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Hey guys, A couple days ago I started the thread "Craft Beer freak on California for the first time. What must I do?". People gave very good tips and now I have lots of bars to visit. Now I want to know what individual beers are musts. What are your top widely available californian craft...

Hey guys, Im gonna be on Los Angeles for 6 days during July and would love to know what are the best places to drink and buy good, fresh american craft beer. Any tips? Oh, it would be awesome to hangout, have some great beer and a little talk with anyone from the area too. Thanks :)

Hey guys, I'll be on California on July and would like to experience all this place has to offer regarding awesome american craft beer (mostly hoppy ones and imperial stouts). This is the trip itinerary - Vegas (3 days) - Los Angeles (6 days) - San Francisco (6 days) What do you guys...

Ive got this idea. It wil cost me some coffee beans and some yeast. Not a big deal, since there is always waste of good healthy yeast when you use a conical fermentation bucket. This yeast would be added to a mixture of 50% honey or maple syrup + 40% water + 10% brown sugar. Get...

I have come up with a technique for reducing oxidation on hoppy beers. It consists of adding sugar 2 days before bottling day. Figure out a amount that will bring up yeast to work out and make the beer produce a good amount of CO2. On the bottling moment, it should be bubbling enough to prevent...

Hey guys, what do you think about the water profile below? Is it good for any specific style and bad to others? Is it good for hoppy beers? pH at 25ºC: 4,75 Magnesium - 0,058 ppm Potassium - 0,315 ppm Sodium - 0,525 ppm Nitrate - 0,10 ppm Sulfate - 0,03 ppm Chloride - 0,11 ppm...

Hey guys, I have been thinking about dark beers and have decided to try to achieve a beer that has no hop bitterness at all. I mean: no IBUs! Before you start to ask "and how will you achieve balance?". Damn, are hops the only way? I dont think so. Have any of you tried Evil Twins Biscotti...

Imagine a 5 gal IPA that is done fermenting/cold-crashing and is ready for bottling. You take a pint of the green beer and boil it with your priming sugar, as usual. When the priming solution temperature drops to around 148ºF, you add 4oz of Centennial to it and stir every once in a while...

So, there is a recipe of a quite intense and complex imperial stout. It should be intense on the caramel/chocolate notes, fairly sweet, show evident signs of oak and a touch of cinnamon. Abv around 10%, IBUs around 50. For that 5 gal recipe, I soaked 2oz of medium roasted french oak in whisky...

Hey guys, Ive recently tryed an amazing example of a smoked porter, which is Ashtray Heart by Evil Twin. Its high abv (9%), has nice sweetness and quite balanced yet strong smokey/coffee/caramel/dark fruits notes. Very pleasant. I am thinking about brewing a batch of this style. How do you...

Hey guys, I am thinking about not adding any flavor or aroma hops to an IPA. During boil, only bittering hops will be added till the desired IBU. After boiling time is achieved, I will turn counterflow chiller on. However, I will play with water and wort flow, to the point where the beer...

Hey fellows, you guys dont seem to like a lot of crystal malt on your imperial stout recipes. Personally, I dont like dry imperial stouts that only focus on coffee notes. I tried Breakfast Stout and it did not impress me. SO, if the intention is to brew a strong caramel, sweet chocolate...

Hey guys, I am planning a dense, sweet Imperial Stout based on what I have heard about Three Floyds' Dark Lord. Even More Jesus is a good reference too, I love that beer. They can do 14% ABV beers that does not feel too boozy, although overly sweet. So the idea is to go deep on caramel/malty...

Hey guys, I am on a quest for the hoppiest brew I have ever brewed (not IBU-wise, but flavor/aroma). For that, I intend to lower my beer body as much as I can and also simplify the specialty malts. In addition to it, a higher ABV should help extract hops essential oils. Im shooting for 8% ABV...

Hey fellows, I have been trying to brew the most powerful hoppy beer with no success. No matter the amount, no matter the quality, no matter the technic... The result never pleases me enough. So people suggested that I started keggin, which would prevent oxidation of the hop essential oils...

Fellow homebrewers, I am here to report a big problem on the pursuit of hoppiness. I have been trying to reach the top bar of hop aroma and flavor. For that, all most effective techniques were used with no optimal result. First Wort Hopping, Late Hopping, Hop Stand and Dry Hopping - nothing...

Hey guys, Im finally aware that my water profile is way far from what it should be. Im a hoppy guy and my water only enchances the malt aspect. It has a chloride/sulfate rate of 3.6:1. However, both the compounds are pretty low (0,11:0,03). So I am buying some of both (calcium chloride and...

Hey fellow homebrewers, I am doing a mint stout in a few days but still have some issues to discuss. Its a 6 gallon batch and here goes some of my questons: 1. When to add the dried mint? During boil? Flameout? Secondary? Make a tea? 2. How many oz of dried mint should I add? Im thinking...

Fellow homebrewers, This is the recipe of a beer that once was only brewed by the monks for their own consumption. It was a low abv recipe drunk at meals. It was reformulated by Martha Paquette, cofounder of Pretty Things Beer and today it is sold for the general public. So, there is a recipe...

Hey guys, I have just brewed an american red ale with 75% of pilsen malt (24h ago). Only after pitching I realized that my boil lasted only 65 minutes, not the 90 minutes that you are supposed to when using that amount of pilsen malt. Despite the hydrometer sample not smell or taste like DMS...