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Underneath the Diamonds by 8 bit Brewing (Murrieta, CA) West Coast IPA!!

Golden Stout from local brewery Relentless.

Currently have 12 gallons of a blonde ale boiling, going to split into 2 fermenters, an english ale yeast, and a Belgian ale yeast. Hopped with Amarillo and Jarrylo, going to be perfect for hot weather and BBQs.

Whiskey and coconut la croix. Going low carb for awhile, but i am currently brewing a 10gal batch for blonde ale for summer time bbqs after quarantine is over!

Sierra Nevada Torpedo IPA. Classic.

http://www.thevintnervault.com

Re boiling and re mashing seems like it would probably be against the rules of the competition seeing that they already gave you the base wort. This is just my guess but I think they're just looking for you ferment with whatever your yeast of choice is and maybe do something crazy in...

The Vinters Vault is a commercial Wine Making and Brewing Supply in Temecula, CA they have good prices, and sell to everybody.

If it fits into the guidelines of the competition you might try toasting a few pounds of your 2row for a little extra flavor.

35, I brew an average of about 7.5 gallons per month ( 1 - 2 5gallon batches per month, sometimes a 10gallon batch)

I am still interested if anyone has summit growing and thriving, I will pay for shipping if anyone can help. Thanks.

Fair warning that summit is my favorite hop... but i have done that combo and thinks it is very good. I would bitter with nugget and then do all 3 for late in the boil.

I made a single hop american pale ale with cluster a few years ago and remember being underwhelmed by it. Slighty floral and herbal, I would definently pair with one or more hops.

I have been using mine since 10/2012 brewing 1-2 batches a month, and my ceral killer is still works like new. I have to re-adjust the spacing of the rollers every few batches but no issues otherwise. I use a 18v cordless drill to power it.

Mark300y94 you need to add the gelatin after fermentation is done and you have cooled to 50*F or lower. You can add it to the fermenter or keg.

Mt.Dew wine, or any soda will do. get a couple 3 liters of cheap soda and some dry yeast, and you will get about a 7% wine, add sugar for more abv. you can even ferment it in the soda bottles so you don't have to use up a fermenter.

For anyone who is interested, I just tapped the keg of this brown ale.... FG came down to 1.015 and an ABV of 6.1% . I was thinking the FG would get lower (maybe 1.010-1.012) but the the ambient temp in the room with the fermenter was only 65-68*F and I didn't want to get out my brew belt heater...

I didn't let the toasted malt rest, but from what I have read it's not as important for the 30min or less dry, or 1 hour or less wet. This was my first time toasting malt, so it will be interesting to see how this beer turns out.

Yes I did think about the FG most likely being lower than what the style calls for. Lately I have been mashing all my beers at 146-148 to dry them out as much as possible and lower the residual sugars. I mashed at 152 to help compensate, but I don't want the beer being overly sweet anyways so...

So I decided to make a Brown Ale today but I only have 2 row base malt and didn't feel like going out to the homebrew store. So I toasted 1 lbs of malt (dry for 30min @350°F) and made 1 lbs belgian candy syrup dark (around 200 srm). With 8 lbs 2 row that makes : 80% base 10% home toasted 10%...