michael_mus
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- Joined
- Jan 22, 2013
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Hey,
Any fellow homebrewers in or around the Culver City area?
Any fellow homebrewers in or around the Culver City area?
Santa Monica here
brewing has been severely limited by my daughter's birth in Oct
i bought a used minifridge off craigslist and made some conversions to fit a ale pale in there so I use that with a a419 temp controller
never had issues brewing in winter, the house usually doesn't get cold enough inside to impact the ferm temps
I buy most of my grain, yeast and misc supplies at Culver City HB but for big purchases and hops I shop online for much better pricing and selection
The entire staff at HBWCS is great, they have an awesome bulk grain card ($1.00/lb for 2-row, $1.40/lb for everything else), and they have a lot of nice gear in stock.
The card is $50 and they just mark it down every time you make a purchase. The great thing about this card compared to the CCHS card, aside from the price, is that you can use it for all grains. You just weigh out your grains, tell them how many pounds of domestic 2-row and how many pounds of everything else and they subtract it from the balance on your card. Super easy and convenient. I seem to recall at CCHS you have to buy separate cards for base malts and specialty malts, but I could be wrong about that.Didn't realize HBWCS had a bulk grain card. How does that work?
The card is $50 and they just mark it down every time you make a purchase. The great thing about this card compared to the CCHS card, aside from the price, is that you can use it for all grains. You just weigh out your grains and tell them how many pounds of domestic 2-row and how many pounds of everything else. Super easy and convenient. I seem to recall at CCHS you have to buy separate cards for base malts and specialty malts, but I could be wrong about that.
Right. If you buy 10 lbs of 2-row and 1 lb of Munich, they would subtract $11.40 from your card. It's nice not having to manage separate cards.terrapinj said:so they just mark more off dep on the type of grain?
jwalker1140 said:Just my opinions... 1. Looking for the best water in LA is kinda like looking for the best smelling fart. Our tap water is pretty hard so I almost always cut it with some RO water from a dispenser and add lactic acid and CaSO4 and/or CaCl2. And the tap water in Glendale is treated with chloramines so I also hit it with some potassium metabisulfite (which I always have around for wine making). For something like a pale ale, I might use 50% RO. I might use more for a lighter style and less for a darker style. 2. I'd probably try the shop in Woodland Hills for keg stuff, or make a road trip to MoreBeer in Riverside. 3. On your way there, stop at Star Restaurant Equipment on Sepulveda in Van Nuys for spoons and strainers.
Hey jealker1140. How many grams of which water softener do you use per mash? I want to try softening my water (west LA tap). I want to see what it does to my beers since right now im just using straight from the tap with some campden tablets. Also what happens it i tun my water through a carbon filter?
Hey jealker1140. How many grams of which water softener do you use per mash? I want to try softening my water (west LA tap). I want to see what it does to my beers since right now im just using straight from the tap with some campden tablets. Also what happens it i tun my water through a carbon filter?
But unfortunately most tap water in the LA area contains chloramine rather than chlorine, and run-of-the-mill filters won't get rid of it. Odds are you'll still need to dose your filtered tap water with potassium metabisulfite.It is however handy to remove chlorine.
Hey,
Any fellow homebrewers in or around the Culver City area?
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