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I'm not sure I would dry hop a california common but most of the homebrewed examples I have are nowhere near as hoppy as (fresh) Anchor Steam. I made one once and it was like toothpaste. I must have run into some bad NB hops or something. Never bought NB hops and never brewed a Cali Common...

W68 (Wyeast 3068 or White Labs 300) gives the most of any yeast I have used. Isoamyl acetate increases with increased glucose in the wort. There are some German Wheat beer mashing techniques meant to increase glucose but if you aren't into purity laws, you can just add d-glucose (dextrose, aka...

Both is best. I like to limit dry hopping to limit grassiness and have moved to rather large flameout additions over the years. The trick is to keep the wort hot with the flameout addition in it for a while. I do 30 minutes and then chill in 15ish. Ray Daniel's suggested over an hour at an NHC a...

1. Nobody has ever done anything like this and verified success by directly measuring the remaining alcohol and decreased the alcohol by more than 50%. People who say it works just assume it works and never verify. 2. The hop oils are extremely volatile, heat some IIPA and your nose will tell...

It is nice. I built one once for like $60 in parts and about 6 hours of standing around home depot trying to find what I needed and putting it together (I am not that handy). Then after 18 months the pump went out so I got one of these. Love it. I'll batch up stuff to clean (you want to rinse...

I think he is talking about Warner's book on wheat beers in the Brewer's Publications beer styles series.

I'd guess based on the information that it is sodium percarbonate and sodium meta-silicate or similar. Basically oxy-clean + "tsp" where "tsp" is meta-silicate and not actually tsp as in the red devil product. PBW has actual phosphate as well.

I would recommend Drunk Monk Challenge if the goal is good score sheets.

For Oakland I had to cancel well after the last date for a refund. There were still people on the waiting list and I still got a refund. So my guess is that despite the published policy, there will be full refunds as long as there is a waiting list.

I gave a brewer from Boulevard crap the other day because I know they use a lot of Simcoe for bittering. It's a great bittering hop of course, just rare. I just made an all Citra IPA to serve at a competition. If I was making it for myself I would have bittered with something else but I wanted...

Jamil did write the NHC software, just sayin'. Seriously though, you have guys who have the capacity to understand some technical stuff, a little bit of free time, a little bit of money, a certain kind of personality. Most Ninkasi winners have done some sort of technical work. I don't think...

No, sparging with cold water works about as well as sparging with hot water. I think sparging under the tap is extremely problematic but the temperature of the water is not the problem.

We have around 50 empty bottles at the end of every homebrew club meeting and 800-1000 at the end of our competition. Many to most of these get recycled because there aren't enough people interested in taking them.

The companies brewing on a brew magic are making the profits on food, they are restaurants.

It was 3 years ago. It wasn't an exact clone of PtE (it had northern brewer hops added) and the next in line wasn't brewed, they simply put 3 each of the other two winners in the six pack. The beer wasn't brewed that year because they could not get the hops. They brewed it the next year.

If Russian River is not experimental then what you really mean by experimental is wacky crappy beer. I can name a few of those breweries and agree DFH belongs on the top of that list. Russian River constantly does new stuff that is good, stands the test of time, and is imitated by other brewers.

I haven't used it but if you aren't signed up for an exam now, chances are you aren't taking the essay exam under the current paradigm and so you need to worry about getting an 80+ on the tasting exam before you take the essay exam.

I have not been there but have had many of their beers and they definitely know what they are doing.

This is a myth with no basis in reality. I've been to hundreds of breweries and have not seen one that ferments under pressure. Sealing the tank with a couple of degrees plato left, yes, performing the active portion of fermentation under pressure, no. It probably happens but it is certainly not...

I like the cut of the OP's jig but I think there are better ways to make vastly different beers from a single mash. Gordon Strong's book has some ideas, competition shows on TBN have more. Just to throw a few out. Make a pale beer, split the wort, add cold steeped dark grains to one fermenter...