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Dear All, I know many of you actively set your schedules for upcoming Beer festival so I'd like to make sure you add one festival to your calendar this year. The Carlsbad Brewfest is being held on 09/12 this year in Carlsbad's Holiday park from 12:00-4:30PM. We have 30 breweries participating...

This is Carlsbad's first large scale Craft beer event, https://www.facebook.com/events/299323983573696/ , proceeds will be benefiting the Wounded Warriors Sent from my iPhone using Home Brew

For those of you interested in the new certificate program being offered at UCSD you better be prepared to be disappointed. The program seems to be on the right track but the person overseeing the program is so disorganized that its going to have some clear issues.

I was reading a thread earlier about bottle conditioning lagers but couldn't find it so I'm posting a new thread. I was reading that if I'm bottle conditioning a lager I should let it condition at room temp for 2-3 weeks which is what I've been doing. There was advice posted that I...

I corked my Lambic that I had fermented for 7 months almost 6 weeks ago now. I've already shared and drank half of the bottles since then. It's just awesome tasting. My question is, I'd like to store a few for the long haul, how long can they be rested/stored for and remain drinkable? 1 year...

I live near a Karl Strauss location and up until a few years ago I considered Karl Strauss a microbrewer. However, now with real microbreweries popping up here and there I don't consider them anymore. Do you?

Bottled my lambic in 0,75 ml bottles yesterday and want to add the champagne style crowns with grills on top to prevent the corks from popping off. My local homebrew store ran out of crowns. Where can I buy these? Any recommended sites?

I bottled my Barley wine at 1.032 since it hadn't changed in 3 weeks with some Champagne yeast and the usual corn sugar for carbonation. How long should this take to be fully ready? I've read 6-8 weeks but I'm hoping for sooner. Thoughts?

Hi Guys, I'm right in the middle (before second fermentation) of a langur and had a few questions. I've read as much as I can regarding a pure lambic beer (one beer/no mixing) and are wondering 1) should I do a 2nd fermentation on the base beer before pitching sour ale yeast? 2) assuming no...

I completed a half batch of Blueberry Wheat Ale today when I realized that in the midst of everything I was doing (getting my family out of the house and brewing) I accidently added my priming sure to my wort just before pitching the yeast. I don't know what the hell got into my head but I did...