Search results

Santa Rosa is full of police. Full of them. Make sure a sober driver is brought along. As far as lines go... I waited about 30-45 min on wednesday afternoon shortly after 1:30 PM.

I just want to confirm that it is still flowing strong at RR. It is as amazing as its hyped up to be.

I was going to say like the previous poster that vodka or rubbing alcohol (rinse after using rubbing alcohol) gets the gunk out of the airlock quite well. But as others have said you need to make a blowoff device. Pretty easy to do. just get a rubber stopper with a bigger hold than normal. Get...

Are you seeing any evidence of fermentation? If it was too warm you could have killed the yeast upon pitching.

My beer of choice are IPA's. Out west, the DIPAs are defiantly higher in alcohol, but I often find them to be smoother/more balanced than an IPA. THe malt backbone and hops are both very in your face, but they balance each other out more than the regular IPA which I often find to be more hoppy...

+1 although im not a huge fan of their flagship "dales pale ale" Another good brewery to try in boulder is upslope! Small but tasty.

Awesome. Glad you enjoyed it. Their other IPA's are fantastic as well. Also try their 90 shilling.

How I miss Iowa City. Such a great place to live!

Thanks for the replies and the report! I really appreciate your responses. I believe it is astringency. Mash temp's were in the correct range.

Yeah, I'm aware that I need to test both. I just dont have anything too fancy at home to test it. I could "borrow" a few pH test strips from the lab but im not sure I can afford a ton of pH equipment right now. Anyone had any luck with those cheap pH meters on amazon? The ones that are about...

Youre killing me! You are only trying california beers in colorado. I lived in colorado for a year and I can tell you that with the exception of a few fantastic breweries in CA (Russian river, Lost coast, Stone...) Colorado beats the hell out of california beer!!! Try some brews from Avery...

I work in a research lab a few blocks from my apartment. Ill test the water with a fancy pH meter when my boss isnt looking. EBMUD does put chloramine in the water supply to act as an antiseptic. The guy who owns the brew shop over in san francisco told me about it/was bitching about it awhile...

Thanks for the heads up, it is my suspicion that its the pH.

Its the same water as Berkeley (east bay MUD). It is quite good. But I cant figure out this damn taste!

PM sent. Thanks for your help!

Slightly new to brewing. The last 4 batches I have made have all been good, but they all have "that taste" that I cant figure out. I dont know how to explain the taste other than it makes you want to smack your tongue off the back of your mouth (in a odd, somewhat bad way). I originally...

This is scary... or a troll I cant decide.

I didnt read this entire thread, so forgive me if its already posted... But I did a small brew tour of Oregon (mostly Portland) over the holidays. There was a "no hops" brewery there called green dragon - buckman brewing. From what I understand they are technically owned by Rogue and brew 4-5...

So let it sit in the primary (possible transfer to 2ndary - but i wont likely do this) for a month or two then dry hop for a week? Is that what you are getting at? Thanks for your reply.

Already done American 2 row base crystal 40 table sugar added 5oz chinook 1 oz 60 min 1 oz 30 min 2 oz 15 min 1 oz flameout currently at around 8% 2 weeks into primary To be done have 2 oz simcoe to dry hop with Question 1) Ive done a lot of reading on here (thanks...