Search results

My favorites after living here for 4 years now are definitely Magnolias (which has changed owners and I think brewers in the last couple of years, and their beers are fantastic but somewhat pricey - hey it is SF!), Park Chalet/Beach Chalet is fun but beers are just ok, Rogue has great beers but...

Yeah, for anesthesiology we have a one year internship that I am doing here in SF and then 3 years at UCSD. Im pumped to get more sunshine, and I hear its a great beer town (not that SF is not)!

Oh man, I am moving to San Diego around June of next year, and I can't wait to check out the home brewing scene. Only catch is that I will be starting an anesthesiology residency, but hey who needs sleep when there's beer to be brewed? Jason

From my limited experience, but my efficiency rose to about 75-78% after changing to this method: First off, I don't mash-out, because I think it's unnecessary. Secondly, I mash in at 1.25 qt/lb, and when its time to collect, I raise my sparging water to 180 F with the amount I need for my...

I created this beer from Designing Great Beers, and I have to say I would buy this beer at a bar. It is the BEST beer I've made, with great mouthfeel, great chocolatey flavor without being overwhelming, and a great hop presence for the style. SG a little high for the 10C category, but amazing...

So the brew day went well, except I had a nice boil over right after the first hop addition where I think I lost 1/4 oz of EKG! So I decided to put the Fuggles 1 oz in at 40 instead of 30 for the extra IBUs. I hope it turns out well! The only sad thing, and I can't believe I am complaining...

Hey guys, so I haven't brewed in almost 2 years, and I just realized that I may have forgotten a few key steps. I'm not sure if any of you have the time, but if so will you look at this quick summary and just assure me I'm on the right track (It's like riding a bike, right?!) This is how I...

Oh really? Something akin to a Boddingtons mouthfeel (although I know this is mainly accomplished through the nitrogenation)?

So I am going to get ingredients for this in like 1.5 hours, so here's what I got: English Pale 2-row - 8 lbs Carastan - .75 lbs Crystal 55 - .75 lbs Carapils - 0.25 lbs +/- flaked corn - 0.5 lbs EKG 1 oz @ 60 Fuggle 1 oz @ 30 Yeast: probably safale 04 (maybe Nottingham) Mash...

Yeah I definitely agree. I was really into IIPA and IIIPA and whatever else there was, and then they just started getting too "thick" for my taste, and if they are dry then the hops are too over-whelming. Don't get me wrong, I LOVE Pliny the Elder (which is a benefit of living in SF that there...

Hmm, very true. I'm trying to keep this a smaller beer, w/ abv 4% or less. I feel like if I mash low at 149F for 90 min to allow for full conversion, and then give it adequate time in the primary, if I can't achieve a FG ~1.001? I definitely did that with Nottingham when I made Ed Worts Haus...

LOL, wow, we've just gotten to know each other...let's take it slow So I am guessing you're over the over-use of hops, too?

With what mashing temps and times?

Yeah I know, I'm kind of over-hopped at this point, that's why I've been drinking lots of Czech and German beers lately. But I had an amazing Bitters at a local brewpub, and that inspired me to get back into brewing (plus I have a little window of time!) I've had english pale ales before, and...

What do you guys think of the color? Its a little on the lower SRM scale, I think around 6 or 7, and I was thinking af adding some Crystal 55, maybe .75 lbs, to up the SRM to around 10. What do you think?

Thanks! I would definitely use a liquid yeast if I wasn't being lazy, but with my setup its just easier to use a dry yeast, rehydrate and pitch. I might actually go with Nottingham instead, as I know I can get it down that low with it.

I have plenty of room, I just read in Designing Great Beers to use a 1 qt/lb ratio for bitters. I have always used 1.5 qts/lb before.

What can you get the final gravity down to with S-04 (and along those same lines what are your mashing temps?) Thanks!

Hey guys/gals, So I have been brewing for a few years now, but haven't brewed in almost 2 years due to school, etc. And because I haven't been on homebrewtalk.com for a long while, I had to make a new account. Anyways, I have been drinking some great Bitter-style beer here in SF recently...