Recent content by pm5k00

Underneath the Diamonds by 8 bit Brewing (Murrieta, CA) West Coast IPA!!

Golden Stout from local brewery Relentless.

Currently have 12 gallons of a blonde ale boiling, going to split into 2 fermenters, an english ale yeast, and a Belgian ale yeast. Hopped with Amarillo and Jarrylo, going to be perfect for hot weather and BBQs.

Whiskey and coconut la croix. Going low carb for awhile, but i am currently brewing a 10gal batch for blonde ale for summer time bbqs after quarantine is over!

Sierra Nevada Torpedo IPA. Classic.

http://www.thevintnervault.com

Re boiling and re mashing seems like it would probably be against the rules of the competition seeing that they already gave you the base wort. This is just my guess but I think they're just looking for you ferment with whatever your yeast of choice is and maybe do something crazy in...

The Vinters Vault is a commercial Wine Making and Brewing Supply in Temecula, CA they have good prices, and sell to everybody.

If it fits into the guidelines of the competition you might try toasting a few pounds of your 2row for a little extra flavor.

35, I brew an average of about 7.5 gallons per month ( 1 - 2 5gallon batches per month, sometimes a 10gallon batch)

I am still interested if anyone has summit growing and thriving, I will pay for shipping if anyone can help. Thanks.

Fair warning that summit is my favorite hop... but i have done that combo and thinks it is very good. I would bitter with nugget and then do all 3 for late in the boil.

I made a single hop american pale ale with cluster a few years ago and remember being underwhelmed by it. Slighty floral and herbal, I would definently pair with one or more hops.

I have been using mine since 10/2012 brewing 1-2 batches a month, and my ceral killer is still works like new. I have to re-adjust the spacing of the rollers every few batches but no issues otherwise. I use a 18v cordless drill to power it.

Mark300y94 you need to add the gelatin after fermentation is done and you have cooled to 50*F or lower. You can add it to the fermenter or keg.