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HELP>>> I'm from Texas and am in Los Angeles on vacation with the family and am trying to track down some PTE in bottles while I'm here but am having a hard time.. Any Southern California folks out there that can help a fella out??:mug:

I have been brewing for about 2 or 3 years now, all grain.. In my last couple of batches I've noticed the same "off flavor" in my finished beers. clean and sterilize-check, cooling to proper pitching temps-check, fermentation temperature control per style-check.. Its a sort of funk almost soury...

Does anybody know when the drawings will be? I cant seem to find it anywhere? Thanks,

Hello all, I recently brewed a mini batch of a triple (my first) that's going to weigh in at around 10% ABV when it finishes, I got the recipe out of a Brooklyn Brew shop book and used S-33 for the yeast which shows to be tolerant up to around 11.5% ABV.. To all of you high gravity brewers out...

Was just wondering if bentonite could be used to clear beer before bottling? I use it on my wines with great success but have never tried or heard it tried with beer?

Welp.. got my bottles ready, everything cleaned,sanitized and ready to bottle then the good ol auto siphon check valve stuck open so when I pumped it it shot straight back into the carboy and stirred up all the yeast...what a piss cutter!! Lol..

What is the reason everyone says that making a starter for dry yeast is counterproductive? I've read more than a few times that pitching dry yeast in a starter will kill a certain percentage of the yeast right off the bat hence the notion that you would essentially be playing catch up...But isnt...

Just built a stir plate and getting into making starters, harvesting yeast ect,, Is it necessary to step up a yeast starter- 1L,2L ect.. or can you just make a 1.5L or 2L yeast starter from a single vial?? The reason why I'm asking is I plan to harvest yeast from my starters from here on out for...

I followed Yooper's welch's juice concentrate recipe with some grape/raspberry concentrate on a 1 gallon batch.. I only added 1 tsp of pectic enzyme instead of the 2 that the recipe called for because she said that the wine ended up a little too tart for some people's taste and thet it may be...

I just got through brewing a cream ale yesterday. I calculated all of the measurements and scaled it back from a 5g to a 3g batch. I tried the BIAB technique for the first time expecting around 70% eff. That would have hit the numbers on the head. Well I ended up getting 78-79% which according...

If you are making yeast starters where the necessary oxygen for the yeast reproduction is allready done by the time the slurry is pitched, is it a safe assumption that oxygenation of the wort itself is un-necessary? Just a thought..

Is it just me or are batches of beer easier to catch infections or imperfections than wine? That's been my observation so far in my short year or so.

I read about the dangers of letting your beer sit in the primary too long on the yeast cake risking the effects on autolysis.. My question is, if thats a "real thing" then why dont the same thing happen to beers that are bottle carbonated and conditioned monthes, sometimes years...Arent they...

I've been doing all grain batches with pretty good success for a year or so now using a rectangular converted cooler for a mash tun.. My cooler works pretty good, I will lose about 1-2 degrees over an hour depending on how much grain I'm working with. I see that alot of folks are using kettles...

Sooo I recently got off of the beaten path and decided to do a blackberry wine for the in-laws and friends for Christmas. Well I de-gassed the wine with a DYI de-gassing rod made from a plastic coat hanger and after I racked the wine and was cleaning my carboy, I noticed what looks like...

Hello all, I am currently in the last week of a Blackberry merlot wine kit, The wine tastes pretty good though a little tart right now and it is clearing well... But I can also tatse a little carbonation still in it. I de-gassed when I racked a couple of weeks ago with a cordless drill and...

So I am currently making my first wine kit (Blackberry merlot) the primary fermentation went well, got my gravity down to .998 after 14 days, racked to secondary and added all of the packets and de-gassed as the instructions said to do and now 3 days after, it looks like alot of sediment is...

Hello all, I started a Blackberry merlot about a week ago, and also started a 3 gallon batch of Ed Worts Afpelwein (excited about that one) hoping to be ready for the Christmas bash. The question I have is, I bought a few cases of 750ml wine bottles with screw on caps for the merlot but will...

I recently brewed an Irish style Red Ale (still sitting in the secondary) well the recipe that we came up ended up with 3lbs of Carared in the grist. After further investigation and advice I am hearing that the beer will most likely be Super,Super sweet. My question is, is it unheard of to...

Has there ever been an idea of a DIY connical?? Been doing some thinking.. would be nice.