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Ayinger is good stuff. Don't think I've had most of the rest but then again I'm perhaps not as adventurous outside of Belgium as I should be ;)

SF Bay area... There are vineyards all around the bay, not just up in Sonoma and Napa. More specifically, I live near Half Moon Bay and make wine from vineyards that are in the Santa Cruz Mountains, near Saratoga, La Honda, etc. Also have one vineyard way up in the Anderson Valley (near...

What exactly are you planning on fermenting and what is your starting chemistry like? I'm not sure what is prevalent among home winemakers, but I can say that acidulating to keep the finished pH under about 3.7-3.8, where possible, is commonplace in the wine industry. One aside- if you can...

TA and pH are related but do not track together strictly. There is no firm conversion. Most winemakers, over time, dealing with the same fruit from the same vineyards in the same ways, come to be able to predict the interaction year after year. It literally varies with variety, clone, ripeness...

What a can of worms (or blackberries). A couple thoughts: -- A fruit wine is not going to age 21 years unless you freeze it, and even then it still won't. -- A homebrew wine of any sort is EXTREMELY unlikely to age 21 years, just as are almost all commercial wines (by the percentages...

Hi folks, I live in the bay area and make wine (for a living) but, for whatever reason, had never gotten around to beer brewing until last fall. Only about a year ago did I borrow a friends kit and make my first LME brew. Went well enough, was fun, beer was tasty enough by my standards...

Welp it is mashing now, fingers crossed! Thank you for the input folks!

Heya folks, I'm pretty new to brewing in general and all grain in particular (this will be my 2nd all grain). Briefly: I'm 45+ minutes from the brewshop but in my witbeer ingredients as I was laying them out, I found I have Sweet Orange not Bitter Orange... as I have time and motivation...