Recent content by BarrelAgedForrest

I'm located in Anderson. A little over an hour away from paradise. We had the carr fire here and then shortly after the camp fire. All of our breweries brewed it. Mine is going into cold crash tomorrow. It's a huge deal to all of us and its amazing to see the momentum behind it. To anyone who...

Cut your chocolate malt down to about 3 percent and use a few percent of carafa 1, cut the c60 down to 4 or 5 percent and add a few percent of melanodin. That much chocolate is going to lead to an astringent character. The melanodin will add a nice cake or cupcake sort of character. I'd also up...

Works just fine. It's basically become my house yeast I use it in everything from stouts (just pitched a 4.5ltr starter into a 1.110 RIS Sunday) to NEIPA's and pale ales. Usually run it for 5 to 7 generations and find it hits its stride around generation 3.

Mike I'm still waiting for mainiacal to get some more of his blend in before I try this stuff out. Though I am super interested to try it! Glad to see you already on the ball!

Milk the funk podcast just interviewed Adi a week or two ago and completely busted this myth. My last two kettle sours I didn't purge and they are turning out fine. I will no longer be wasting the co2! Lol

Do it!

3rd generation in my Stout just in general played well with all the heavier roasty notes in my opinion as its more fruity characters played well. The 2nd generation was super tropical and fruit forward and I feel really pushed the fruit notes of the Citra and Amarillo hops during dry hop and bio...

As mentioned above 1318 is a top cropping strain. The Krausen tends to sit for quite some time. It's become my house yeast and has done great work in 6 NEIPA's, a Stout and 2 kettle sours. I'm currently building a huge starter for a barley wine. I always have a jar in the fridge. 2 and 3rd...

So excited! So I attempted to catch wild something or other. I made two small batches of approx 6plato wort a week or so ago. I then soured both with lactic to about 3.8ish (pH strips). I placed a mesh cloth over one and secured it. I left the other one open. I set the mesh one underneath the...

thankful for my new son and my wonderful wife who put up with this hobby and obsession! lol

enjoyed some of my winter stout and am currently drinking 22 from eel river! Hope you all enjoyed your thanksgiving! Thank you for being awesome!

3 weeks boil to keg. And this is my best Stout yet! I went lighter this year on the spices so they are just nice subtle notes. Do not go heavy make a tincture and do 1 ounce at a time till you get what you want! Cheers!

The normal person who may or may not know beer is what's pushing this as a fad in my opinion. Personally i really enjoy the fruit forward and dankness that some have in this style. I've brewed 3 so far, and my third won me best IPA in the northstate against 11 of the best homebrewers in my area...

What everyone is skipping over is the lack of volume in all of our handy 10gal orange home depot mash tuns. I'm to the point where I want to start doing larger batches and currently my tun is my bottle neck...

I'm a UPSer so I listen to the BN all day lately, beersmith PC, and I'm going to start the brulosophy PC as well. I think often about recipes or ideas I have for future ones. I ran out of sour hours to listen to so now I'm listening to random sessions, Dr homebrew and brewstrongs.