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Cool, so far three of us are meeting at the Linda Vista (Home Brew Mart) location at 3pm. If anyone else is interested, pm me!

any1 of you guys interested in going to Ballast Point on Sat at around 3pm? It's apparently got one of the best IPAs in CA according to Food & Wine magazine. If you guys are interested pm your phone number. I'll text you more info.

I'm free to go to a brewery this weekend... just name the time and place! I might bring one of my home brews for some people to taste test and tell me what their thoughts are.

Hello, I recently brewed an Irish stout(35ibus) and have sampled two of them at different temperatures. One, i crash cooled in my refrigerator for 3 hours and consumed it and could taste the hops and aroma. The second bottle I crash cooled for 2 days and when I opened it it tasted pretty...

its only 3.8%. Also, it's an Irish Stout so it's suppose to be light already.

All us san diego brewers should meet up sometime???

Hello, I opened my first Irish stout from bottling after two weeks and I must say I was very impressed and had a very full aroma and flavor. HOWEVER, this week (3rd week after bottling) the flavor and aroma of the beer appears to have died down. Its as if I taste more alcohol than flavor...

What you could also do is culture your yeast instead of washing it. What I mean by this is after your starter has multiplied you can use a sanitized wire loop and extract some yeast and put it into clean sanitized jars with water in it and then immediately fridge to store. You can now use this...

So you basically transfer your wort to the carboy and decant off 1L before sealing it and you usually have no problem with contamination?

Will the soda give the yeast some weird characteristics? Also, am I going to want to dump the soda with the yeast into the beer or siphon off as much of the soda and then rouse the yeast on the bottom of the flask with water and pitch?

ah, so i guess just go and buy some DME huh... i didnt want to spend the $$ on it but I guess i should

My question is can I brew my extract brew, cool it, transfer it to a carboy and seal it and then decant off 1L to use for a starter and then pitch into the brew 1 day later?

Me me me me!

oh yeah, also my siphon had this black little cap that covered the end of the tip (the part that goes into the fermentor) and I was wondering if I was suppose to leave that on during siphoning or not. I did not.

Quick question, if I let my beer sit in primary for 4 weeks and then transfer to a bottling bucket with priming sugar I can assume there are still active yeast floating around in my brew to cause carbonation right? I ask this because I would assume all the yeast are in the trub as I did not...

Do you think Guiness is a pretty weak stout then?

Hello, I brewed an Irish stout from Midwest that I let ferment in primary for about four weeks before bottling. When I went to bottle, the FG was 1.014 when it should be about 1.010-1.012. My question is, will this be a problem? I went ahead and tasted my brew and it's kind of bland as in...

I don't believe copper serves any purpose to yeast, however, copper is a good sterilizing source. What i mean by this is that copper will not grow bacteria on it and will actually inhibit any bacterial growth.

I graduated the past year with a double major in biology and chemistry. When I took biochemistry, I did not need to recall much aside from general chemistry and biology. Everything else you will learn, that is why you are taking the class! However, if you really want to brush up on subjects you...

How long do you leave it in the secondary?