch, I...

Hey guys, I am going to be moving up to Seattle from Chico within the next couple months and am going looking for places in two weeks. I am going to be somewhat close to the downtown area and wanted to get an idea on what the beer scene is like up there. I am interested in finding the best...

I am looking to brew a pecan porter tomorrow that I want to keg condition with some molasses. I currently have 4 ounces of Willamette and an ounce of Magnum hanging around the house. I also have 1# 40L, .75 Choc, and .50 Black hanging around the house. I am going to the brew shop today. Any...